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If you need to use up some really ripe tomatoes, just cube them and mix one teaspoon of Pesto in. Let sit for 20 min and use it as a Bruchetta mix on lightly toasted baguette brushed with olive oil. So easy, so quick and totally yummy!
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Prepare you home-fries the way you usually do and add 1 to 2 teaspoons of SUNSHINE FARM Pesto to the frying pan right when you start frying them. Not recommended for deep fryers!!!!
The Pesto will give you lots of additional flavour but also prevents the potatoes from sticking together. Once finished and served on a plate, we enjoy freshly ground black pepper and lots of Parmesan on top. My all time favorite
Ingredients for two persons: 2 package of gnocchi, 2-3 tbsp. SUNSHINE FARM Pesto, Freshly ground parmesan Heat water in a large pot to a boil, add gnocchi, reduce heat. Fresh gnocchi are best but dried ones from the store work as well, they need only 3 minutes more cooking time until gnocchi float to the top and are done soft but not mushy. Drain, add pesto to pasta, mix well. Serve and sprinkle with parmesan as much as you like. For me, the more the better. Check out the comment, Maggie Baker was so kind to include her Gnocchi- from-scratch recipe. It is worth making them from scratch! Ingredients:
1 side of salmon or 2 large pieces of salmon, skin on, 2 tbsp SUNSHINE FARM Pesto Wash Salmon and place on a well soaked cedar plank or slightly greased baking sheet with skin down. Spread pesto evenly over salmon using the excess basil oil from the jar as well; press pesto lightly into the salmon with the back of your spoon. Bake salmon at 350 degrees F for 15-20 or until done and flaky so you can separate it easily with a fork. Serving idea: grilled tomatoes, zucchini and/or eggplant and basmati rice. A sure winner at the dinner table. Ingredients:
extra virgin olive oil 1 onion, finely chopped, 1 c Arborio rice or long-grain white rice, Arborio will make a risotto salad that is slightly stickier 2 c boiling water, 6 sun-dried tomatoes cut in small pieces, ½ red onion, thinly sliced, 3 tbsp lemon juice, 2-3 tbsp SUNSHINE FARM Pesto Heat 1 tbsp olive oil in a saucepan and add onion, cook until tender. Add rice and stir to coat with oil for about 2 min. Add boiling water, cover and simmer at low heat for 20 min until rice is tender and water absorbed. Cool rice for about 5 min. In a large bowl, combine sun-dried tomatoes, red onion, lemon juice and 2 tbsp of olive oil. Fork in the rice, add the pesto and mix ingredients thoroughly. Cover bowl and let cool to room temperature. To serve, decorate with basil leaves and grated Parmesan. Serve at room temperature not chilled. Quick and easy appetizer that will make and impression
Ingredients: 4 to 8 flour tortillas, white or whole wheat ½ or 1 entire brick of plain cream cheese, room temperature SUNSHINE FARM Pesto made with dried garlic, basil and our own Basil Oil Mix together cream cheese and 2-3 tbsp Pesto until smooth, Spread onto a tortilla, not to think, roll tortilla tightly, roll each tortilla individually into plastic wrap, chill for 2 hours Cut tortillas with very sharp knife in and angle and place on a serving platter |
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