Chili Pesto, Mushroom, Roasted Red Pepper and Halloumi Tarts with Homemade Puff Pastry


 
Chili Pesto, Mushroom, Roasted Red Pepper and Halloumi Tarts with Homemade Puff Pastry. The perfect appetizer or summer dinner - make these whatever size you want, they are bound to be a crowd pleaser! #mushroomtart #halloumi #chili #chilli #pesto #puffpastry #tart
Chili Pesto, Mushroom, Roasted Red Pepper and Halloumi Tarts with Homemade Puff Pastry. The perfect appetizer or summer dinner - make these whatever size you want, they are bound to be a crowd pleaser! #mushroomtart #halloumi #chili #chilli #pesto #puffpastry #tart
Chili Pesto, Mushroom, Roasted Red Pepper and Halloumi Tarts with Homemade Puff Pastry. The perfect appetizer or summer dinner - make these whatever size you want, they are bound to be a crowd pleaser! #mushroomtart #halloumi #chili #chilli #pesto #puffpastry #tart
Chili Pesto, Mushroom, Roasted Red Pepper and Halloumi Tarts with Homemade Puff Pastry. The perfect appetizer or summer dinner - make these whatever size you want, they are bound to be a crowd pleaser! #mushroomtart #halloumi #chili #chilli #pesto #puffpastry #tart
Chili Pesto, Mushroom, Roasted Red Pepper and Halloumi Tarts with Homemade Puff Pastry. The perfect appetizer or summer dinner - make these whatever size you want, they are bound to be a crowd pleaser! #mushroomtart #halloumi #chili #chilli #pesto #puffpastry #tart
Chili Pesto, Mushroom, Roasted Red Pepper and Halloumi Tarts with Homemade Puff Pastry. The perfect appetizer or summer dinner - make these whatever size you want, they are bound to be a crowd pleaser! #mushroomtart #halloumi #chili #chilli #pesto #puffpastry #tart

I often get asked what happens to all the food I make. This ranges from people being curious, to aggressively accusing me of being 'incredibly wasteful' (isn't the internet fun sometimes?). It all gets eaten - we eat some at home, give some to our doormen, take it to friends, or Rich takes it to the Studio. It usually gets eaten at varying speeds, depending on what it is, or how many times I've tried to feed it to people before (fourth time round of a recipe test they tend to get pretty sick of it), but nothing goes to waste. Sure, I've creeped out the guy fixing our balcony a couple of times by offering him a cookie out the window, but everyone always appreciates it. These tarts? They were gone in about half an hour of me arriving at the studio with a box full. Which has got to be a good sign, right?

This is the second post of four in partnership with Filippo Berio! Last week we had a Roasted Garlic, Tomato and Ricotta Brioche knot, which went down super well, and now I'm back with another recipe inspired by their Pestonality Tour - Chili Pesto, Mushroom, Roasted Red Pepper and Halloumi Tarts, with a homemade puff pastry. They look and sound a teeny bit complicated, but I promise you all the components are super easy to make, can be prepared ahead, and come together so amazingly into the perfect little handheld flavour party. 

Last Saturday Rich and I took the train up to Riverhead on Long Island to visit Filippo Berio at the Rose and Bubbly festival. It was an amazing wee day out (I always forget how much I love getting out of the city), and we had an amazing time tasting all of the pestos, right in the middle of a beautiful vineyard! Guests were able to try the pestos, along with taking the Filippo Berio Pestonality quiz, which will be available very soon on their website! I popped a few of my fave photos from the day at the bottom of this post. 

Back to these wee tarts! I wanted to come up with something to incorporate the Hot Chili version of the pesto, and these tarts do just that! I started with some homemade puff pastry, which, if you are up for it, is a super fun wee project, and actually not as hard as most people think. If you like, you can absolutely use store bought puff here too. I then rolled it out, cut it into rectangles, then spread with a thin layer of hot chili pesto, before topping it with a mushroom and garlic mixture, and some roasted red pepper strips. Once baked, it was topped with some fried halloumi cubes, and finished with a wee sprig of thyme. 

A few wee tips:

  • If you aren't keen on making your own puff pastry, you can definitely use store bought! I used 700g for this recipe. I have added a link to the recipe here 
  • Most of the components for this can be made ahead - the peppers can be roasted ahead, and the mushroom mixture can also be done ahead.
  • You can add the halloumi on before you bake if you like, but I prefer it fried so added it once it was already baked. Feta would work great too.
  • Feel free to customise these to your liking! They could be done with any type of filling that you like!
 

 

Chili Pesto, Mushroom, Roasted Red Pepper and Halloumi Tarts with Homemade Puff Pastry

- Makes  12 tarts -

Puff Pastry Recipe from The Fearless Baker

Puff Pastry
Butter Block
453g (1 lb) unsalted butter, at room temperature
71g (2/3 cup) Bread Flour

Dough
397 (3 3/13 cups) bread flour
198g (1 2/3 cups) All-purpose flour
6g (1 1/2 tsp) fine sea salt
113g (8 Tbsp) unsalted butter, at room temperature
287g (1 cup plus 3 Tbsp) cool water

Tart Filling
4 large red bell peppers
1 small onion, finely diced
2 cloves garlic, finely chopped
300g button mushrooms, finely chopped
1 jar Filippo Berio Hot Chili Pesto
1 tsp fresh thyme leaves
1 x 200g block halloumi, Sliced
Fresh Thyme Sprigs to garnish (optional)

Egg wash: 1 egg whisked with 1 tbsp water

 

- PROCESS -

PUFF PASTRY

To make the butter block, combine the butter and bread flour  and mix until well combined. On a 13" x 18" piece of parchment paper, spread the butter into a 6" x 9" rectangle that is approximately 1/2" thick, using an offset spatula to square off the edges. Fold the remaining parchment paper down, using a bench scraper to square off the edges again (very square butter is very helpful!). Place in the fridge for 20-30 minutes, until it is between 60˚f and 70˚f (15˚c to 20˚c). 

In the bowl of a stand mixer fitted with the dough hook, combine the bread flour, all-purpose flour, and salt. Add the butter and vanilla, and mix on low until the butter is fully incorporated into the mixture. Add the water, and mix until a dough forms, 5-6 minutes. Increase the speed, and mix on high for 2-3 minutes until smooth.

Turn out onto a piece of plastic wrap, and pat into a rectangle with your hands. Wrap in the plastic and rest in the refrigerator for 40-50 minutes. 

Once it has reached the ideal temperature, bring both the butter block and the dough out of the fridge. Line a baking sheet with parchment paper. On a lightly floured surface, roll the dough out to a rectangle approximately 12" x 10". Place the butter block on the bottom half of the dough (you should have about half an inch space around the edges), and fold over the dough to 'lock' in the butter, pressing down the edges to seal it in. Tuck any excess underneath. Wrap in plastic wrap, place on the baking sheet, and rest in the fridge for 20-30 minutes. 

Remove the dough from the fridge. You are now going to begin the folding process. You will do a four fold, a three fold, a four fold, and another three fold.

Turn #1: 4-fold

On a lightly floured surface, roll the dough out to a 13" x 18" rectangle, using a bench scraper to keep the edges tightly squared off. Turn the dough so a long edge is facing you. Take the left edge of the dough, and fold 3/4 of the way across the dough, lining up the edges. Fold the right edge to meet the left, about 1/4 of the way across. Fold the dough in half, left side over right. Transfer to the baking sheet, brush off extra flour, and cover with plastic wrap. Rest for another 30 minutes.

Turn #2: 3-fold

Remove the dough from the fridge. On a lightly floured surface, repeat the rolling process - roll to 13" x 19", and square the edges. Turn so a long edge is facing you. Fold the left side of the dough 1/3 of the way across, then fold the right side of the dough over the left (so you have 3 layers of dough). Place on the baking sheet, brush off flour, cover and refrigerate. Rest for 30 minutes.

Turn #3: 4-fold

Repeat the process for a 4-fold as explained above, taking care to square the edges. Cover and rest for 30 minutes.

Turn #4: 3-fold

This is your final fold. Roll out, square off, and repeat the instructions for a 3-fold above. Cover, and rest for 30 minutes. 

Divide the pastry in half. Wrap each half tightly in plastic wrap and store in the fridge until ready to use. You will only use one of the pieces for this recipe - store the other piece, tightly wrapped, in the freezer or fridge for another project.

FILLINGS

To make the roasted red peppers, preheat the oven to 400˚f / 200˚c. Line a quarter baking sheet with tin foil. Place the peppers, whole, on the baking sheet and lightly drizzle with oil. Bake for 45 minutes, or until the skin is starting to darken and lift away from the flesh. Remove from the oven and allow to cool completely on the baking sheet before peeling the peppers and removing the skin and stalk. Divide the flesh from each pepper into 3 or 4 pieces, and cut into strips. Place into an airtight container until ready to use. 

To make the mushrooms, heat a skillet or frying pan over medium heat. Add a good drizzle of olive oil, then add the onions and garlic, and cook for one minute, stirring frequently. Season with salt and pepper. Add the mushrooms and thyme, and cook for 15-20 minutes, stirring frequently and adding more oil if needed, until the mushrooms are cooked and beginning to go golden brown. Season well. Remove from the heat and set aside until ready to use - store in an airtight container in the fridge if preparing ahead. 

ASSEMBLY

Line a baking sheet with parchment paper. On a lightly floured surface, roll out your puff pastry to a rectangle 5mm (1/4") in thickness. If you are using pre rolled store bought pastry, lightly roll to remove any creases. Using a pastry cutter or very sharp knife, cut rectangles 8cm x 12cm (3" x 5"), and transfer to the baking sheet, leaving a little space between each. You should get approximately 12 rectangles. Transfer the baking sheet to the fridge for at least 30 minutes. 

Preheat the oven to 400˚f / 180˚c. Using a sharp knife, score a rectangle 1cm in from the edge of the pastry, taking care not to cut right through. Repeat with the remaining rectangles of pastry. 

Spread about 1 tsp (or a little less if you do not want them too spicy) of Hot Chili pesto on each tart, keeping inside the scored border. Top with 1 Tbsp of the mushroom mixture, and a few of the strips of roasted red pepper. Brush the outer exposed edge of pastry with egg wash. 

Bake the tarts for 15-18 minutes, until the pastry is puffy and golden brown. While the tarts are baking, fry the halloumi in a skillet or frying pan over medium heat, until golden brown on both sides. Cut into cubes. 

Once the tarts are baked, remove from the oven, and top each with a few cubes of halloumi. Garnish with a sprig of thyme if desired. Serve warm. 

Store leftovers in an airtight container. Best eaten on the day that they are made.

Chili Pesto, Mushroom, Roasted Red Pepper and Halloumi Tarts with Homemade Puff Pastry. The perfect appetizer or summer dinner - make these whatever size you want, they are bound to be a crowd pleaser! #mushroomtart #halloumi #chili #chilli #pesto #puffpastry #tart
Chili Pesto, Mushroom, Roasted Red Pepper and Halloumi Tarts with Homemade Puff Pastry. The perfect appetizer or summer dinner - make these whatever size you want, they are bound to be a crowd pleaser! #mushroomtart #halloumi #chili #chilli #pesto #puffpastry #tart
Chili Pesto, Mushroom, Roasted Red Pepper and Halloumi Tarts with Homemade Puff Pastry. The perfect appetizer or summer dinner - make these whatever size you want, they are bound to be a crowd pleaser! #mushroomtart #halloumi #chili #chilli #pesto #puffpastry #tart

Thank you so much to Filippo Berio for sponsoring this post! All opinions are my own. 

Individual Steak and Mushroom Pies


 
Individual steak and mushroom pies - flaky pastry encases a rich meaty filling with a flavourful gravy
Individual steak and mushroom pies - flaky pastry encases a rich meaty filling with a flavourful gravy
Individual steak and mushroom pies - flaky pastry encases a rich meaty filling with a flavourful gravy
Individual steak and mushroom pies - flaky pastry encases a rich meaty filling with a flavourful gravy
Individual steak and mushroom pies - flaky pastry encases a rich meaty filling with a flavourful gravy
Individual steak and mushroom pies - flaky pastry encases a rich meaty filling with a flavourful gravy
Individual steak and mushroom pies - flaky pastry encases a rich meaty filling with a flavourful gravy
Individual steak and mushroom pies - flaky pastry encases a rich meaty filling with a flavourful gravy

Hi! I'm back! I've only been gone for two weeks, but loads and loads has happened in that time! We got back from the wedding / our road trip up Cape Cod, both of which were SO AMAZING. I had planned on getting a few posts up while we were up at the place we were staying for the wedding, but got all caught up in making an army of wedding cake / food / winery tours / catching up with everyone I hadn't seen in forever! I hauled some serious ass to get a bunch of things shot before we left (salted caramel apple babka and home-made Jelly tips, uhhhh hello!), so I have a couple of delicious recipes coming your way very soon! We got back a few days ago, but i've been having some me time / hiding from the internet for a little bit just to have a wee break!

I have been sitting on this recipe for a while, waiting for it to cool down a little before I shared it. Having your oven on for 3 hours in the middle of summer isn't the most ideal of situations, and I endured a very sweaty few days testing and re testing these when it was well over 30˚ outside. Don't do it. 

While most food in the States is fairly similar to what we have back home, one of the things that they haven't seemed to catch onto very much is individual meat pies. If I asked you if you wanted a pie in NZ, this is what I would be referring to - a flaky crusted pie, filled with a savoury meat filling. You can buy pies at almost every bakery / corner store / petrol station in New Zealand, and as far as I am concerned, they are they ultimate comfort food. They are hugely popular as lunch for tradesmen / builders back home, or as a quick hungover pick me up. 

You can get pies at a couple of places here in NYC, but I have found that they aren't quite the same - they don't quite hit the spot, so I set out to make something for myself! I went with a fairly simple filling - a classic steak and mushroom. The filling is totally cooked down to a meaty rich gravy situation, before being assembled along with the pastry crust and lid. These can be made in bulk and frozen, or they would be perfect for a dinner party served alongside a side salad. Enjoy!

A few wee notes:

  • If possible, give your pie filling time to cool completely in the fridge - it makes the assembly process much easier when everything is cold!

  • You will need to re-roll some of the dough to make enough lids for the pies - pop it in the fridge for 10 minutes or so before re rolling

  • I made this in my dutch oven which meant I could sear the meat etc on the stove and then transfer, but you can easily do it in a frying pan / casserole dish set up!

  • cooked pies freeze really well, just reheat them in the oven!

  • I used these mini pie dishes - they are super cheap, and my fave!

  • This mixture would likely make 1 - 2 larger pies.

 

 

Individual Steak and Mushroom Pies

- Makes Eight 5 inch (13cm) Pies -

Pie dough
5 cups (620g) Flour
Pinch of Salt
4 sticks (450gg) cold butter, cut into cubes
1 cup (240ml) cold water
1 cup ice
1/4 cup (60ml) Apple cider vinegar

Filling
1kg (2.2lbs) braising steak such as brisket, fat removed, diced into 1cm chunks
2 large onions, finely diced
3 cloves garlic, minced
450g (16oz) button mushrooms, finely chopped
1 Tbsp fresh thyme
3-4 rashers thick-cut bacon, finely chopped
5 cups (1.25L) beef stock
salt and pepper to season
6 Tbsp (54g) Corn Starch
1 cup (240ml) water

Egg wash - 1 egg whisked with 1 Tbsp water

- PROCESS -

PIE DOUGH

This is best made in two batches - do the first with half of the ingredients (2.5 cups flour, pinch of salt, 2 sticks butter), then repeat with the second half. Divide each batch into two before wrapping and resting. The apple cider vinegar / ice mixture is enough for both batches.

Place half of the flour and salt into a large bowl. Cut butter into chunks, and add to the flour. Toss lightly to coat. Working quickly, using a pastry blender or  your fingers,  cut the butter into the flour mixture until there are only pea-sized chunks left. You want a few lumps of butter remaining to keep the pastry nice and tender.

Combine ice, water and cider vinegar in a bowl. Sprinkle a few tablespoons of the ice water into the flour and butter mixture, and using a stiff spatula or your hands, mix in well. Continue adding water a tablespoon at a time ( I normally need about 8-10 tbsp) until you have a dough that holds together well, but is not too wet. Squeeze together with your fingertips to make a homogenous dough. Shape into two rectangles and wrap in plastic wrap.

Repeat the process with the second half of ingredients. Rest in the fridge for at least two hours, or preferably overnight. 

FILLING

You can either cook the beef etc in a frying pan and transfer to an oven safe casserole dish or something similar, or if you have a cast iron dutch oven, you can cook off the ingredients on the stove, then transfer the whole thing to the oven

Preheat the oven to 350˚f / 180˚c. Place a large cast iron dutch oven (mine is a 5.5 quart), over high heat. Once heated, add a glug of olive oil, and add half of the beef. Cook until golden brown on all sides. Remove and set aside. Repeat with the second half of the beef, and set aside with the first half. 

Reduce the heat to medium. Add another glug of oil to the pan, and add the onion, garlic, and a big pinch of salt. Cook for 5 minutes, stirring often, until the onions are translucent. Add the mushrooms and cook for a further 5 minutes. 

If you are using a frying pan and transferring to a casserole dish, transfer now, then add the thyme, bacon, and stock. Season well with salt and pepper. 

Cover the dish and transfer to the oven. Bake for 2 hours, stirring occasionally, until the meat is tender and the gravy is bubbling.

Carefully remove from the oven. In a small bowl, mix the water and corn starch until smooth. Stir into the pie filling. Return to the oven, and bake, uncovered, for 45-55 minutes, stirring every 10 minutes or so, until the gravy has thickened. 

Remove from the oven and allow to cool to completely, or, if preparing ahead, store in the fridge until using. (It is ideal if the mixture is cold when assembling the pies, so if possible, give it some time in the fridge if you can)

ASSEMBLY AND BAKING

On a lightly floured surface, roll out one of the rectangles of dough to approximately 1/4 inch (6mm) thickness. Line each pie dish, leaving a little dough overhanging. Re-roll scraps if needed to finish lining all of the dishes, or use a little of the second rectangle of dough. 

Place the dishes on a baking sheet, and rest in the fridge for about 10 minutes to firm up the pastry. 

Divide the filling between the lined dishes, fill each dish with enough filling to just reach the top of the dish (see photo for reference). You may have a little bit leftover. 

Roll out the second rectangle of dough to 1/4 inch thick. Cut a circle a little wider than the pie dish, and place over the filling. Trim the dough so it is flush with the edge of the pans, and seal the top crust to the bottom by crimping with a fork. Cut a vent in the top crust. 

Repeat with the rest of the pies, re-rolling scraps of pastry if needed. 

Rest the pies in the fridge for 20 minutes. While they are resting, preheat the oven to 350˚f / 180˚c. Brush the tops of the pies with eggwash. Bake for 30-40 minutes, until the pies are golden brown and the filling is bubbly. Remove from the oven and cool slightly before serving. Leftovers can be frozen.

Individual steak and mushroom pies - flaky pastry encases a rich meaty filling with a flavourful gravy

Spinach, feta, mushroom and pesto filo triangles


 
Spinach, feta, mushroom and pesto filo triangles
Spinach, feta, mushroom and pesto filo triangles
Spinach, feta, mushroom and pesto filo triangles
Spinach, feta, mushroom and pesto filo triangles
Spinach, feta, mushroom and pesto filo triangles
Spinach, feta, mushroom and pesto filo triangles
Spinach, feta, mushroom and pesto filo triangles

People keep asking what I have planned for the fourth of July. I have to bite my tongue to stop myself from asking "when is it again?" which is a silly question, when really I mean "what day is it?" We don't really have anything planned at this stage - American holidays tend to creep up on us a little, because we aren't used to when they are. Which often makes for a surprise day off or extended weekend, which often ends up with us working anyway, because self employed life means that things like that happen. 

There is a possibility that we will be doing food with friends in a park somewhere. I take picnics and party food incredibly seriously, and will often end up going way, way overboard with whatever I am bringing, much to the delight of our friends. Let's watch that happen again. Every time - it's a classic me move. 

This year we will be adding these filo triangles to the repertoire. I have been making these as a main dish for a while now - they used to be our 'treat' dinner when I was living with a load of boys at university. One of my flatmates (housemates) used to work at a pizza place, and would fill up rubber gloves with the expensive ingredients we were too stingy to buy, so would come home with gloves filled with pine nuts and dried cranberries, and they would sometimes also get added to the mix. These filo triangles are a pared down version of this - filled with spinach, feta, mushroom and pesto, they would make a perfect fourth of July or summer party appetizer. They can be prepared ahead of time and reheated, or eaten at room temperature. 

Part of the reason I started this blog was to give an insight into how to make your own food from scratch. This was fueled by the frustration of moving from New Zealand, land of the fresh ingredients and well stocked supermarkets, to the middle of Brooklyn, and having a really tough time adjusting to the food. My coping mechanism was to just start making everything myself. Sauces, aioli, pastry, pasta, you name it, I worked out how to make it. Including pesto. Pesto was probably the one I struggled the most with - I can whip it up easily myself, but I just missed being able to grab a jar from the fridge to throw into things. The pesto in my supermarket was on the shelf, not the fridge section, and was mainly cheese with a faint whiff of basil. 

Enter pesto from Blue Moose. This stuff is insanely good, it tastes just like what I make at home, and it now has a permanent spot in our fridge. I put it through some serious paces and it passed all of the tests. I love it over pasta with roast tomatoes, as the base of a pizza, as a dipping sauce, and in appetizers such as these filo triangles. The never ending cycle of bringing home loads of basil, not getting around to making pesto in time then guiltily throwing out said basil has ended. 

These filo triangles are the perfect snack or party appetizer - they are a huge hit every time I make them (Rich has eaten every single one of them, and i've made them 3 days in a row). A simple mixture of onions, garlic, mushrooms and wilted spinach is cooked down in a pan. A container of pesto is then stirred through, followed by a healthy dose of feta. They are then wrapped up into little triangle shaped packages, brushed with oil and banged in the oven until flaky, golden and delicious. 

A few wee notes:

  • The size of your triangles will vary depending on the dimensions of your filo pastry. Mine was similar in size to an A4 piece of paper, so I divided it in half lengthways. If yours is a different dimension, feel free to change the size of the strips that you use - just make sure that you leave enough length to get enough rolls in so that the filling doesn't bust out the side.
  • If you change the size be aware this may also affect cooking time - adjust accordingly. They are done when the filo is golden brown and flaky. It will take less time than you expect!
  • I used frozen filo dough from the store - once you open it, place the pieces waiting to be used under a very slightly damp tea towel to ensure that they don't dry out before you get around to using them. 
  • I use olive oil in a mister bottle to spray between the layers, but butter or another oil works just as well too! 
  • I wilted the spinach in the microwave - if you don't have one you can steam instead before chopping.
 

 

Spinach, feta, mushroom and pesto filo triangles
- Makes approx. 16 -

1 lb (450g) spinach leaves, roughly chopped.
3 Tbsp olive oil
1 medium onion, finely chopped
2 cloves garlic, minced
1 lb (450g) button or baby bella mushrooms, finely chopped
1 container (7 oz / 198g) Blue Moose pesto, plus more for dipping if desired
8oz (225g) feta cheese, finely chopped
1 lb (450g) frozen filo pastry, thawed
Additional olive oil for brushing
Salt and pepper
 

- PROCESS -

Preheat the oven to 400˚f / 200˚c. 

Place the spinach in a microwave safe bowl, and cover with a lid or plate. Microwave on high for 3 minutes. Squeeze out excess moisture, and turn out onto a chopping board. Chop finely. leave to cool while you prepare the rest of the filling.

Heat the olive oil in a large frying pan or skillet. Add the onion and garlic and a big pinch of salt. Cook for 5 minutes, stirring often, until the onions are translucent. Add the mushrooms and cook for a further 5-10 minutes, until mushrooms are collapsing, and the moisture they release has evaporated. Remove from the heat and allow to stand for 5 minutes to cool slightly. Add the chopped spinach, and mix well to incorporate. Stir through the pesto, followed by the feta. Leave to cool for 10 minutes or until cool enough to handle.

On a dry work surface, lay out one sheet of filo dough. Brush the surface lightly with olive oil or butter, and lay over a second piece. Repeat until you have three layers, keeping the unused dough underneath a damp towel to ensure that it does not dry out. Cut the dough into long rectangles approximately 3 inches wide and 12 inches long (if your dough is different dimensions you can adjust the size of your rectangles to suit). 

Place approx 2 Tbsp of the filling in the bottom left corner of the rectangle, and spread into a triangle shape. Carefully fold the dough diagonally to form a triangle. (see GIF for guidance). Continue folding over on itself up the length of the rectangle, tucking the last corner in. Place on a baking tray. Repeat until the filling has been used up. 

Brush the triangles lightly with oil. Bake for 15 to 20 minutes, or until golden and flaky. Allow to cool slightly. Serve with additional Blue Moose pesto.

 
 

This post was sponsored by Blue Moose of Boulder, an awesome company in Colorado who makes amazing pestos, hummus and salsas. The products are made in small batches, with cold-pressure technology, which guarantees that you will have fresh, preservative free, awesome pesto that tastes like you made it at home, every time. All opinions are my own.