These awesome Pesto Jars are another ready-to-eat meal from my healthy Road Trip Menu, and it's one of my husband's favorite picnic dishes. They can also be made in a big batch and kept in the fridge, for a quick, tasty and portion controlled meal that doesn't taste like it spent the last 2 days in your fridge.
They are delicious warmed, but it's also tasty cold (if you're into that sort of thing). I added it to this list since it lasts so well throughout the day. In fact, although I made this the night before we left, we still were able to have this for dinner almost 24 hours later, and it was still fresh and absolutely delicious. I have also made more of these yesterday in our hotel room (which had a full kitchen), as well as more salad jars, and more wraps, to eat on the remainder of our Road Trip. We're continuing to Yellowstone today, so these will once again be great for our drive.
Pesto Pasta in a Jar
Ingredients:
2 cups cooked pasta of choice
2 cloves of garlic
1 1/2 cup fresh basil leaves
1/4 cup extra-virgin olive oil
1/3 cup parmesan cheese
1/4 cup pine nuts
1/4 tsp sea salt
1/4 tsp freshly ground black pepper
hot water, as needed
1 cup arugula lettuce (optional)
Directions:
1. Cook pasta to al dente, and drain. Cool to stop cooking, and set aside.
2. In a food processor or blender, combine garlic, basil and olive oil until smooth. Add cheese, season to taste, and mix briefly. Add hot water, as needed, until desired consistency is reached. Do keep in mind that if you are planning on eating this dish cold, the pesto needs to have a bit more fluid consistency than if you're heating it. Of course, as an alternatively, store bought pesto can be used.
3. Spoon a layer of pesto into the bottom of each mason jar.
4. Add cherry tomatoes, season to taste, and sprinkle with pine nuts.
5. Topp each jar with pasta, and, if using, the arugula.
6. Shake right before serving. Enjoy!
This recipe can be modified in many different ways by adding mozzarella cheese, grilled Italian style veggies, Portabello or button mushrooms, and a large variety of protein. Chicken works really well, as do grilled shrimps, although depending on what you add, the dish might stay good for less time. I just made this basic recipe, and had one for lunch yesterday, on the 3rd day since these were made, and guess what? STILL delicious! That is crazy awesome, people!
What do you put in your pesto?
Ready Meals:
Salad in a Jar
Ham, Turkey & Dijon Wraps
Pesto Pasta in s Jar
They are delicious warmed, but it's also tasty cold (if you're into that sort of thing). I added it to this list since it lasts so well throughout the day. In fact, although I made this the night before we left, we still were able to have this for dinner almost 24 hours later, and it was still fresh and absolutely delicious. I have also made more of these yesterday in our hotel room (which had a full kitchen), as well as more salad jars, and more wraps, to eat on the remainder of our Road Trip. We're continuing to Yellowstone today, so these will once again be great for our drive.
Pesto Past in a Jar - quick, easy, portable, and super tasty!
Pesto Pasta in a Jar
Ingredients:
2 cups cooked pasta of choice
2 cloves of garlic
1 1/2 cup fresh basil leaves
1/4 cup extra-virgin olive oil
1/3 cup parmesan cheese
1/4 cup pine nuts
1/4 tsp sea salt
1/4 tsp freshly ground black pepper
hot water, as needed
1 cup arugula lettuce (optional)
Directions:
1. Cook pasta to al dente, and drain. Cool to stop cooking, and set aside.
2. In a food processor or blender, combine garlic, basil and olive oil until smooth. Add cheese, season to taste, and mix briefly. Add hot water, as needed, until desired consistency is reached. Do keep in mind that if you are planning on eating this dish cold, the pesto needs to have a bit more fluid consistency than if you're heating it. Of course, as an alternatively, store bought pesto can be used.
3. Spoon a layer of pesto into the bottom of each mason jar.
4. Add cherry tomatoes, season to taste, and sprinkle with pine nuts.
5. Topp each jar with pasta, and, if using, the arugula.
6. Shake right before serving. Enjoy!
This recipe can be modified in many different ways by adding mozzarella cheese, grilled Italian style veggies, Portabello or button mushrooms, and a large variety of protein. Chicken works really well, as do grilled shrimps, although depending on what you add, the dish might stay good for less time. I just made this basic recipe, and had one for lunch yesterday, on the 3rd day since these were made, and guess what? STILL delicious! That is crazy awesome, people!
What do you put in your pesto?
.jpg)
I was waiting for this recipe after you mentioned it on Twitter. It sounds so good!
ReplyDeleteLet me know what you think if you end up trying it!
DeleteSounds so good!! I have some pesto left over from what I made earlier this week. I may use it for pasta salad.
ReplyDeleteThanks! I love pesto, and it can be used for so many different dishes!
Delete