|
7 medium spear(s)
|
Asparagus
|
|
1 cup
|
Basil, fresh
(pesto)
|
|
2 tbsp
|
Extra virgin olive oil
|
|
1 slice
|
Flatbread 12 inch
(divided into 4)
|
|
2 clove(s)
|
Garlic
(pesto)
|
|
2 clove(s)
|
Garlic
(base)
|
|
1 tsp
|
Hot pepper (chili) flakes
(base)
|
|
1/2 whole lemon(s)
|
Lemon juice
(base)
|
|
1/2 whole lemon(s)
|
Lemon juice
(pesto)
|
|
1/2 whole lemon(s)
|
Lemon peel (zest)
(pesto)
|
|
1/2 whole lemon(s)
|
Lemon peel (zest)
(base)
|
|
3 tbsp
|
Pine nuts, dried
(pesto)
|
|
3 medium mushroom(s)
|
Portobello mushroom
|
|
1 medium pepper(s)
|
Red bell pepper
(cored and quartered)
|
|
2 cup
|
Ricotta cheese, whole milk
(base)
|
|
1/4 tsp
|
Salt and pepper
(to taste)
|
|
1/4 tsp
|
Salt and pepper
(to taste -pesto)
|
|
1/4 tsp
|
Salt and pepper
(base)
|
|
1 cup
|
Spinach
(pesto)
|
|
1 cup
|
Spinach
(loose for topping)
|
|
2 cup
|
Whipping cream, 35% M.F., sweetened, whipped
(pesto)
|
|
1 large
|
Zucchini
(quartered lengthwise)
|
