Basil pesto is a flavorful condiment, made from fresh basil leaves. When added to a roll of plain, refrigerated bread dough, basil pesto bread sticks are born!
I’ve been on a bit of a basil pesto kick lately. Not sure where it came from or why, but I can’t seem to get enough of the fresh green sauce.
Olive oil on the other hand – I don’t know much about. Handsome and I know we need to experiment with a few brands to find one we enjoy dipping our bread into, but we really haven’t been looking for a new olive oil. However, I was really excited when Carapelli asked me to sample their olive oil.
Knowing nothing about the differences between types of olive oil, I am not sure how to review this product. To me, it’s like knowing the difference between types of wine. That’s something else I know little about – other than that they all taste like ‘wine’, just different kinds of wine.
If Carapelli Organic Extra Virgin Olive Oil were a wine, I would compare it to one that was very dry. It has a very pronounced olive flavor that hits your taste buds right away. Neither lacking in flavor or subtlety, it’s definitely not an olive oil for the faint of heart.
Basil Pesto Bread Sticks
Pesto from The Bon Appetit Cookbook
Ingredients:
- 3 cups (packed)Fresh basil, (about 6 ounces)
- 3/4 cup olive oil, divided
- 1/3 cup pine nuts
- 3 tbs chopped walnuts
- 2 garlic cloves
- 1 cup freshly grated Parmesan cheese (about 3 ounces)
- 1 can of refrigerated bread sticks (I used Pillsbury garlic bread sticks)
Preparation:
For the basil pesto: Blend basil, 1/4 olive oil,. pine nuts, walnuts, and garlic in processor until finely chopped. Add Parmesan cheese. With machine running, gradually add remaining 1/2 cup oil, blending until coarse paste forms. Season persot to taste with salt and pepper.
For the bread sticks: Preheat oven as per instructions on label.
Roll out dough. With a pizza slicer, or sharp knife, slice the dough 1/4-inch wide. With a brush, slather on pesto. Fold strips of dough in half with pesto on the inside, and twist.
Bake according to package directions, or until golden brown. (Mine we done at 10 minutes). Serve and enjoy.
Now the best part about this post? A Giveaway! One 17 oz bottle of Carapelli Organic Extra Virgin Olive Oil.
Try this olive oil and let me know what you think of how it rates to your standby olive oil.
Leave a comment here letting me know what your favorite use of olive oil is, or tips for picking out a new one.
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crystal
Sunday 20th of May 2012
I like to use olive oil to dip bread in! I follow you on twitter!!
Michelle
Wednesday 16th of May 2012
My 3 favorite ways of using olive oil are: 1- Pesto!! 2- Hummus (yum!) 3- Mixed with Parmesan for dipping toasted bread.
I follow you on facebook, I'm subscribed to your emails and I'm signed up for RSS feeds.
Erin
Sunday 22nd of May 2011
These look so good! I love pesto. I have some in the freezer right now, and these are a great use for it. Olive oil - oh how perfect it is. I use it EVERYday! I have a bottle by the stove to put in pans, I have a bottle in the pantry for use in recipes!
Ren
Sunday 22nd of May 2011
I follow you on FB! I love Basil infused EVOO. Buy it or stuff a few basil leaves down the gullet of your bottle. Diping really does take EVOO to a whole new enjoyable level.
Vicky
Sunday 22nd of May 2011
I follow you on my Google reader!