Cranberry Pesto Recipes

CRANBERRY PESTO

Steps:

• Place the first 7 ingredients in a food processor; pulse until coarsely chopped. Continue processing while gradually adding oil in a steady stream. Store in an airtight container in the refrigerator for up to 1 week.

CRANBERRY PESTO

Steps:

• Place cranberries, basil, lemon juice, 1 T sugar and salt and pepper in food processor.
• Add nuts and oil.
• Using the steel blade, process to a coarse textured spread.
• Add remaining sugar to taste.
• Cover and refrigerate.
• Spread a thin layer on crackers or sliced French bread.
• Top with thinly sliced turkey breast or Brie cheese.

TURKEY, CRANBERRY, AND PESTO SANDWICH

Steps:

• Build the sandwich by first spreading pesto on both sides of the bread.
• Layer turkey, lettuce, tomatoes, cranberries, and cheese on to the bottom piece of bread. Add the top. Slice into 6-8 little sandwiches.
• Serve and enjoy with your favorite sparkling wine cocktail at a luncheon. You can also Bake for a few minutes until the cheese melts and serve hot with some warm apple cider in the winter time.
• Note1: I like to prepare fresh pesto straight from my garden the traditional way using lots of fresh basil, lemon juice, toasted pine nuts, garlic, Olive Oil, and salt/pepper.
• Note2: When preparing the turkey, tomatoes, lettuce, and cheese, ensure the sizes fit the size of your bread. For a small baguette, they need to be fairly small.
• Note3: Place the Cranberries directly on the Pesto. They will stick into the sandwich better this way.
• Note 4: It is important to use good quality turkey. I prefer to roast my own after soaking in a basic brine for 24-48 hours. If you don't have the time to do this, use your favorite good quality deli cut.