Main Courses — Basil Pesto

Grab a slice of this homemade basil pesto pizza, topped with juicy cherry tomatoes and gooey mozzarella, and let the vibrant flavors turn your dinner into a pizza party!

Ingredients: 2 boneless, skinless chicken breasts 2 tablespoons Premium Extra Virgin Olive Oil Salt and pepper to taste 1/4 cup Fresh Basil Pesto  4 slices of your favorite bread (ciabatta, baguette, or panini bread work well) 4 slices mozzarella cheese 4 slices fresh tomato 1/4 cup fresh basil leaves 2 tablespoons butter, softened (for grilling) Instructions: Season the chicken breasts with salt and pepper. Heat 2 tablespoons of olive oil in a skillet over medium-high heat. Add the chicken breasts and cook for about 5-6 minutes per side, or until they are cooked through and have a golden-brown exterior. During the...

Ingredients: 1 pound pizza dough, homemade or store-bought 1/4 cup Premium Extra Virgin Olive Oil, plus extra for brushing 1/2 cup Fresh Basil Pesto or homemade 1 cup cherry tomatoes, halved 1 cup shredded mozzarella cheese 1/2 cup feta cheese, crumbled Fresh basil leaves, for garnish Salt and freshly ground black pepper, to taste Instructions: Preheat your grill to medium-high heat. On a lightly floured surface, roll out the pizza dough to about 1/4-inch thickness. Brush one side of the dough with EVOO and place it oil side down on the hot grill. Close the lid and grill for 2-3 minutes, or...

Summer pasta? Oh yessss…we have you covered with these lemony ricotta stuffed shells topped with fresh peas and buttery asparagus. Drizzled with olive oil, sprinkled with fresh cracked black pepper, and garnished with basil. The freshest summer pasta yet !!Ingredients: 1/2-pound large pasta shells 1/2 cup butter 10 ounces fresh peas 1 bunch asparagus; chopped into 1-inch pieces salt and pepper 1 (15 ounce) container ricotta 1/3 cup pecorino Romano 1 lemon; zested and juiced Premium Extra Virgin Olive Oil and Fresh Basil Pesto for drizzling fresh basil leaves for serving Directions Cook the pasta. Drain. On a large tray, place the shells open...