Ground Spices and Herbs Ground Products | Pestos | Rosemary Pesto

Rosemary Pesto \/ Pestos      Rosemary Pesto
A twist on the traditional basil pesto, ours is made with rosemary, parmesan and pistachios. Use as a spread, dip, pasta sauce or try it mixed with mayonnaise as a dressing for potato salad.

Ingredients:
pistachios, parsley, olive oil, parmesan, rosemary, garlic, salt and pepper

Ingredient Code: O,L

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Ideas for Rosemary Pesto
  1. Mix Rosemary Pesto to taste in to good mayonnaise. Use this dressing with boiled potatoes to create a fabulous warm potato salad.
  2. Mix 1 tablespoon of Rosemary Pesto into ? cup of sour cream. Use as a dip or put a dollop on your baked potato.
  3. Spread Rosemary Pesto onto grilled crostini slices, drizzle with a little olive oil and top with slices of vine-ripened tomatoes. Season with cracked pepper and sea salt.
  4. Serve Rosemary Pesto with Spezie and oil to go with ciabatta bread as a starter.
  5. Rosemary Pesto is wonderful stirred into chunky vegetable soups (such as minestrone) and also seafood or vegetable stews. Stir in a teaspoonful for each person just before serving.
  6. Spread Rosemary Pesto thinned with a little olive oil over fish or chicken before cooking as an easy, tasty rub.
  7. Place whole, flat mushrooms stem side up on a grill tray. Spread mushrooms with Rosemary Pesto, sprinkle with a little grated parmesan then grill until mushrooms are cooked through.
  8. For a summer dressing to enliven salads and roasted or grilled vegetables, combine 2 tablespoons of Rosemary Pesto with 2 tablespoons olive oil, 1 tablespoon white wine vinegar and salt and pepper to taste. This dressing works particularly well with a salad of grilled eggplant, fresh tomatoes and slices of mozzarella cheese, topped with fresh basil leaves.
  9. To make a Roasted Tomato and Rosemary Pesto relish: cut 16 medium-sized tomatoes in half and using a teaspoon, scoop out the seeds and discard. Place the tomatoes cut side up on a baking tray. Sprinkle with olive oil, balsamic vinegar, salt, pepper and oregano or thyme leaves. Roast at 160?C for 1? hours. Combine the roasted tomatoes with any juices from the baking tray and 2 tablespoons of Rosemary Pesto. Use relish on bruschetta or pizza, in tarts or sandwiches or as an accompaniment to fish, chicken or barbecued meats and sausages.
 
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