Mangiamo!
Some things we love: fresh basil, extra virign olive oil, garlic - - pesto! Tieghan Gerard’s next pick for her CrateChef box is sure to be a crowd pleaser. Bella Cucina’s Fresh Basil Pesto is perfect for almost any authentic Italian dish. Or maybe any dish period! With freshly picked basil leaves made into a delicious paste, this is the pesto your kitchen needs.
Hot pasta? Yes. Cold pasta? Yes. Bruschetta topping, risotto, or chicken and fish marinade? Yes, yes, and yes! This pesto is perfect for any dish that you want to add a fresh taste of basil to, which in our case is most of them. Alisa Barry, the creator of Bella Cucina’s Artful Food, wants you to savor the taste of summer in Tuscany. Her Fresh Basil Pesto is versatile, authentic, and delicious.
Don’t worry, if you just can’t wait until dinner to use your Fresh Basil Pesto, try this recipe for Tomato and Basil Basted Breakfast Eggs courtesy of Alisa! Just make sure you enjoy it with a side of crispy bacon and toast.
Tomato and Basil Basted Breakfast Eggs
Ingredients:
- 1 Tbsp Parmagiano-Reggiano cheese, grated
- 1 Tbsp Fresh Basil Pesto
- 2 Tbsp grape tomatoes, cut in half
- 1 tsp Mediterranean Tangerine Aromatic Oil
- 1 tsp fresh chopped basil leaves
- 2 whole eggs
Directions:
- In an individual serving ovenproof baking dish or ramekin, break eggs carefully side by side. Add tomatoes and fresh basil pesto. Sprinkle salt and pepper to taste and drizzle with tangerine oil.
- Bake in 350°F oven until edges are bubbly and yolk is cooked to your desire.
- Remove from oven and sprinkle with cheese and fresh basil. Serve while hot with applewood smoked bacon.
Bella Cucina also has a mouthwatering Basil and Tomato Layered Mascarpone Cheese Torta recipe that you need to try.
For freshly made ingredients and kitchen and pantry must-haves, Tieghan Gerard’s box is everything and more. Buon appetito!
