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Cocina del Mundo Herbs & Spices |
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Opening your eyes to the worlds kitchen! |
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Basil Pesto Seasoning |
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Basil Pesto Seasoning-Add to olive oil for pesto sauce, sprinkle on anything for excellent flavor. Ideally this herb blend is perfect to be added to sauces; alfredo, tomato anything, or in dressings. |
Basil Pesto Seasoning |
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Food to eat with Basil Pesto Seasoning: Artichokes, asparagus, beans of all sorts, green beans, savory breads, broccoli, cauliflower, celery, cheese, chicken or turkey, corn, cucumbers, eggplant, eggs, lamb, onions, parsnips, pasta, peas, potatoes, rice, salads, soups, stews, spinach, stuffing, tomatoes, tuna, and all veggies. Easy dressings, marinades, and sauces: Probably the most easy to use blend I sell, add to olive oil. · 1 T. Basil Pesto Seasoning, 1 cup olive oil, 1 T. balsamic vinegar, 1 T. water. Use as dressing. · 1 T. Basil Pesto Seasoning, 2 cups alfredo sauce, 1/2 cup white wine. Use as sauce. · 1 T. Basil Pesto Seasoning, 3 T. olive oil, 1 cup chopped artichokes, 1 tsp. cracked black pepper, 1 cup mascarpone cheese. Use as dip or spread. · 1/2 cup raspberry vinegar, 1/4 cup olive oil, 1/2 cup water, 1 T. Basil Pesto Seasoning, handful minced green onion, 1/4 tsp. salt, 1/2 tsp. brown sugar, (and 1/2 cup parmesan to garnish dish). Bring all ingredients to a boil (set aside parmesan for garnish), cover, then take off heat. Let sit 10 minutes. Use with pork, chicken, seafood, or onions. Drizzle over the top of entrée you are serving then garnish with parmesan.
Basil Pesto Recipes Basil Pesto used simply Pesto is a favorite for bread dippers everywhere. The easiest use is obviously to coat the seasoning with olive oil and consume. Sprinkle on salads, add to cream cheese, to sour cream, to mayo and use as a spread. Put it on garlic bread, add it to alfredo sauce, add to any soup you can imagine, it will be great!!! Pesto Pasta Salad 3 cups cooked pasta (macaroni, rotini, bow-ties, penne) cool before mixing other ingredients 1 cup chopped red onion 1 cup minced red bell pepper 1/2 cucumber chopped into baby bite sized pieces 1/2 cup feta cheese 1 cup olive oil 3 T. red wine vinegar 2-3 T. Basil Pesto Seasoning -Stir together ingredients, refrigerate for one hour before serving. Pesto Primavera for one 1 cup cooked past of your choice 1 roma chopped 1/4 cup minced white onion 1 /4 cup chopped zucchini 1/4 cup chopped carrot 6 broccoli florets 1/8 cup olive oil 2 T. white wine (a word on white wine, the cheapest will do, don’t let anyone tell you different) 1 T. vegetable stock 1 T. Basil Pesto Seasoning -In sauté pan warm olive oil until hot, toss in prepared vegetables. Stir until vegetables are coated, and lightly cook. Add vegetable stock, wait until liquid is thoroughly hot then add seasoning. Bring to boil then deglaze with white wine. The vegetables will pull away from the pan, after the alcohol cooks off (2 minutes), take off heat, and cover. Let sit 2 minutes and then toss with pasta. This is a healthy and generous helping. Add fresh grated cheese-parmesan, fontina, pecorino, or romano. |
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Basil Pesto Seasoning Basil Pesto Seasoning was originally made at someone’s request and has turned into my most popular seasoning. Basil Pesto Seasoning is made with sweet Italian basil, minced garlic, chopped pine nuts, dehydrated parmesan, lemon granules, black pepper and salt. Probably the most common way of using this blend is to add to olive oil and dip with bread, and of course olive oil covering noodles with my blend sprinkled on the top. My favorite way of using this blend is sprinkling on sliced garden fresh tomatoes (during the winter use vine ripened tomatoes). Customer suggestions include: on oven roasted potatoes, sautéed with Italian sausage or beef, or to cover meatballs.
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