Sun Dried Tomato/Basil Pesto Recipes

Sun Dried Tomato Basil Pesto Margherita Pizza

posted May 20, 2013, 7:50 AM by Heather Champagne [ updated Sep 23, 2013, 7:42 AM ]

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Ingredients:

Sun Dried Tomato Basil Pesto

Fresh Mozzarella Cheese

Fresh Basil

Store Bought Pizza Dough

Olive Oil

Salt and Pepper

Roll out your Pizza Dough on a floured surface. On an already heated pizza stone (pre-heat in 425 degree oven for 15 minutes), sprinkle some flour or stone grits on stone so pizza doesn't stick. Add Sun Dried Tomato Basil Pesto to dough, spread it liberally, add Mozzarella Cheese, Fresh Basil. Drizzle a little Olive Oil over pizza, add salt and pepper to taste. (I like to add a little Olive Oil on the crust, sprinkle with salt and pepper. You will have an amazing golden brown tasty crust) Bake in your 425 degree oven for 10-12 minutes. It will be melty and delicious.

Mussels with Sun Dried Tomato Basil Pesto over Linguini Pasta

posted Jan 10, 2013, 10:14 AM by Heather Champagne [ updated Jan 10, 2013, 10:34 AM ]

Ingredients:
1 pound of Fresh Mussels
1 Cup of White Wine
4 oz of Clam Juice or Fish Stock
4 Cloves of Minced Fresh Garlic
1 Shallot or 1 bunch of chopped Green Onion
2 Ounces of Sun Dried Tomato Basil Pesto
1 Tblsp of Butter
Pinch of Black Pepper or Red Pepper Flakes
12 Ounces of Linquini Pasta

In a pot, boil Luingini noodles in salted water until Al dente.
Wash your mussels carefully, using cold fresh water and a colander; leaving no sand in the final presentation.
In a separate pot with lid, heat butter until melted, then add onion/shallot and garlic, cook until onions are clear. Add pepper, white wine and stock. Apply fresh mussels and cover. They should open within 3-4 minutes. Once opened, add the Sun Dried Tomato Basil Pesto, stirring over mussels gently. Pour into large bowl over drained Linguini, juice and all.

Have some great crusty French Bread standing by for the juices. Also a discard bowl for the mussel shells.

Serves 2

Sun Dried Tomato Basil Pesto Meatballs

posted Nov 17, 2011, 8:11 AM by Heather Champagne [ updated Nov 17, 2011, 8:13 AM ]

Add to your homemade meatball mix instead of your red gravy. Ingredients: Sun Dried Tomato Basil Pesto, Ground Beef or Turkey, onions, peppers, garlic, parsley, bread crumbs, eggs, salt and pepper, Parmesan Cheese-optional

Mix 1 lb of ground meat in bowl, add chopped onion 1-small, bell pepper 1, and 4 cloves of garlic. 1 cup of bread crumbs- Italian is ok, 3 tblsp of Sun Dried Tomato Basil Pesto, 2 raw beaten eggs, salt and pepper, 1/2 cup Parmesan Cheese.

Brown meatballs in heavy pot or skillet, drain off grease and add your red gravy. Simmer for 30 minutes , serve over pasta.

Pesto and Pasta-

posted Nov 17, 2011, 7:33 AM by Heather Champagne

Boil pasta about 5-7 minutes-Angel Hair is recommended about 8-16 oz depending on number of people. Drain water off, set aside. In separate saucepan heat heavy cream or milk; before comes to boil turn off. Add pesto about 2-3 tablespoons, salt and pepper if needed and garnish with Parmesan Cheese. Pour over pasta.

* Easy Meal- Sam’s Rotisserie Chicken- pull chicken apart or have as meat course or Sauteed Shrimp-1 pound packaged Shrimp peeled and deveined. Melt butter or use Olive Oil 1 tblsp add Shrimp & season lightly with salt & pepper or Creole Spice- “Magic Swamp Dust”-recommended. Cook until pink then shrimp to milk/pesto sauce.