Kale, 6-8 leaves torn into chunks Six superfoods mixed into one simple recipe! Add kale, lemon juice, garlic, and sunflower seeds into food processor and process until a pastey texture forms. Add olive oil and one tablespoon water. Process and scrape down sides as needed — 3-4 minutes. Add parsley leaves and one tablespoon water and process again, stopping to scrape, until a smooth texture forms. Makes 1.5 cups. Use as a dip, pasta sauce, or put on a slice of wholegrain bread with tomato and enjoy!
1 tablespoon olive oil
2 tablespoons water
Juice from 1/4 lemon
2 tablespoons sunflower seeds
1 garlic clove, sliced
6 parsley leaves
Kale, 6-8 leaves torn into chunks
Six superfoods mixed into one simple recipe!
Add kale, lemon juice, garlic, and sunflower seeds into food processor and process until a pastey texture forms. Add olive oil and one tablespoon water. Process and scrape down sides as needed — 3-4 minutes. Add parsley leaves and one tablespoon water and process again, stopping to scrape, until a smooth texture forms. Makes 1.5 cups. Use as a dip, pasta sauce, or put on a slice of wholegrain bread with tomato and enjoy!
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While it's easy to find the recipe online, caviar isn't the most affordable of ingredients. If you're hosting an Academy Awards viewing, I suggest you make another of Wolfgang's pizzas that's equally delicious. This four-cheese pizza with tomatoes and pesto is my new favorite pie.
It's so much more than your everyday cheese pizza. He takes traditional flavors and translates them into a luxurious dish. The original recipe calls for two tablespoons of slow-roasted tomatoes, but I used jarred sun-dried tomatoes instead. The result is scrumptious. To serve on Sunday, check out my variation.
The ingredient list calls for store-bought pesto, but if you have time, take advantage of Summer's bounty of basil, and make your own. Serve with a glass of wine and grilled bread for a light, healthful, and satisfying meal. For the recipe, keep reading.
Although this meatless, dairy-free recipe calls for ultra healthy whole wheat linguine, feel free to change it up as you like, by using regular pasta, adding garlic, or subbing another nut for the walnuts. Experience a different Summer meal when you keep reading.
It was so delicious that I used the leftover pesto as a dip with crackers the following day! It's great with perfectly plump broiled shrimp and would be divine tossed with pasta or spread on crostini. Although the original Bon Appétit recipe serves the shrimp on rosemary skewers, rosemary was expensive at my local market, so I skipped this step. To give mint pesto a try, check out the technique after the break.
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I served it at a vegetarian dinner party, and my guests could not stop raving about the creamy texture and flavorful pesto. It would also be an excellent side next to grilled meat or chicken. To give this seasonal lasagna a try, get the recipe here.
You see, it's really fun to say the words "zucchini crostini." Try it. Say them out loud. I bet you can't help but smile, right? Since funny little things — like rhyming words that describe one of my favorite hors d'oeuvres — make me extremely happy, I knew I would not be disappointed by this recipe. I printed it on the spot and let me tell you: it's amazing!
It's simple to throw together at the last minute (it was a starter at one of my infamous impromptu dinner parties) and downright delicious. It's vegetarian-friendly and although the ingredients are basic, the flavor is rich and complex. I highly recommend you make it, so here's the recipe.
The obvious salad that comes to mind is pasta. And since basil is at its peak during the warm months, pesto pasta salad has quickly become my favorite. I like to think of this recipe as a blank canvas. Start with cooked pasta and homemade pesto, then add in a bunch of ingredients.
Antipasto elements like olives, tangy cheese, and marinated vegetables are wonderful. Fresh veggies — spinach, tomatoes, mushrooms, and zucchini — also work well. A protein such as tofu, grilled chicken, or salami would be delicious, too. I recommend using my recipe as a guide and substituting in the elements your family enjoys. Learn how I make it now.