Serving Suggestions & Recipes

image6

 

Pesto yield: 1 ½ cups

1 cup fresh basil

1/3 cup pine nuts

2 garlic cloves

1/3 cup olive oil

½ cup grated parmesan cheese

1 teaspoon diced red pepper

 

Method: Finely chop basil. pine nuts, and garlic in a food processor.  With machine running, gradually add a teaspoon at a time of olive oil until a smooth emulsion is formed.  Mix in Parmesan cheese.  Place in serving container and garnish with diced red pepper.

 

Honey Mustard yield 1 ½ cups

¾ cup Dijon mustard

½ cup mayonnaise

¼ cup citrus honey

Method: Place all three ingredients in a bowl and mix with a wire whisk until thoroughly blended.  Place in a serving container.

 

To serve Pretzel:   Spray a San Diego Pretzel Co.  Jumbo 11 oz. Bavarian pretzel with a fine mist of water, sprinkle with pretzel salt, and place in a preheated 400 degree oven for 4 minutes to heat pretzel.  Serve warm pretzel on a platter with pesto sauce and honey mustard.

Serving Suggestions & Recipes

image6

 

Pesto yield: 1 ½ cups

1 cup fresh basil

1/3 cup pine nuts

2 garlic cloves

1/3 cup olive oil

½ cup grated parmesan cheese

1 teaspoon diced red pepper

 

Method: Finely chop basil. pine nuts, and garlic in a food processor.  With machine running, gradually add a teaspoon at a time of olive oil until a smooth emulsion is formed.  Mix in Parmesan cheese.  Place in serving container and garnish with diced red pepper.

 

Honey Mustard yield 1 ½ cups

¾ cup Dijon mustard

½ cup mayonnaise

¼ cup citrus honey

Method: Place all three ingredients in a bowl and mix with a wire whisk until thoroughly blended.  Place in a serving container.

 

To serve Pretzel:   Spray a San Diego Pretzel Co.  Jumbo 11 oz. Bavarian pretzel with a fine mist of water, sprinkle with pretzel salt, and place in a preheated 400 degree oven for 4 minutes to heat pretzel.  Serve warm pretzel on a platter with pesto sauce and honey mustard.