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
