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Artichoke Pesto Recipes

Purchase some of this delicious Pesto and make your own "Come Alive Dishes"!  

Geauxfredo Sauce

posted Aug 15, 2013, 8:53 AM by Heather Champagne   [ updated Sep 23, 2013, 7:34 AM ]

Probably the easiest Alfredo Sauce you have ever made without reducing or adding Parmesan cheese. Pour this hot mixture over Fettuccine Noodles or Angel Hair Pasta.

Store Shopping List

Artichoke Pesto-3 tablespoons or 1/3 jar
Heavy Cream 1 pint
salt and pepper

Heat up in a saucepan your cream. Once warmed, add the Artichoke Pesto and salt and pepperCream will thicken. Pour over pasta, grilled chicken, grilled Portobello Mushroom, etc.

Add more Artichoke Pesto as garnish and enjoy!!

Sweet Potato with Artichoke Pesto and Roasted Garlic

posted Aug 5, 2013, 7:42 AM by Heather Champagne

Easy Recipe

Ingredients:
Sweet Potato
1-2 tsp Artichoke Pesto
Roasted Garlic
1 tsp- Sour Cream (optional)
1 pad Butter
pinch Salt and Pepper

Clean and brush off any dirt on the Sweet Potato. Cover potato with cello wrap and place in microwave for 5 minutes. Carefully remove the plastic wrap & discard. Split lengthwise, crush potato gently and spread apart. Add butter, roasted garlic, Artichoke Pesto, sour cream and seasoning.


Roasted Garlic-easy recipe
Ingredients:
Whole Garlic with skins
Aluminium Foil
Olive Oil
Salt and Pepper

Heat oven to 350. Cut piece of aluminum foil large enough to cover whole garlic completely. Place garlic onto foil. Cut whole garlic in half (horizontally). The garlic cloves should be exposed. Drizzle Olive Oil and sprinkle on salt and pepper. Wrap garlic clove, aluminium tips facing the top. Bake for 25 minutes or until garlic is soft. When cooled, squeeze garlic cloves out of skins onto your potato or favorite meal, side dish.

Kicked Up Grilled Cheese Sandwich

posted Jan 10, 2013, 9:46 AM by Heather Champagne

This recipe came from my partner, who tried this without my knowledge. When you have a rainy afternoon and looking for an ideal snack, here is your treat!

Ingredients:
2 Slices Bread
2 Tblsps of softened Butter
1 Ounce of Artichoke Pesto
2-3 Slices of Cheese (Cheddar or Kraft Melties)
Fresh Baby Spinach Leaves-optional

In a hot skillet, put down the buttered side of bread. Before you add the cheese, spread on Artichoke Pesto. If it is just coming out of the refrigerator, heat in microwave for 10 seconds. This will help spread easier. Apply some fresh spinach; they will wilt when heated. Add cheese. Apply second piece of bread, first adding the pesto, then the flip side, more butter. Flip over the grilled cheese and smash flat with spatula. Grilled cheese takes about 3 minutes or less per side. Both sides of bread should be a golden brown. Cut your grilled cheese and experience great melty goodness.


Veggie Trio Pizza

posted Sep 21, 2012, 12:38 AM by Heather Champagne   [ updated Sep 24, 2012, 7:50 AM ]



Ingredients:
Aah Pesto Artichoke flavor
10 oz of fresh or frozen (thawed) spinach
6 Baby Bellas or
2 Portobello Mushroom Caps-sliced thin
1 Half of Red Onion diced
2 pinches of Salt
1 pinch Pepper
2 oz Feta cheese crumbles
6 oz Mozzarella cheese shredded
Pizza Dough
Pizza Stone (Optional)
Flour and/or corn meal

1. Pre-heat oven to 425, put in pizza stone-allow 15 minutes to heat stone
2. Smooth out pizza dough to specified size-do this on a  greased cookie sheet or cutting board if using stone
3. Spoon Aah Pesto Artichoke flavor liberally to pizza
4. Add spinach (water squeezed out) evenly to pie
5. Add thinly sliced mushrooms
6. Add onions-Add Salt and Pepper now to season toppings before cheese

*Optional* Saute in a fry pan with little olive oil, all vegetables above. This gives an even tone and makes onions less harsh tasting. Onions-carmelized, Spinach wilted, Mushrooms with color, add salt and pepper to season.
7. Add Feta cheese and Mozzarella cheese
8. Lightly flour pizza stone and add corn meal to prevent sticking- not much
9. Transfer dough to pizza stone or made pizza in oven middle rack
10. Cook for 12-15 minutes or until brown
11. Cut in 8 pieces and enjoy
12. (Optional) Any Aah Pesto flavors go great with leftover crusts



Mock Mashed Potatoes with Artichoke Pesto

posted Jun 2, 2012, 12:58 PM by Heather Champagne

A favorite in my family and tastes like the real thing!!!

Ingredients:
1 head of White Cauliflower
1 6 oz jar of Aah Pesto Artichoke Pesto
3 Cups Water
1/4 cup of Instant Potatoes
1/4 cup of Milk or Heavy Cream
2 tblsp Butter
Salt and Pepper



Cut up head of cauliflower in florets with stems in bite size pieces. In a soup pot, add water and cut cauliflower and bring to boil. Continue boiling until cauliflower is tender, or better yet, falling apart. Drain off liquid, leaving 1/2 cup to the side. Mash cauliflower with butter. Add the instant potatoes, milk and 2 oz of Artichoke Pesto. Add salt and pepper to season. About 1tsp each. Mash or stir until creamy consistency of mashed potatoes. If too dry, add the 1/2 cup of water or less. Serve with your favorite entree.

Artichoke Pesto with Fresh Fish

posted Nov 17, 2011, 7:29 AM by Heather Champagne

*Easy Meal-Any fresh fish: Tilapia, Trout, Salmon, Grouper, etc.

Lay fish out on an oiled or buttered baking sheet scaley side down if any, coat fish with
Artichoke Pesto, add salt and pepper-optional.

Cook in oven @ 375-400 degrees for 5-7 minutes or until the fish flakes. Serve with flat spatula so not to break fish and eat with favorite side dish.

Manicotti stuffed with Artichoke Creamed Spinach & Sun Dried Tomato Basil Cream Sauce

posted Jun 2, 2011, 7:07 PM by Heather Champagne   [ updated Jul 10, 2011, 8:41 AM ]


 Qty  Measure  Description
1
 jar
 Aah! Pesto Artichoke Flavor
1
 jar
 Aah! Pesto Sun Dried Tomato Basil Flavor
1 box
 Manicotti Pasta (10 shells approximately)
12
 oz
 Chopped Frozen or Fresh Baby Leaf Spinach-cook until it wilts
1
 package
 Marscapone or Ricotta Cheese
1 large egg-beaten
1
 pint
 Whipping Cream
1 cup  Grated Parmesan Cheese
     Salt & Pepper to taste

Cook Manicotti pasta to al dente, drain dry and set aside. In a separate mixing bowl, wring in a kitchen towel frozen or cooked spinach & add 3 oz of Artichoke pesto. Should give creamy consistency. In another mixing bowl, mix Ricotta or Marscapone Cheese with 4 oz of Parmesan Cheese, egg and season with salt & pepper.

In a glass roasting pan: grease with Olive oil or Butter
Stuff Manicotti shells with Artichoke Creamed Spinach and cheese mixture.
Cover and bake in 350 degree oven for 30-40 minutes.

In a small sauce pan, heat whipping cream and add-3-4 oz Sun Dried Tomato Basil Pesto. The consistency you want will be thick enough to coat the spoon. Pour cream sauce over Manicotti and top with Parmesan cheese.

Enjoy!

Serves 4

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