Article and photos by Caitlin Heikkila

(Photo: Oscar Living Juicer)

Pesto is an Italian sauce derived from the word “peste” meaning to crush—referring to the sauce’s crushed herbs and garlic. Traditionally mixed with a mortar and pestle, pesto usually consists of basil, garlic, salt, olive oil, cheese and pine nuts. While pesto is most often associated with pasta dishes, pesto can also be added to sandwiches, potatoes, or on meats like beef and fish.

If you are a pesto fan, you’ll enjoy a great pesto find – Pestos With Panache by Lauren.  Lauren has created six pesto varieties that come packaged in frozen cans to maintain freshness.  Flavors include: “Fabulous Fig & Gorgonzola,” “Decadent Dark Chocolate & Ancho Chile,” “Pumpkin Chipotle,” “Prosciutto and Smoked Almond,” “Bangin’ Blueberry,” and “Succulent Strawberry.” Lauren’s website is full of recipes to try.

I used the “Pumpkin Chipotle” to make an amazing Pumpkin Chipotle Barley Salad, and the Prosciutto & Smoked Almond to make Spicy Spaghetti Carbonara. Both dishes were easy to make and deliciously filling! I would definitely try them again and recommend them to everyone who wants to enjoy a quick and tasty dinner.

Pestos can be ordered in packs: two for $26, four for $52, six for $72, eight for $88, and 12 for $120. Buy yours online, or right here in Brooklyn at any of these locations: Garden of Eden Gourmet Market | Key Food in Brooklyn Heights | Robicelli’s Gourmet Market | Park Slope Food Co-Op.

Lauren is kind enough to offer THREE of our email subscribers a can of FREE pesto! Get on our email list for future prize give-a-ways!

Pumpkin Chipotle Pesto Barley Salad with Black Beans and Avacado

Ingredients

  – 1 cup carrot juice
  – 1 tsp. dried thyme
  – ½ tsp. chili powder
  – ½ cup barley
  – 3 Tbsp. Pestos with Panache Pumpkin Chipotle Pesto
  – 3 Tbsp. lime juice
  – 1 Tbsp. olive oil
  – 1 can (15 oz.) black beans, drained and rinsed
  – 1 cup diced fresh tomatoes
  – ½ avocado, peeled, pitted and diced
  – Sea salt and pepper, to taste

Directions

In a medium saucepan, combine carrot juice, thyme, chili powder, sea salt and pepper, to taste. Bring to a boil over medium heat; slowly add barley and reduce to a simmer. Cover and cook until barley is tender; approximately 20 minutes. | In the meantime, whisk together pesto, lime juice and oil in a bowl.
Transfer the barley and remaining liquid to the lime mixture. Toss gently to coat. | Add beans, tomatoes and avocado; gently toss. | Enjoy!

Spicy Spaghetti Carbonara with Prosciutto & Smoked Almond Pesto

Ingredients:

  – 1 container of Prosciutto & Smoked Almond Pesto
  – 4 large eggs
  – 1/2 cup grated Parmesan cheese
  – 2 tablespoons minced fresh parsley
  – 1 red Thai or Serrano chili, seeded and chopped, or 1/4 teaspoon dried
  chili flakes
  – 1 teaspoon freshly ground black pepper
  – 1 pound spaghetti

Directions:

In a large bowl, lightly beat the eggs. Add the Parmesan, parsley, chili, and pepper and mix together well. Set aside. | Bring a large pot filled with salted water to a boil. Add the pasta, stir well, and cook until al dente, about 11 minutes. Drain and immediately add to the egg mixture, stirring vigorously to coat the pasta completely and create a silky sauce; add in the enire can of Prosciutto & Smoked Almond Pesto and mix over low heat until combined. | Divide among warmed shallow bowls and serve immediately; add a touch of grated asiago cheese as a garnish if you would like!

SERVES 4 AS A MAIN COURSE, OR 8 AS A FIRST COURSE