1 cup packed fresh basil leaves, washed and dried 1 cup packed fresh baby spinach leaves, washed and dried 1/2 cup grated Pecorino Romano cheese 3 cloves of garlic, peeled 1/2 cup Drizzle Extra Virgin Olive Oil 1/4 cup toasted pine nuts (optional) 2 teaspoons kosher salt or to taste Directions In the jar of your blender add the salt, garlic, spinach, and basil followed by the cheese, nuts, and olive oil. Process on low until smooth, about 10-15 seconds, stopping the machine to scrape down the sides as necessary. Prepare your favorite cut of pasta and toss the strained, hot pasta with the pesto. Makes about 2 cups of pesto
1 tbsp. shallot, chopped 1 tsp. chopped garlic 1/2 cup green onion 1 cup fresh peaches, roasted 1-1/2 cup Ripe Peach Balsamic 1/2 cup 100% Handcrafted Serrano Honey Vinegar 1 cup Drizzle Extra Virgin Olive Oil In a food processor add shallots, chopped garlic, green onions, fresh peaches and pulse until smooth. Add peach balsamic, serrano vinegar and slowly combine olive oil. Season with fresh mint, and salt and pepper. Toss fresh peaches, with spring mix, radishes and garnish. Serve Cold.
What elevates these simple radishes is our Butter Olive Oil & Black Truffle Salt. INGREDIENTS 2-3 Bunches of radishes, trimmed, seemed, rinsed & dried 1 cup Butter Olive Oil 1/2 Tbsp. Truffle Salt Simply toss the radishes in Butter Olive Oil & Truffle Salt place on a pre-heated sheet pan and roast at 375 degrees for 10-15 minutes until nice and caramelized.
1 pound fresh wild salmon fillet(s) 1 bunch of thin, tender asparagus, woody stems discarded, 1 pound pasta cooked al dente 1 thinly sliced shallot 1 clove minced garlic 1/2 cup crisp, dry white wine 2 cups heavy cream 5 tablespoons Drizzle Wild Fernleaf Dill Olive Oil 3 tablespoons fresh squeezed lemon juice 1 tablespoon fresh dill salt and fresh ground pepper to taste Rub the salmon and toss the asparagus spears with a mixture of 2 tablespoon of dill olive oil whisked with 1 tablespoon of lemon juice. Season amply both the...