Pesto Infused Olive Oil
Our Pesto Infused EVOO is jam-packed with the flavors of fresh basil, parmesan cheese, and a touch of garlic. It’s perfect for pasta, drizzled on a homemade foccacia, white pizza, caprese salad, grilled eggplant, or even just as a snack for bread dipping.
Pairs well with Sicilian Lemon White Balsamic, Traditional 18 Year Dark Balsamic and Red Wine Vinegar.
Vegan and allergen free.
$6.20 – $39.00
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Description
Ideas for use
Use to sauté, roast or grill vegetables or any type of meat.
Drizzle over spaghetti squash or to finish any butternut squash dish.
Drizzle over chopped fresh tomatoes for bruschetta and finish with Traditional 18 Year Dark Balsamic.
Use to toss/finish pasta.
Use in homemade breads or brush it over sliced rustic bread or fresh pita before grilling.
Drizzle over pizza.
Use to make olive tapenade.
Use to confit artichokes and serve as an appetizer.
Combine with Traditional 18 Year Dark Balsamic and grated Parmigiano Reggiano for bread dipping.
Recipes
Pesto Infused Olive Oil can be used as a substitute in:
- Easy Flatbread Pizza
- Canape Croustades
- Focaccia with Rosemary and Caramelized Shallots
- Fall Greens Spanakopita with Garlic Infused EVOO
- Truffled Wild Mushroom Risotto Arancini with Arugula Pesto
- Cilantro Pesto
- Cilantro “Green Goddess” Dressing
- Lemon Tomato Pasta
- Tomato and White Bean Panzanella
- Caprese Salad with Santorini Oregano White Balsamic
- Slow-Roasted Tomato and Eggplant Pasta
Nutritional Info
