Pesto Festo’s Winning Recipes

Thanks to the nine cooks that entered the pesto cook-off at Pesto Festo, Saturday August 2nd.

EarthDance still has plenty of lush and fragrant basil.  So why not make your own unique pesto dish?

Or, try out one of the winning recipes:

1st Place: Pesto Cheese Cracker
prepared by Madeline Kaufman

Pesto Paste –
1 1/2 cups packed basil leaves
5 cloves garlic
1/4 cup toasted walnuts
1/4 cup shredded romano or parmesan cheese

Puree all ingredients in food processor until a paste is formed. Reserve half of paste for hummus.

Cheese Crackers –
1 cup packed shredded mozzerella
4 tablespoons cold butter
1/3 cup whole wheat flour

Add cheese cracker ingredients to remaining pesto paste in food processor and process all until dough is formed. Add olive oil if mixture is too dry.

Press or roll dough out and place on parchment paper lined baking sheet. Score the dough into squares for whatever size crackers you desire. Bake at 325 degrees until the crackers begin to brown (begin checking after 15 minutes). Remove from oven, re-cut along score lines then allow to cool before breaking apart.

Garlic Pesto Hummus

10 cloves garlic
Pesto paste (see Pesto Cheese Cracker recipe)
1 can chickpeas (rinsed and drained)
1/2 cup walnuts
1 small tomato or handful of cherry tomatoes
1 tablespoon lemon juice
1 tablespoon olive oil
salt and pepper to taste

Puree all ingredients in food processor to desired smoothness. Season to taste.

Serving Suggestion: For fancy looking hummus and crackers, use an icing bag and tip to “ice” the crackers with a dollop of hummus. Garnish each cracker with a small basil leaf.

2nd Place Baked Brie with Pesto, Artichokes and Sun-Dried Tomatoes                         prepared by Heather Robinette

2 sheets puff pastry
1 16 oz circle of brie (rind removed if desired)
1/4 cup pesto
1/2 cup artichoke hearts – drained/chopped
1/2 cup sun dried tomatoes – chopped (drained if in oil)
1/4 cup walnuts

Mix together pesto, artichokes and tomatoes. Set one sheet of puff pastry on a baking sheet. Spoon half of the mixture in a circle the size of the brie. Set brie on top. Spoon rest of the mixture on top of the brie. Sprinkle walnuts over mixture. Set the second sheet of puff pastry on top, and then pinch the seams of the pastry closed around the cheese. Bake at 350 for 40 minutes.

3rd Place:Ludwid Farmstead Creamery Kickapoo Pesto
prepared by Marie Macdonalad

1 cup fresh basil leaves
1/2 cup parsley
1/2 cup olive oil
1/3 cup toasted walnuts
1/4 cup toasted BLACK walnuts
1/4 tsp of sea salt
1/8 tsp of black pepper
1 large clove of garlic
1/4 tsp of vinegar
3 oz chopped or grated Ludwig Farmstead Creamery Kickapoo Cheese

Process basil, parsley, olive oil, garlic, salt, pepper, and vinegar until smooth, then add walnuts and cheese. Process until creamy. Chill before serving.