19th Annual Produce Business Foodservice Portfolio


Blueberry PestoIngredients

1½ cups matchstick-size strips peeled jicama
¼ cup avocado oil (may substitute extra virgin olive oil)
3 tbsp fresh lime juice
5 oz Mann’s Arcadian Harvest Organic
1 large avocado, peeled, pitted, sliced
1 5-ounce package soft fresh Cotija cheese, crumbled (may substitute with goat cheese)
1 orange, peeled and segmented
½ cup pepitas, toasted

2 cups fresh Naturipe® RTE blueberries
1 packed cup washed and destemmed parsley
½ cup grated Parmesan cheese
½ cup toasted walnuts or pine nuts, plus some for garnish
¼ cup olive oil
4 cloves garlic
8oz goat cheese

In a blender, process all ingredients, except goat cheese, until a paste forms.

Spoon the blueberry pesto over the goat cheese, enough to cover top and sides. Leftovers can be frozen.

Serve with crackers or sliced baguette, and garnish with nuts and fresh blueberries.

Makes 3 cups

P.O. Box 4280, Salinas, CA 93912
Tel: 831.443.2358