This easy recipe for baked salmon with pesto is the perfect choice for a fresh and light meal for the family year-round.
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pesto
Mock Pesto with No Nuts
On my honeymoon, 20 years ago with my ex, we went to Italy as part of the honeymoon as it was really important for me to have my ex meet my grandmother. My ex and I ended up staying there for 1 week and it was such a magical time for me as I got one on one time with my grandmother. During that time my grandmother taught me many of her recipes, one of which was a “mock pesto dressing”. I had never thought of making pesto any other way than the traditional way with basil, pine nuts, parmesan cheese and olive oil but my nonna taught me several different ways to make pesto and they were all delicious!
This recipe is super easy, basically all your ingredients go in a food processor, I started with parsley, garlic clove, parmesan and lemon zest
added my basil
turn on food processor, in a slow stream add olive oil, here is how this pesto looks in a jar
this is a great recipe for a mock pesto that does not include nuts (making it cheaper to make as well as healthier), my recipe uses the parsley with the basil which gives it a layer of flavors so the nuts are not missed. This recipe for pesto without nuts is great for pastas, it can be used as a salad dressing if mixed with a little more oil, I use it sparingly on green beans and it’s great for any recipe that calls for pesto. Let me know what you think of my recipe!
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Thank you again ~ Patty Limatola-Tanenbaum
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Mock Pesto with No Nuts
Ingredients
- 1 cup Parsley, Italian or regular
- 1 lemon, zested and juiced
- 1/2 cup Basil, fresh
- 1 small Garlic Clove
- 1/3 cup Parmesan Cheese
- 1/3 - 1/2 cup Olive Oil
Directions
- Combine the parsley, lemon zest, garlic clove and juice of one lemon, parmesan cheese and basil to a food processor.
- Turn processor on and stream in olive oil (add more or less based on your preference of consistency). Place prepared pesto in refrigerator. Enjoy!
Recipe belongs to Patty @MmGood.com, please contact me to use for personal use
Healthy Baked Eggs with Pesto
WOW…it has been almost 2 years since I last did baked eggs in a tin recipe and while I loved by baked eggs two years ago, I love these baked eggs even more. Why is that you may ask, well, I have had some healthy issues recently and decided to change my eating habits wherever I could. My original recipe included cheese, prosciutto, scallions and other choice ingredients, for this recipe I simplified and made it a little healthier, I used ham (or turkey), a small amount of pesto and that’s it! It’s the same concept as my original recipe and here is how I did it!
Just like my other recipe for baked eggs, I placed a piece of turkey (and ham) and used it as my holder for the baked eggs
I put a 1/4 teaspoon of pesto in each cup and using a toothpick I swirled it around, this way there would be flavor in every bite
in the ham baked eggs, I put some chopped sun dried tomatoes and swirled it around as well
for the turkey I used artichoke hearts (all of the ingredients I had at home)
a little black pepper and this is how my tray looked prior to baking…no cheese for this recipe as I was keeping it really healthy!
and after 18 minutes
I removed the baked eggs from the pan…the ham cooked up a lot better than the turkey as you can see from the photo, even with the same baking times
I had a soft yolk, so when I would reheat they would cook up again
According to my program from MacGourmet, each serving is under 150 calories, total fat is under 5g and protein is 13 grams…not too bad for a delicious and easy breakfast! This healthy recipe for baked eggs is high in protein thanks to the mean and egg, low in carbs as there is no cheese or fatty meats. I would not omit the pesto as you need it for flavor since there is no cheese but if you wanted to omit the sun dried tomatoes or the artichoke hearts that would be fine.
On a separate note: for my other baked eggs recipe, I baked the eggs at 400 degrees at a shorter time, this time I baked them at 350 for a little longer and I preferred them this way as I wanted a softer yolk.
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Thank you for visiting my site.
If you enjoyed this recipe, please leave a comment and if you enjoy my site, please subscribe. To subscribe, go to the box listed on the top of the page “Subscribe Via Email” and input your email address.
When you subscribe, you will be emailed a link to confirm the subscription, be sure to click on that link to activate your account.
Thank you again ~ Patty Limatola-Tanenbaum
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Healthy Baked Eggs
Ingredients
- 6 large Eggs
- 6 slices of Deli Meat (I did chicken and ham)
- 1 1/2 teaspoons Pesto, divided by the 6 eggs (1/4 teaspoon each)
- 3 Artichoke Hearts (optional)
- 3/4 teaspoon Chopped Sun-dried Tomatoes (optional)
Directions
- Preheat oven to 350 degrees.
- Place a slice of meat in each cupcake holder, crack your egg directly into the deli meat.
- Place 1/4 teaspoon of pesto in each cup and using a toothpick swirl the pesto so that when it's baked through, each bite will have a taste of the pesto.
- Bake for 18-22 minutes, if you prefer your yolks like a hard boiled egg than bake for 22 minutes. Enjoy!
Optional - add artichoke hearts to 1/2 of the eggs and chopped sun-dried tomatoes (in 1/4 teaspoon increments) to 3 cups.
Recipe belongs to Patty @MmGood.com, please contact me to use for personal use
Amazing Baked Brie Appetizer
My girlfriend Susan and I began teaching classes at the Conejo Valley Adult School and I have to say, I love it. It’s a lot of work but it is so rewarding to make a family favorite recipe and know that everyone loves it.
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Pesto Stuffed Mushrooms
This weekend we were invited to a friends house for a birthday celebration, I was asked to bring an appetizer…so, I was thinking, what can I bring that would be easy, delicious and different. I have found that most stuffed mushrooms are stuffed with a mixture of Parmesan and bread crumbs.
I found a great recipe using pesto and thought I’d go that route and I have to say…no was was disappointed! While the recipe recommended making your own pesto, I was short on time and just used store bought pesto from Costco and it worked out just fine.
This recipe was so simple to make…my daughter even helped.
Here they are pre baked…
And here they are on a platter, I used some basil as a garnish.
Pesto Stuffed Mushrooms
Ingredients
- 30 small Mushrooms, cleaned, stems removed
- 1 cup Pesto sauce (I used prepared pesto sauce)
- 4 oz Parmesan cheese
Directions
- Preheat oven to 400 degrees.
- While your oven is preheating, clean your mushrooms using a brush, do not wash them...remove the stems and place on a baking sheet lined with parchment paper.
- Place a small dollop of the prepared pesto into each mushroom cap. Place in the preheated oven and bake for 15 minutes.
- Remove from the oven and place the cheese on top, place back in the oven and bake for 2-3 minutes more to melt the cheese.
Recipe belongs to Patty @MmGood.com, please contact me to use for personal use