MR. PESTO'S FAVORITE RECIPE IDEAS
Mr. Pesto's Grilled Portobello Mushrooms
- Remove Mushroom Stem
- Wash Portobello Mushrooms
- Dunk Clean Mushrooms In EVOO
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- Grill Mushrooms For Two Minutes Ribbed Side Down
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- Flip Mushrooms
- Add A Drizzle Of Balsamic Vinegar To Each Mushroom
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- Next, Add A Dollop Of Presto Pesto (half Presto Pesto, half EVOO) To Each Mushroom
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- Lastly, Top Off Each Mushroom With A Dab Of Soft Goat Cheese
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Mr. Pesto's Cheesy Bread Appetizer
- 1 Loaf Of French Bread (Sliced 1/2 Inch Thick)
- 6 Ounces Of Freshly Shredded Asiago
- 8 Ounces Of Presto Pesto (Half Presto Pesto, half EVOO)
- Heat Oven To 400 Degrees
- Put Slices Of Bread On Foiled-Lined Cookie Sheet
- Sprinkle About A Tablespoon Of Asiago Cheese On Each Slice
- Bake In Oven Until Cheese Melts And Bread Begins To Turn Lightly Brown On The Edges
- Remove From Oven
- Top With 1 Tablespoon Of Presto Pesto (Mixed With EVOO), Over Pesto Container And Let Pesto And Oil Run Off The Bread Back Into The Container
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Mr. Pesto's Cold Pasta Salad
- 2 Cups Of Cooked Couscous
- 4 Tablespoons Of Presto Pesto (Half Presto Pesto, Half EVOO)
- Mix Well And Serve Cold
Mr. Pesto's Alfredo Pesto
- 1 Tablespoon Presto Pesto (Do not add EVOO)
- 1 Quart Alfredo Sauce
- 1 Pound Of Large Grilled Shrimp (2 Pounds Uncooked Makes About 1 Pound Grilled), Cut In Thirds
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- 1 Pound Of Angel Hair Pasta
- Cook Pasta And Drain
- Mix Together Room Temperature Presto Pesto, With Heated Alfredo Sauce, And Shrimp
- Pour Over Pasta And Enjoy
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