vegetable "lasagna" stacks

prep time:  30 minutes
servings:  4

ingredients:
3 zucchini - cut on an angle into 1/4-inch thick slices
1 lemon - zested and juiced
2 tablespoons olive oil
1 pound ricotta
1/4 cup heavy cream
5 tablespoon chopped flat-leaf parsley
2 tablespoons chopped fresh oregano
1 large tomato - thinly sliced
2 tablespoons pesto
salt
pepper

steps:
1.  in a small bowl, toss zucchini with lemon zest, lemon juice, olive oil, and salt and pepper.

2.  in a medium bowl, combine the ricotta, heavy cream, parsley, and oregano.  season with salt and pepper

3.  build individual lasagnas by stacking three layers each of zucchini, ricotta mixture and tomato slices.  top with pesto.

- rachael ray magazine, july/august 2014

classic pesto meatballs

prep time:  25 minutes
cook time:  30 minutes
servings: about 4 dozen

ingredients:
2 pounds ground beef
1 small onion - finely chopped
1/2 cup roasted red peppers - finely diced
1/3 cup prepared pesto
1/4 cup plain bread crumbs
1/4 cup ricotta cheese
1 teaspoon salt
1/2 teaspoon pepper

steps:
1.  preheat oven to 350 degrees.  combine all ingredients and mix well.  roll meatballs and place in a glass baking dish or a rimmed baking sheet.  cook for 25 minutes.

- ladies' home journal, march 2011

pesto chicken stuff shells with alfredo

prep time:  tbd
cook time:  30 minutes
servings:  tbd

ingredients:
12-16 jumbo pasta shells

4-ounces cream cheese - softened
1 cup freshly grated parmesan or asiago cheese + 1/4 cup for topping
3 tablespoons prepared pesto
2 cups shredded cooked chicken
2 cloves garlic - minced
1 jar of alfredo sauce
salt and pepper to taste

steps:
1.  boil water and prepare pasta according to package.

2.  in a large bowl, combine the rest of the ingredients, except the 1/4 cup of cheese for the topping. fill the pasta shells with the filling and place in a baking dish.

3.  sprinkle the remaining 1/4 cup of cheese over filled shells as well as the jar of alfredo.
4.  preheat oven to 350 degrees and bake shells uncovered for 30 minutes or until shells are bubbling hot and cheese melts.

- sadly, i have forgotten which great blog i found this on

salmon with fresh tomato bruschetta and pesto crisped italian focaccia

prep time:  20 minutes
marinade time:  30 - 60 minutes
cook time:  20 - 30 minutes
servings:  4

salmon ingredients:
4 fresh salmon fillets
2 tablespoons olive or vegetable oil
1 whole lemon - cut in half
2 cloves garlic - minced
1 teaspoon salt
pepper

bruschetta ingredients:
1 pound fresh tomatoes - coarsely chopped
1 medium red onion - finely chopped
3 cloves garlic - minced
2 tablespoons snipped fresh basil leave
1 10-ounce italian focaccia bread - cut into 4 pieces, halved horizontally
2 tablespoons prepared basil pesto
pepper
1/4 teaspoon salt
3 tablespoons olive oil
2 tablespoons red wine vinegar

fish steps:
1.  place fish in oven proof shallow baking dish and brush with olive oil.  squeeze fresh lemon juice over fillets and season with garlic, salt and pepper to taste.  cover and refrigerate for at least 30 minutes or up to 1 hour.

2.  drain fish fillets of any marinade, discard marinade. 

3.  bake fish at 350 degrees for 20 - 30 minutes or until fish flakes easily with a fork.  serve immediately with bruschetta mixture and focaccia bread.

bruschetta steps:
1.  in a large glass bowl, combine bruschetta ingredients, tomatoes, red onion, garlic, basil, salt and pepper to taste with olive oil and vinegar.  cover and allow flavors to combine until needed.

2.  toast focaccia until crisp; spread evenly with basil pesto mixture.

- morton salt

pesto baked salmon

prep time:  tbd
cook time:  30 - 40 minutes
servings:  2

pesto ingredients:
2 cups fresh basil
1 cup cashews
1/2 cup sunflower seeds
1/2 cup nutritional yeast
2 cloves garlic - peeled and chopped
1 tablespoon olive oil
1 teaspoon sea salt
1/2 cup water (optional)

ingredients:
2 salmon fillets

pesto steps:
1.  blend all ingredients, except water and olive oil, in a high speed blender or food processor.  add the olive oil and water just enough to thin desired consistency.  set aside.

salmon steps:
1.  preheat oven to 350 degrees.  place the salmon fillets, skin side down, on to a piece of foil on a baking tray.  spoon over 2 tablespoons of pesto onto each salmon fillet and close over the foil to make a "container".  roast in oven for 30 - 45 minutes.

- goop, january 2011

warm salmon and asparagus salad with pesto

prep time:  tbd
cook time:  tbd
servings:  2

pesto ingredients:
2 bunches fresh basil - washed and leaves pulled
1/4 cup pine nuts
1/2 cup extra virgin olive oil
1 clove garlic
sea salt

salmon ingredients:
2 portions wild salmon
2 tablespoons fresh pesto
1 bunch asparagus - woody ends trimmed
4 cups mesclun greens or arugula
extra virgin olive oil
lemon

pesto steps:
1.  place basil, pine nuts, and garlic in a food processor; process on medium.  drizzle in olive oil while the motor is running.  season with salt.

2.  if too thick, add a small amount of water and process.  set aside in a bowl.

salmon steps:
1.  turn grill or broiler on high.  brush each piece of salmon with olive oil and season with salt and pepper.  do the same with the asparagus.

2.  grill the asparagus for 2 minutes on each side.  set aside.  grill the salmon for 3 minutes on each side. 

3.  meanwhile, place the greens in a bowl, toss with olive oil, salt and lemon juice.  place on 2 plates.

4.  arrange the asparagus and salmon.  drizzle 1 tablespoon of pesto over the top of each piece of salmon.  serve while salmon is warm.

- goop, january 2011

easy pesto wellington

prep time:  tbd
cook time:  45 minutes
servings:  8

ingredients:
8-9-inch length of tenderloin or rump roast (2-3 pounds)
1/4 cup prepared basil pesto
1 package refrigerator crescent rolls
1 egg yolk - beaten
1 teaspoon salt

steps:
1. preheat the oven to 325 degrees.  trim and dry the roast with paper towels, and place it in a heavy-bottomed roasting pan.  spread the pesto on the top of the roast.

2.  lay the crescent roll dough on a sheet of wax paper or plastic wrap and pinch the seams together; place over the roast.  tuck, and pinch the dough so it fits snugly around the roast.

3.  brush the crescent dough with beaten yolk, and sprinkle with a teaspoon of salt.  place the roast in the oven.  for a 3-inch tall roast, cook about 45 minutes until meat thermometer in the thickets part reads 120 degrees for rosy rare, 130 for medium rare or 140 for medium.  remove the roast from the oven 5 degrees below your ideal finish to allow for counter rise.

4.  when done, let the roast sit for 5 minutes, then carve and serve.

slice of the wild, 2009