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Cocoa Village 321-205-1740
Melbourne 321-676-8918

Basil Recipes

Pesto Pizza with Roasted Garlic & Tomato

  • 2 lbs. Pizza Dough (freshly made, Boboli, or store bought in rolls)
  • ½ cup roasted garlic paste
  • ¼ from Olives & Grapes… Basil flavored olive oil 
  • ¼ cup Pesto Genovese
  • Course cornmeal for the baking sheet
  • 4-5 large, vine-ripened tomatoes, of any color or variety, sliced 1/8 inch thick
  • Sea Salt & freshly ground pepper
  • 1 cup freshly grated parmesan cheese

Preheat oven to 500 degrees F. Place baking sheet in oven to preheat.  Shape 1/3 of pizza dough into a 10 inch circle on a lightly floured board.  Spread with 1/3 of the garlic paste.  Be sure to spread to within a half-inch of the edge.  Drizzle with 1/3 of the basil Olive Oil then sprinkle 1/3 of the pesto on dough and spread out smoothly on top of garlic paste.  Remove baking sheet from oven and sprinkle with cornmeal.  Transfer pizza to baking sheet and put in oven.  Bake until light brown and bubbling, about 10 minutes.  Remove pizza from oven and quickly arrange sliced tomatoes on top.  Do not overlap slices.  Season with salt & pepper to taste.  Sprinkle with 1/3 of parmesan cheese and return pizza to oven another 2 to 3 minutes or until cheese melts.  Immediately transfer to a board, cut and serve.  Repeat for two remaining pizzas. Makes three 10 inch pizzas; or serves 6 as a supper with a salad.

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Katie’s Yummy Green Beans

  • 1 pound bag fresh Green Beans – Cleaned and cut
  • 3 – 5 garlic cloves     
  • ½  - 1 tablespoon Rosa Maria Blend Seasoning
  • 6 – 7 sun dried diced tomatoes (packed in oil)
  • ¼ - ½ cup feta cheese – crumbled        
  • ¼ - ½ cup red onion – diced
  • 4 ounces Basil flavored From Olives & Grapes extra virgin olive oil
  • 1 – 2ounces From Olives & Grapes Sicilian Lemon White Balsamic Vinegar (or Tarragon EVOO and Lemongrass Mint vinegar)

Peel garlic slice very thin.  Place green beans in a deep skillet- with just enough water to cover bottom of pan and beans.  Add garlic & Rosa Maria Blend Seasoning.  Cover and steam until beans are al-dente or to your liking.  In a mixing bowl, whisk together the olive oil and vinegar, sun dried tomatoes, feta cheese, red onion.  Toss with green beans.

Serve cold  (next day)

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