Kimberly May is streaming in Tennessee and has a Pesto crisis. She writes that her Pesto needs some recipes before it spoils. I love a challenge and fortunately for me it happens to be one of my daughter Ashley's favorite things in the world to eat. Let's hit the kitchen and let the Pesto madness begin.

Pesto Egg Salad

What You'll Need:

1/4 cup pesto
2 Tbsp mayonnaise
splash or two of olive oil
8 hard boiled eggs, rough chopped
1 small shallot, diced finely
1/2 tsp of coarse salt

Putting It All Together:

mix together the pesto, mayonnaise, olive oil and shallot till well blended
fold into eggs, try not to break the eggs down too much, you want them chunky
verses mashed. top with the coarse salt and enjoy on your favorite bread, mixed in
with rice or on crackers.

 

 

Pesto Pockets

What You'll Need:

1 pkg of refrigerator croissants, ea. triangle cut into two
1/4 cup pesto
1/4 cup ricotta
1/4 three cheese blend
16 pepperoni's (optional)

Putting It All Together:

Preheat oven to 400

combine the pesto, ricotta and cheese. Spoon onto fat end of croissant and smear to the
smaller end roll and place seam side down on a sprayed baking sheet. bake 12 minutes or
until golden brown. *if using pepperoni's place one a top the cheese pesto mixture before
rolling.

Pesto AND SPINACH FETTUCcINe

What You'll Need:

1 lb spinach fettuccine, cooked per pkg
1 cup pesto
1 cup Romano cheese, grated
1 lb mild Italian sausage, chopped, browned and drained (optional)
splash of olive oil
juice from one lemon

Putting It All Together:

once fettuccine is cooked add a splash of olive oil, the juice of one lemon and
toss with Romano cheese, then add the pesto and Italian sausage, mix well and
serve with hot bread. Consider adding a bunch of fresh baby spinach for a special addition.