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Portabello and Pesto Pizza. I'm not a huge fan of red pizza sauce, and prefer light sauce when I do order out. But using pesto instead of red sauce opens up a whole 'nuther world of nommy goodness for pizza! The blogger left off the olives, but I say, "bring 'em on!".
Artichoke Lemon Pesto 3 or 4 cloves garlic, skin on a handful of baby arugula a 12 oz jar of marinated artichoke hearts, drained juice of 1or 2 lemons 1 cup finely grated hard Italian cheese 1/2 cup sliced almonds or pine nuts, toasted salt and pepper at least 1/2 cup good extra virgin olive oil
Why have I never thought of these? If Breakfast Burritos are good (and we all know they are), then Breakfast Quesadillas must be great! By Ree Drummond / The Pioneer Woman, via Flickr
Fresh Basil Pesto recipe: 3 cups packed fresh basil, 2/3 cup extra virgin olive oil, 1/2 cup pine nuts, toasted until golden and cooled, 2/3 cup grated Parmesan cheese, 2-3 cloves garlic, minced, Salt and pepper to taste