Summer Herb Pesto

6 cups basil leaves, packed

2 cups mixed herb leaves (parsley, oregano, tarragon)

3/4 cup pine nuts, walnuts, or pecans, toasted

4-6 cloves garlic

1/2 cup parmesan, grated

1/4 cup pecorino romano, grated

sea salt, to taste

freshly ground black pepper, to taste

About 1 cup OLIVE & VINE extra virgin olive oil of your choice

Combine the herbs, nuts, garlic and cheeses with a pinch of salt and pepper in a food processor or blender and process until pureed. With the machine running, slowly pour in the olive oil until desired consistency is reached.  Taste and add more olive oil or seasoning if needed.

Balsamic Glazed Caprese Chicken

6 skinless, bone-in chicken thighs

1 teaspoon dried oregano

1 teaspoon dried basil

1 teaspoon salt

freshly ground black pepper, to taste

2 tablespoons OLIVE & VINE extra virgin olive oil, or an infused oil such as Rich Roasted Garlic, Sweet Basil or Tuscan Bouquet

2 tablespoons minced fresh garlic

1/2 cup OLIVE & VINE Traditional Balsamic Condimento or Fresh Fig balsamic vinegar

2-1/2 tablespoons brown sugar, packed

1-1/2 cups grape or cherry tomatoes, 1 cup whole and 1/2 cup sliced in half 

8 ounces fresh mozzarella cheese cut into 6 half inch slices

1/4 cup fresh basil leaves, chiffonade


Preheat oven to 400°F.

Season each chicken thigh with oregano, basil, salt and pepper.
Heat the oil in a large oven-proof pan over medium-high heat. Sear the chicken on both sides until golden brown, about 4 minutes each side. Transfer chicken to a plate. Drain most of the excess oil, leaving about a teaspoon worth.

Return the skillet back to the stove and fry garlic until fragrant (about 1 minute). Add the balsamic vinegar and brown sugar, stirring to combine. Bring to a simmer, while stirring occasionally, until glaze has thickened (about 5-6 minutes).

Return chicken to the pan, turning in the glaze to evenly coat. Add the cup of whole tomatoes around the chicken and place the chicken in the oven. Bake until the chicken is completely cooked through (about 30 minutes). Top each chicken with a slice of mozzarella cheese, return to the oven for a few more minutes until the cheese has melted. 

To serve, scatter the sliced tomatoes on top of the cheese, drizzle with some of the balsamic sauce from the pan and garnish with basil. Serve immediately.

Adapted from Cafe Delights.
 

Chimichurri Sauce

Chimichurri sauce is great for marinating and basting grilled meats, as a topping for churrasco and chicken, and as a dressing for salads. 

1/2 cup OLIVE & VINE extra virgin olive oil, of your choice

2 tablespoons OLIVE & VINE Red Wine Vinegar

1/2 cup finely chopped parsley

3-4 cloves garlic, finely chopped or minced

2 small red chilies, finely chopped (about 1 tablespoon)

1 tablespoon finely chopped fresh oregano or 3/4 teaspoon dried oregano

1 tablespoon coarse salt, such as OLIVE & VINE Himalayan sea salt

1/2 teaspoon freshly ground black pepper


Mix all ingredients together in a bowl. Allow to sit for at least 30 minutes to release all of the flavors before using. Can be made 24 hours in advance and refrigerated.

Adapted from Cafe Delites.