Baked Pesto Whitefish

INGREDIENTS
4 Fillets Whitefish or Tilapia
1/4 cup Basil Pesto Sauce
1/2 cup Chopped Tomato

DIRECTIONS
1. Place fish in shallow baking dish.
2. Spoon pesto sauce over each fillet.
3. Bake at 425 for 10-12 minutes or until fish flakes easily with fork.
4. Sprinkle with tomato; serve with lemon wedges, if desired.

Try serving with a simple tossed salad served with Kraft special collection greek vinaigrette and hot cooked Minute rice.

Greek or Mediterranean-Style Whitefish: Omit tomato. Mix pesto with 1/4 cup chopped black olives and 1/4 cup finely chopped red onion. Continue as directed.

Pesto Stuffed Portobello Pizzas

BodyRock.tv Portobello Pizza

Ingredients:
4 tomatoes, chopped
4 large portobello mushrooms,
4 cloves of garlic,
lemon,
1 leek, chopped
1 onion, chopped,
fresh basil,
parmigiano reggiano cheese,
fresh parsley,
olive oil,
salt.


Directions:Heat up about 2 table spoons of olive oil.

Stir the onion until it’s slightly brown.

Squeeze about 1 table spoon of fresh lemon juice over the ingredients.

Add about 5 leaves of chopped fresh basil.
Spray olive oil on a baking sheet and place the mushrooms on the sheet with the bottom side up.

Add the mixed ingredients from the sauce pan into each mushroom and top with grated parmegiano cheese. Place the baking sheet into the preheated oven and bake for 12 minutes at 400F

Sprinkle with fresh chopped parsley. Ready to serve
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Pesto Stuffed Portobello Pizzas

4 Portobello mushroom caps, stems removed
1/2 cup Basil Lemon Pesto (or other Clean pesto sauce)
4oz fresh mozzarella, drained and sliced 1/4-inch thick
4 campari tomatoes or other vine-ripened tomatoes, sliced 1/4-inch thick

1. Preheat oven to 425 degrees

2. Using a soup spoon, scrape out gills from underside of portobellos caps and discard. Spread 2 Tbsp pesto in scraped-out hollow of each mushroom cap. Top with mozzarella and tomato slices, enough to cover top of each mushroom.

3. Place pizzas on a baking sheet and bake in the oven until mozzarella is melted and portobello mushrooms are cooked, but hold their shape still, about 10 minutes.

Servings 4 x 1 pizza
Calories: 201
Protein: 12g
Fat: 14g

PESTO [2 recipes]

Basil Lemon Pesto (The Eat-Clean Diet Cookbook 2)

3 large cloves garlic
1/4 cup pine nuts
3 cups fresh basil leaves, slightly packed
juice and zest of 1/2 lemon
3/4 tsp sea salt
1/8 tsp ground black pepper
2 Tbsp EVOO
1/4 cup freshly grated Parmigiano Reggiano

1. In a food processor, pulse garlic and pine nuts until chopped. Add basil, lemon juice and zest, salt and pepper. Pulse until chopped.

2. While processor is running, stream in olive oil until pesto is blended and fairly smooth. Stop processor and use a rubber spatula to scrape down sides. Add parmigiano Reggiano and pulse blend until all ingredients are combined.
Serve over pasta, as a sandwich spread, in wraps, on meats, or use your imagination!
Can be refrigerated, covered, for up to one week.

Servings 6 x 2Tbsp
Calories: 62
Protein 3g
Total Fat 10g

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Pesto (Flat Belly Diet Cookbook)

1/2 cup pine nuts
6 cups packed fresh basil
1 clove garlic
1/2 cup grated Parmesan cheese
1 tsp sea salt
1/4 tsp ground black pepper
1/2 cup EVOO

1. Toast pine nuts in a large nonstick skillet over medium heat, stir often for 3-4 minutes or until lightly browned and fragrant. Tip onto a plate and let cook

2. Combine pine nuts, basil, garlic, cheese, salt, and pepper in a food processor. Pulse until coarsly chopped. With the machine running, add oil through the feed tube to blend into a rough paste.

Servings 24 x 2 Tbsp
Calories: 71
Protein: 1g
Fat: 7g

Fresh Pesto Recipe

Ingredients
2 tbsp olive oil
1 cup fresh basil
3 tsp parmesan cheese
1 clove garlic

Directions1. hull garlic and place it and the parmesan in food processor.
2. pulse until finely chopped.
3. separate basil from stem and place in processor. (if it gets too full pulse a few times to lessen the volume, but don't fully chop until all the basil has been added.)
4.process until all ingredients are finely chopped and mixed.
5. While pulsing add olive oil (or if you don't have a machine with holes in the top, add one tbsp at a time and pulse a few times in between additions.)

Nutrition Facts

Serving Size 9.7g

Amount Per Serving

Calories  34 Calories from Fat  31

% Daily Value*

Total Fat  3.5g 5%

Saturated Fat  0.5g 3%

Trans Fat  0.0g

Cholesterol  1mg 0%

Sodium  10mg 0%

Total Carbohydrates  0.3g 0%

Dietary Fiber  0.2g 1%

Protein  0.3g

Vitamin A 6% • Vitamin C 2% Calcium 2% • Iron 1%

* Based on a 2000 calorie diet Nutritional details are an estimate and should only be used as a guide for approximation.

Read more: http://caloriecount.about.com/fresh-pesto-recipe-r809#ixzz20A1dpOlo

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Pesto
Adapted from The Garden of Eden

Note: Darcy (from the Garden of Eden) made a basil pesto, so if you would like to follow her instructions, find the recipe here.

3 cups herbs* such as basil, cilantro, parlsey, chives, etc., rinsed
1/4 cup nuts such as almonds, walnuts or pine nuts**
2 cloves garlic
1 tsp. freshly-squeezed lemon juice (I juiced half a lemon)
3/4 tsp. kosher salt
1 tsp. freshly-ground pepper
1/2 cup olive oil
1/2 cup grated dry salty cheese such as Pecorino or Grana Padano or Parmigiano Reggiano

* I probably added double the amount of herbs? I didn’t measure. My goal was to clean out the refrigerator. Also, I always add stems and everything — no need to pluck leaves for pesto.

** Darcy used toasted pine nuts.

1. Combine all ingredients in a food processor and purée until nicely blended. Taste and adjust seasoning as necessary.

Note: Darcy first processed the basil, nuts, garlic, lemon juice, salt and pepper until almost smooth, then slowly streamed in the olive oil with the food processor on. Finally, she stirred in the parmesan cheese.

Final note from Darcy: To prevent discoloration when storing pesto, it is best to put a thin layer of olive oil over the pesto and then cover it.