Get the latest Pesto flavored recipes from Group Recipes. http://www.grouprecipes.com/tag/pesto These tortillas are absolutely perfect for wraps of any kind, quesadillas, breakfast burritos, plain, or dipping in hummus, salsa, or various other dips. i make them weekly :) they last well wrapped in plastic and put in the fridge, or frozen for long term. http://www.grouprecipes.com/106966/hint-of-pesto-whole-wheat-tortillas.html Looks gourmet, but very easy to make. Great one to impress guests with. http://www.grouprecipes.com/105421/chicken-pesto-pockets.html Rossa & Verde: from a Quark web site for a delcious red and green layered appetizer flavored with garlic, peppers and basil pesto http://www.grouprecipes.com/104716/mediterranean-cheese-and-vegetable-layered-appetizer-spread.html Very unique and gourmet,but easy and cheap http://www.grouprecipes.com/103562/pasta-pesto-salad.html Fun lunch or dinner for kids. http://www.grouprecipes.com/103051/stars-and-shells.html Yummy recipe is easy to follow and low in carbs. I use white mushrooms but I assume shiitake would work just as well. It keeps great for lunches for about a week in the fridge. I slice up red pepper as a side dish. http://www.grouprecipes.com/102646/easy-eggplant-casserole---for-blood-type-b-people.html Like the idea of using grilled cheese sandwiches cut up as croutons, & served over tomato soup. This is part of a recipe for Creamy Tomato Soup w "Grilled Cheese Croutons" from the CBS Early Show: Celebrity Seattle Chef Tom Douglas Preps Some Dishes He'll Be Making for Bon Appetit Supper Club http://www.grouprecipes.com/102388/grilled-cheese-croutons.html Quick and easy snack. Use a whole wheat english muffin to make it healthier. http://www.grouprecipes.com/101871/pesto-pizza-english-muffin.html Erin made this for a dinner with us, and it was an immediate success. We used some heirloom tomatoes I had found at the farmer’s market, but red tomatoes are fine, too. I think the key to this recipe is using fresh in-season tomatoes, so it limits us to making it during the summer months here. The flavors were fantastic together, and the dish was so colorful, too, with the tri-colored heirlooms. You could use so many different crusts, from phyllo to puff pastry to pizza crust to even a layer of large croutons…let your imagination go wild – lots of variations on this one, but these flavors were king! http://www.grouprecipes.com/101272/tomato-pesto-tart.html A good low fat and low-cal. pasta dish. It will go with any meat or fish or can be served for lunch with a salad. http://www.grouprecipes.com/98561/light-pesto-and-angel-hair.html