Mr. Pesto's Grilled Portobello Mushrooms

  • Remove Mushroom Stem
  • Wash Portobello Mushrooms
  • Dunk Clean Mushrooms In EVOO

  • Grill Mushrooms For Two Minutes Ribbed Side Down

  • Flip Mushrooms
  • Add A Drizzle Of Balsamic Vinegar To Each Mushroom

  • Next, Add A Dollop Of Presto Pesto (half Presto Pesto, half EVOO) To Each Mushroom

  •  Lastly, Top Off Each Mushroom With A Dab Of Soft Goat Cheese


Mr. Pesto's Cheesy Bread Appetizer

  • 1 Loaf Of French Bread (Sliced 1/2 Inch Thick)
  • 6 Ounces Of Freshly Shredded Asiago 
  • 8 Ounces Of Presto Pesto (Half Presto Pesto, half EVOO)
  • Heat Oven To 400 Degrees
  • Put Slices Of Bread On Foiled-Lined Cookie Sheet
  • Sprinkle About A Tablespoon Of Asiago Cheese On Each Slice
  • Bake In Oven Until Cheese Melts And Bread Begins To Turn Lightly Brown On The Edges
  • Remove From Oven
  • Top With 1 Tablespoon Of Presto Pesto (Mixed With EVOO), Over Pesto Container And Let Pesto And Oil Run Off The Bread Back Into The Container


Mr. Pesto's Cold Pasta Salad

  • 2 Cups Of Cooked Couscous
  • 4 Tablespoons Of Presto Pesto (Half Presto Pesto, Half EVOO)
  • Mix Well And Serve Cold


Mr. Pesto's Alfredo Pesto

  • 1 Tablespoon Presto Pesto (Do not add EVOO)
  • 1 Quart Alfredo Sauce
  • 1 Pound Of Large Grilled Shrimp (2 Pounds Uncooked Makes About 1 Pound Grilled), Cut In Thirds

  • 1 Pound Of Angel Hair Pasta
  • Cook Pasta And Drain
  • Mix Together Room Temperature Presto Pesto, With Heated Alfredo Sauce, And Shrimp
  • Pour Over Pasta And Enjoy

Presto Pesto Inc, Food Products, Bolingbrook, IL