ASIAGO AND ALMOND PESTO
Stir chopped tomato into this basil pesto for a burst of fresh flavor.
Provided by Food Network Kitchen
Time 10m
Yield about 1 cup
Number Of Ingredients 7
Steps:
- Put the almonds in a food processor and pulse until finely ground. Add the basil, garlic and 1/4 teaspoon salt and pulse until finely chopped. Add the Asiago and pulse to combine. With the food processor on, slowly pour in the oil and process until combined. Transfer to a bowl and stir in the tomatoes.
ASIAGO PESTO BREAD
Provided by Guy Fieri
Time 13m
Yield 8 portions
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F.
- In a food processor, add the almonds and pulse until they are finely chopped. Add the basil, black pepper and cinnamon and process until incorporated. Add 1 cup of the cheese, pulse a few times, then with the machine still running, slowly add in the olive oil.
- Cut the bread in half, spread it with the pesto and bake on a cookie sheet for 7 to 10 minutes. At this point, remove the bread, sprinkle it with the remaining 1/3 cup of cheese and turn on the broiler. Broil the bread until the cheese has melted and starting to brown. Remove from the oven, cut it into 8 portions and serve immediately.
GRILLED TOFU WITH ASIAGO AND WALNUT PESTO
Categories Quick & Easy Healthy
Number Of Ingredients 13
Steps:
- For the Asiago and Walnut Pesto: Place all the ingredients in the bowl of a food processor. Pulse until smooth. Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Cut the tofu in half diagonally to make 2 large triangles. Cut each large triangle in half to make 4 smaller triangles. Place the triangles, long side down, on a cutting board and carefully cut each into 3 slices. Brush the tofu triangles, on each side, with the extra-virgin olive oil. Season with salt and pepper. Grill the tofu for 2 minutes on each side. Carefully transfer the tofu to a serving platter. Spoon the pesto over the tofu and serve.
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