Posts tagged pesto

Meet My Favorite Quick Fix

September 13, 2010 · Filed under Uncategorized · Tagged , , , , , , , ,

Wraps are healthy. Wraps are cheap. Wraps are versatile.

So how it is that a post on wraps has yet to be done? In particular, a post about wheat wraps lined with basil pesto and topped with sliced turkey and roma tomatoes?

This is one of the easiest meals, made in record time (4:30 thank you very much), and there’s few ingredients involved. Chances are you already have them in your fridge. If not, grab em’ next time your’re at the store, since this is one of those no-planning processes.  It’ll work for lunch or dinner.

You’ll need:

  • Tortilla Wraps. Wheat is healthier than regular plain ones, but feel free to go either route, or mix it up with a different flavor like tomato basil or honey wheat. Medium or small sizes work best.
  • Basil pesto. I usually keep a small container in the fridge and use it on multiple occasions (with pasta or sandwiches). You’ll need about two spoonfuls for this recipe. Feeling daring? Make your own pesto using my recipe.
  • Fresh sliced turkey breast from you local deli. Smoked or honey works best for this particular wrap. You’ll need about five or six slices, unless you want your wrap on the thick side, in which case throw in a few more slices.
  • One roma tomato (the oval-shaped ones), since they’re a touch healthier. A regular ones (only use half) will do just fine as well.
  • Black pepper to taste.

Directions:

  1. Cover about three-quarters of the wrap, laid out flat, with the pesto (about two spoonfuls), spreading it evenly. Be generous here, that pesto flavor completes the wrap.
  2. Dice up the tomato into small cubes. Then layer the tomatoes on top of the pesto.
  3. Pile the turkey on top, making sure you cover most of the surface
  4. Sprinkle some back pepper over it all then get ready for the tricky part, wrapping it up. If you’re like me, and not too concerned with the wrap staying together since you;re about to devour it anyway, then you can just fold it up as you would a fajita or soft taco, making sure one end overlaps the other.
  5. If you’re on the fancier side and maybe serving this to guests or want to save it for later, you should fold two opposing sides inward, then wrap it up, making sure all the stuffing stays in the middle. If you have some handy, stick a toothpick on two sides of the wrap and cut it in half.

Here’s a visual step-by-step:

Spread the pesto evenly

Dice the tomato into small cubes

Toss the tomatoes over the pesto

Layer the turkey on top and sprinkle with black pepper

Wrap it all up, connecting two opposing sides

The ultimate pesto-lover in me prefers this wrap, but there are a ton of different options you could try. Grilled chicken would work great here, or instead of pesto, use spicy brown mustard, your favorite salad dressing or hummus. Almost anything will substitute, so get creative! Throw in some lettuce for an extra crunch, or add some mozzarella cheese for a delicious (yet a bit unhealthier) touch.

Featured Links

Check out the Food Network’s Food Network’s wrap collection for more great ideas.

cdkitchen.com‘s large variety of wrap recipes

Healthy Sandwich and wrap ideas from Fitness Magazine

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Perfect pesto, perfect meal

February 24, 2010 · Filed under Uncategorized · Tagged , , ,

Great news for the pesto lovers out there: it’s good for you!  According to FinQooArticles.com, it’s good for digestion, the immune system, gout, muscle pains, rheumatism, and the respiratory system, plus basil has been proven to be a cancer preventative herb and aid with diabetes.  That being said, it’s also absolutely scrumptious on pasta, pizza, bread, or as a marinade.

Pesto is pretty easy to make, and once it’s done all you have to do it add it to your meal: paired with pasta and chicken is my favorite.  For those of you who are running from class to the library and only have time to boil some pasta and add pesto sauce, there are some great mixes out there that you just have add olive oil to, like Sweet Basil Pesto Mix by Simply Organic, or Tastefully Simple’s Dried Tomato and Garlic Pesto Mix.  You can look for these packaged dried mixed at your grocery store, usually in the pasta or sauce section.  

There are a ton of variations on pesto.  I find that using basil has the best flavor, but others use spinach or cilantro.  If you have the time to, try your hand at making your own pesto.  It’s healthier than buying it packaged, it’s so fresh and delicious, and REALLY easy to make.  Plus besides the fresh basil, and maybe a clove of garlic and pine nuts, you probably have everything else you’ll need.  Here’s the recipe I like to use:

You’ll need:

  • About 2 cups of fresh basil leaves
  • 1/4 cup of grated parmesan cheese
  • Olive oil- probably about 3 tablespoons
  • 2 tablespoons of water
  • 1 clove of garlic, chopped up
  • 1/4 cup of pine nuts (You can substitute walnuts or almonds here, or you can make it without any nuts if you prefer)
  • Salt and pepper, to taste (I like a little more pepper than salt)
  • A blender

Directions:

  1. Place everything (seriously, everything listed above) in the blender and pulse a few times then process until the mixture if fairly smooth.
  2. Some people like pesto at room temperature or cold, but I prefer it a little warm, so I put it in a pan over medium heat for a few minutes and stir with a whisk before serving.

And that’s all, folks.  I told you it was a simple recipe!  Like I said, my roommates and I usually enjoy pesto with pasta and chicken.  But for the healthier option, use it as a sauce over grilled chicken breast and serve with vegeatbles or salad.  

The Food Network has a ton of uses for pesto and an extensive collection of recipes.  This one’s my favorite for a spicy twist:

The Food Network’s Giada De Laurentiis kicks it up with this spicy pesto

Here are some other great pesto recipes to check out:

A ton of variations on pesto from Cooks.com

The classic pesto from AllRecipes.com

For a visual aid, and a trick about storing pesto, watch this short video from Good House Keeping:

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