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  • 4 DIY Pesto Combos to Enjoy all Summer Long

    Why buy your pesto when you can make your own in less than 5 minutes? Mix and match our Wholesome Pantry salad greens and nuts for easy and impressive summer dishes that will have your friends begging you for your “now famous” pesto recipe!

    DIY Pesto Combos

    Walnut Arugula Pesto Linguine and Meatballs

    Ingredients

    for the pesto:

    • 2 cloves garlic
    • 3 cups packed Wholesome Pantry Baby Arugula
    • 1/4 cup Wholesome Pantry Walnuts
    • 1/4 cup Wholesome Pantry Olive Oil
    • 1/2 cup grated Parmesan cheese
    • 1 small lemon, juiced

    for the meatballs:

    • 1 pound ground chicken
    • 1/3 cup ShopRite panko bread crumbs
    • 1/3 cup pesto (recipe follows)
    • 1/4 cup finely chopped onion
    • 2 garlic cloves, minced
    • ¼ cup grated Parmesan cheese
    • 1 egg, beaten
    • 1 tsp salt
    • ½ tsp ground black pepper

    for serving:

    • 1 package ShopRite Kitchens fresh linguine
    • 1 pint Wholesome Pantry Grape Tomatoes, halved

    Directions

    1. Preheat oven to 350°F. Place all ingredients for pesto in a large food processor and pulse 10-15 times or until well mixed. Set aside
    2. In a large bowl, combine all ingredients for the meatballs and mix until just combined. Shape into 20 meatballs and arrange  on a shallow baking pan. Bake for 20 minutes or until meatballs are cooked through (160°F).
    3. While meatballs are baking, bring a large pot of water to boil and cook pasta according to package directions. Drain, then toss with a few tablespoons of the pesto.
    4. Add meatballs and grape tomatoes to linguine and toss to combine. Serve with additional grated cheese, if desired.
    DIY Pesto Combos

    Vegan Kale Almond Pesto Salmon Grain Bowls

    Ingredients

    For the pesto:

    • 2 cloves garlic
    • 3 cups packed Wholesome Pantry Baby Kale
    • 1/2 cup Wholesome Pantry Almonds
    • 1/4 cup Wholesome Pantry Olive Oil
    • 1 small lemon, juiced

    For the grain bowl:

    • 1 lb fresh salmon, skin removed
    • 8 oz Wholesome Pantry mushrooms, cleaned, sliced and sauteed
    • 8 oz assorted roasted vegetables, such as peppers, sweet potatoes, carrots or zucchini
    • 1 cup prepared Wholesome Pantry Quinoa

    Directions

    1. Preheat oven to 400 degrees and line a cookie sheet with foil. Place all ingredients for pesto in a large food processor and pulse 10-15 times or until well mixed.
    2. Place salmon on cookie sheet, then brush with some of the pesto. Bake at 400 degrees for 10-12 minutes, or until fish flakes easily with a fork.
    3. Divide quinoa between 4 bowls, top with roasted vegetables, mushrooms, and pesto salmon. Drizzle with additional pesto if desired
    DIY Pesto Combos

    Spinach Pistachio Pesto Flatbreads

    Ingredients

    For the pesto:

    • 2 cloves garlic
    • 3 cups packed Wholesome Pantry Baby Spinach
    • 1/4 cup Wholesome Pantry Pistachios, shelled
    • 1/4 cup Wholesome Pantry Olive Oil
    • 1/2 cup grated Parmesan cheese
    • 1 small lemon, juiced

    For the flatbreads:

    • 2 ShopRite Trading Company Naan flatbreads, cooked according to package directions
    • 1/4 cup Wholesome Pantry shredded mozzarella
    • 4-5 sundried tomatoes, sliced thinly
    • 1-2 roasted red peppers, sliced
    • 1/2 cup ShopRite Goat cheese

    Directions

    1. Preheat oven to 350 degrees. Place all ingredients for pesto in a large food processor and pulse 10-15 times or until well mixed.
    2. Sprinkle tops of flatbreads with shredded mozzarella, then drizzle or dollop pesto across the surface. Top with sun-dried tomatoes, roasted red peppers and goat cheese.
    3. Bake until golden brown and cheese is bubbly, 5-10 minutes
    DIY Pesto Combos

    Classic Basil Pesto and Roasted Vegetable Quesadillas

    Ingredients

    For the pesto:

    • 2 cloves garlic
    • 3 cups packed Jerrsey Fresh Basil leaves
    • 1/4 cup ShopRite Pine Nuts/Pignolias
    • 1/4 cup Wholesome Pantry Olive Oil
    • 1/2 cup grated Parmesan cheese
    • 1 small lemon, juiced

    For the quesadillas:

    • 4 whole grain tortillas
    • 1 cup Wholesome Pantry shredded mozzarella
    • 1 cup assorted roasted vegetables
    • 1 cup ShopRite Goat cheese or Feta

     Directions

    1. Place all ingredients for pesto in a large food processor and pulse 10-15 times or until well mixed.
    2. Spread pesto on one half of one side of the tortilla, top with roasted vegetables and cheeses. Fold side over to shape quesadilla, then toast in a hot skillet for 1-2 minutes a side, filliping once. Repeat for all quesadillas.
    3. Cut into thirds and serve!