May 31, 2020
In a food processor, combine the garlic, pine nuts, basil, parsley, cheese, lemon zest, lemon juice, salt and pepper until a smooth paste is formed.
With the machine running, slowly drizzle in the EVOO until the desired consistency is reached. Season with salt and pepper.
For the bread:
For the topping:
Toast the bread: Brush bread on both sides lightly with oil and place on large baking sheet. Toast bread until golden, 10 to 15 minutes, turning halfway through. Let bread cool for 5 minutes, then rub tops of bread with halved garlic cloves.
Spread some of the pesto onto bread slices. Top with some Ricotta cheese and then top with roasted bell pepper slices. Garnish with basil ribbons and serve.
Mix the pesto sauce and mayo together in a small bowl
Spread the pesto mayo mixture onto each bun. Layer each bun with two slices, two slices tomato and top with arugula leaves. Serve.
Make pasta according to directions on package. Drain, rinse and toss with a bit of olive oil.
Combine the cooked pasta with cherry tomatoes, asparagus and pesto sauce. Season to taste with salt and pepper. Garnish with minced parsley. Serve chilled or at room temperature.