Recipes

Chorizo & Grilled Mushroom Quesadilla with Chipotle Crema

Chipotle Crema:

4 oz        Southwest Chipotle Pesto Sauce
4 oz        Mexican or Salvadoran Crema

Directions:             Mix ingredients together thoroughly.

Quesadilla:
8             Flour Tortillas, 10”
8 oz        Yellow onion, peeled & thinly sliced
10 oz      Chorizo, skins removed
10 oz      Cremini Mushroom, quartered
1 lb         Jack Cheese, grated
2 tbsp     Oil, vegetable

Directions:

• Sauté onions until golden.
• Sauté mushrooms until lightly browned.
• Crumble chorizo & sauté until cooked through.
• Divide cheese & spread over 4 of the tortillas. Add chorizo, onions & mushrooms in equal portions. Top with another   flour tortilla.
• Sauté quesadillas until golden on both sides, about 4 minutes per side.
• Serve with Chipotle Crema

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Taleggio & Ham Pizza with Roasted Garlic Pesto & Crispy Onions

Ingredients:
8 oz        Pizza Dough
1 ½ oz    Roasted Garlic Pesto Sauce
2 ½ oz    Taleggio Cheese, sliced
1 ½ oz    Black Forest Ham, thinly sliced & julienned
¼ med    Yellow Onion, peeled & thinly sliced
2 tsp       Cornstarch
               Oil for deep fryer

Crispy Onion Directions:

• Dust onion slices with cornstarch.
• Deep fry until golden.
• Drain & reserve.

Directions:

• Stretch pizza dough out.
• Spread with Roasted Garlic Pesto.
• Top with slices of cheese & ham.
• Bake in pizza oven until golden.
• Top with crispy onions & serve.

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Ham, Swiss Cheese, Spinach & Egg Breakfast with Roasted Garlic Pesto Aioli

Roasted Garlic Aioli:
1 oz        Roasted Garlic Pesto Sauce
1 oz        Mayonnaise

Directions:   Mix ingredients together thoroughly.

Sandwich:
1             Sour Dough Roll, toasted
2 eggs    Over medium, or to order
2 slices   Jarlsburg Cheese
2 slices   Ham, grilled
Handful   Baby Spinach

Directions:

• Cut roll in half & grill each cut side until golden
• Grill one side of ham. Turn & top with slices of cheese & let cheese melt.
• Cook egg to order.

• Toss spinach on the grill & cook briefly until spinach is barely wilted.
• Spread grilled roll with a generous amount of aioli. Assemble sandwich with spinach, ham, cheese & eggs.
• Serve.

 

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Grilled Pastrami & Cheddar Sandwich with Caramelized Onions & Chipotle Mustard

Chipotle Mustard:
1 oz        Southwest Chipotle Pesto Sauce
1 oz        Dijon Mustard

Directions:   Mix ingredients together thoroughly.

Sandwich:
2 slices   Dark Rye Bread
4 oz        Pastrami, thinly sliced
1 ½ oz    Sharp Cheddar Cheese, sliced
½ med    Onion, peeled & thinly sliced
2 tsp       Olive Oil

Directions:

• Sauté onions in olive oil over very low heat until golden brown & soft.
• 
  Spread about ½ oz Chipotle Mustard on each slice of bread.
• 
  Top bread with pastrami, cheddar cheese & caramelized onions.
• 
  Grill until crispy & cheese is melted, about 3-4 minutes per side.
• 
  Serve. 

2 ½ oz    Taleggio Cheese, sliced
1 ½ oz    Black Forest Ham, thinly sliced & julienned
¼ med    Yellow Onion, peeled & thinly sliced
2 tsp       Cornstarch
               Oil for deep fryer

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Beef Sirloin Skewers with Spicy Roasted Red Pepper Sauce

Ingredients:
1 lb Beef Sirloin

Marinade:
2 tbsp Sesame Oil 2 ½ tbsp. Soy Sauce 2 tbsp Sugar 2-3 cloves Garlic, minced 1 ½ tbsp Ginger, peeled & minced ¼ tsp Chili Flakes 1 tbsp Sesame Seeds

Sauce:
8 oz/1 Cup Armanino Roasted Red Bell Pepper Pesto 1 oz/2 tbsp Mayo 1oz/2 tbsp Calabrian Chili Paste

Directions:

• Slice sirloin across the grain into very thin slices.
• Mix all marinade ingredients together & thoroughly coat the sirloin.
• Let marinate 8 hours or overnight.
• Remove sirloin from marinade & blot dry with paper towels & thread onto skewers.
• Mix all sauce ingredients together.
• Cook sirloin skewers on high heat very quickly - less than a minute per side.
• Serve with sauce.

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Butternut Squash Ravioli with Figs & Caramelized Pears

Pasta:

1 lb Armanino Butternut
Squash Raviolis
1 lg Bosc Pear, peeled,
cored & thinly sliced
2 tbsp Butter
2 oz Pecans
4 oz Calmyrna Figs, halved

Sauce:

¼ lb Butter

Directions:

• Cook ravioli in boiling water 2-3 minutes, until they float. Drain
• Sauté pears in butter until softened. Set side.
• In the same skillet used for the pears, add the pecans & sauté until fragrant & lightly browned.
• Garnish raviolis with pears, figs, pecans & sprigs of fresh sage.
  
  Recipe makes 3-4 main course servings

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Panko Crusted Chicken

Sauce:

½ cup basil pesto
½ tsp lemon zest
1 tsp lemon juice
¼ cup Capers, non pareil
8 oz Butter, un-salted, softened
Blend all sauce ingredients together. Set aside.

Chicken:
6 chicken breasts, skinless, boneless
1 1/2 cups flour, all purpose
salt & pepper
1 egg
1 cup milk, whole
2-3 cups panko crumbs
1/2 c vegetable oil

Slice chicken breasts in half laterally to form two thinner filets. Pound lightly.
Set up three bowls, one with the flour, seasoned with a little salt & pepper,1 Egg, lightly beaten
with the milk  & one with the panko crumbs. Dredge each chicken breast in the flour, then dip in the egg mixture, then coat with the panko crumbs, coat with the panko crumbs.
Heat oil in a non-stick skillet & sauté chicken in the oil until golden on both sides & cooked through.

Serve 3 filets per plate with a pat of pesto butter in between each filet & 1 pat of butter on top.

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Cheese Ravioli Antipasto

Ingredients for 1 Entrée Salad:
8 pieces (4.5 oz) Armanino cheese raviolis
3 tbsp balsamic vinaigrette
2 lg handfuls baby spinach, cleaned
3-4 slices Sopressata salami
5-6 pieces roasted red bell peppers, thinly sliced
4 piece marinated artichokes, quartered
6 kalamata olives
parmesan shavings

Directions:
Put raviolis in boiling water & cook 2-3 minutes, just until they float. Drain. Toss with 1 tbsp balsamic vinaigrette. Toss baby spinach with 2 tbsp balsamic vinaigrette, or just enough to coat the leaves. Add the ravioli, salami & artichokes & toss briefly. Plate & garnish with roasted red bell peppers, kalamata olives & shavings of parmesan.

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Carne Asada Torta

Sauce:

8 oz Southwest Chipotle Pesto
8 oz mayonnaise
Blend all sauce ingredients together. Set aside.
(This makes enough sauce for 5 sandwiches)

Sandwich Ingredients:

Makes 1 sandwich
1 Mexican torta or bolillo roll (softy white crusty sandwich roll)
3 tbsp Chipotle mayo
4 oz carne asada, grilled & thinly sliced across the grain
1 oz fresh poblano peppers, roasted, peeled, sliced & sautéed
1 oz red onion, sliced, grilled or sautéed
2 oz mozzarella fresca or Mexican chihuahua cheese, sliced
2 sprigs fresh cilantro
4 slices pickled jalapenos

Assembly: Cut the rolls in half & toast. Generously coat both sides of roll with the Chipotle mayo. Layer on all sandwich ingredients. Serve.

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Fall Sandwich Ideas

Mozzarella Fresca, prosciutto, sun-dried tomatoes & Basil Pesto on crusty Italian bread. Grill & serve. Simple & perfect.

Grilled hangar steak, white cheddar cheese, grilled mushrooms, caramelized onions & sun dried tomato aioli (Dried Tomato Garlic Pesto & mayo) on brioche roll.

Roasted turkey, Havarti cheese, roasted red bell peppers, spinach & a creamy artichoke sauce (Artichoke Pesto & mayo) on challah roll.

Herbed pork tenderloin, mozzarella fresca, arugula tossed with a little oil & balsamic vinegar. Served on baguette with a chili roasted red bell pepper sauce (Roasted Red Bell Pepper & sriracha sauce).

Parmesan Garlic Shrimp Roll ~ Soft French roll stuffed with sautéed shrimp tossed with butter & Roasted Garlic Pesto, sprinkled with parsley & parmesan.

Mexican ‘torta’ bread stuffed with chicken carnitas, roasted poblanos, red onions, jalapenos, avocado, smoked gouda cheese & baby greens. Drizzled with a chipotle vinaigrette (half Southwest Chipotle Pesto & half balsamic vinaigrette).

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Steamed Clams with Pancetta & Roasted Red Bell Pepper Butter

Ingredients:

3 oz           Pancetta, minced

1/2 cup      Dry white wine

1 lb            Manila clams, washed

2 tbsp        Roasted Red Bell Pepper Pesto

2 tbsp        Butter, softened

1 tbsp        Italian parsley, minced

 

Directions:

• Sauté pancetta until crisp. Drain & reserve.
• Add wine to a heavy bottomed pot & bring to a boil.
• With heat on high add clams. Cover & steam for 4-8 minutes until clams open. Remove with slotted spoon & discard any unopened clams.
• Reduce remaining wine to about 1 tbsp. Remove from heat.
• Add Roasted Red Bell Pepper Pesto & softened butter. Whisk to emulsify.
• Serve clams with red bell pepper butter, pancetta & parsley.

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Basil Pesto Frittata

Ingredients

• 1 oz Armanino Basil Pesto, thawed
• 1 1/2 C spaghetti, cooked
• 1 C onion, diced
• 4 eggs, beaten
• 4 T butter
• 1/2 C prociutto (or Ham), diced
•  3/4 C Parmesan cheese, shredded

Instructions
Preheat oven to 375°. Lightly butter a round pie plate or casserole dish and set aside. In a small saucepan, add butter and sauté onions until tender, remove from heat. Add noodles and half the Armanino Basil Pesto to onions and mix. Place the noodle mixture in the bottom of the pie plate. Combine the remaining ingredients and pour on top of the noodles. Bake until set and eggs no longer jiggles. Decorate plates with remaining Pesto. Warm slices of garlic sourdough bread in the oven for 3-5 minutes and serve with frittata.

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Tri-Color Cheese Tortellini with Peas & Proscuitto

Ingredients

• 1, 16 oz package Armanino Tri-Color Cheese Tortellini
• 3 T butter
• 3 cloves garlic, minced
• 1/4 lb proscuitto
• 1 C heavy cream
• 3/4 C peas
• 1/2 C Parmesan cheese, shredded
• 1/4 t pepper

Instructions
Cook Cheese Tortellini according to directions, reserving 1/2 cup of the cooking water. Melt butter in a skillet, add garlic and Prosciutto. Cook for 2 to 3 minutes. Add cream and reduce the volume by half. Add peas and cheese. Add Cheese Tortellini and some of the reserved liquid from cooking. Add pepper and gently stir. Serve.

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Cheese Ravioli Antipasto Salad

Ingredients for 1 Entrée Salad:

8 pieces (4.5 oz) Armanino Cheese Raviolis
3 tbsp Balsamic vinaigrette
2 lg handfuls Baby spinach, cleaned
3-4 slices Sopressata salami
5-6 pieces Roasted red bell peppers, thinly sliced
4 piece Marinated artichokes, quartered
6 Kalamata olives
Parmesan shavings
Directions:

Put raviolis in boiling water & cook 2-3 minutes, just until they float. Drain. Toss with 1 tbsp balsamic vinaigrette. Toss baby spinach with 2 tbsp balsamic vinaigrette, or just enough to coat the leaves. Add the ravioli, salami & artichokes & toss briefly. Plate & garnish with roasted red bell peppers, kalamata olives & shavings of parmesan.

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Panko Crusted Chicken Filets With Basil Pesto Caper Butter

Sauce:

½ cup Basil Pesto
½ tsp Lemon zest
1 tsp Lemon juice
¼ cup Capers, non pareil
8 oz Butter, un-salted, softened
Blend all sauce ingredients together. Set aside.

Chicken:

6 Chicken breasts skinless boneless
1 ½ cups Flour, Salt & Pepper
1 Egg, lightly beaten 
1 cup Milk, whole
 2-3 cups Panko crumbs
½ cup Vegetable oil

Slice chicken breasts in half laterally to form
two thinner filets. Pound lightly.
Sep up three bowls, one with the flour seasoned
with a little salt and pepper, one with the milk & eggs,
and one with panko crumbs. Dredge each chicken breast in
flour, dip in egg mixture, coat with the panko crumbs.
Heat oil in a non-stick skillet & sauté chicken in the oil
until golden on both sides & cooked through.

Serve 3 filets per plate with a pat of pesto butter in between
each filet & 1 pat of butter on top.

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Fiesta Ravioli

Ingredients

• 1, 16 oz package Armanino Beef Ravioli
• 1, 10 oz package enchilada sauce
• 8 oz mild salsa
• 1 C cheddar cheese, shredded
• 1 small can sliced black olives, drained

Instructions

Preheat oven to 350°. Cook Armanino Beef Ravioli according to directions and drain well. In an 8x8” pan, line the bottom with the ravioli. Combine the two sauces and top with cheese. Sprinkle olives on top of cheese. Bake for about 30 minutes or until bubbling.

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Tortellini Soup

Ingredients

• 1, 16 oz package Armanino Cheese Tortellini
• 1 can tomatoes, diced
• 2 cans chicken broth
• 1 medium onion, chopped
• 1 carrot, sliced
• 1 T garlic, minced
• 3 T Armanino Basil Pesto
• 1/2 t oregano, dried
• 1/4 t parsely, dried
• 1/2 t pepper
• 1 T olive oil
• 1 C water

Instructions

In a large pot, saute onion, celery, carrots in olive oil until onions are transparent. Add tomatoes and simmer for 5 minutes. Add Broth, Armanino Basil Pesto and spices. Add water, cover and simmer for 15 minutes. Add Armanino Cheese Tortellini. Simmer for 10 minutes. Sprinkle with Parmesan Cheese and serve.

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Tortellini Pesto Salad

Ingredients

• 1, 16 oz package Armanino Tri-Color Cheese Tortellini
• 1, 7 oz package Armanino Basil Pesto
• 2 T mayonnaise
• 2 tomatoes, seeded and roughly chopped
• 2 yellow bell pepper, seeded and julienned
• to taste salt and pepper

Instructions

Cook Cheese Tortellini according to directions and rinse in cold water to help cool. When cooled, add Basil Pesto, mayonnaise, tomatoes and bell pepper. Season with salt and pepper, to taste. Chill and serve.

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Beef Ravioli Bake

Ingredients

• 1 jar spaghetti sauce
• 1, 15 oz can tomatoes, diced and drained
• 1 t basil
• 1 t oregano
• 1 t garlic salt
• 1 C mozzarella, shredded
• 1 C Monterey jack, shredded
• 1, 16 oz package Armanino Beef Ravioli
•  for garnish Parmesan cheese, shredded

Instructions

In a medium bowl, combine spaghetti sauce, tomatoes, basil, oregano and garlic salt. In a separate bowl, combine cheeses. Pour 1/3 of the sauce mixture into a 11"x7" pan. Place 1 layer of frozen ravioli on top of the sauce. Cover with 1/2 of the cheese mixture. Repeat steps of sauce, ravioli and cheese. Cover with sauce on top. Cover the pan and bake in a 400 degrees F preheated oven for 40 minutes. Top with shredded Parmesan cheese and serve.

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Greek Tortellini Salad

Ingredients

• 1, 16 oz package Armanino Tri-Color Cheese Tortellini
• 1 C cherry tomatoes, halved
• 4 oz olives, black or kalamata, sliced and drained
• 4 oz feta, crumbled
• 1/2 cucumber, seeded and chopped
• 1/2 C pepperoncini, sliced and drained
• 1/2 C Italian or Greek salad dressing
• for garnish parsley

Instructions

Cook Cheese Tortellini according to directions and rinse in cold water to help cool. Add the remaining ingredients, toss gently and chill. Sprinkle with parsley and serve.

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Tortellini & Chicken Salad

Ingredients

• 1, 16 oz package Armanino Tri-Color Cheese Tortellini
• 1 C cherry tomatoes, halved
• 1 C boneless, skinless chicken breast, cooked and diced
• 1/4 C bacon bits, cooked
• 1 C cheddar cheese, shredded
• 3/4 C ranch dressing
• 6 leaves lettuce, chilled

Instructions

Cook Cheese Tortellini according to directions and let cool. Add tortellini, tomatoes, chicken, bacon bits and cheese to a large bowl and mix. Add ranch dressing, mix well and chill. Serve in chilled lettuce cups. Serves 6.

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Cheese Ravioli with Proscuitto

Ingredients

• 1, 16 oz package Armanino Cheese Ravioli
• 1/4 C olive oil
• 1 T butter
• 2 cloves garlic, minced
• 1 t rosemary, crumbled
• 4 oz proscuitto, sliced in strips
• to taste Parmesan cheese, shredded

Instructions

Cook Cheese Ravioli according to directions and set aside. In a skillet, heat olive oil and butter. Add garlic and rosemary. Stir, then add prosciutto and separate pieces. Add to ravioli in the pan to warm. Top with shredded Parmesan Cheese and serve.

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Butternut Squash Ravioli with Figs & Caramelized Pears

Pasta:

1 lb       Armanino Butternut Squash Raviolis
1 lg      Bosc Pear, peeled,
            cored & thinly sliced
2 tbsp   Butter
2 oz      Pecans
4 oz      Calmyrna Figs, halved

Sauce: 

¼ lb      Butter
           
Directions:

• Cook ravioli in boiling water 2-3 minutes, until they float. Drain
• Sauté pears in butter until softened. Set side.
• In the same skillet used for the pears, add the pecans & sauté until fragrant & lightly browned.
• Garnish raviolis with pears, figs, pecans & sprigs of fresh sage.

Recipe makes 3-4 main course servings

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Individual Breakfast Pizza Fennel Sausage & Roasted Garlic Pesto

Ingredients:

5 oz      Dough ball
1 ½ oz Armanino Roasted Garlic Pesto
2 oz      White Cheddar Cheese,            Grated 
2 oz      Fennel Sausage, Raw & Crumbled
1 small Red Potato, Pre-boiled & Thinly Sliced
Handful Fresh Arugula
1          Soft Poached or Fried Egg

Directions:

• Stretch dough into thin crust.
• Brush with Roasted Garlic Pesto
• Top with cheese.
• Layer on thin slices of red potato.
• Crumble on sausage.
• Bake in pizza oven until done.
• Top with a handful of fresh arugula & the hot egg.

           
Offer a shaker of red chili flakes & freshly ground black pepper.

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Beef Sirloin Skewers with Spicy Roasted Red Bell Pepper Sauce

Ingredients:

1 lb  Beef Sirloin

Marinade:

2 tbsp  Sesame Oil
2 ½ tbsp  Soy Sauce
2 tbsp Sugar
2-3  cloves Garlic, minced
1 ½ tbsp  Ginger, peeled & minced
¼ tsp  Chili Flakes
1 tbsp Sesame Seeds

Sauce:

8 oz/1 Cup Armanino Roasted Red Bell Pepper Pesto
1 oz/2 tbsp Mayo
1oz/2 tbsp Calabrian Chili Paste

Directions:

• Slice sirloin across the grain into very thin slices.
• Mix all marinade ingredients together & thoroughly coat the sirloin.
• Let marinate 8 hours or overnight.
• Remove sirloin from marinade & blot dry with paper towels & thread onto skewers.
• Mix all sauce ingredients together.
• Cook sirloin skewers on high heat very quickly - less than a minute per side.
• Serve with sauce.

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Chipotle Agave Chicken Wings

Ingredients:

1lb  Chicken Drummettes & Wings

        Salt, Pepper & Granulated Garlic

Chipotle Agave Sauce:

¼ cup  Southwest Chipotle Pesto

¼ cup  Blue Agave

Sauce Directions:

Mix pesto & agave together well.

Directions:

Season wings with salt, pepper & granulated garlic. Deep fry until golden brown. Toss with Chipotle Agave Sauce. Garnish with minced parsley & serve.                

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Baby Back Pork Ribs with Apricot Chipotle Glaze

8 oz             Armanino Southwest Chipotle Pesto
8 oz             Apricot Jam
2 tbsp          Water
2 Racks       Baby Back Pork Ribs

Glaze:
   Mix all glaze ingredients together.

Directions:
1             Place ribs on a sheet pan & season with salt & pepper.
2             Bake in a 375 degree oven for 1 to 1 ½ hours. Ribs should be browned, very tender & almost falling apart.
3             Brush generously with Apricot Chipotle glaze & bake 10 minutes longer.

Serve with extra sauce for dipping

Note: May also finish ribs on the grill. Brush with glaze & place on
higher rack so as not to burn. Grill on both sides, about 5-10 minutes,
being careful not to burn the ribs.

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Roasted Red Bell Pepper Pesto Cappellini Salad

• 1 lb Cappellini Angel Hair Pasta, Cooked Weight
• 6 oz Roasted Red Bell Pepper Pesto
• 6 oz Mayonnaise
• 1-14 oz Can Artichoke Hearts, Drained, Quartered
• ¼ Cup Kalamata Olives, Drained, Chopped
• ¼ Cup Feta Cheese, Crumbled
• ¼ Cup Sun-Dried Tomatoes, Julienned
• 2 Handfuls Baby Spinach

Mix pesto & mayonnaise together. Blend with the pasta. 
Serve pasta on top of baby spinach & garnish with remaining ingredients.

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Butter Bean, Arugula & Roasted Garlic Pesto Salad

• 1 lb Butter Beans, Drained
• 2 oz Roasted Garlic Pesto Sauce Mix butter beans with all
• 2 Tbsp Extra Virgin Olive Oil ingredients except the arugula.
• ½ Tbsp Sherry Wine Vinegar Toss with the arugula just
• ½ Medium Red Onion, Thinly Sliced before serving.
• 1 Roasted Red Bell Pepper, Thinly Sliced
• 2 Cups Baby Arugula

To Taste Salt, Black Pepper & Red Chili Flakes

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Sun-Dried Tomato Pesto & Veggie ‘Crunch’ Salad

• ¼ Cup Red Onions, Diced
• 1 Cup Edamame
• 1 Cup Corn
• 1 Cup Zucchini, Diced
• 1 Cup Potato, Peeled, Diced, Cooked
• ½ Cup Red Bell Pepper, Diced
• 1 Cup Avocado, Diced
• 6 Tbsp Dried Tomato & Garlic Pesto

To Taste Salt & Pepper
Mix all ingredients together.

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Pesto Shrimp Poke

Ingredients:

1 lb Shrimp, 31-40 ct, peeled, deveined & cooked

1/4 cup Armanino Basil Pesto Sauce

1 tbsp Sesame Oil

2 tsp Rice Wine Vinegar

3 Scallions, minced

1/2 Avocado, peeled & thinly sliced

Directions-Toss shrimp with pesto, sesame oil & rice wine vinegar. Mix in scallions. Chill & serve with avocado slices.

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Grilled Summer Vegetables

Veggies: 

              Green & Yellow Summer Squash, sliced lengthwise

              Green Beans, trimmed

              Red Bell Peppers, quartered & seeded

              Yellow Bell Pepper, quartered & seeded

              Small Red Potatoes

              Green Onions, trimmed 

Roasted Garlic Butter:

8 oz  Armanino Roasted Garlic Pesto Sauce 

1 lb  Butter, softened or whipped 

Directions:

1  Blend Armanino Roasted Garlic Pesto Sauce with softened butter.

2  Roll the butter into log using plastic wrap as a guide & refrigerate until ready to use. Alternately store garlic butter in a tub & scoop as needed.

3  Boil red potatoes until tender. Cut each potato in half.

4  On a barbecue grill or stove grill – grill all veggies until golden on all sides.

5  Top veggies with a slice or scoop of Roasted Garlic Pesto Butter.

  Serve.

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'Cavaletti' Pasta & Pesto Salad

Cook pasta ‘al dente’. Rinse, drain & set aside. While pasta is cooking, trim & slice asparagus spears & green beans into 1” pieces. Blanch in boiling water for 1 minute then rinse under cold water & drain. Toss pasta with pesto sauce & veggies. Garnish with crumbled feta cheese & serve.

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Pesto Marinated Chicken Skewers

Marinate chicken breast strips with Armanino Basil Pesto Sauce. Skewer & broil or grill. Deliciously easy!
(About 2 oz of pesto sauce per large chicken breast)

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Pesto ‘Chop’ Salad

Mix Armanino Basil Pesto Sauce with a creamy Italian vinaigrette or Caesar dressing. Toss with chopped tomatoes, mozzarella, artichokes, salami, pepperoncinis, black olives & croutons.

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Southwest Crab Cakes with Cilantro Pesto Crema

Give your traditional crab cakes a fresh look with a Cilantro Pesto Crema!

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Goat Cheese & Basil Pesto Bruschetta

Brush slices of dense Italian style bread with olive oil. Bake until golden. Spread with Basil Pesto then top with crumbled goat cheese, strips of roasted yellow bell peppers & sun-dried tomatoes. Bake until just warmed through, garnish with fresh basil & serve.

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Crispy Fried Panko Prawns with Chipotle Apricot Dip

Dip peeled & deveined prawns in egg wash then coat in panko crumbs. Deep fry until golden & serve with Chipotle Apricot Dip.

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Fried Artichoke Hearts with Roasted Garlic Aioli

Drain, pat dry, then dust artichoke hearts with cornstarch. Deep fry until golden & serve with Roasted Garlic Aioli

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Polenta & Shrimp Stack with Roasted Red Bell Pepper Cream

Grilled slices of polenta stacked with mozzarella fresca, warmed & served with grilled prawns & roasted red bell pepper cream.

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Spiedini with Basil Pesto

Skewers of mozzarella, baguette slices, roasted tomatoes & yellow bell pepper. Warmed until cheese begins to melt & drizzled with Basil Pesto.

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Hummus with Roasted Red Bell Pepper Pesto

Jazz up your Hummus!  Top your favorite hummus with Roasted Red Bell Pepper Pesto, feta cheese & Kalamata olives. Serve with warm naan.

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Balsamic Glazed Beef Tenderloin Skewers with Artichoke Gorgonzola Butter

Skewer & season 1” cubes of beef tenderloin. Grill & glaze with balsamic vinegar reduction while cooking. Top with a slice of Artichoke Gorgonzola Butter.

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Polenta Fries with Pesto Aioli

Polenta:                                      Aioli:

6 ½ cups  Water                          1 cup  Basil Pesto

2 cup  Polenta                             1 cup  Mayonnaise

2 tsp  Salt

1 cup   Parmesan                          Aioli Directions:

¼ cup  Butter                                Mix pesto & mayo together.

                                                      Refrigerate until ready to serve.

Directions:

Brush an 18x26” sheet pan with oil.

Bring water to a boil. Gradually add polenta in a thin stream, whisking all the while. Bring to a boil, then simmer, stirring often, for 20-30 minutes. Add salt, parmesan & butter. Pour into sheet pan, cover with plastic & chill well.

Cut chilled polenta into little ‘French fry’ sticks. Place on oiled sheet pan & bake at 375 degrees for about 45 minutes, turning once, until crisp. Alternately – deep or shallow fry until crisp.

Garnish with parsley & red chili flakes & serve with Basil Aioli for dipping.

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Basil Pesto Caprese Skewers

Per 3 Skewers:
6                Heirloom Cherry Tomatoes
6 piece       Mozzarella Fresca Bocconcini (Baby Mozzarella Balls)
6                1” bread cubes
                  Olive Oil
3 tbsp         Armanino Basil Pesto Sauce

Directions:
1                Sauté bread cubes in olive oil until golden on all sides.
2                Assemble skewers as pictured
                           3 piece bread cubes
                           2 piece bocconcini
                           2 piece tomatoes
                           2 piece basil pesto
3                Place skewers on sheet pan and bake @ 350 degrees for about 5-10 minutes until cheese just begins to melt.
4                Drizzle with Armanino Basil Pesto Sauce & serve.

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Awesome Roasted Garlic Bread

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Individual Breakfast Pizza Fennel Sausage & Roasted Garlic Pesto

Ingredients:

5 oz Dough ball
1 ½ oz Armanino Roasted Garlic Pesto
2 oz White Cheddar Cheese, Grated
2 oz Fennel Sausage, Raw & Crumbled
1 small Red Potato, Pre-boiled & Thinly Sliced
Handful Fresh Arugula
1 Soft Poached or Fried Egg

Directions:

• Stretch dough into thin crust.
• Brush with Roasted Garlic Pesto
• Top with cheese.
• Layer on thin slices of red potato.
• Crumble on sausage.
• Bake in pizza oven until done.
• Top with a handful of fresh arugula & the hot egg.

Offer a shaker of red chili flakes & freshly ground black pepper

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Naan Pizza

Spread Naan bread with artichoke pesto & top with slices of brie. Bake, then garnish with fresh basil

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Chipotle BBQ Pulled Pork Pizza

Pizza Ingredients:

1 Cornmeal pizza crust, 8-10"

3 oz Chipotle BBQ Sauce

4 oz Whole milk mozzarella, grated

2 1/2 oz Pulled pork

5 slice Tomatoes

6 slice Pickled jalapenos

1 tbsp Italian Parsley, minced

Chipotle BBQ Sauce:

1 1/2 oz Southwest Chipotle Pesto

1 1/2 oz Barbecue Sauce

Sauce Directions:

Mix pesto & barbecue sauce together well.

Directions:

Top pizza with Chipotle BBQ sauce, then spread on cheese, pork, tomatoes & jalapenos. Bake in a 400 degree oven for about 12-15 minutes or according to your pizza oven specs. Garnish with fresh parsley & serve.

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