Filippo Berio Pesto, Classic Basil, 6.7 Ounce Glass Jar

Recipes featuring Filippo Berio Pesto

Spicy Roasted Cauliflower

Ingredients:

6 cups cauliflower, trimmed & cut into medium florets; 3 tbsp Filippo Berio Olive Oil; ⅓ tsp garlic powder; ½ tsp salt; ¼ tsp pepper and cayenne; ½ cup chopped toasted walnuts; 2 tbsp fresh chopped parsley;

Tomato Dipping Sauce: ½ cup marinara sauce; ¼ cup Filippo Berio Spicy Tomato Pesto

Directions: Preheat oven to 400°F. Toss cauliflower florets with olive oil, garlic powder, salt, pepper & cayenne to coat. Spread single layer on parchment paper-lined baking sheet. Bake 30 to 35 minutes or until cauliflower is tender. Heat tomato sauce with tomato & ricotta pesto in saucepan over medium heat or until heated through. Arrange cauliflower on platter. Drizzle with sauce. Sprinkle walnuts and parsley.

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

Serves: 4

Roasted Cod

Ingredients:

4 cod fillets (4 oz each); ¼ cup Filippo Berio Sun-Dried Tomato Pesto; ¾ cup fresh bread crumbs; 2 tbsp chopped fresh parsley; 2 tbsp Filippo Berio Olive Oil; ¼ tsp chili pepper flakes; ¼ tsp each salt and pepper

Directions: Preheat oven to 400°F. Pat cod fillets dry with paper towel. Spread sun dried tomato pesto over top of cod fillets. Toss together bread crumbs, parsley, olive oil, chili flakes, salt and pepper; press onto pesto.

Transfer to parchment paper-lined baking sheet; bake for 12 to 15 minutes or until fish flakes easily with a fork when tested.

Prep Time: 5 minutes

Cook Time: 12 minutes

Total Time: 17 minutes

Serves: 4

Tomato and Tortellini Soup

Ingredients:

2 tbsp Filippo Berio Olive Oil; 1 diced onion; 2 cloves minced garlic; 1 diced carrot; 1 stalk diced celery; ½ cup Filippo Berio Tomato & Ricotta Pesto;

1 tsp each dried basil & oregano; Pinch chili pepper flakes; 28 oz can of whole Italian-style tomatoes; 4 cups chicken broth; ¾ tsp salt; ½ tsp pepper; 12 oz fresh cheese tortellini; 2 tbsp chopped fresh parsley; grated Parmesan cheese

Directions: Heat oil in large saucepan over medium heat; cook onion, garlic, carrot and celery for 5 minutes or until softened. Add tomato & ricotta pesto, basil, oregano and chili flakes; cook 1 minute. Add tomatoes, chicken broth, salt and pepper; bring to boil. Reduce heat, simmer for 20 minutes or until slightly thickened.

Purée tomato mixture in blender; return to pan and bring to simmer. Add tortellini; cook 8 -10 minutes or until tender. Sprinkle with parsley and Parmesan.

Tip: Add chopped fresh basil

Prep Time: 10 minutes; Cook Time: 35 minutes; Total Time: 45 minutes

Serves: 4-6