Veggie Top Pesto Recipes

Steps:

• Preheat the oven to 350 degrees F.
• Heat the olive oil in a large saucepan over medium heat. Add the onion and garlic and cook, stirring, until softened, about 4 minutes. Add the yellow squash and zucchini and cook, stirring, for 4 to 5 minutes more. Season with salt, pepper and red pepper flakes. Stir in the crushed tomatoes and tomato sauce; bring to a simmer. Cook, stirring occasionally, about 20 minutes. Add salt, pepper and a pinch of sugar, if necessary.
• In a large bowl, mix together the ricotta cheese, spinach, pesto and season with pepper.
• Grease the bottom and sides of your lasagna dish with butter. Spread a little of the tomato sauce on the bottom of the pan. Lay 4 noodles across the bottom of the baking dish, overlapping by 1/2-inch. Spread 1/3 of the ricotta and pesto mixture evenly on top. Sprinkle with about a 1/2 cup mozzarella cheese. Ladle about 1 cup of sauce on top. Repeat layering in the same order. Layer the top layer of noodles and drizzle with the remaining sauce, then sprinkle with the Parmesan and remaining mozzarella. Cover with foil and bake in the center of the oven until the sauce is bubbling around the edges, about 40 minutes. Uncover and bake 5 minutes more. Let stand 10 minutes before slicing.

Steps:

• In a food processor, combine the nuts and garlic and pulse until coarsely chopped. Add the carrot fronds, beet greens, celery leaves and Parmesan and pulse until finely ground. With the food processor running, add the oil and red pepper flakes. Taste, then season with salt and pepper.
• Transfer to a resealable container and store in the refrigerator for up to 2 weeks (or freeze for up to 3 months).

Steps:

• Toast the pine nuts in a small pan over a low heat for 3-4 mins until golden brown. Set aside to cool.
• Blitz the pine nuts with the remaining ingredients in a food processor until smooth. Season to taste.
• Spoon the pesto into a jar and top with a thick drizzle of olive oil. Will keep stored in the fridge for up to a week.