Prep Time:
15
Servings:
4 to 8
Fresh Basil Pesto
Ingredients:
- 2 cups Basil
- 1 cup Spinach
- 3 Garlic Cloves
- 1⁄2 cup Freshly grated Romano or Parmesan Cheese
- 1⁄2 cup Olive Oil
- 1⁄3 cup Sunflower seeds
- to taste Salt
- to taste Pepper
Directions:
- Add your fresh basil, spinach, garlic, sunflower seeds and grated cheese to Food processor and or magic bullet. Pulse several times, scraping the sides when needed.
- Slowly add in olive oil, and blend until smooth.
- Add salt and pepper to taste.
- Can be stored in fridge in mason jars or in the freezer in ice-cube trays for easy access. (let freeze then put in container to keep pesto cubes getting freezer burned)
Heirloom tomato and fresh basil pesto crostini
Ingredients:
- 1⁄4 pint Sliced Heirloom Tomatoes
- large Pre-made Dough or Flat Bread
- Fresh Basil Pesto
- 1⁄2 cup Grated cheese
- tbsp Crumbled Goat cheese
- 1⁄2 tsp Chives
- Sesame Seeds
- Maple Sage Balsamic Dressing
Directions:
- Preheat oven 350 F
- Stretch dough over pan with a little olive oil (if using flat bread place on pan and lightly rub a little oil on bottom of pan)
- Spread Fresh Basil Pesto on dough
- Sprinkle on cheese & Feta
- Place tomatoes on top adding cut chives for garnish
- Dust edges of crust with Sesame Seeds
- Place in oven for 20 minutes until crust is golden brown and cheese is nicely melted (If using flatbread 5 to 10 minutes)
- Let cool, Drizzle Hope Blooms Maple Sage Balsamic dressing. Garnish with fresh basil or oregano
- Enjoy!