3 Pesto Recipes

Here are the 3 pesto recipes we made at tonight's tasting!  I hope you enjoy making some at home ! 

A few notes about ingredients;

Use the best quality extra virgin olive oil you can afford

Wash and DRY all of the herbs; herbs are strongest in the morning so consider making the pestos early in the day

You can freeze up to 1 year

Pesto lasts about 3 months in fridge, make sure to cover the top with a thin layer of olive oil after each use so it doesn't discolor

I used Parmigiano Reggiano but you could also add some Romano for a nice kick or blend the 2 cheeses

Toast all nuts before using. 300 degrees for 8 minutes 

Sage Pesto

3 cloves garlic

1/2 cup toasted walnuts

2 cups sage leaves

1/4 teaspoon sea salt

1/4 cup extra virgin olive oil

1/4 cup Parmigiano cheese

Parsley Pesto

1 clove garlic 

1 1/2 cups flat leaf parsley

3/4 teaspoon sea salt

1/3 cup extra virgin olive oil

1/3 cup toasted almonds 

1/4 cup Parmigiano cheese

Chervil Pesto

1 cup chervil

1/4 cup Parmigiano cheese cut in chunks

1/4 cup toasted walnuts 

3+ tablespoons extra virgin olive oil

1 clove garlic

Tomato Basil Squares

I recently made this recipe after a 10 year hiatus. I can't remember why since it is so fantastic and delicious!! It was originally a Pampered Chef recipe that I made my own with a few tweaks. Hope you enjoy as tomato season is nearly upon us!

TOMATO BASIL SQUARES

1 batch your favorite pizza crust (my recipe is below)
2 cups shredded fresh mozzarella cheese (I used Four Corners Creamery, it takes 1 1/2 mozzarella balls)
¼ cup Parmigianno-Reggiano cheese, grated
2/3 cup mayonnaise
2 tbsp snipped fresh basil leaves
1 garlic clove, minced
4 fresh tomatoes, thinly sliced

Preheat oven to 425°F
Roll out pizza crust on to flat baking sheet to 1 inch of edge. Bake 18-22 minutes until golden brown.
Top crust with 1 cup of the mozzarella cheese; let stand 2 minutes or until cheese is melted.
Combine Parm cheese, remaining mozzarella cheese, mayonnaise, basil and minced garlic and
mix well.
Slice tomatoes and arrange evenly over crust. Scoop cheese mixture over tomatoes; spread evenly. Bake 10 minutes or until crust is golden brown and cheese is melted. Let cool 10 minutes and slice into squares.

(FYI I'm going to try making this with smoked fresh mozzarella next time...hence the photo!)

Pizza Crust
1 cup hot tap water
1 Tablespoon INSTANT yeast (adjust accordingly for active dry)
2 teaspoons olive oil
1 teaspoon salt
2 1/2-3 cups flour

Throw all of the ingredients together into your mixer with a dough hook attached and mix until dough is smooth and shiny. Let rise 15 minutes and roll out.

Homemade Balsamic Vinaigrette

Vinaigrette can be so easy and delicious you'll never want to use bottled dressing again. It really comes down to your preference, but you can adjust this recipe to be more tart or sweet by adjusting the vinegar.

HOMEMADE BALSAMIC VINAIGRETTE
1 teaspoon whole grain or dijon mustard
2 Tablespoons Balsamic Vinegar (I used the 20 year old we sell at The Market and it's very sweet)
1/3 cup best quality extra virgin olive oil
salt & pepper to taste

Blend mustard and vinegar together in a small bowl with a whisk. Drizzle oil in slowly, whisking constantly until oil is emulsified. Adjust seasoning with salt & pepper.
You can sweeten up really tart vinegar by adding a teaspoon or 2 of honey, or you can tart up a sweeter vinegar by adding a teaspoon of red wine vinegar!