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Turtledove Pestos and Pesto Dips are healthy,
all natural alternatives to hummus,
salsa, traditional pasta sauce & dips.
Used by Executive Chefs and Fine Restaurants since 1994.
"Today
I would like to start with my favorite discovery of 1999,
Turtledoves' Ginger Peanut Sesame Pesto.
This sauce is so delicious that I use it everyday as a sandwich spread.
I even bought a whole case for myself."
-Faith
Middleton,
Host of Connecticut Public Radio's
"Food Schmooze".
Turtledove
Pesto has been featured in many magazines like Playboy, Gourmet, the Boston Globe, the Eagle Tribune, the Boston Phoenix and
has been the recipient of three Food and Distribution Awards.
Chef and Owner Julie Lapham is the author of a monthly food column called "Tales
from the Kitchen".
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Turtledove Pesto Recipes
Natalie's Favorite Dip
Turtledove Roasted Sweet Pepper Pesto
plain
hummus
crackers for dipping or spreading
Mix 1 part Roasted Sweet Pepper Pesto
with 1 part hummus. Serve with crackers.
Roasted Sweet Pepper Vinaigrette
1/4 cup Roasted
Sweet Pepper Pesto
2 tablespoons extra virgin olive oil
2 tablespoons water
Mix and enjoy as a dressing, dip,
or marinade.
Sensational Salad
1/2
head red leaf lettuce, washed & dried
1 handful toasted pecans
feta cheese to taste, crumpled
1 ripe pear,
peeled, cored & cut into bite size pieces
Roasted Sweet Pepper Vinaigrette to taste (recipe above)
Layer first
3 ingredients. Add pear & toss with Vinaigrette (above).
Fresh
Corn & Roasted Sweet Pepper Quiche
1 1/2 cup fresh (or canned) corn
1 jar Turtledove Roasted Sweet
Pepper Pesto
2/3 cup grated cheddar cheese
2/3 cup cream
2 large eggs
11 inch tart pan with uncooked pie crust
Beat cream & eggs. Add Turtledove Roasted Sweet Pepper Pesto, corn, & 1/3 cup cheese.
Pour into pan. Sprinkle remaining cheese. Bake at 375* for 45 minutes or until firm. Cool before slicing.
Mediterranean Sweet Pepper Crostini
thinly sliced fresh french bread
Turtledove Roasted
Sweet Pepper Pesto
crumbled feta or goat cheese
uncured olives in olive oil
Thinly spread bread with Turtledove
Roasted Sweet Pepper Pesto, sprinkle with cheese & top with 2 olive slices. Broil until light golden and serve.
Pan Fried Turkey, Pasta & Roasted Sweet
Pepper Pesto
3/4 lb. medium shaped pasta, cooked
al dente
3/4 lb. cooked turkey cut into bite size pieces
1 jar Turtledove Roasted Sweet Pepper Pesto
1/4 cup water
grated romano or parmesan cheese
On high heat, stir fry turkey in 1-2 tablespoon olive
oil to brown.
Turn down heat, add Roasted Sweet Pepper Pesto & water to heat through. Stir in
pasta & top with cheese.
Cilantro Lovers Spread
1/4 cup Turtledove
Cilantro Garlic Pepper Pesto
1/4 cup mayonnaise
Combine Turtledove Cilantro Garlic Pepper Pesto mayonnaise.
Serve with bread & on sandwiches.
Southwestern
Roll-Up
Generously spread Cilantro Lovers Spread (above) on flour tortilla.
In the center pile fresh turkey, tomato, lettuce, and your favorite cheese. fold up
the bottom, then the left & right.
Crusted Cilantro Frittata
1 pre-made, uncooked pie crust
1
medium diced tomato
3 eggs, beaten
1/2 cup Turtledove Cilantro Garlic Pepper Pesto
3/4 heavy or whipping cream
1/2 cup grated cheddar cheese
Butter a large heavy skillet, line with pie crust and sprinkle the
tomato & onion. Mix eggs, Turtledove Cilantro Garlic Pepper Pesto,
and salt & pepper to taste. Beat cream to form peaks. Fold egg mixture into cream. Pour into crust.
Top with cheese. Bake at 350*
for 45 minutes or until firm. Broil to brown top.
Cilantro
Chicken
1 pound boneless chicken breasts
vegetable oil
1-14 ounce can diced tomatoes or fresh
1/2 cup Turtledove Cilantro Garlic Pepper Pesto
1 cup dry white wine
Cut chicken breast into thick strips,
rinse in cold water, & dredge
in flour. Pour 1/2 inch vegetable oil in a large heavy skillet on high heat. Brown chicken
& set aside. Pour out excess oil. Add tomatoes, Turtledove Cilantro Garlic Pepper Pesto, wine. Bring to a boil.
Add chicken & simmer for 20 minutes.
Warm
Crabby Heart Hors d'oeuvre
1/2 cup Turtledove Lemon Artichoke Heart Pesto
6 ounces crabmeat (rinsed
& squeezed)
1/4 cup grated romano cheese + 2 tablespoons
2 tablespoons mayonnaise
2 tablespoons cream or 1/2
and 1/2
Combine all ingredients except 2 tablespoons romano.
Place into small shallow baking dish. Top with remaining cheese.
Bake at 400 until bubbly and brown on top.
Serve with sliced fresh french bread.
Artichoke Heart
Scalloped Potatoes
6 cups yukon gold potatoes, peeled & sliced 1/8 inch
2 cups light cream or
1/2 and 1/2
1/8 teaspoon salt
1/2 cup Turtledove Lemon Artichoke Heart Pesto
1/4 cup grated aged cheddar cheese
In a large saucepan, warm cream and salt. Add the potatoes & cook just under a simmer for 20 minutes or until
tender. In a baking dish, layer 1/2 potato mix, Turtledove Lemon Artichoke Heart Pesto.
Then add the remaining potato mix, top with cheese. Bake at 400
for 20 minutes or until bubbly and brown on top.
Creamy
Heart Sauce for Pasta
1/4 cup Turtledove Lemon Artichoke Heart Pesto
1/2 cup cream
2 tablespoons
freshly grated romano cheese
Optional add-ins: peas, fresh steamed asparagus, chopped
fresh parsley, capers
Warm cream and Turtledove Lemon Artichoke Heart Pesto,
toss on pasta cooked al dente (not too soft) and drained.
Top with cheese. Add salt & pepper to taste.
Heart
& Sole
1 pound fresh sole filets
1/4 cup Turtledove Lemon Artichoke Heart Pesto
1/2 cup sliced
fresh mushrooms
2 tablespoons finely chopped shallots
Sautushrooms and shallots in 1 tablespoon butter until
soft
and dry. Butter a small covered casserole dish. Layer 1/3 sole,
then mushrooms, then 1/3 sole, then Turtledove Lemon Artichoke Heart Pesto, and then
remaining sole. Bake at 375 until bubbly
and flaky (about 1/2 hour).
Tuscan Olive Spread
1/4 cup Turtledove Tuscan Olive Garlic Pesto
1/4 cup mayonnaise
Combine Turtledove Tuscan
Olive Garlic Pesto & mayonnaise.
Serve with crusty french bread or spread on sandwiches.
Caprice
Sandwich
fresh baguette or crusty italian loaf
Turtledove Tuscan Olive Spread (above)
fresh sliced
tomato
fresh basil leaves
sliced fresh mozzarella cheese
Slice open bread. Generously spread Turtledove Tuscan
Olive Spread. Layer tomato, basil leaves, and mozzarella. Salt & pepper to taste.
Crostini
Olivia
sliced french bread
Turtledove Tuscan Olive Garlic Pesto
crumbled feta cheese
Toast
bread. Spread on Turtledove Tuscan Olive Garlic Pesto,
sprinkle with feta. Broil until light golden & serve.
Greek Salad
Mesculin Mix or Spring Salad Greens
red onion, finely chopped
tomato, diced & seeded
Turtledove Tuscan Olive Garlic Pesto
feta cheese, crumpled
extra virgin olive oil
Arrange salad greens on a large plate or platter. Sprinkle onion
& tomato. Place 3-4 dollops of Turtledove Tuscan Olive Pesto on
top, then sprinkle with feta. Mix 1 part Tuscan Olive Garlic Pesto
to 2 parts olive oil and drizzle on top of salad.
Mediterranean Pizza
1 uncooked pre-made
pizza dough
extra virgin olive oil
Turtledove Tuscan Garlic Olive Pesto
crumbled feta cheese
fresh sliced
mozzarella cheese
very thin sliced prosciutto
Cover dough with plastic wrap and bring to room temperature.
Stretch dough and generously spread with oil, then Turtledove
Tuscan Garlic Olive Pesto. Sprinkle with feta, mozzarella, & prosciutto. Bake at
375* until cheese bubbles.
Tuscan Vegetable Medley
1 thinly sliced fennel bulb
1 seeded, sliced yellow bell pepper
1/4 cup extra virgin olive oil
1/2 cup Turtledove
Tuscan Olive Garlic Pesto
1-14 ounce can artichoke hearts
1-14 ounce can diced tomatoes
20 fresh basil leaves
Sautennel and pepper in oil to soften. Add Turtledove Tuscan Olive Garlic Pesto, artichoke hearts, tomatoes with
juice, basil leaves, and salt & pepper to taste. Saut0 minutes. Serve warm with fresh crusty bread as an appetizer
or entree side dish.
Tuscan Sole
1&1/2 pound fresh sole or
flounder
1 tablespoon Turtledove Tuscan Olive Garlic Pesto
1/2 cup Tuscan Vegetable Medley (above)
Preheat
oven to 475*. fish in heavy foil. Turtledove Tuscan Olive Garlic Pesto between each fish layer, cover with Tuscan Vegetable
Medley & seal in foil. Bake 40 minutes.
Rich
& Wild Soup
1/2 pound sliced, stemmed portabella mushrooms
1/4 cup finely diced shallots
1
jar Turtledove Wild Mushroom Pesto
1 1/2 cup cream
In a medium sauce pan, Sautushrooms and shallots in 2 tablespoons
butter to soften. Add remaining ingredients and gently simmer 5 minutes.
Wild Brie
en Croute
1/2 cup Turtledove Wild Mushroom Pesto
1 tablespoons cranberry or another tart jam
1 small brie wheel
1 sheet frozen phyllo dough, thawed
Place the phyllo on heavy foil.
Place the foil on a baking sheet.
Place the brie in the middle of the phyllo & top with jam then Turtledove Wild Mushroom Pesto.
Fold up the sides of the crust around the brie and pinch the top to seal the brie within the crust. Fold the foil up over
the crust for support. Bake at 450* until
brown (about 45 minutes). Serve immediately with french bread
slices or crackers.
Wild Rigatoni
3/4
cup Turtledove Wild Mushroom Pesto
1/2 cup cream
1/4 cup grated romano or parmesan cheese
8 ounces rigatoni, cooked
al dente (not too soft) & drained
Optional add ins: fresh saut mushroom caps and/or wild game sausage
Slowly
warm Turtledove Wild Mushroom Pesto, cream, & cheese in saucepan or microwave. Toss on pasta. Add salt & pepper to
taste.
Wild Quiche
3/4 cup Turtledove Wild Mushroom Pesto
3/4
cup cream
3 eggs
1/2 cup frozen spinach, thawed & squeezed
11 inch tart pan with uncooked pie crust
1/4
cup grated romano
Beat cream & eggs. Add Turtledove Wild Mushroom Pesto.
Pour into pie shell. Scatter spinach. Top with cheese. Bake at
350* for 45 minutes or until firm.
Basil Pesto Herb
Cheese
1 1/2 tablespoon Turtledove Savory Basil Garlic Pesto
1/4 cup whipped cream cheese
Beat
together, add salt and pepper to taste & chill. Serve with sliced french bread. Try on turkey, tuna, or vegetarian sandwiches.
Crispy Crostini
flour tortillas
Turtledove Savory Basil Garlic
Pesto
fresh chopped, seeded tomato
grated romano cheese
Optional toppings: cracked olives, grilled vegetables,
hard sausage.
Toast tortilla brushed with extra virgin olive oil. Spread Turtledove Savory Basil Garlic Pesto, thinly
sprinkle with tomato & cheese.
Toast again to melt cheese.
Nolan's Favorite Panini
fresh sliced crusty french bread
extra virgin olive oil
Turtledove Savory Basil Garlic Pesto
sliced
fresh mozzarella cheese
sliced fresh tomatoes
Brush oil on outside of the panini sandwich, salt and pepper to
taste. Generously spread Turtledove Savory Basil Garlic Pesto on inside and top with a layer of cheese. Sear in a panini press.
Add tomato slices during last 10 seconds.
Savory Basil and Fresh Tomato Soup
1 pound. coarsely chopped, seeded tomatoes
1/4 cup Turtledove Savory Basil Garlic Pesto
2 1/2 cups chicken broth
1/2 cup jasmine rice
Simmer tomatoes, Turtledove Savory Basil Garlic Pesto & broth for 10 minutes covered.
Add rice & simmer until tender. Serve with crispy crostini (see above) or crusty bread.
Basil Garlic Cream Pasta
2 tablespoons Turtledove Savory Basil Garlic Pesto
1/2 cup
cream
1/4 cup grated romano cheese
Optional add ins: solid white tuna, fresh grilled chicken or tuna, olives.
Warm
Turtledove Savory Basil Garlic Pesto & cream.
Toss with cooked pasta. Sprinkle with cheese.
Basil
Garlic Marinated Chicken
1/4 cup Turtledove Savory Basil Garlic Pesto
2 tablespoons chicken broth
2 pound. boneless chicken breast filet
Combine Turtledove Savory Basil Garlic Pesto, broth and chicken. Marinate
overnight. Grill or broil. Brush on any remaining marinade during last 5 minutes of grilling.
Asian Peanut Sauce
1/2 cup Turtledove Sesame Ginger Peanut Pesto
3/4 cup coconut milk
Just Mix and enjoy on salads, pasta, or as a vegetable dip.
Sesame Ginger
Peanut Noodles
1/2 pound. thin pasta, cooked al dente and drained
1 1/2 cup Asian Sauce (above recipe)
1 cup small diced cucumber
sesame seeds, slowly browned in a little butter
Toss together & serve.
Sesame Ginger Peanut Crusted Chicken
2 pounds boneless chicken breast,
cup into bite size pieces
3/4 cup Asian Sauce (above recipe)
1 tablespoon soy sauce
1/3 cup toasted sesame seeds
Mix the Asian Sauce and soy sauce. Toss 1/2 on the chicken. Marinate overnight. Spread chicken on a baking pan &
broil, turn
to brown all sides. Toss with remaining Sauce & sesame seeds
& serve over rice.
Asian Shrimp Salad
1/2
pound medium shrimp, shelled
1 tablespoon sesame oil
1 cup carrot sticks, sliced 1/4 inch thickness
6 ounces oyster
mushroom caps, cleaned
asian greens or mesclun mix
1/4 cup cashews & sesame seeds, slowly browned in a little
butter
Stir fry shrimp in sesame oil on high until opaque. Remove from pan. Add carrots & mushrooms, stir fry
for 1-2 min, Remove from pan. Arrange greens, top with vegetables, then shrimp. Drizzle with
Asian Sauce. Garnish with nuts.
Gingerly Steamed Bass
1 pound bass filet (or similar meaty white fish)
1/4 cup Asian Sauce (above recipe)
Rinse fish and place on
heavy foil. Spread Asian Sauce on filet.
Seal in foil. Bake at 400* until flaky. Serve on steamed rice.
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