Garlic Bread Seasoning

From:  www.ourbestbites.com

1/2 c. powdered Parmesan cheese

2 tsp. Kosher salt

2 Tbsp. garlic powder

2 tsp. oregano

2 tsp. basil

2 tsp. marjoram

2 tsp. parsley

1. Combine ingredients in a jar (preferably one with a sprinkle top) and shake.
2. Sprinkle on top of breadsticks or combine 1 1/2 Tbsp. seasoning with 1/2 c. of softened real butter and spread on a loaf of French bread (cut in 1/2 lengthwise). Wrap in foil and bake at 375 until butter’s melted. If you want, you could also pop it open-faced under the broiler for a few minutes so it gets brownish and crispy.

Green Chile-Cilantro Pesto

2 c. fresh cilantro; slightly packed
1 1/2 c. Parmesan cheese; grated
4 (4 oz) can medium-hot green chilies; chopped
1 jalapeño chile, seeded and chopped fine
1/4 c. pine nuts
2 garlic cloves; peeled
1/2 c. olive oil
Salt & pepper

1. Toast the pine nuts in a dry skillet over medium heat, shaking often, until lightly browned, about 3 minutes.
2. Puree cilantro, cheese, green chilies, jalapeño, pine nuts and garlic in a food processor until smooth, scraping down sides as necessary.
3. With processor running, add oil in steady stream until emulsified.
4. Season with salt & pepper and toss with cooked pasta.

Sauce makes enough for 1 pound of pasta.

Herb Pesto

From:  Rachel Vanderlaan

2 c. fresh basil; firmly packed
3/4 c. parmesan cheese; grated
1/2 c. extra-virgin olive oil
2 T. pine nuts
4 garlic cloves
Salt & Pepper

1. In a food processor, puree basil, cheese, pine nuts and garlic until smooth, scraping down sides as necessary
2. With processor running, add oil in steady stream until emulsified.  
3. Season with salt & pepper.

Toss pesto on cooked pasta or top over pizza dough/crust and top with tomatoes. You can also freeze in ice tray or freezer bags in portions.

Honey Butter

1 pound real butter
1/4 cup honey
1/2 tsp. cinnamon
1/2 tsp. vanilla

1. Cut the butter into chunks and place in bowl.  Beat on low speed until smooth.
2. Add honey, cinnamon, and vanilla and beat until well combined; about 5-7 minutes
3. Remove butter from bowl and spoon onto parchment paper or plastic wrap.  Roll into a log and chill for 2 hours.

Best served on fresh scones!!!!