Parsley Pesto - Frozen

This Pesto pairs well with fish, chicken, potatoes, vegetables, pasta, soups, eggs and seafood. It makes a wonderful marinade for pork. When added to vinegar and olive oil, it transforms into a tasty vinaigrette. Remember, you are not only adding the taste of an herb to your dishes, but also garlic, cheese and olive oil. Yum!

You will find that Parsley Pesto makes a great rub for lamb. Almost all seafood could benefit by the use of Parsley Pesto whether it is in a chowder, mixed into sauces, tossed into a marinade for shrimp, or used with bread crumbs and Parmesan cheese to top clams for the grill.  We suggest you make a compound butter for a topping on halibut, tuna or scallops. Nothing wrong with slathering it on corn on the cob, either! Just make sure to freeze your leftover butter. We often think of parsley as just a simple garnish for plates, but no! Go ahead and drizzle this pesto on top of grilled vegetables, roasted potatoes, stews, soups, pasta, couscous or quinoa.

Pesto Beer Bread

This bread is chock-full of flavor.  Pair it with chili or on a charcuterie board with your favorite cheese, sausage and spreads.  Leftovers? No problem.  Cut into squares and sprinkle with a little olive oil and toast in an oven to make amazing croutons for soups or salads.

Prep time: 5 minutes

Makes 1 loaf

Ingredients

• 3 cups all-purpose flour
• 1 tbsp. baking powder
• 1 tsp. salt
• ¼ cup sugar
• 12 beer (equivalent to 1 bottle or 1 ½ cups)
• 1/3 cup Country Gourmet Pesto
  
• Sunflower seeds to top the bread

Optional Stir-In Ingredients

• ½ cup Mozzarella cheese
• 1 tbsp. Italian flavored herb mixture or (1 tsp. basil, 1 tsp. oregano, 1 tsp. thyme)
• 1/3 cup sun dried tomato, chopped

  Instructions

            Preheat oven to 375 (350 degrees for glass pan)

1. Mix dry ingredients together, then slowly add beer and stir to combine. Add the desired stir-in options and blend thoroughly.
2. Transfer batter into a well-oiled 9x5 loaf pan. Sprinkle with sunflower seeds and bake on middle rack for 45 minutes.
3. Test center for doneness. Return to oven for an additional 10 minutes if your tester does not come out clean when testing.
4. When baking is complete, remove the pan from the oven.
5. Let rest in pan for 10 minutes.
6. Then carefully remove bread from pan and place on baker’s rack. Allow to cool slightly before serving.

What can I say, but Yummmmm!