Saturday, July 27, 2013

What's for Dinner

Weekly Recipes

Presto Pesto!

This week I made pesto with fresh basil from my garden.  Basil is an herb that grows abundantly on the east end this time of year, and pesto is a perfect recipe to use it for.  There are so many things you can use pesto sauce for, some of which I'll include here, and the best thing is pesto can also be frozen in small zip-lock bags to be enjoyed throughout the year, long after summer has ended and your basil has died.  I followed this basic pesto recipe:

The first night I added the pesto sauce to thin spaghetti, added 4 cut up grilled sweet Italian sausages, and 1 grilled red pepper.

A few nights later I made a White Pesto Pizza!
1 tube of Pillsbury thin pizza crust
1/2 cup of ricotta cheese
2 tablespoons of olive oil
2 tablespoons of pesto sauce
1 cup of shredded mozzarella cheese
4-6 slices of thinly sliced prosciutto
2-3 tablespoons of grated Parmesan cheese

1. Preheat the oven to 400 degrees.  Grease a cookie sheet and unroll the pizza dough onto it. 
Cook the crust for 5 minutes, the take it out to add other ingredients.
2.  While crust is initially baking, mix ricotta cheese, olive oil, and pesto in a bowl.  When the 5 minutes are up, take the crust out, spread the ricotta mixture on.  /Next sprinkle mozzarella and Parmesan. then tops with torn pieces of prosciutto.  
3.  Bake in the oven for 12-14 minutes, until crust is golden and cheese is bubbly.  The pizza doesn't always look that pretty, but it's so good!

Finally another recipe which I'll be trying for the first time next week, comes from a good friend of the East End Mommies, Michelle Kelly.
Oven Roasted Pesto Potatoes
Michelle adds about 1/4 cup of pesto sauce to 4 cut up potatoes.  After she thoroughly mixes this, she spreads the potatoes in a baking dish, drizzles with some olive oil, then roasts the potatoes for 35-40 minutes in a preheated oven at 350 degrees. 

Any other ideas what to do with pesto?  Please let us know and we'll include your recipe on the blog!

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