This Fresh Basil Pesto tastes like summer with its fragrant hand-picked leaves, parmesan cheese and extra virgin olive oil. Combine it with mayonnaise for a flavorful aioli, and then use it to dress chicken salad, as a sandwich spread or on Fresh Tomato Mozzarella Salad. 6 ounces.

Sun-Dried Tomato Pesto Your Price: $10.95

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Breakfast in Bed: Tomato and Basil Basted Breakfast Eggs

This recipe makes basting eggs a breeze. This fresh basil pesto is like using fresh grown basil from the garden on your farm fresh eggs. Enjoy with country bacon and a crispy ciabatta toasts.

 

2 whole eggs 

1 tablespoon Parmagiano-Reggiano cheese, grated 

1 tablespoon Fresh Basil Pesto 

1 teaspoon olive oil 

2 tablespoon grape tomatoes, cut in half 

1 teaspoon fresh chopped basil leaves 

 

In individual serving ovenproof baking dish or ramekin, break eggs carefully side by side. Add tomatoes and basil pesto . Sprinkle salt and pepper to taste and drizzle with olive oil. Bake in 350° oven until edges are bubbly and yolk is cooked to your desire. 

Remove from oven and sprinkle with cheese and fresh basil. Serve while hot with applewood smoked bacon.