Hearty Soups & Stews, Nutritious Food 🍜🍱🍲🍝🍵Drink 🍹 Baking & Recipes

Green Goodness Soup By The Healthy Chef

Nourishing soup to keep the immune system healthy made with generous amount of parsley and basil for that pesto paste.


Serves 2


2 tablespoons olive oil

2 leeks, sliced

6 sprigs thyme

4 bay leaves

½ cup French green lentils

1 bunch Tuscan kale, washed and finely sliced

100g baby spinach leaves

4 cups water

Generous pinch of sea salt and pepper


1 bunch basil, washed and roughly chopped

1 bunch parsley, washed and roughly chopped

1 clove garlic, smashed

60ml cold pressed olive oil

1 tablespoon pumpkin seeds

Juice from ½ lemon

Sea salt and pepper to taste



  1. ADD basil, parsley, garlic, olive oil, pumpkin seeds, 2 tablespoons lemon juice, salt and pepper into a high performance blender.
  2. BLEND until desired consistency.
  3. TASTE pesto and add extra lemon juice if needed.
  4. STORE in a glass jar and use as needed.


  1. SAUTE leek, bay leaves and thyme in the olive oil until softened.
  2. ADD the lentils and 4 cups of water then bring to the boil.
  3. REDUCE the heat and add the kale.
  4. SIMMER for 25 – 30 minutes or until the lentils are tender.
  5. ADD baby spinach and through until wilted.
  6. BEFORE serving, mix through 2 – 3 tablespoons of Goodness Pesto in to the soup.
  7. TASTE and adjust the seasoning to your requirements.
  8. SERVE and enjoy.


This soup is delicious served the next day as the wholesome flavours infuse into the broth.

Goddess pesto can be made in advance and use as needed.

Recipe source ↙️


Nutritious Food 🍜🍱🍲🍝🍵Drink 🍹 Baking & Recipes, Pasta & Spaghetti, Quick & Easy Recipes

Healthy and Delicious Home made Italian Herbs Pesto Pasta

Delicious and simple quick meal – Healthy Organic Trivelle Pasta in Italian Herbs Pesto Sauce


250gm San Remo Organic Trivelle Pasta

8 – 10 white button mushrooms ( sliced)

5 – 7 stalk Asparagus (diced to small pieces)

4 hard boiled eggs

1 tsp extra virgin olive oil and 1 tsp black sesame oil for stir frying

McCormick All- Purpose Seasonings (Pink Himalayan Salt, Oregano, Pepper & Garlic)

A handful of Organic Raisins and Baked Almonds / Cashews

Home made Jamie Olivier Italian Herbs / Basil Pesto Sauce:

Get full recipe 👇🏻



1. Bring water to boil and add in pasta, cook for about 10 – 11 mins till al-dente.

2. Heat up the pan filled with extra virgin olive oil and black sesame oil. Stir fried white button mushrooms together with McCormick Seasonings till mushrooms slightly cook. Add in Asparagus and continue to stir fried for another 2-3mins. Add in some water and let it simmer under low fire for another 2-3mins.

3. Add in the pesto sauce and warm the sauce for another 2-3 mins. Stirred in cook pasta and eggs till it is well mixed. Sprinkle with some peppercorn.

4. Served hot, topped up with organic raisins and baked almonds or cashew nuts.

Cooking is my passion by LoveWholesome 😋😋😋😋😋

Nutritious Food 🍜🍱🍲🍝🍵Drink 🍹 Baking & Recipes, Salad, Dip & Dressing

Pesto Potato Salad By Half Baked Harvest

Everyone needs a good potato salad for BBQ season. This Pesto Potato Salad is mayo free, and uses a lemony basil pesto. The pesto includes plenty of garden fresh basil, parmesan cheese, fresh lemon, a little garlic, and lots of flaky sea salt. 25 more words

via Pesto Potato Salad. — Half Baked Harvest

Nutritious Food 🍜🍱🍲🍝🍵Drink 🍹 Baking & Recipes, Pasta & Spaghetti

Spinach Pesto, Feta and Shrimp Tortellini By Closet Cooking

Spanakopita (aka Greek spinach and feta pie) is one of my favourite foods and it’s aways fun to use the flavours in different forms like this spinach pesto, feta and shrimp tortellini. Spinach pies are typically made with cooked spinach but for this pasta I like a fresh baby spinach that is pureed into a…

via Spinach Pesto, Feta and Shrimp Tortellini — Closet Cooking

Burgers 🍔 Meatloaf, Sandwiches & Toasts, Nutritious Food 🍜🍱🍲🍝🍵Drink 🍹 Baking & Recipes

Pesto Smashed ChickPea And Avocado Sandwich By Closet Cooking

During the summer I often enjoy a nice light meal for an on the go, active outdoors day, and fresh and summer-y sandwiches like this pesto smashed chickpea and avocado sandwich fit the bill perfectly. This sandwich is so quick and easy to make and it’s just packed with flavour! The base of the sandwich…

via Pesto Smashed Chickpea and Avocado Sandwich — Closet Cooking

Main Courses (Lunch & Dinner), Meat 🍗🍖🐂🐄🐐🐏& Poultry 🦃🐓, Nutritious Food 🍜🍱🍲🍝🍵Drink 🍹 Baking & Recipes

Beef Tenderloin Stuffed With Herb Pesto by David Tanis, NYT Cooking

Yield: 6 to 8 servings

Get full recipe👇🏻


3 pound center-cut beef tenderloin, trimmed of fat
Salt and pepper
2 cups Italian parsley leaves
4 cups basil leaves
4 garlic cloves, grated or finely minced
1 cup pitted green olives
½ cup extra-virgin olive oil, plus a little more for drizzling
4 ounces grated pecorino romano (1 cup)
1 teaspoon grated lemon zest
½ teaspoon crushed red pepper

Dairy Free & Gluten Free Food & Recipes, Nutritious Food 🍜🍱🍲🍝🍵Drink 🍹 Baking & Recipes, Snacks & Savories

Baked polenta chips with pesto dip By Jamie Olivier

Get full recipe 👇🏻



400 ml organic vegetable stock

150 g quick-cook polenta , plus 2 tablespoons for dusting

40 g Parmesan cheese , plus extra to serve

2 teaspoons dried oregano

olive oil


50 g pine nuts

½ a clove of garlic

50 g Parmesan cheese

1 bunch of fresh basil

extra virgin olive oil

2 tablespoons white wine vinegar

Appetisers, Starter & Side Dishes, Nutritious Food 🍜🍱🍲🍝🍵Drink 🍹 Baking & Recipes

Homemade Pesto Stuffed Sweet Potatoes

By food_glooby



Cooking Time (includes preparation time): 1 Hour


100g Block of Parmesan – £2.00
100g Pines Nuts – £2.80
Chilli Flakes – £0.85
Lemon – £0.30
Garlic – £0.30
Spinach – £1.00
Basil – £0.70
4 Sweet Potatoes – £1.33

Total Cost – £9.28 – This covers absolutely everything. All we assume you have in your kitchen beforehand is SALT, PEPPER AND OLIVE OIL.


1. Preheat your oven to 180°C/356°F
2. Place sweet potatoes in baking tray. Drizzle olive oil over the top. Season with salt and pepper, and add a teaspoon of chilli flakes. Place in oven for 50 minutes.
3. Now for the pesto. In a frying pan add 2 cloves of chopped garlic and a teaspoon of chilli flakes. Just before the garlic starts browning, add your spinach leaves. Add a small cup of water to help the spinach wilt. Cooking for 30 seconds or so – you don’t want the spinach to completely lose it’s shape.
4. Remove pan from heat and place the spinach into a bowl.
5. Toasting the pine nuts. Place your nuts into a frying pan. No oil. Medium heat. They should take 3 minutes or so. Keep jiggling them about to make sure they don’t burn.
6. Once cooked, add to the spinach bowl.
7. Grate parmesan. Add most of it to the mixing bowl. Add the zest of one lemon, and the juice of half the lemon. Add a handful of chopped basil.
8. After 50 minutes, remove sweet potatoes from oven. Slice them along the top and remove flesh. Add flash to the mixing bowl, and set the skins aside.
9. Mix everything together in the bowl, and then refill the sweet potato skins.
10. Finish with a scattering of leftover pine nuts, parmesan and basil. Squeeze a few drops of lemon over the top.


Fish & Seafood 🦀🦀🐟🐟, Nutritious Food 🍜🍱🍲🍝🍵Drink 🍹 Baking & Recipes

Pan-fried Salmon & Pesto Veg

By Jamie Olivier

Watch how-to video 👇🏻

Get full recipe 👉🏻 http://www.jamieoliver.com/recipes/fish-recipes/salmon-pesto-dressed-veg/


600 g new potatoes

200 g fine green beans

200 g tenderstem broccoli

4 x 120 g salmon fillets, scaled and pin-boned, from sustainable sources

olive oil

1 lemon


25 g pine nuts

½ a small clove of garlic

50 g fresh basil

extra virgin olive oil

15 g Parmesan cheese

1 lemon

Health, Beauty & Wellness, Nutritious Food 🍜🍱🍲🍝🍵Drink 🍹 Baking & Recipes, Pasta & Spaghetti

Pasta With Kale Pesto and Roasted Butternut Squash by Melissa Clark

Time: 45 minutes
Yield: 2 to 3 servings
Get full recipe ~ http://cooking.nytimes.com/recipes/1012888-pasta-with-kale-pesto-and-roasted-butternut-squash


1 ½ pounds butternut squash
½ cup extra virgin olive oil, more for drizzling
¾ teaspoon kosher salt, more for squash
Freshly ground black pepper
1 small bunch (about 1/2 pound) lacinato kale, center ribs removed
8 ounces pasta (penne rigate works well)
⅓ cup toasted pine nuts
2 large garlic cloves, roughly chopped
Finely grated zest of 1 lemon
Freshly squeezed lemon juice, to taste
Grated Parmesan cheese, for serving

Bread 🍞 Rolls, Scones, Flatbread, Loaves, & Pizzas, Nutritious Food 🍜🍱🍲🍝🍵Drink 🍹 Baking & Recipes


PREP TIME: 10 minutes + 45 minutes resting
COOK TIME: 25 minutes

TOTAL TIME: 1 hour 20 minutes

This simple no-knead Focaccia recipe is easy enough for the novice bread baker. Added pesto gives this classic a delicious twist!

Serves: 8-10


3-1/4 cups all-purpose flour

1 packet Fleischmann’s® RapidRise Yeast

1 tablespoon sugar

1 teaspoon salt

1 1/2 cups water

3 tablespoons extra virgin olive oil, divided

2 tablespoons pesto

1 tablespoon shredded Parmesan cheese


Coat a 13×9 baking pan with nonstick spray. Set aside.

In a large mixing bowl, whisk together the flour, dry yeast, sugar, and salt until combined.

In a 2-cup glass measuring cup OR microwave-safe bowl, combine water and 2 tablespoons of the olive oil. Microwave on HIGH in 15 second increments until very warm but not hot to the touch (120° to 130°F). (It took me 4 cycles.) Add to the flour mixture and stir with a wooden spoon until blended.

Spread the dough into the greased pan. Cover with a towel; let rise in a warm place until doubled in size, about 30 minutes.

Using a lightly oiled finger, gently poke holes about every inch in the dough going nearly to the bottom of the dough. Drizzle with remaining 1 tablespoon olive oil; then loosen up the pesto and gently spread it over the top, followed by sprinkling the Parmesan cheese. Let rise, uncovered, an additional 15 minutes while oven preheats to 375°F.

Bake for 25 to 30 minutes or until golden brown. Cool slightly. Cut and serve with extra oil for dipping, if desired.

Source: http://bellyfull.net/2014/12/11/easy-focaccia-with-pesto-recipe/