The New Holiday Favorite

By Phyllis Steinberg

Every holiday season brings old traditions and memories together to make new ones. Of which, some of the best come from time spent with loved ones around the dinner table.

While there are some of us who just can’t give up the classic turkey and mashed potatoes, there is a new holiday favorite attracting widespread attention in restaurants, cookbooks, and possibly your very own kitchen. However, this newcomer, pesto, really isn’t a newcomer at all.

Pesto is an intensely green and fragrant Italian sauce made from a simple combination of basil, extra virgin olive oil, garlic, and pine nuts. There are also red varieties of pesto made with sun dried tomatoes or red bell peppers.

Named after the Italian verb “pestare” (which means “to stamp on”), these ingredients are traditionally blended together by hand with a mortar and pestle. Luckily, home cooks today can purchase high-quality refrigerated pesto in local grocery stores.

Although the most common way to enjoy pesto is as a pasta sauce, pesto is easily added to a variety of recipes. Its versatility, vibrant color and ability to turn an ordinary recipe into the extraordinary makes it the perfect holiday ingredient. These recipes were provided by Buitoni.

Baked Ravioli Bites

Preparation time: 20 min € Cooking time: 3 min

      1   package (9 ounces) Buitoni Refrigerated Four Cheese Ravioli or Whole Wheat Four Cheese Ravioli, prepared according to package directions
      2   large eggs, beaten
      1   cup Italian dry bread crumbs
     Olive oil cooking spray
      1   container (7 ounces) Buitoni Refrigerated Pesto with Basil or Pesto with Sun Dried Tomatoes

Assorted toppings such as cherry tomatoes, cut in half and tossed with olive oil and chopped fresh basil; black and green olives, pitted and sliced; small fresh mozzarella balls, cut in half; finely diced red and yellow bell peppers; sliced marinated artichoke hearts

Preheat broiler. Grease baking sheet.

Dip prepared ravioli into beaten eggs, coating both sides, then into bread crumbs, coating both sides. Place on prepared baking sheet. Lightly spray top of breaded ravioli with cooking spray.

Broil for 1 to 2 minutes or until edges begin to brown. Turn and spray with additional cooking spray; broil for 1 minute or until edges begin to brown.

Top each ravioli with 1 teaspoon pesto and choice of assorted toppings.

Makes 45 appetizers

TIP: Visit the olive bar in your favorite gourmet market to find a variety of flavorful toppings.

Chicken Siciliana

Preparation time: 10 minutes, Cooking time: 35 min

   1/2 cup Buitoni Refrigerated Freshly Shredded Parmesan or Romano Cheese, divided
  1/4   cup Refrigerated Pesto with Basil
      2   tablespoons capers
      4   (about 1 1/4 pounds total) boneless, skinless chicken breast halves
     1/4   cup fresh lemon juice
     1/2   teaspoon salt
     1/4   teaspoon ground black pepper
    1   container (15 ounces) Refrigerated Marinara Sauce
    1   package (9 ounces) Refrigerated Fettuccine

    Preheat oven to 375°F. Line 13 x 9-inch baking pan with foil.
    Combine 1/4 cup cheese, pesto and capers in small bowl.

Cut each chicken breast horizontally three-fourths of the way through the meat creating a pocket for stuffing, being careful to not cut all the way through. Place 2 tablespoons pesto mixture into each breast pocket. Secure with wooden picks. Place chicken in prepared baking pan. Drizzle lemon juice over chicken; sprinkle with salt and pepper. Pour sauce over chicken; sprinkle with remaining cheese.

Bake for 30 to 35 minutes or until chicken is no longer pink in center or reaches an internal temperature of 165°F. Remove from oven.

Prepare pasta according to package directions.

Remove wooden picks from chicken; cut into slices and serve over prepared pasta.

Serving Size: 4

Tip: May assemble stuffed chicken ahead of time and store in the refrigerator. Before baking, drizzle with lemon juice and sprinkle with salt and pepper. Top with sauce and cheese.

Insalata Caprese with Pesto Vinaigrette

Preparation time: 10 min

  1/4   cup Refrigerated Pesto with Basil or Reduced Fat Pesto with Basil
  1/4   cup extra virgin olive oil
  2   tablespoons balsamic vinegar
  3   vine-ripened or heirloom tomatoes
  8   ounces fresh mozzarella cheese
  1   tablespoon chopped fresh basil (optional)
  Salt and ground black pepper (optional)

Combine pesto, oil and vinegar in small bowl; set aside.

Slice tomatoes and cheese into 1/4-inch-thick slices. Layer or stack tomatoes and cheese on a serving platter. Drizzle pesto dressing over top. Garnish with fresh basil and season with salt and pepper.
Serving Size: 6

Tip: Try this pesto dressing over fresh greens for a simple salad.