Cooking for One Recipes with Bertolli Olive Oil

Cooking for one comes with lots of perks.

You can experiment with new ingredients and discover your own unique cooking style.

With Bertolli Olive Oil, The Recipe is Simple.

Toasted Sunflower Seed Pesto

By Angie of  @healthfulradiance

Ingredients:

Toasted Sunflower Seed Pesto

• 1/2 cup toasted sunflower seeds
• 1/2 cup Bertolli Extra Virgin Olive Oil
• 1/2 cup frozen spinach
• 1/2 frozen peas
• sea salt
• garlic powder

Directions:

1. Toast the sunflower seeds in the oven on 400 for 8-10 minutes or until golden brown
2. While sunflower seeds are toasting, defrost the frozen veggies
3. Add all ingredients to a food processor and blend until smooth
4. Add seasonings as needed
5. Enjoy!

Summer Tomatoes and Kale Pasta

By Megan of  @megunprocessed

Ingredients:

Summer Tomatoes and Kale Pasta

• 8 oz spaghetti (or any pasta you prefer) ⁣
• 3 tablespoons Bertolli Extra Virgin Olive Oil ⁣
• 2-3 garlic cloves (minced) ⁣
• 1 dry pint cherry tomatoes (cut in half) ⁣
• 1 bundle kale ⁣
• salt (optional) ⁣

Directions:

1. Cook pasta according to the package instructions
2. Heat 3 tablespoons of Bertolli Extra Virgin Olive Oil in a medium skillet over medium-high heat
3. Add the garlic and tomatoes
4. Cook, stirring occasionally until the tomatoes start to soften and release juices (about 5 minutes)
5. Add in kale, stir and cook for another 2-3 minutes until the kale is wilted
6. Add the pasta to the skillet and toss until everything is mixed together
7. Serve immediately ⁣
8. Enjoy!