Pesto Turkey Burgers

1 1/4 pounds lean ground turkey 2 tablespoons basil pesto 1 teaspoon minced garlic 1/2 cup crumbled feta cheese 1 1/2 teaspoons seasoned salt 1/2 cup bread crumbs 1/2 teaspoon seasoned salt Preheat an outdoor grill for medium-high heat. Mix together ground turkey, pesto, garlic, feta cheese, 1 1/2 teaspoons seasoned salt, and breadcrumbs in a bowl until evenly blended. Form into 4 patties. Grill pesto burgers until no longer pink in the center, about 5 minutes per side. Sprinkle with seasoned salt halfway through cooking. Amount Per Serving  Calories: 354 | Total Fat: 19g | Cholesterol: 124mg Powered by ESHA Nutrient Database
Servings Per Recipe: 4
Amount Per Serving
Calories: 354
Total Fat: 19gCholesterol: 124mgSodium: 907mgTotal Carbs: 11.7g    Dietary Fiber: 0.9gProtein: 34.1g

Passover: Sun-Dried Tomato and Pesto Cheese Spread

4 cloves garlic, peeled1 1/2 cups fresh basil leaves1 teaspoon fresh lemon juice1/4 cup pine nuts2 tablespoons extra virgin olive oil2 2/3 cups softened cream cheese1/4 cup freshly grated Parmesan cheese1 1/3 cups sun-dried tomatoes, packed in oil, drained1/3 cup tomato paste3/4 cup buttersalt and pepper to tasteChop the garlic in a food processor. Mix in basil, lemon juice, pine nuts and olive oil. Process until well blended. Mix in 1/3 cup cream cheese and Parmesan cheese. Blend using pulse setting until almost smooth. Transfer the mixture to a medium bowl. Coarsely chop sun-dried tomatoes in the food processor. Mix in tomato paste and 1/3 cup cream cheese. Blend until smooth. Place 2 cups cream cheese and butter in a medium bowl. Using an electric mixer, beat until fluffy. Season with salt and pepper. Lightly grease a 1 1/2 quart baking dish. Line dish with plastic wrap so that the wrap extends over sides of the dish. Evenly spread 3/4 cup cream cheese and butter mixture in the prepared dish. Layer alternately with 1/2 the sun-dried tomato mixture, 1/2 cup cream cheese and butter mixture and 1/2 the pesto mixture. Repeat layering, topping with remaining cream cheese and butter mixture. Cover and chill in the refrigerator 8 hours, or overnight. Carefully invert dish onto a platter and remove plastic to serve. Amount Per Serving  Calories: 83 | Total Fat: 8.2g | Cholesterol: 21mg Powered by ESHA Nutrient Database

Sun-Dried Tomato and Pesto Cheese Spread

Servings Per Recipe: 52

Amount Per Serving

Calories: 83

Total Fat: 8.2gCholesterol: 21mgSodium: 82mgTotal Carbs: 1.5g    Dietary Fiber: 0.3gProtein: 1.5g VIEW DETAILED NUTRITION
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Pesto Recipes: Lemon Basil Pesto Flat Iron Steak

4 cloves garlic2 cups packed fresh basil leaves1/3 cup pine nuts1/2 cup extra-virgin olive oil1/2 cup freshly grated Parmesan cheese1 1/2 tablespoons fresh lemon juice3/4 teaspoon red pepper flakes6 (6 ounce) flat iron steaks2 large cloves garlic, mincedsalt and pepper to tasteChop 4 garlic cloves in a food processor until minced. Add the basil and pine nuts, and pulse a few times to combine. With the food processor running, slowly pour in the olive oil, stopping once or twice to scrape down the sides. Place the Parmesan cheese, lemon juice, and red pepper flakes into the food processor, and pulse until blended. Season to taste with salt and pepper. Rub the flat iron steaks with 2 cloves minced garlic, season to taste with salt and pepper, then set aside. Preheat an outdoor grill for medium-high heat and lightly oil grate. Grill the steaks to desired degree of doneness on preheated grill, about 4 minutes per side for medium. Baste the steaks occasionally with a little of the pesto sauce. Once done, serve topped with the remaining pesto. Amount Per Serving  Calories: 569 | Total Fat: 44.2g | Cholesterol: 122mg Powered by ESHA Nutrient Database

Lemon Basil Pesto Flat Iron Steak

Servings Per Recipe: 6

Amount Per Serving

Calories: 569

Total Fat: 44.2gCholesterol: 122mgSodium: 277mgTotal Carbs: 3.5g    Dietary Fiber: 0.8gProtein: 40.1g VIEW DETAILED NUTRITION
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Pesto Recipes: Tubby's Pesto Panini

1/4 cup packed fresh basil leaves1/4 cup olive oil4 cloves garlic, minced2 tablespoons grated Romano cheese1 teaspoon dried oregano1 teaspoon ground black pepper2 skinless, boneless chicken breast halves2 tablespoons creamy Caesar salad dressing6 (1/4 inch thick) slices Italian bread with sesame seeds (also known as Scali)1/2 cup shredded iceberg lettuce2 thin slices smoked mozzarellaPreheat an outdoor grill for medium heat; lightly oil the grate. Place basil, oil, garlic, Romano cheese, oregano, and pepper into a blender. Blend on high until smooth, adding additional oil if necessary, about 30 seconds. Grill chicken until juices run clear, about 5 minutes per side. Do not turn off grill. Spoon 1 tablespoon of Caesar dressing onto 2 slices of bread. Top each with lettuce, and an additional slice of bread. Spread the second slice of bread thickly with the pesto. Top each sandwich with a cooked chicken breast, a slice of smoked mozzarella, and the remaining bread. Grill sandwiches until the cheese is melted, and the bread is toasted, about 3 minutes per side. Amount Per Serving  Calories: 587 | Total Fat: 41.5g | Cholesterol: 85mg Powered by ESHA Nutrient Database

Servings Per Recipe: 2

Amount Per Serving

Calories: 587

Total Fat: 41.5gCholesterol: 85mgSodium: 523mgTotal Carbs: 20g    Dietary Fiber: 1.8gProtein: 32.5g VIEW DETAILED NUTRITION
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Pesto Recipes: Cream of Tomato Soup with Pesto | Submitted By: DASKDS

1 (32 fluid ounce) container chicken broth1 (14.5 ounce) can diced tomatoes with juice1 (14.5 ounce) can diced tomatoes with garlic and onion1 cup half-and-half creamsalt and pepper to taste2 tablespoons basil pestoPour chicken broth into a large saucepan, and bring to a boil. Boil until reduced by about 1/3. Pour in both cans of the tomatoes, and return to a simmer. Pour in the half-and-half, and turn heat to low. Simmer for 15 minutes. Puree in batches in a blender, or use an immersion blender in the pan. Season with salt and pepper to taste. Ladle into bowls, and swirl in a spoonful of pesto before serving. Amount Per Serving  Calories: 133 | Total Fat: 8.8g | Cholesterol: 17mg Powered by ESHA Nutrient Database

Cream of Tomato Soup with Pesto

Servings Per Recipe: 6

Amount Per Serving

Calories: 133

Total Fat: 8.8gCholesterol: 17mgSodium: 1187mgTotal Carbs: 9.3g    Dietary Fiber: 1.3gProtein: 5g VIEW DETAILED NUTRITION
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Pesto Recipes: Easy Fusili with Tomato Pesto Sauce | Submitted By: LYNN DOIRON

3 tablespoons extra virgin olive oil2 cloves garlic, peeled and chopped1 (14.5 ounce) can diced tomatoes, drained14 ounces fusilli (spiral) pastasalt and pepper to taste3 tablespoons pesto3 tablespoons freshly grated Parmesan cheese3 tablespoons fresh basil leaves for garnishHeat oil in a medium skillet over medium heat. Saute garlic for 2 minutes, then add tomatoes and simmer for 10 minutes. Meanwhile, bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and return to pot. Season tomato sauce with salt and pepper; stir in pesto. Pour sauce over hot cooked pasta and mix well. Sprinkle with cheese, garnish with basil leaves and serve immediately. Amount Per Serving  Calories: 360 | Total Fat: 12.5g | Cholesterol: 5mg Powered by ESHA Nutrient Database

Easy Fusili with Tomato Pesto Sauce

Servings Per Recipe: 6

Amount Per Serving

Calories: 360

Total Fat: 12.5gCholesterol: 5mgSodium: 208mgTotal Carbs: 50.8g    Dietary Fiber: 3gProtein: 11.7g VIEW DETAILED NUTRITION
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Pesto Recipes: Pesto Tuna Salad with Sun-Dried Tomatoes | Submitted By: DC Girly Girl

1 (6 ounce) can canned tuna1/4 cup prepared basil pesto sauce6 oil-packed sun-dried tomatoes, drained and diced2 tablespoons mayonnaise2 tablespoons grated Parmesan cheeseIn a bowl, mix the tuna, pesto, sun-dried tomatoes, mayonnaise, and Parmesan cheese. Cover, and refrigerate until ready to serve. Amount Per Serving  Calories: 392 | Total Fat: 28.5g | Cholesterol: 45mg

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Labor Day: Tortellini Pesto Salad | Submitted By: jmackinnell

1 (9 ounce) package cheese tortellini1 small red bell pepper, julienned3/4 cup fresh broccoli florets1/3 cup shredded carrots1/3 cup pitted green olives1 clove garlic, chopped1/2 cup mayonnaise1/4 cup prepared basil pesto1/4 cup milk2 tablespoons grated Parmesan cheese1 tablespoon olive oil1 tablespoon distilled white vinegar1 bunch fresh spinach leavesBring a large pot of lightly salted water to a boil. Place tortellini in the pot, and cook for 7 to 8 minutes, until al dente. Drain, and cool. In a large bowl, mix the cooked tortellini, red bell pepper, broccoli, carrots, olives, and garlic. In a separate bowl, stir together the mayonnaise, pesto, milk, Parmesan cheese, olive oil, and vinegar. Pour over the tortellini and vegetables, and gently toss to coat. Cover, and place in the refrigerator 1 hour, until chilled. Serve over spinach leaves. Amount Per Serving  Calories: 381 | Total Fat: 27.2g | Cholesterol: 35mg

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Pesto Recipes: Chicken Pesto a la Lisa | Submitted By: Lisa Jolley

1/2 cup chopped sun-dried tomatoes1 1/2 cups chicken broth6 skinless, boneless chicken breast halves - cut into strips2 cloves garlic, minced1 tablespoon olive oil2 teaspoons cornstarch3/4 cup prepared basil pesto1/4 cup toasted pine nuts1/4 cup chopped fresh basil3/4 cup crumbled feta cheese1 (16 ounce) package fusilli pasta2 tablespoons grated Parmesan cheeseSoak sun dried tomatoes in chicken broth. Cook chicken in oil with garlic in a large skillet over medium heat until done. Stir cornstarch into a couple of tablespoons of chicken broth. Stir remaining chicken broth, sun dried tomatoes, pesto, pine nuts, and basil into the skillet with the chicken. Mix cornstarch mixture into the sauce, and cook until thickened. Add feta a few minutes before serving. Meanwhile, cook the pasta in a large pot of boiling salted water until al dente. Drain. Serve sauce over pasta, and sprinkle with Parmesan cheese. Amount Per Serving  Calories: 702 | Total Fat: 26.9g | Cholesterol: 97mg

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