#pestoperfection

Pesto Potatoes and Eggs is a delicious and savory dish that combines crispy potatoes with the rich flavor of pesto and perfectly cooked eggs. It's a satisfying breakfast or brunch option that's sure to impress.

Ingredients: 2 medium potatoes, peeled and diced. 2 tablespoons olive oil. Salt and pepper to taste. 1/4 cup pesto sauce. 4 large eggs. 2 tablespoons grated Parmesan cheese. Fresh basil leaves for garnish.

Instructions: Heat the olive oil in a skillet over medium heat. Add the diced potatoes and season with salt and pepper. Cook until they are golden brown and tender, stirring occasionally, about 10-12 minutes. While the potatoes are cooking, beat the eggs in a bowl and set aside. Once the potatoes are cooked, reduce the heat to low and pour the pesto sauce over them. Stir to coat the potatoes evenly with the pesto. Pour the beaten eggs over the pesto-coated potatoes in the skillet. Cook without stirring for a few minutes until the edges begin to set. Sprinkle the grated Parmesan cheese evenly over the top of the eggs and potatoes. Cover the skillet and continue cooking for another 4-5 minutes, or until the eggs are fully cooked but still slightly runny in the center. You can cook longer if you prefer your eggs well-done. Remove the skillet from heat and let it sit for a minute to allow the residual heat to finish cooking the eggs. Garnish with fresh basil leaves and serve hot.

Prep Time: 15 minutes

Cook Time: 20 minutes

This Sun-Dried Tomato Pesto Pasta is a tasty dish that is both vegan and gluten-free. With its tangy sun-dried tomatoes, fragrant basil, and smooth pesto sauce, it's a meal that's perfect for any event.

Ingredients: 200g gluten-free pasta. 1 cup sun-dried tomatoes packed in oil. 1/2 cup fresh basil leaves. 1/4 cup pine nuts. 2 cloves garlic. 2 tablespoons nutritional yeast. 2 tablespoons olive oil. Salt and pepper to taste.

Instructions: Cook the gluten-free pasta according to package instructions until al dente. Drain and set aside. In a food processor, combine sun-dried tomatoes drained from oil, basil leaves, pine nuts, garlic, nutritional yeast, and olive oil. Blend until smooth, scraping down the sides as needed. Toss the cooked pasta with the sun-dried tomato pesto until well coated. Season with salt and pepper to taste. Serve hot, garnished with additional basil leaves if desired.

Prep Time: 15 minutes

Cook Time: 10 minutes

This Potato Pizza with Kale Pesto is a delicious and unique twist on traditional pizza. The crispy thin crust is topped with thinly sliced potatoes, flavorful kale pesto, and a blend of melted cheeses. It's a perfect combination of flavors and textures that will satisfy your pizza cravings!

Ingredients: 1 pizza dough store-bought or homemade. 2 medium potatoes, thinly sliced. 1/2 cup kale pesto store-bought or homemade. 1 cup shredded mozzarella cheese. 1/4 cup grated Parmesan cheese. 2 cloves garlic, minced. 1/2 teaspoon red pepper flakes. Salt and black pepper to taste. Olive oil for drizzling. Fresh basil leaves for garnish.

Instructions: Preheat your oven to 475F 245C. Roll out the pizza dough on a floured surface to your desired thickness and shape. Place it on a pizza stone or a baking sheet lined with parchment paper. Spread the kale pesto evenly over the pizza dough, leaving a small border around the edges for the crust. Layer the thinly sliced potatoes over the pesto, making sure they overlap slightly. Sprinkle minced garlic and red pepper flakes over the potatoes. Season with salt and black pepper to taste. Evenly distribute the shredded mozzarella and grated Parmesan cheeses over the potatoes. Drizzle a little olive oil over the top of the pizza for added flavor. Bake in the preheated oven for 12-15 minutes, or until the crust is golden brown, and the cheese is bubbly and slightly browned. Remove the pizza from the oven and let it cool for a few minutes before slicing. Garnish with fresh basil leaves, slice, and serve hot. Enjoy your Potato Pizza with Kale Pesto!

Prep Time: 15 minutes

Cook Time: 15 minutes