Photos and video with hashtag #pesto

#pesto

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- Good morning guys! Start the day with a beautiful cup of green tea ☕️☘️ Having green tea with breakfast can help you in kickstarting your metabolism in the morning itself which can help you in burning calories and lead to weight loss! 👊🏼✅ There is a beautiful recipe for ya' all! Enjoy! 😋 The Green Goddess ¼ avocado, peeled and pitted 1 ripe banana 1 tablespoon agave nectar ½ cup green tea 1 scoop vegan protein powder ½ cup ice Optional: 1 teaspoon freshly grated ginger Herkese gunaaaydin!!! Gune guzel baslamak icin sizlere haarika bir yesil cay #smoothie tarifim var 🔜 Yesil Tanrica 💁🏻 1/4 avokado- 1 corba kasigi bal yerine tadlandirici - 1/2 bardak yesil cay- 1 kasik vegan protein tozu - 1/2 bardak buz Hepsini karistir, ohh bi guzel ic! 😋 #breakfastclub #vegan #veganlifegoals #gunaydin #yesilcay #guneguzelbaslamak #veganyemekler #veganbeslenme #smoothierecipes#wholefoods#fruits#foods4thought#beautifulcuisines#onthetable#veganlifestyle#pesto#bbgcommunity#vegan#whatveganseat#feedfeed#nourish#instafood#foodie#foodphotographer#healthychoices#huffposttaste#inthekitchen#vegansofig#veganfoodshares
- Good morning guys! Start the day with a beautiful cup of green tea ☕️☘️ Having green tea with breakfast can help you in kickstarting your metabolism in the morning itself which can help you in burning calories and lead to weight loss! 👊🏼✅ There is a beautiful recipe for ya& #39; all! Enjoy! 😋 The Green Goddess ¼ avocado, peeled and pitted 1 ripe banana 1 tablespoon agave nectar ½ cup green tea 1 scoop vegan protein powder ½ cup ice Optional: 1 teaspoon freshly grated ginger Herkese gunaaaydin!!! Gune guzel baslamak icin sizlere haarika bir yesil cay #smoothie tarifim var 🔜 Yesil Tanrica 💁🏻 1/4 avokado- 1 corba kasigi bal yerine tadlandirici - 1/2 bardak yesil cay- 1 kasik vegan protein tozu - 1/2 bardak buz Hepsini karistir, ohh bi guzel ic! 😋 #breakfastclub #vegan #veganlifegoals #gunaydin #yesilcay #guneguzelbaslamak #veganyemekler #veganbeslenme #smoothierecipes #wholefood #fruits #foods4though #beautifulcuisines #onthetabl #veganlifestyle #pest #bbgcommunity #vega #whatveganseat #feedfee #nourish #instafoo #foodie #foodphotographe #healthychoices #huffposttast #inthekitchen #vegansofi #veganfoodshares
- Good morning guys! Start the day with a beautiful cup of green tea ☕️☘️ Having green tea with breakfast can help you in kickstarting your metabolism in the morning itself which can help you in burning calories and lead to weight loss! 👊🏼✅ There is a beautiful recipe for ya' all! Enjoy! 😋 The Green Goddess ¼ avocado, peeled and pitted 1 ripe banana 1 tablespoon agave nectar ½ cup green tea 1 scoop vegan protein powder ½ cup ice Optional: 1 teaspoon freshly grated ginger Herkese gunaaaydin!!! Gune guzel baslamak icin sizlere haarika bir yesil cay #smoothie tarifim var 🔜 Yesil Tanrica 💁🏻 1/4 avokado- 1 corba kasigi bal yerine tadlandirici - 1/2 bardak yesil cay- 1 kasik vegan protein tozu - 1/2 bardak buz Hepsini karistir, ohh bi guzel ic! 😋 #breakfastclub #vegan #veganlifegoals #gunaydin #yesilcay #guneguzelbaslamak #veganyemekler #veganbeslenme #smoothierecipes#wholefoods#fruits#foods4thought#beautifulcuisines#onthetable#veganlifestyle#pesto#bbgcommunity#vegan#whatveganseat#feedfeed#nourish#instafood#foodie#foodphotographer#healthychoices#huffposttaste#inthekitchen#vegansofig#veganfoodshares
- Roasted Veggie Pesto Panini makes 4 servings Ingredients: 3-4 large asparagus spears, cut into 1″ chunks 1 1/2 C. roughly chopped shitake mushrooms 1 1/2 tsp. coconut oil, melted 1 handful fresh arugula (or use spinach if you don’t like arugula) 2 handfuls fresh basil 1 C. raw pine nuts 2 lemons, juiced 1 tsp. sea salt 1 tsp. ground black pepper 5-6 garlic cloves 2 Tb. extra-virgin olive oil 2 Tb. Nayonaise (vegan mayo) 1 medium tomato, slice thin 1 loaf ciabatta bread, halved lengthwise and cut into 4 equal pieces Directions: 1. Preheat oven to 425F. Spray a rimmed baking sheet with non-stick cooking spray. Place asparagus and mushrooms on baking sheet and drizzle with coconut oil. Sprinkle with salt and pepper and bake for 12-15 minutes, or until slightly browned and crispy. 2. Meanwhile, prepare pesto by combining arugula, basil, pine nuts, lemon juice, salt, pepper and garlic in a food processor. Drizzle in olive oil while the food processor is on. Scrape down the sides and process until completely smooth. 3. Remove asparagus and mushrooms from oven. To Make The Panini: Preheat a panini press on high. (If you don’t own a panini press, use a grill pan and place a heavy pan on top to “press”) Tip: Lightly spread olive oil on outsides of bread for a nice golden, crispy crust. Spread insides of bread with pesto and vegan mayo. On the bottom halves, evenly distribute roasted asparagus and mushrooms, followed by tomato slices. Sprinkle with salt and pepper if desired, place top half of bread on top and press down. Grill for 3-5 minutes.
- Roasted Veggie Pesto Panini makes 4 servings Ingredients: 3-4 large asparagus spears, cut into 1″ chunks 1 1/2 C. roughly chopped shitake mushrooms 1 1/2 tsp. coconut oil, melted 1 handful fresh arugula (or use spinach if you don’t like arugula) 2 handfuls fresh basil 1 C. raw pine nuts 2 lemons, juiced 1 tsp. sea salt 1 tsp. ground black pepper 5-6 garlic cloves 2 Tb. extra-virgin olive oil 2 Tb. Nayonaise (vegan mayo) 1 medium tomato, slice thin 1 loaf ciabatta bread, halved lengthwise and cut into 4 equal pieces Directions: 1. Preheat oven to 425F. Spray a rimmed baking sheet with non-stick cooking spray. Place asparagus and mushrooms on baking sheet and drizzle with coconut oil. Sprinkle with salt and pepper and bake for 12-15 minutes, or until slightly browned and crispy. 2. Meanwhile, prepare pesto by combining arugula, basil, pine nuts, lemon juice, salt, pepper and garlic in a food processor. Drizzle in olive oil while the food processor is on. Scrape down the sides and process until completely smooth. 3. Remove asparagus and mushrooms from oven. To Make The Panini: Preheat a panini press on high. (If you don’t own a panini press, use a grill pan and place a heavy pan on top to “press”) Tip: Lightly spread olive oil on outsides of bread for a nice golden, crispy crust. Spread insides of bread with pesto and vegan mayo. On the bottom halves, evenly distribute roasted asparagus and mushrooms, followed by tomato slices. Sprinkle with salt and pepper if desired, place top half of bread on top and press down. Grill for 3-5 minutes.
- Roasted Veggie Pesto Panini makes 4 servings Ingredients: 3-4 large asparagus spears, cut into 1″ chunks 1 1/2 C. roughly chopped shitake mushrooms 1 1/2 tsp. coconut oil, melted 1 handful fresh arugula (or use spinach if you don’t like arugula) 2 handfuls fresh basil 1 C. raw pine nuts 2 lemons, juiced 1 tsp. sea salt 1 tsp. ground black pepper 5-6 garlic cloves 2 Tb. extra-virgin olive oil 2 Tb. Nayonaise (vegan mayo) 1 medium tomato, slice thin 1 loaf ciabatta bread, halved lengthwise and cut into 4 equal pieces Directions: 1. Preheat oven to 425F. Spray a rimmed baking sheet with non-stick cooking spray. Place asparagus and mushrooms on baking sheet and drizzle with coconut oil. Sprinkle with salt and pepper and bake for 12-15 minutes, or until slightly browned and crispy. 2. Meanwhile, prepare pesto by combining arugula, basil, pine nuts, lemon juice, salt, pepper and garlic in a food processor. Drizzle in olive oil while the food processor is on. Scrape down the sides and process until completely smooth. 3. Remove asparagus and mushrooms from oven. To Make The Panini: Preheat a panini press on high. (If you don’t own a panini press, use a grill pan and place a heavy pan on top to “press”) Tip: Lightly spread olive oil on outsides of bread for a nice golden, crispy crust. Spread insides of bread with pesto and vegan mayo. On the bottom halves, evenly distribute roasted asparagus and mushrooms, followed by tomato slices. Sprinkle with salt and pepper if desired, place top half of bread on top and press down. Grill for 3-5 minutes.

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