Delicious Recipes from Villa's Sauces





Allow 1 tablespoon Villa's Pesto Sauce per serving and toss into hot pasta; top with grilled seafood of your choice or thinly sliced grilled chicken.

Villa’s Lemon Herb and
Garlic Pasta

Follow package directions to cook pasta,drain then toss to coat in 4 tbsp Villa’s Lemon Herb and Garlic Sauce; heat non stick skillet on high and saute pasta 2-3 minutes;  optional – add a splash of cream for sauce consistency; serve with pan seared scallops or grilled sliced chicken.


BBQ Pesto Pizza

Have all your toppings ready to go.

Preheat grill and form pizza dough to desired thickness and lightly oil both sides (to prevent sticking). Grill one side, then flip and brush on any Villa's Pesto Sauce. Add your toppings and close the lid a few minutes until! toppings are heated through and cheese is melted.


Arugula Pesto Potato Salad

  • Toss freshly boiled potatoes with enough Villa's Arugula Pesto to coat.
  • Add mayo for additional flavour if desired.
  • For a tasty twist, add some pickled veggies

Pesto Salad Dressing

Combine 2 tablespoons of Villa's Basil Pesto with 1 tablespoon of your favourite oil, 1 tablespoon lemon juice, salt and pepper.

Use on salad or as a marinade.

Tangy Lemon Herb and Garlic Pork Tenderloin

  • 1 tenderloin, split open lengthwise, about 1-2 lbs
  • Villa’s Lemon Herb and Garlic Sauce
  • Salt and pepper to taste
  • 2-3 strips of bacon
  • Toothpicks

Preheat oven to 450; pat dry pork,  lay open spreading 1-2 tbsp Villas sauce all over; close, season all over with salt and pepper; starting at one end, wrap bacon around tenderloin, securing the tip with a toothpick, continue with additional bacon strips, slightly overlapping the previous strip , fastening in place with toothpicks;  heat nonstick pan on high heat, searing tenderloin on all sides till bacon is slightly browned; place pan in oven and continue cooking 15-20 minutes or till juices run clear; serve.

Light and Tangy Grilled
Lamb Chops

  • 4-6 lamb loin chops, ¾ inch thick, patted dry
  • Villa’s Lemon Herb and Garlic Sauce
  • Salt and pepper to taste
  • 1 bunch freshly chopped mint(optional)

Preheat grill on high; combine all ingredients and marinate chops at least half an hour; for a quick side, slice potatoes ¼ inch thick (Yukon Gold is best), place in pot of salted water and bring to boil; remove from heat and toss into marinated lamb mixture; place lamb on grill alongside potatoes and grill till medium rare, about 2-3 minutes per side.

Gluten Free Fontina and  Bacon Wrapped Chicken with Villa’s Lemon Herb and Garlic Sauce

  • 4 chicken breasts, skinless/boneless, split open like a book( can be substituted with turkey, veal, pork loin)
  • 1 package Villa’s Lemon Herb and Garlic Sauce
  • ¼ cup rice flour
  • Salt and pepper to taste
  • ¼ cup white wine(optional)
  • 4 thin slices of fontina (or whatever cheese of your choice)
  • 2 tbsp butter

Season protein with salt and pepper both sides then dredge in flour, set aside; melt butter in non stick skillet over medium/high heat then add chicken (don’t overcrowd pan) and brown on both sides, remove from pan and set aside; deglaze pan with wine and Villa’s sauce, scraping up bits and reduce till slightly thick; add chicken back to pan, scooping sauce over top; top with cheese slices, cover and reduce heat till cheese melts(or place under broiler).

Classic Tabouleh a la Villa’s

  • 3 bunches flat leaf parsley, finely chopped
  • 1 cup fresh mint, chopped
  • 2-3 tbsp bulgur (fine) soaked in 1 cup cold water for half hour then drained) or quinoa or couscous, cooked and drained
  • 1 cup chopped tomato (cherry, plum or Kumatoes are best)
  • ½ white onion or 2 green onions, chopped
  • ¾ pouch Villa’s Lemon Herb and Garlic Sauce
  • ½ tsp cayenne

 Prepare parsley and mint, set aside; in large bowl combine Villa’s with onions and tomatoes then gently fold in all remaining ingredients including parsley and mint; serve cold with chilled romaine hearts to be used as edible spoons for the tabouleh; can also be used as a refreshing filling for wraps.

Broccoli with Crispy
Lemon Crumbs

  • 1 bunch of broccoli, ends trimmed, stalks cut into 3 inch pieces
  • 2 slices of white or whole wheat bread, crusts removed, toasted
  • ½ onion, finely chopped
  • 2 tbsp extra virgin olive oil
  • ½ tsp crushed cayenne pepper flakes

Bring a large pot of salted water to a boil and blanch broccoli in till firm yet tender, about 2-3 minutes, drain and set aside; rough chop toast into tiny pieces then toss to coat in 1-2 tbsp Villa’s Lemon Herb and Garlic Sauce along with the cayenne, set aside; In a pan, sauté the onion in the olive oil till soft, add the broccoli in and sauté 2-3 minutes more; garnish with seasoned crumb and serve pan seared scallops or grilled sliced chicken.

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Villa's Authentic Sauces Inc.

1750 The Queensway, Suite 306
Toronto, ON 
M9C 5H5

Call us toll free: 1-855-4SAUCES (472-8237) Ext. 1

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