Basil Pesto with Serrano Honey Balsamic

Tracey Wilkinson
Yes, Serrano Honey...
Ingredients
  • 3.5 oz Basil
  • 1 teaspoon Serrano Honey Balsamic Vinegar
  • ½ cup pine nuts
  • ¼ cup of extra virgin olive oil
  • ½ teaspoon of Himalayan Sea Salt
Instructions
  1. Place washed and dried fresh basil leaves, pine nuts, vinegar and salt into a food processor and pulse until everything is chopped.
  2. Slowly add the olive oil and process until smooth.
  3. Use it as a pasta sauce, salad dressing, or spread onto bread.

 

 

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Parsley Pesto

Tracey Wilkinson

So this parsley is over a week fresh because of my herb savor.  It really does work!  Also love the little buds on my Olive Tree...spring might really be here!

Ingredients:

  • 3 cups parsley (packed)
  • 1 cup Romano cheese (shredded)
  • 1/2 cup pepitas
  • 1 tablespoon lemon juice
  • 2 garlic cloves (roughly chopped)
  • 1/2 teaspoon  Himalayan Sea Salt
  • 1/2 cup  Extra Virgin Olive Oil

Directions:

  1. Place the parsley, Romano cheese, lemon juice, garlic cloves and salt in a food processor. Pulse until the parsley is finely chopped.
  2. Turn the food processor into the on position and let it run while adding the olive oil. Once the olive oil is incorporated, turn the food processor off.
  3. Freeze pesto for use later in ice cube trays, or use immediately, tossing with pasta, roasted vegetables like butternut squash or green beans, or use as a rub for roasting chicken or pork.

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Cranberry Apple Onion Balsamic Jam

Tracey Wilkinson
Great with pork or chicken...can you imagine turkey!

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Kale Pesto - Power Packed

Tracey Wilkinson

Power Packed Kale and EVOO

Ingredients:

  • 10 leaves kale stem removed (I used curly kale)
  • 1 tablespoon pine nuts
  • 1/2 clove garlic roughly chopped
  • 1/4 teaspoon salt
  • 3 tablespoons  extra virgin olive oil (any selection)
  • 1 tablespoon freshly grated parmesan cheese

 You will also need:

  • a large bowl of water
  • ice cubes

Directions:

  1.  Fill a large bowl with ice and water and put it in the fridge.
  2. Wash the kale and remove the ribs.
  3. Bring a large pot of salted water to a boil and blanch the kale for about 3 minutes, remove and place in the ice bath to stop the cooking process.
  4. Drain, place the leaves on paper towels and blot away the moisture.
  5. In the bowl of a food processor, put the kale, garlic, pine nuts, parmesan and pulse until coarsely chopped.

Add the extra virgin olive oil and continue to pulse until the kale pesto reaches the desired consistency.

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Wow them with your Barbeque Sauce!

Tracey Wilkinson

If you are inviting friends and family to honor Memorial Day...try this for your meal.  Add a little kick with Serrano Honey and a little sweet with Maple balsamic.

Ingredients

  • 2 tablespoons Extra Virgin olive oil (any selection)
  • 1 sweet onion (small, diced)
  • 2 tablespoons water
  • freshly ground pepper (to taste)
  • salt (to taste)
  • 2 tablespoons light brown sugar
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1 1/2 cups tomato ketchup or paste
  • 1/2 cup Serrano Honey White Balsamic Vinegar
  • 2 tablespoons Maple Dark Balsamic Vinegar
  • 1 tablespoon Worcestershire sauce

Brushed on during the last 10 to 15 minutes of cooking and use the remaining as a condiment at your table.  Pass any remaining sauce at the table.

Directions:

In a saucepan over medium heat, warm the oil. Add the onion and cook gently, stirring, for about 5 minutes. Add the remaining ingredients. Reduce the heat and simmer, partially covered, until the sauce has thickened slightly, about 20 minutes. Makes about 2 1/2 cups.

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You can make your own Mustard too!

Tracey Wilkinson

Thank you to my customer who experimented with the previous mustard recipe...hopefully this one will make you happy.  Love the feedback!

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A tablespoon of this mustard is all you need to emulsify (hold together) a great vinaigrette or marinade. 

Ingredients:

  • 1/4 cups water
  • 2 tablespoons balsamic vinegar (Sherry, maple balsamic, serrano honey, peach, honey ginger, traditional... and on, and on).
  • 1/2 teaspoons Sea salt
  • 1 1/2 teaspoons sugar
  • 1 tablespoon brown mustard seeds
  • 2 tablespoons yellow mustard (ground)

Directions:

  1. Dissolve the salt and sugar in the mixture of water and balsamic vinegar in a glass container.
  2. Whisk in the ground mustard until fully combined.
  3. Add the brown mustard seeds and soak in the mixture for about an hour and a half to two hours.
  4. Transfer the mixture to a small food processor or blender and blend together. There will still be some seeds visible but that's okay - it's "rustic". If it's too thick, feel free to whisk in a bit more water.
  5. Let stand at room temperature for an hour or so until it mellows a bit and enjoy!

--- Yummly

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