Pesto, king of the cupboard, 5 easy recipes with our PDO Basil and Parmesan Fine Cream!

Et si ce début de printemps en confinement était l’occasion de reprendre le temps de cuisiner ?
Seul, en amoureux ou en famille, chacun peut enfin mettre la main à la pâte et associer les saveurs.
Et pour ne pas passer son temps à faire les courses,
on vous propose  de concocter plusieurs recettes simples autour d’un même ingrédient.
Voici donc 5 recettes triées sur le volet à réaliser
avec notre Crème Fine de Basilic et Parmesan au format aide culinaire !


Crédit photo et recette : Magasine Omnicuiseur

For 4 people

– 20 g of slivered almonds,
– 60 g of breadcrumbs,
– 1 clove of garlic and 1 small onion,
– 1 tablespoon of olive oil
– salt and pepper
– a few candied tomatoes in olive oil
– 2 cod backs,
– our Culinary Aid Cream of Basil and Parmesan


  1. Mix together the flaked almonds, breadcrumbs, garlic clove, onion, olive oil, salt and pepper. Reserve in the refrigerator.
  2. Place the cod backs in a dish. Cover them with the Fine Basil and Parmesan Cream, then with the almond crust and Candied Tomatoes in Olive Oil
  3. Bake in a casserole dish or in the oven for 30 minutes.

It’s ready!


2. Homemade Ravioli with basil and parmesan cream

Crédit photo et recette : Beau à la louche

For 4 people:

– 500g of flour
– 5 eggs
– 5 tablespoons of olive oil
– 2 egg yolks (for shaping
– our culinary aid Cream of Basil and Parmesan


1. Knead the flour, eggs and olive oil for 15 minutes to obtain a smooth dough. Separate it into three dough pieces and set aside in film for 1 hour at room temperature.

2. Flour the work surface and the roller then roll out the dough into a rectangle until it is homogeneous (about 5mm).

3. Cut the resulting strip in half lengthwise, then into 6-7 cm squares.

4. With two teaspoons, place half a spoon of Fine Basil and Parmesan Cream in the center of each square.

5. Whisk the two egg yolks with a little water, coat the edges with a brush, fold the squares and flour them before setting aside.

6. Boil a large quantity of water and immerse the ravioli in it for a few minutes. Serve with a drizzle of olive oil and pepper.

It’s ready!

3. Almond breaded chicken stuffed with pesto and mozzarella

Crédit photo et recette : Marie Claire

For 4 people:

– 4 skinless chicken fillets
– salt and pepper
– 220 g of fresh mozzarella
– 2 large eggs, beaten
– 180 g breadcrumbs
– 50 g of crushed almonds
– 100 g of parmesan
– 180 g of Fine Basil and Parmesan Cream


1. Preheat the oven to 180 ° C and oil a baking sheet.

2. Flatten the chicken fillets with a rolling pin.

3. Spread 3 tablespoons of Fine Basil and Parmesan Cream on each, sliced mozzarella then roll up the chicken and secure it with a toothpick.

4. Place the beaten eggs in a shallow plate and then
in a medium bowl, combine breadcrumbs, almonds, Parmesan, salt and pepper.

5. Dip each chicken breast in the eggs, then in the breadcrumbs/almonds/Parmesan mixture. Place the chicken on the baking sheet and bake for 40-45 minutes or until the chicken is golden brown.

It’s ready!

4. Piadina with artichoke quarts

Crédit photo et recette : Migusto

For 4 people:

– 250 g of wheat flour
– 70 g of lard
– 85 g of water
– 6 g of salt
– 2/3 teaspoon of baking soda
– 200 g of grilled artichokes
– 40 g of arugula
– 200 g of gorgonzola
– pepper
– 150 g of Fine Basil and Parmesan Cream


1. For the Piadine (a kind of Italian bread pancakes), combine the flour, lard, salt and baking soda, then add the water in 3 batches until you obtain a smooth dough.

2. Cut the dough into small balls (about 5cm in diameter) and roll out into 5mm circles on a floured work surface. Then grill them on a lightly oiled pan.

2. Then garnish the Piadine with Cream of Basil and Parmesan, quarters of artichokes, arugula and diced gorgonzola.

4. Pepper then fold the patties in half

It’s ready!

5. Radish, pesto and poached egg tartine

Crédit photo et recette : Panier de saison

For 4 people:

– 1 bunch of pink radishes
– 1 clove of garlic
– 50g of chickpeas
– ½ yellow lemon
– 4 eggs
– salt
– 4 slices of sourdough bread
– 85 g of Fine Cream of Basil and Parmesan


1. Wash and cut the radishes to isolate the tops. Drop the tops in a little butter. Mix them with the chickpeas, lemon and garlic.

2. Enclose the eggs in heat-resistant stretch film (line a glass with paper like a pocket, break the egg in, close by twisting the film.) Immerse the egg in simmering water until the white has coagulated.

3. Spread the Fine Cream of Basil and Parmesan on the bread, the pesto of the tops and add the radish in slices. Place the egg. Season with pepper and salt.

It’s ready!


Do you want others inspired to accommodate the fine basil and parmesan cream to infinity?

also enjoy our other culinary aids for your recipes

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