 |
| |
Pesto can enliven almost every dish (except sweet desserts, but try them with cheese). Here, Le Grand’s herbalicious Garden Pesto turns the same old poached egg into a gourmet delight. Healthy eaters can enjoy the egg, pesto, microgreens and stewed plum tomatoes. Revelers can rest a pancake and some bacon underneath. Photo by Brett Mulcahy | IST. |
| WHAT IT IS: A line of pestos and similar-style sauces and condiments. |
| WHY IT’S DIFFERENT: Made in small batches from very fresh ingredients, so they taste as if you made them at home. |
WHY WE LOVE IT: The fab flavors, the thick consistency, the versatility. |
| WHERE TO BUY IT: At Whole Foods Markets nationwide and Zabars.com. |
|
|
|
Le Grand Pesto: A Grand Pesto Experience
Page 2: Pesto, Sauce & Tapenade Flavors
This is Page 2 of a three-page review. Click on the black links below to visit other pages.
INDEX OF REVIEW
Click on the black links to visit other pages.
MORE TO DISCOVER
|
Pesto, Tapenade & Sauce Flavors
The sauces are made with canola, olive or safflower oil, or a combination, depending on what works best with the recipe.
4 Nuts & Cheese Pesto
The use of multiple herbs and nuts in this recipe creates a perfect balance of flavors and makes the sauce extremely versatile. Nuts and cheese give the vibrant, light green pesto its creamy, dreamy texture. Although the sauce is rich and cheesy, you can still appreciate each of the ingredients.
Ingredients: herbs (basil, parsley), canola oil, nuts (cashews, almonds, hazelnuts, pine nuts), romano cheese (pasteurized sheep’s milk, rennet, salt), cold pressed olive oil, fresh and concentrated lemon juice, garlic, sea salt.
Garden Pesto
This dark, bright green paste has real freshness to it. The acidity of lemon juice brings out the herb flavors; parsley is noticeable first, followed by the sweet basil. Since there are no nuts or cheese in the sauce, it’s very light—not pasty at all—and perfect as a topping for light, flaky fish. It can also be used pretty much anywhere else in lieu of fresh herbs.
Ingredients: Herbs (basil, parsley), canola oil, sea salt, fresh and concentrated lemon juice, garlic. |
From bottom to top: Garden Pesto, Sun-Dried Tomato Pesto, Lemon Confit & Pumpkin Aromatic Sauce, Spicy Olive & Sun-Dried Tomato Tapenade, 4 Nuts & Cheese Pesto, Mild Olive & Sun-Dried Tomato Tapenade. Photo by Daniela Cuevas | THE NIBBLE. |
Lemon Confit & Pumpkin Aromatic Sauce is a pesto
for any food that enjoys a union with lively lemon.
Photo by Daniela Cuevas | THE NIBBLE. |
Lemon Confit & Pumpkin Seed Aromatic Sauce
This stuff is special—completely unlike anything we’ve tried before. It’s the thickest and most homogenous of the pastes, with a dazzling, opaque yellow color (you can see it in the center of the photo above). Preserved lemon gives the sauce concentrated and earthy lemon flavor without too much tartness, so it can be applied liberally and in many places. We use it everywhere we can, both instead of, and along with, fresh lemon juice. Most recently, we tossed it into a warm salad of grilled squid, corn, and basil. It’s a natural with spring vegetables and shines in Caesar salad dressing.
Ingredients: Lemon confit (certified organic lemon, water, sea salt, bacterial cultures), certified organic cold pressed sunflower oil, certified organic pumpkin seeds, certified organic sunflower seeds, sea salt, garlic, turmeric, spices, certified organic balsamic vinegar, lactic acid. |
Sun-Dried Tomato Pesto
This glistening paste with a chewy, chutney-like consistency has freshness to it that’s not often found in sun-dried tomato pestos, which can be very dense. There’s just the right amount of cheese in there, which rounds out the sun-dried tomato flavor very nicely. It has a vivid and very pretty red-orange color.
Ingredients: Sun-dried tomatoes, canola oil, romano cheese (pasteurized sheep’s milk, rennet, salt), garlic, roasted sesame oil.
Mild Olive & Sun-Dried Tomato Tapenade
Mildly acidic sun-dried tomatoes amplify the taste of olives (green and black kalamatas) in this slightly chunky sauce, a mosaic of reds, oranges, and beiges. The tapenade has an almost chopped consistency and, unlike many olive sauces, it’s not too salty. Try it with feta cheese.
Ingredients: Olives (olives, water, salt, citric and lactic acids), sun-dried tomatoes, canola oil, cold pressed olive oil, garlic, coconut milk (coconut milk, guar gum), spices, habañeros peppers, roasted sesame oil.
Spicy Olive & Sun-Dried Tomato Tapenade
Whereas the mild olive and sun-dried tomato tapenade is like sun-dried tomato-flavored olive sauce, this one is more of an olive-flavored sun-dried tomato sauce. It’s not particularly spicy but it’s packed with savory tomato taste.
Ingredients: Olives (olives, water, salt, citric and lactic acids), sun-dried tomatoes, canola oil, cold pressed olive oil, garlic, coconut milk (coconut milk, guar gum), spices, jalapeno peppers, roasted sesame oil.
Le Grand Pesto varieties from left to right: Spicy Olive & Sun-Dried Tomato Tapenade, Lemon Confit & Pumpkin Aromatic Sauce, Mild Olive & Sun-Dried Tomato Tapenade, 4 Nuts & Cheese Pesto, Garden Pesto, Sun-Dried Tomato Pesto, Garden Pesto.
Continue To Page 3: Serving Suggestions/Recipe Ideas
Go To The Article Index Above
Do you have friends who would enjoy THE NIBBLE?
Click here to send them an invitation to sign up for their own copy. |
© Copyright 2004-2024 Lifestyle Direct, Inc. All rights
reserved. All information contained herein is subject to change at any time
without notice. All details must be directly confirmed with manufacturers, service
establishments and other third parties. The material in this e-zine may not
be reproduced, distributed, transmitted, cached, or otherwise used, except with
the prior written permission of Lifestyle Direct, Inc.
|
|
|
|
