Coriander

Coriander is incredibly polarizing, with one half of the world thinking it’s heavenly, and the other half believing it tastes like soap. If you’re a fan of the herb, there’s no better way to enjoy it than in pesto form.

View this post on Instagram

A post shared by Ayesha Randeree (@recipes_by_ayesha)

Sun-Dried Tomato

Pesto is not reserved just for herbs. As long as the ingredient can be puréed, it’s good to go. Sun-dried tomatoes provide a tart sweetness that pairs wonderfully with walnuts and a bit of heat.

View this post on Instagram

A post shared by Brittany Mullins (@eatingbirdfood)

Pea

Isn’t pea pesto pasta fun to say? The bright green mush not only goes well with noodles; it can be served on toast and adds a freshness to salads.

View this post on Instagram

A post shared by Soy (@soylette)

Rocket

Peppery and fresh, rocket is a winner when it comes to pesto. Add in some anchovies to give it a salty kick.

View this post on Instagram

A post shared by M’enfaim! (@_menfaim_)

Olive

Fine, this is strictly more of a tapenade than a pesto, but who cares what it’s called when it stirs through pasta so nicely?! For true olive lovers, go ahead and mix your colors.

View this post on Instagram

A post shared by Sandhurst Fine Foods (@sandhurstfinefoodsau)

The post Tired of Basil Pesto? Try These Instead! appeared first on thedancingcucumber.com.

Ingredients:

• 1 1/2 pounds cherry tomatoes
• 1/4 cup pesto
• 2 burrata balls
• 2 garlic cloves
• 2 thyme branches
• 1 teaspoon salt
• 1/4 teaspoon ground black pepper
• 2 tablespoons extra virgin olive oil

View this post on Instagram

A post shared by Tastemade (@tastemade)

Instructions:

1. Preheat oven to 400°. While you wait, transfer the cherry tomatoes to a small baking dish along with garlic, thyme leaves, oil, salt, and pepper. Mix thoroughly.
2. Once the oven reaches the required temperature, insert the dish and bake the mixture until the tomatoes are softened. This could take around 25 to 30 minutes.
3. Use a sharp knife to make a small incision in each burrata ball. Then, pour the pesto into the hole until it seems full.
4. Finally, take out a platter and layer with the tomato mix. Top it off with the burrata balls before drizzling in olive oil and sprinkling sea salt and basil.

View this post on Instagram

A post shared by Original Jersey Italian Gravy (@jerseyitaliangravy)

The post Pesto-Stuffed Burrata Bombs For Any Occasion appeared first on thedancingcucumber.com.

Delicious Soups

Just a spoonful of pesto can take your soups to the next level and make them extra delicious. Since basil happens to be one of the pesto’s main ingredients, you should consider pairing this sauce with tomato soups and summer veggie soups.

Bread Spread

Pesto makes for a great spread, and you can boost the flavor of your sandwiches by adding it to the mix. It also doesn’t hurt its case that it’s much healthier than most of the other spreads and condiments.

View this post on Instagram

A post shared by gillian’s food blog (@graciasandgarlic)

Veggie Dip

Pesto is also a great dip and you can use it while eating celery, carrot, or belly pepper slices. Mixing it up with hummus, sour cream, or Greek yogurt to make an even more delicious spread is also an option.

Grilled Meats + Pesto

Pesto and grilled meats are a match made in heaven, and you can pour some of this sauce over your grilled steaks, chicken, and pork to make them even tastier.

Egg Bonanza

Pesto can do wonders for your sunny-side-ups or scrambled eggs because their mild flavor can benefit from pesto’s bolder palette.

View this post on Instagram

A post shared by This Healthy Table (@thishealthytable)

The post 5 Creative Ways to Use Pesto That Have Nothing to Do With Pasta appeared first on thedancingcucumber.com.

Choose a Quality Olive Oil

The base of any pesto is the olive oil that you use, and you won’t want to opt for the cheap, low-quality stuff. Choose a lighter, extra virgin olive oil that will let the delicate flavors of this Mediterranean gold shine through instead of making the sauce heavy and unpleasant.

Splurge on Pine Nuts

Some pesto recipes omit pine nuts in favor of other, cheaper ingredients, but real pesto contains chopped pine nuts and tastes all the better for it. The crunch and nutty flavor that this somewhat expensive ingredient adds is worth the money you will spend on it.

Grind and Blend Lightly

It can be all-too-tempting to just throw your pesto ingredients in a blender, wait 30 seconds, and call the job done. Instead, use a mortar and pestle to do an initial grind of the ingredients in your sauce and then place in a blender or food processor on low in order to retain some of the chunkiness of the sauce.

The post The Keys for a Delicious Pesto appeared first on thedancingcucumber.com.

Ingredients

• 2 1/2 fresh basil leaves
• 2 garlic cloves
• 1/2 cup high-quality extra virgin olive oil
• 150 g grated parmesan cheese
• 30 g pine nuts

Instructions

1. In a food processor, place the basil, garlic, and parmesan cheese and process for about 2 minutes until all the ingredients are finely minced.
2. Continue processing while slowly drizzling the olive oil into the mixture until it becomes very smooth.
3. Add in the pine nuts and mix well. Keep refrigerated in a glass jar for up to 7 days. Enjoy.

The post How to Make Homemade Pesto appeared first on thedancingcucumber.com.

Ingredients:

• Four large salmon filets, with bones removed
• 1/4 cup toasted pine nuts or walnuts
• 2 garlic cloves
• 1/3 cup grated Parmesan cheese
• 2 1/2 cups fresh basil leaves (half of this amount can be subbed for spinach leaves)
• 1/2 cup extra virgin olive oil
• Juice of one lemon
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 425 degrees Fahrenheit.
2. Pulse the basil, nuts, garlic, cheese, olive oil, lemon juice, salt and pepper in a blender or a food processor until smooth.
3. Cover a large baking sheet with a layer of parchment paper. Place the salmon filets skin side down on the baking sheet.
4. Spoon about a tablespoon or two of the pesto on top of each piece of fish.
5. Bake the salmon in the oven for about 12 minutes or until fully cooked through.
6. Serve immediately with leftover pasta and another squeeze of lemon juice.

The post Simple Pesto Salmon appeared first on thedancingcucumber.com.

Ingredients:

• 1 pound of boneless skinless chicken breasts
• 2 1/2 tablespoons of pesto
• 2 tablespoons of olive oil
• 2 cups of cherry tomatoes  
• 1 tablespoon of flour
• 2 cloves of minced garlic
• 1 cup of evaporated milk
• Salt and pepper to taste 

Instructions:

1. Season the chicken breasts with salt and pepper to your taste, and cover them in 2 tablespoons of the pesto.
2. In a large non-stick skillet, heat up the oil on medium to medium-high heat and then put in the chicken breasts.
3. Cook for 5 minutes on each side until lightly browned.
4. While the chicken cooks, take a medium-sized bowl and whisk in the flour, garlic, pesto, milk, and salt and pepper to your taste.
5. Take the chicken out and let it rest.
6. Put the cherry tomatoes in, either whole or cut in half if you like, and add in a splash of water if there isn’t a lot of oil left in the pan.
7. After 1-2 minutes, put the sauce into the skillet, and bring it up a boil.
8. Once it’s bubbling, put the chicken back in to cook until 165 F, and then serve!

The post Who Can Say No to Easy Creamy Chicken Pesto? appeared first on thedancingcucumber.com.

Popcorn

Nutritional yeast on stovetop popcorn is simply divine. All you have to do is heat up some oil in a pot and put the kernels in it. Put the lid on and shake it until all the kernels are popped. Cover it in salt and nutritional yeast and you’re in for a cheesy snack.

Baked Potatoes

https://www.instagram.com/p/BhlkCQNHuBP/?tagged=veganbakedpotato

If you are craving a cheesy baked potato, nutritional yeast is here to save the day! First, wash and scrub your potatoes. Stab it with a fork 2-3 times and cover it in oil and some salt. Roast at 425F for about 45 minutes. Cut it open, and cover it in nutritional yeast, scallions, and regular or vegan sour cream!

Pesto

Instead of reaching for Parmesan, make your pesto vegan by adding nutritional yeast instead. Put fresh basil leaves, pine nuts, garlic, lemon juice, and nutritional yeast in a food processor. As it’s going, pour in olive oil and you have yourself an amazing vegan pesto!

The post If You Aren’t Using Nutritional Yeast, Here Are Three Ways To Start! appeared first on thedancingcucumber.com.

Garlic

Garlic is always a great addition to dishes, but to make it creamier and easier to eat raw, put it in the mortar! You can use it then for sauces, dressings, or simply spread on a piece of toasted bread.

Pesto

https://www.instagram.com/p/BoV-QhbFm-K/?tagged=mortarandpestle

Pesto was actually only made in a mortar and pestle until modern technology came along. Although it is easier to throw everything into a food processor, making pesto by hand in a mortar and pestle isn’t that hard, and results in an absolutely delicious and rich sauce.

Flavored Salts

Making homemade flavored salts its so easy, and much fresher than buying it pre-made from the grocery store. Instead, make your own at home with flaky salt, whatever dried herb you want to flavor it with, and a mortar and pestle!

The post What is a Mortar and Pestle? appeared first on thedancingcucumber.com.

Ingredients:

To make the basil cashew pesto pasta recipe you will have to get:

8 oz. box of pasta
1/4 cup raw cashews
1/4 cup + 2 tablespoons nutritional yeast
1/2 tablespoons sea salt
1/2 tablespoons black pepper
1/4 cup + 3 tablespoons olive oil
2 cups fresh basil
2-3 garlic cloves
2 tablespoons lemon juice

How To Make It:

The first step of preparing the basil cashew pesto pasta is to boil the pasta.

While it’s cooking you can start preparing the sauce. Add the olive oil, cashews, garlic, and black pepper in a blender or food processor. Blend them well to get an even consistency. Add the salt and nutritional yeast to the mix. Blend again. Add the basil and blend once again. The mixture has to be smooth and evened out. Put in the lemon juice and pulse. Your basil cashew pesto dressing is ready.

Remove the water from the cooked pasta and add the sauce.

Cook the pasta for a minute and mix very well.

The post 10-Minute Basil Cashew Pesto Pasta Recipe appeared first on thedancingcucumber.com.

Coriander

Coriander is incredibly polarizing, with one half of the world thinking it’s heavenly, and the other half believing it tastes like soap. If you’re a fan of the herb, there’s no better way to enjoy it than in pesto form.

View this post on Instagram

A post shared by Ayesha Randeree (@recipes_by_ayesha)

Sun-Dried Tomato

Pesto is not reserved just for herbs. As long as the ingredient can be puréed, it’s good to go. Sun-dried tomatoes provide a tart sweetness that pairs wonderfully with walnuts and a bit of heat.

View this post on Instagram

A post shared by Brittany Mullins (@eatingbirdfood)

Pea

Isn’t pea pesto pasta fun to say? The bright green mush not only goes well with noodles; it can be served on toast and adds a freshness to salads.

View this post on Instagram

A post shared by Soy (@soylette)

Rocket

Peppery and fresh, rocket is a winner when it comes to pesto. Add in some anchovies to give it a salty kick.

View this post on Instagram

A post shared by M’enfaim! (@_menfaim_)

Olive

Fine, this is strictly more of a tapenade than a pesto, but who cares what it’s called when it stirs through pasta so nicely?! For true olive lovers, go ahead and mix your colors.

View this post on Instagram

A post shared by Sandhurst Fine Foods (@sandhurstfinefoodsau)

The post Tired of Basil Pesto? Try These Instead! appeared first on thedancingcucumber.com.

Ingredients:

• 1 1/2 pounds cherry tomatoes
• 1/4 cup pesto
• 2 burrata balls
• 2 garlic cloves
• 2 thyme branches
• 1 teaspoon salt
• 1/4 teaspoon ground black pepper
• 2 tablespoons extra virgin olive oil

View this post on Instagram

A post shared by Tastemade (@tastemade)

Instructions:

1. Preheat oven to 400°. While you wait, transfer the cherry tomatoes to a small baking dish along with garlic, thyme leaves, oil, salt, and pepper. Mix thoroughly.
2. Once the oven reaches the required temperature, insert the dish and bake the mixture until the tomatoes are softened. This could take around 25 to 30 minutes.
3. Use a sharp knife to make a small incision in each burrata ball. Then, pour the pesto into the hole until it seems full.
4. Finally, take out a platter and layer with the tomato mix. Top it off with the burrata balls before drizzling in olive oil and sprinkling sea salt and basil.

View this post on Instagram

A post shared by Original Jersey Italian Gravy (@jerseyitaliangravy)

The post Pesto-Stuffed Burrata Bombs For Any Occasion appeared first on thedancingcucumber.com.

Delicious Soups

Just a spoonful of pesto can take your soups to the next level and make them extra delicious. Since basil happens to be one of the pesto’s main ingredients, you should consider pairing this sauce with tomato soups and summer veggie soups.

Bread Spread

Pesto makes for a great spread, and you can boost the flavor of your sandwiches by adding it to the mix. It also doesn’t hurt its case that it’s much healthier than most of the other spreads and condiments.

View this post on Instagram

A post shared by gillian’s food blog (@graciasandgarlic)

Veggie Dip

Pesto is also a great dip and you can use it while eating celery, carrot, or belly pepper slices. Mixing it up with hummus, sour cream, or Greek yogurt to make an even more delicious spread is also an option.

Grilled Meats + Pesto

Pesto and grilled meats are a match made in heaven, and you can pour some of this sauce over your grilled steaks, chicken, and pork to make them even tastier.

Egg Bonanza

Pesto can do wonders for your sunny-side-ups or scrambled eggs because their mild flavor can benefit from pesto’s bolder palette.

View this post on Instagram

A post shared by This Healthy Table (@thishealthytable)

The post 5 Creative Ways to Use Pesto That Have Nothing to Do With Pasta appeared first on thedancingcucumber.com.

Choose a Quality Olive Oil

The base of any pesto is the olive oil that you use, and you won’t want to opt for the cheap, low-quality stuff. Choose a lighter, extra virgin olive oil that will let the delicate flavors of this Mediterranean gold shine through instead of making the sauce heavy and unpleasant.

Splurge on Pine Nuts

Some pesto recipes omit pine nuts in favor of other, cheaper ingredients, but real pesto contains chopped pine nuts and tastes all the better for it. The crunch and nutty flavor that this somewhat expensive ingredient adds is worth the money you will spend on it.

Grind and Blend Lightly

It can be all-too-tempting to just throw your pesto ingredients in a blender, wait 30 seconds, and call the job done. Instead, use a mortar and pestle to do an initial grind of the ingredients in your sauce and then place in a blender or food processor on low in order to retain some of the chunkiness of the sauce.

The post The Keys for a Delicious Pesto appeared first on thedancingcucumber.com.

Ingredients

• 2 1/2 fresh basil leaves
• 2 garlic cloves
• 1/2 cup high-quality extra virgin olive oil
• 150 g grated parmesan cheese
• 30 g pine nuts

Instructions

1. In a food processor, place the basil, garlic, and parmesan cheese and process for about 2 minutes until all the ingredients are finely minced.
2. Continue processing while slowly drizzling the olive oil into the mixture until it becomes very smooth.
3. Add in the pine nuts and mix well. Keep refrigerated in a glass jar for up to 7 days. Enjoy.

The post How to Make Homemade Pesto appeared first on thedancingcucumber.com.

Ingredients:

• Four large salmon filets, with bones removed
• 1/4 cup toasted pine nuts or walnuts
• 2 garlic cloves
• 1/3 cup grated Parmesan cheese
• 2 1/2 cups fresh basil leaves (half of this amount can be subbed for spinach leaves)
• 1/2 cup extra virgin olive oil
• Juice of one lemon
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 425 degrees Fahrenheit.
2. Pulse the basil, nuts, garlic, cheese, olive oil, lemon juice, salt and pepper in a blender or a food processor until smooth.
3. Cover a large baking sheet with a layer of parchment paper. Place the salmon filets skin side down on the baking sheet.
4. Spoon about a tablespoon or two of the pesto on top of each piece of fish.
5. Bake the salmon in the oven for about 12 minutes or until fully cooked through.
6. Serve immediately with leftover pasta and another squeeze of lemon juice.

The post Simple Pesto Salmon appeared first on thedancingcucumber.com.

Ingredients:

• 1 pound of boneless skinless chicken breasts
• 2 1/2 tablespoons of pesto
• 2 tablespoons of olive oil
• 2 cups of cherry tomatoes  
• 1 tablespoon of flour
• 2 cloves of minced garlic
• 1 cup of evaporated milk
• Salt and pepper to taste 

Instructions:

1. Season the chicken breasts with salt and pepper to your taste, and cover them in 2 tablespoons of the pesto.
2. In a large non-stick skillet, heat up the oil on medium to medium-high heat and then put in the chicken breasts.
3. Cook for 5 minutes on each side until lightly browned.
4. While the chicken cooks, take a medium-sized bowl and whisk in the flour, garlic, pesto, milk, and salt and pepper to your taste.
5. Take the chicken out and let it rest.
6. Put the cherry tomatoes in, either whole or cut in half if you like, and add in a splash of water if there isn’t a lot of oil left in the pan.
7. After 1-2 minutes, put the sauce into the skillet, and bring it up a boil.
8. Once it’s bubbling, put the chicken back in to cook until 165 F, and then serve!

The post Who Can Say No to Easy Creamy Chicken Pesto? appeared first on thedancingcucumber.com.

Popcorn

Nutritional yeast on stovetop popcorn is simply divine. All you have to do is heat up some oil in a pot and put the kernels in it. Put the lid on and shake it until all the kernels are popped. Cover it in salt and nutritional yeast and you’re in for a cheesy snack.

Baked Potatoes

https://www.instagram.com/p/BhlkCQNHuBP/?tagged=veganbakedpotato

If you are craving a cheesy baked potato, nutritional yeast is here to save the day! First, wash and scrub your potatoes. Stab it with a fork 2-3 times and cover it in oil and some salt. Roast at 425F for about 45 minutes. Cut it open, and cover it in nutritional yeast, scallions, and regular or vegan sour cream!

Pesto

Instead of reaching for Parmesan, make your pesto vegan by adding nutritional yeast instead. Put fresh basil leaves, pine nuts, garlic, lemon juice, and nutritional yeast in a food processor. As it’s going, pour in olive oil and you have yourself an amazing vegan pesto!

The post If You Aren’t Using Nutritional Yeast, Here Are Three Ways To Start! appeared first on thedancingcucumber.com.

Garlic

Garlic is always a great addition to dishes, but to make it creamier and easier to eat raw, put it in the mortar! You can use it then for sauces, dressings, or simply spread on a piece of toasted bread.

Pesto

https://www.instagram.com/p/BoV-QhbFm-K/?tagged=mortarandpestle

Pesto was actually only made in a mortar and pestle until modern technology came along. Although it is easier to throw everything into a food processor, making pesto by hand in a mortar and pestle isn’t that hard, and results in an absolutely delicious and rich sauce.

Flavored Salts

Making homemade flavored salts its so easy, and much fresher than buying it pre-made from the grocery store. Instead, make your own at home with flaky salt, whatever dried herb you want to flavor it with, and a mortar and pestle!

The post What is a Mortar and Pestle? appeared first on thedancingcucumber.com.

Ingredients:

To make the basil cashew pesto pasta recipe you will have to get:

8 oz. box of pasta
1/4 cup raw cashews
1/4 cup + 2 tablespoons nutritional yeast
1/2 tablespoons sea salt
1/2 tablespoons black pepper
1/4 cup + 3 tablespoons olive oil
2 cups fresh basil
2-3 garlic cloves
2 tablespoons lemon juice

How To Make It:

The first step of preparing the basil cashew pesto pasta is to boil the pasta.

While it’s cooking you can start preparing the sauce. Add the olive oil, cashews, garlic, and black pepper in a blender or food processor. Blend them well to get an even consistency. Add the salt and nutritional yeast to the mix. Blend again. Add the basil and blend once again. The mixture has to be smooth and evened out. Put in the lemon juice and pulse. Your basil cashew pesto dressing is ready.

Remove the water from the cooked pasta and add the sauce.

Cook the pasta for a minute and mix very well.

The post 10-Minute Basil Cashew Pesto Pasta Recipe appeared first on thedancingcucumber.com.