8 slices smoked turkey breast
12 slices roasted red pepper
1/2 cup thinly sliced sweet onion
1/2 cup Anne’s Asian Basil Pesto
1 handful arugula
4 fresh tortillas
Servings: 4
Layer 2 slices of turkey on a tortilla.
Spread with 2 tablespoons of pesto, top with 3 slices of red pepper, onion to taste and 6 arugula leaves on each tortilla.
Roll and serve.
1 pound Tagliatelle
1/2 jar of Anne’s Pesto Porcini
Servings: 1-2
In a 6 quart kettle bring 5 quarts salted water to a boil for pasta. Cook pasta in boiling water until al dente. Reserve 1/3 cup cooking water and drain pasta. In a large bowl whisk together Pesto Porcini and reserved hot cooking water. Add pasta and toss well.
3 slices of sourdough bread
3 tsp brown Mustard
Romaine lettuce leafs
1 jar of Anne’s Pesto Porcini
1 Tbsp chopped parsley
Servings: 3
Toast bread and place it on plate, spread with brown mustard and layer it with lettuce leafs. Generously spread Pesto Porcini on top. Sprinkle with chopped parsley and serve!
4-6 pieces tilapia
1/2 cup of Anne’s Italian Pesto
1-2 large ripe tomatoes, 1/2 inch sliced
Servings: 3-4
Arrange fish in a baking dish or pan. Spoon pesto sauce over each fillet of fish. Place a 1-2 slice (s) of tomato on top of each fillet. Bake at 350°F for 20-30 minutes or until fish is cooked throughout. Additionally, you can place a slice of bocconcini or mozzarella cheese on top of the tomato, if desired.
Submitted by: Elisa
1 tsp butter
1/4 cup dry bread crumbs
2 tsp grated Parmesan cheese
16 oz cream cheese
1 cup ricotta cheese
1/2 cup grated Parmesan cheese
1/4 tsp salt
1/8 tsp cayenne
3 large eggs
1/4 cup pine nuts
1/2 cup of Anne’s Italian Basil Pesto
Servings: 4-5
Preheat oven to 325 degrees. Rub butter over botton and sides of 9-inch springform pan. Mix breadcrumbs with 2 tablespoons Parmesan and coat pan with the crumb mixture. Using an electric mixer, beat cream cheese, ricotta, Parmesan, salt and cayenne in a large bowl until light. Add eggs one at a time, beating well after each addition. Transfer half of mixture to medium bowl. Mix pesto mixture into remaining half. Pour pesto mixture into prepared pan; smooth top. Carefully spoon plain mixture over; gently smooth top. Sprinkle with 1/4 cup pine nuts and bake until center no longer moves when pan is shaken, about 45 minutes. Transfer to rack and cool completely. Cover tightly with plastic wrap and refrigerate overnight.
(From Jack Dickson)
1 carrot, cut matchstick style
1 crushed garlic clove
2 Tbsp. olive oil
1 green onion, chopped
1 small tomato, diced
3/4 pound of scallops
3 tablespoons of dry white wine
1 tablespoon of lemon juice
1 tablespoon of Anne’s Spanish Tomato Pesto (also delishious with Anne’s Italian Basil Pesto)
Salt & pepper to taste
Servings: 2
In large frying pan, heat olive oil and sauté carrot and garlic for 1-2 minutes. Add green onion and tomato, sauté until tomato is soft. Keep heat on high and add scallops. Sauté until tender, less then 5 minutes. Add wine, lemon juice, pesto, salt and pepper. Toss quickly and serve.
1.5 pound of cooked salmon
2 Tbsp of Anne’s Pesto Arrabiata (or try it with Anne’s Spanish Tomato Pesto)
1/4 cup of finely chopped sweet or red onion
3 Tbsp of mayonnaise
2 tsp of finely shredded lemon peel
1/4 teaspoon of salt
One 8 inch round focaccia bread or 1 (12 inch) French bread
Romaine lettuce leaves
Servings: 4
Place salmon in a bowl. Add pesto, onion, mayonnaise, lemon peel and salt. Mix well.
Split bread in half; layer lettuce leaves on bottom half of bread. Top with salmon mixture and top of bread. Cut into four pieces.
