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pesto

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Pesto Zoodles with Shrimps is made with an avocado, cilantro and sunflower seeds unctuous pesto topped with lightly spiced garlic-paprika shrimps. A great way to cut on carbs without loosing on taste! Zoodles, zoodles, zoodles… Quite a “hit” from last summer, not yet out of the spectrum of trends… so let’s make good use of it! I’m looking for ways to cut on carbs these days and zoodles are a great way to imitate a plate of pasta without all the empty calories! If you don’t have a special instrument to make zoodles, no worry! Simply use the cheese grater! I’ve made the zoodles ultra creamy with the help of an avocado based pesto and gave it a fresh touch of cilantro. If you are one of those “soap” tasting person, simply substitute it by some basil. Plus, since the carbs are low, the avocado will help make the dish satisfying…

Red and Green Pesto and Parmesan Phyllo Sticks are crunchy, fun and easy appetizer to make for the holiday season. A crowd pleaser guaranteed! This holiday season is going to be a hit with those two color Pesto and Parmesan Phyllo Sticks. They are easy to do and terribly fun and tasty. I’ve used two different types or pesto; the popular green pesto a la genovese (basil) and also a red pesto (dried tomato). I thought it would be great to have both colors for the holidays. Those fingers are a nice bite for any dinner party, finger buffet or snacks. You can easily cook them ahead of time and they stay crispy and tasty for long leaving you time to work on other things while the guests are gathering around the table. The cheese This recipe suggest parmesan because it brings in an extra umami touch but it could easily be any…

The northern Mediterranean coast of Italy is filled with succulent food, more precisely this region is the mother land of the famous pesto alla genovese and the focaccia al formaggio. Those two recipes originate from the northern part of Italy, pesto comes precisely from Liguria region while the thick olive oil focaccia is said to be originating somewhere around northern Italy. Although to find the exact origin of focaccia is quite impossible… for the simple fact that it has been around since the Etruscans or Ancient Greeks times, way before Julius Caesar raised his Roman Empire. Although in Liguria region they make a special type of focaccia, a soft cheese filled crispy thin version called focaccia di Recco col formaggio. Let’s start with the Primo piatto, or first plate, which is the pasta dish usually in Italy. Trofiette al pesto is a type of pasta made on a wood board and rolled into small 3 cm spirals. They are…

Creamy avocado pesto zoodles is the new pasta (well…actually; non pasta) in town. I see them everywhere, for guys out there who didn’t catch the “zoodle” vibe, it’s actually zucchini noodles. There is absolutely no gluten, wheat in them and make a great meal for all, especially for low carb diet or gluten intolerant people. This was my first attempt to do those famous”zoodles”, no need to buy those big spiralizer machine to make them, simply use a cheese grater, it really does the trick. It’s a terribly easy, fast and healthy recipe but also creamy and tasty, the avocado make the dish stand. It give the dish this rich creamy texture, which I believe,  complete the dish to perfection. Most zoodles recipes out there are using a spiralizer machine, which are expensive and quite big, I’ve just used a mandoline with large cheese grater holes, but some mandoline already have those…

Beets-pistachio Pesto Kamut Fusilli can be surprising for some, but you should try it, I guarantee you won’t be disappointed. I’ve made this recipe with kamut fusilli, the ancestor of modern wheat, but also a filled with health benefits grain. Kamut is a whole grain, a great alternative for low-carb diet and diabetics. Although since brown pasta is not so appealing to the eye… we need to find a tasty way to make us forget about that color. That’s when the red beets pesto comes in the game! A healthy,tasty and colorful pesto that hides this less attractive brown pasta. I’m a big beets lover, but sadly there are often put aside because of their earthy flavor, but when used in combination with salty goat cheese and pistachios it balance out great the heavy earthy taste from the beetroot. Plus, Beets have that great ruby red color which make a great base for a romantic dinner, for you lovers…

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