Oh, The Pestobilities! a (NAPSA)—For years, pesto has been a delicious Italian ingredient typically used in unique recipes at upscale restaurants. However, with the growing popularity of food tele- ive. ae vision shows andcelebrity chefs, pesto has become more mainstream, appearing on restaurant chain menus and topped on bakery breads and gourmetpizzas. 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 vari- eties of pesto made with sun dried tomatoes or red bell peppers. Named after the Italian verb “pestare” (which means “to stamp t Porat a a ’ , “he I com ee = Poe s kard: BS a , [ a " I : be # ‘at ft : aes cm a ——— From breakfast to dinner, pesto offers incredible flavor. This recipe, found on Buitoni.com, combines pesto with fresh tomatoes and roasted red peppers—a delicious way to start the morning. Pesto Omelet (Makes 2 servings) on”), these natural ingredients are traditionally blended together by 4 large eggs, beaten 1 small tomato, seeded and Luckily, home cooks today can purchase high-quality refrigerated “ cup sliced roasted red pepper, drained hand with a mortar and pestle. pesto, such as BUITONIT, in local grocery stores. Although the most common way to enjoy pesto is as a pasta sauce, pesto can easily be added to a variety of everyday meals. Following are somedelicious ways to enjoy pesto in your favorite foods: Wake up morning routines. Top a breakfast bagel with cream cheese and a dollop of pesto to jump-start an ordinary day with extraordinary flavor. diced 2 tablespoons BUITONI Refrigerated Pesto with Basil 2 tablespoons BUITONI Refrigerated Freshly Shredded Romano Cheese COMBINE eggs and tomato in small bowl; set aside. HEAT greased, large, nonstick skillet over medium-high heat. Pour in egg mixture. Mixture should set immediately at edges. Carefully push cooked portions at Go for the unusual. Skip the butter on popcorn and instead toss in a mixture of extra virgin portions can reach hot pan surface, tilting pan and moving cooked por- Escape the ordinary. Jazz moist and creamy looking,fill with roasted pepper, pesto and cheese. pizza with a spread of pesto and half. Cook for an additional 2 min- olive oil, balsamic vinegar and pesto for a uniqueItalian twist. up the typical marinara sauce colorful vegetables. Entertain with ease. Add a small amount of pesto to sour cream for a quick, easy party dip. edges toward center so uncooked tions as necessary. While topis still Reduce heat to low; fold omelet in utes. Serve immediately. For more pesto-inspired tips and recipes like this one, visit Buitoni.com.
