top of page

Pazzo for Pesto, watch our latest cooking segment on ABC7



Appetizer:



House Made Fresh Mozzarella Bocconcini Balls with Baby Heirloom Tomatoes and Pesto Sauce



Ingredients:


For Salad

1 Cup Multi Colored Heirloom Tomato 

1 Cup House Made Bocconcini Mozzarella Balls

3 Oz. Fresh Pesto

Italian Flat Leaf Parsley, Chopped

Pink Himalayan Salt and Fresh Ground Pepper

2 Oz. Extra Virgin First Cold Press Olive Oil


Ingredients:


For Pesto

Fresh Basil

Pignoli Nuts

Parmigiano Reggiano

Fresh Garlic

Himalayan Salt and Fresh Ground Pepper  

Extra Virgin Olive Oil First Cold Press Olive Oil


Method:


Place all your ingredients for Pesto in a Mortor and Pestle except oil and slowly mash while adding olive oil

Or in a food processor, be sure to chill your blades first

Run your processor and add oil while pulsing

In a large bowl place all your ingredients for salad and mix well

Plate and garnish with Italian Flat Leaf Parsley 





Entree:



Pignoli and Basil Pesto Sauce



Ingredients:


8 Oz. Fresh Gnocchi 

Fresh Basil

Pignoli Nuts

Parmigiano Reggiano

Fresh Garlic

Himalayan Salt and Fresh Ground Pepper  

Extra Virgin Olive Oil First Cold Press Olive Oil

Italian Flat Leaf Parsley, Chopped


Method:


Bring 2 Quarts of water to a boil

Coat the bottom of a medium sauté pan with Olive Oil and place on high heat

Place all your ingredients in a Mortor and Pestle except oil and slowly mash while adding olive oil

Or in a food processor, be sure to chill your blades first

Run your processor and add oil while pulsing

Drop your fresh Gnocchi and cook until floating about 3 minutes 

Add a generous amount of pesto to a sauté pan

Drain your pasta and add a splash of pasta water to pesto 

Toss well and plate

Garnish with Italian Flat Leaf Parsley 


Commentaires


Featured Posts
Recent Posts
Archive
Search By Tags
Follow Us
  • Facebook Basic Square
  • Twitter Basic Square
  • Google+ Basic Square
bottom of page