Pesto

I actually made this pesto last weekend when I got fresh sweet basil from the farmer's market. I guess I got lazy, then went off on tangents, posting about other things. I remembered as we had these sandwiches again over the weekend to use up the remaining pesto that I had never posted about it!This is a very basic pesto recipe, nothing special. This was my first time ever making pesto at home and

Ingredientes (para 6 personas) - 2 cucharadas de mantequilla « 2 tazas de habas, peladas - Sal y pimienta PARA EL PESTO - 2 tazas de hojas de albahaca fresca - 1/2 taza (120 mi) de aceite de oliva - 4 cucharadas de nueces, picadas - 1 cucharada de queso parmesano, rallado PARA LA PASTA - 600 g de pasta seca (penne), cocida y [...]

Ingredients: * 1/4 cup prepared pesto * 8 Baked Individual Pizza Crusts * 8 large Spinach leaves, trimmed * 1/2 cup pizza sauce * 1/2 cup Nonfat mozzarella cheese, shredded * 6 small Mushrooms, thinly sliced * 5 Black olives, thinly sliced * 1 tablespoon Parmesan cheese, freshly grated Directions: Preheat the oven to 400F. Spray 1/2 tablespoon of the pesto on each of the pizza crusts. L

Cilantro Mint Pesto Pasta1 lb Whole Grain spaghetti1 big clove garlic crushed1 inch fresh ginger root, chopped1 green chilly1/2 cup, pine nuts or macadamia nuts1 lime 3/4 cup cilantro leaves1/4 cup Mint leaves1/2 cup EVOO1 teaspoon sea saltTo make the Pesto PastaBlend all the ingredients except the pasta in a food processor until smooth.Heat water in a large saucepan. Add salt and cook the pasta a

400 g button mushrooms2 Tbsp Vegeta seasoning200 ml heavy cream40 g butter1 medium sized onionground black pepperdry garlic powder500 g pasta of your choice, cooked al denteMelt butter in a frying pan. Sauté chopped onions until they're soft adding a tablespoon or two of water to prevent it from burning. Add chopped mushrooms and Vegeta, reduce heat, cover and let them cook. Remove from heat.Pure

Ingredients * 1/3 cup olive oil * 1kg butternut pumpkin, peeled, cut into 2cm cubes * 1/4 cup water * 2 large chicken breast fillets, trimmed * 1 onion, finely chopped * 2 garlic cloves, crushed * 2 cups arborio rice * 4 cups chicken stock * 1/3 cup basil pestoMethod 1. Heat 1 tablespoon of oil in a frying pan over medium-high heat. Add pumpkin. Cook, tossing, for 5 mi

I know this pasta dish looks completely ridiculous. I was in something of hunger-induced hurry to get to the eating part of the evening, and I didn't take the time I should have to photograph what ended up being a wonderful meal.Dave and I had my lovely new friend Jessi over for dinner a few weeks ago, and if you've been reading my blog for a while, you know that means we had to eat something both

We love Italian food, but when it comes to pasta, its hard to break away from the tried and tested tomato-basil sauce or creamy alfredo sauce. But recently, I've been experimenting with different types of Pesto, and what better way to use up all that sauce other tha blending it with pasta to make this delicious Almond Pesto Fettucini!! Some time back, I made the walnut-cilantro pesto, and this tim

Uno strano retaggio, mi porta ad associare questo primo a pesanti intingoli pannosi nei quali si diluisce fin troppo il sapore del peperone con componenti casearie. Il risultato è gustoso ma, come dire, poco estivo per una verdura che invece è solare, colorata e tipica dei mesi più caldi. In questa versione invece, l’idea è di [...]

Ingredients: 1 pound large shrimp, peeled and deveined 1 pound linguine pasta 1/2 cup butter 2 cups heavy cream 1/2 teaspoon ground black pepper 1 cup grated Parmesan cheese Pesto Sauce: 1 1/2 cups packed tender young basil leaves 2 heaping tablespoons pine nuts 1 teaspoon coarse salt 1/4 cup extra-virgin olive oil or more to taste 2 garlic cloves, very finely minced 1/4 cup freshly grated [...]

I have, over the years, attempted to grow cilantro several times. Each time the plants bolted before I got much use out of them. This year I planted a bunch of seed in October, when the scorching Sacramento summer weather cooled down, and the plants have been thriving for months. As the cilantro gets more mature, the stems thicken and the leaves get much bigger, signaling "pre-b

this-is-not-a-diet Hello Gang, UPDATE: Okay, confession time! I am reluctant to post since I have not lost a pound since starting this. But a commitment is a commitment. I guess I should be happy maintaining my weight as well. I need to find ways to incorporate more physical activity in my life. Not casual, but intense physical activity. In the [...]

Pesto SauceSeves:6Fibre 0.5g, protein 2.4g, fat11g( per 2-tablespoons serving)Calories/per 2-tablespoons serving: 108WWpoints per 2-tablespoons serving: 21 clove garlic, peeled and crushed6og/ 2 1/2 fresh parsley30g/1oz Parmesan cheese, grated1/4 teaspoon salt1/8 teaspoon freshly ground black pepper6oml/2floz olive oilIn a food processor fitted with a steel blade, pulse the garlic until coarsely

I recently got together with Heidi Swanson of 101 Cookbooks to try out one of the recipes from her new cookbook, Super Natural Cooking. The recipe we selected is perfect for spring, a pesto made with blanched asparagus, baby spinach, pine nuts, Parmesan, garlic and olive oil, tossed with a mix of egg and green spinach noodles. Heidi calls this recipe "Straw and Hay Fettuccini Ta

Ingredients:4 boneless skinless chicken breasts1/4 cup pesto sauce1/4 cup shredded mozzarella cheese1/4 cup shredded Parmesan cheese1/4 cup Dijon mustard Preparation:1. Preheat the oven to 350 degrees F.2. Mix the pesto sauce, mozzarella cheese and Dijon mustard until well blended; set aside.3. Place the chicken into a 13×9-inch baking dish.4. Spread the pesto/mustard mixture evenly over the

"How could such sweet and wholesome hoursBe reckoned but with herbs and flowers?"Andrew Marvel Basil Almond Pesto... Snip,snip,snip...all I could hear out in the garden was snip, snip, snip. Sunday morning, me lazing in the study with my cuppa cold milk...one day I like to steer clear of the kitchen in the morning. The snipping didn't seem to end & I got suspicious. Stepped out to find the gardener trimming away my beloved basil bushes to pretty shapes...I almost passed out! There, lying all around, were bunches of my precious basil! He felt it had overgrown too much & decided it was time to clean it up; for him it was just another part of the overgrown hedge! Leaves galore...Grrrrrrrrrr...& that's how Sunday morning began. I made him bag the leaves & then got them in &

Many people have a misconception that "Pesto" can only be made with Basil. But actually, the name pesto comes from the same Latin root of "pestle," which means a sauce made by crushing a few key ingredients together. Basil, parmesan and pine nuts have been primary for the basic italian Basil Pesto, but lately, parsely and cilantro have become favored alternatives to the traditional recipe. I used cilantro, sweet-corn, parmesan cheese and walnuts for my Cilantro-Walnut Pesto, and added some jalapenos for the spicy kick. This pesto has a smooth texture, and serves to be a great dipping sauce with chips or any other finger food.Ingredients1 and 1/2 cup fresh cilantro - washed and chopped1/4 cup sweet corn kernels1/3 cup walnuts1/2 cup parmesan cheese6-8 tbsp olive oil2-3 jalapeno rings (or se

Pizza de PestoRealizar la masa de pizza con algunas de nuestras recetas,ya hecha la masa y pre-cocida. cubrir la superficie de la pre-pizza con pesto de albahaca, piñones, ajo y aceite de oliva y espolvorearcon tomates en rodajas y queso parmesano en lascas, cocinar a alta temperatura hasta derretir el quesoservir con hojas de albahaca y alcaparras.Recetas de cocina

I love fish recipes and most of them I keep rather simple. Fresh fish is wonderful cooked with just a little olive oil, lemon juice, and maybe a little sea salt. My husband loves fish, so I try to make it for dinner at least once a week. This week I jazzed [...]

El pesto se lleva bien con cualquier fetuchini y es delicioso con raviolis rellenos de queso. Se puede emplear en sopas, con ensaladas y verduras al vapor y es perfecto sobre tomates al horno. Es indispensable usar albahaca tierna y fresca y la salsa resulta óptima si se utiliza un aceite de oliva extra virgen de alta calidad. Ingredientes: 1 manojo de hojas frescas de albahaca picadas gruesas

I was working at a daycare in college when I first discovered pesto! Yes, a daycare.One of the daycare teachers was making fresh pasta with her kids and on top of the pasta she swirled on this lovely spring green sauce. I had to have some. It was so fresh and delicious! I'm not sure how much the 3 year olds enjoyed it... but hey.. you have to start somewhere right?Last October, Natalie, of Gluten Free Mommy had a great post on her cilantro pesto grilled cheese sandwiches. They looked delicious and I was truly intrigued with the idea of using pesto on a sandwich!I came up with this wonderful spinach walnut pesto because fresh basil and pinenuts just don't seem to be stocked at the local piggly wiggly... and with gas prices the way they are (and the fact that we are truly trying to budget).

Uscendo dall'ufficio ho deciso di scendere lungo vico della casana, una famosa via del centro storico genovese, arrivato verso il fondo non ho resisto al profumo che usciva da una delle ultime tripperie genovesi, e sono entrato ad acquistare una manciata di trippe miste. Giunto a casa ho pensato come preparare queste belle trippe, ho visto che in frigo mi era avanzato un po' di pesto da Pasqua e

Il pesto è il condimento principe della Liguria, il suo colore smeraldo renderebbe orgogliosa anche la pasta più semplice , il suo profumo impreziosisce gnocchi, troffie, lasagne, minestroni, crepes, e il suo sapore lo rende uno dei migliori condimenti, logicamente il pesto va preparato con ingredienti di prima qualità primo su tutti il basilico. Pensando al nostro pesto ho incominciato ad

This recipe is really different, and a very easy pasta dish to make. It has some really powerful flavor combinations with the walnuts, sun dried tomatoes, the fresh basil, parmesan cheese, and the feta cheese. It will go really well with a nice salad, with a home made vinaigrette, and some garlic bread. You can always add some very good Italian style olives, if you want to add that flavor profile to this dish. I hope that you enjoy this recipe, it is easy, and it tastes delicious.Ingredients you will need:1 (9-ounce) package of linguine3/4 cup oil-packed sun dried tomatoes halves, drained2 Tablespoons of canola oil, or olive oil1/4 cup loosely packed basil leaves2 tablespoons walnuts2 tablespoons pre-shredded fresh Parmesan cheese1 tablespoon bottled minced garlic1/2 teaspoon salt1/4 teasp

Pesto is an Italian sauce made with basil, garlic, pine nuts and olive oil. It is normally used as a pasta sauce, but can also be used in vegetable or meat dishes.This pesto sauce will keep in the refrigerator for 2-3 days.Weight Watchers Basil Pesto recipeMakes 3 servingsIngredients1 1/2 cups basil2-5 garlic cloves1/4 cup grated parmesan cheese1/4 cup pine nuts1/8 cup olive oil 1/8 cup lemon juicePreparation1. Mix all the ingredients together in a food processor (except the oil and lemon juice).2. Once everything is mixed well, drizzle with lemon and oil.3. Mix well until blended.4. Serve on pasta (or on any other dish that needs a pick-me-up).WW POINTS per serving: 5Nutritional information per serving: 202 calories, 19.2g fat, 1.3g fiberMore dressing and sauce recipes:Weight Watchers Cra

1 pound 16/20 count head on shrimp, leave head and tail on but peel shell off of the body and devein. FOR THE PESTO: 1 cup fresh basil leaves, tightly packed 1/4 cup toasted pine nuts or walnuts, chopped 2 cloves garlic, finely minced 1/2 cup EVOO (extra-virgin olive oil) 4 tablespoons grated Parmesan or Romano cheese FOR THE SHRIMP: 4 tablespoons unsalted [...]

Toujours en quête d'idées pour les fêtes, voici une recette d'amuse bouche en verrine, réalisable à l'avance, qui allie 2 ingrédients très classiques: le saumon et les épinards.On connaît le pesto traditionnel et très parfumé au basilic, mais on peut créer de nombreuses variantes à partir de roquette par exemple et pourquoi pas d'épinards?Le saumon utilisé est du saumon frais mais on peut également utiliser du saumon fumé ou faire moitié / moitié. Selon la grandeur des verrines utilisées, on pourra évidemment les servir en amuse bouche ou bien en entrée. Ingrédients (pour 6 verrines moyennes): Pesto: 200 g de pousses d'épinards, 100 g de pignons, 50 g d'huile d'olive, 1 gousse d'ail, 50 g de parmesan.Rillettes de saumon:300 g de saumon, 1 cs de crème fraîche épaisse, 20 g de beurre, zeste et jus d'un combava ou citron vert (éventuellement des baies roses)5 cl de jus de citron, 1 feuille de gélatine et quelqu

Bueno, les paso la receta del pesto que me enseñó mi mamá, y que a mi me encanta.Ingredientes:1 planta de albahaca.2 dientes de ajo.Aceite en cantidad necesaria.Nueces picadas.Sal.Preparación:Picar la albahaca con el ajo y las nueces. Agregar el aceite de a poco hasta que mas o menos cubramos la cantidad de albahaca picada. Agregar la sal y revolver.Esta salsa se puede agregar en fideos recién cocinados y quedan muy ricos.

Serves 6-8.Ingredients4 cups uncooked spiral pasta (use rice pasta for wheat-free version)1 cup fresh besil pesto2 Tbsp chopped green olives, or olive tapenade1/4 cup pine nuts1 cup frozen peas, defrosted (or fresh if you can get them)12 ounces cherry tomatoes, halvedSeveral fresh basil leaves, coarsely chopped1 Tbsp olive oilSalt and pepperMethodCook pasta according to instructions on the package. Make sure the water is salted (at least a half teaspoon per quart). Remove pasta from heat and strain when pasta is cooked, but still firm (al dente).Put pasta in a big bowl. Mix in fresh basil pesto, green olives, and pine nuts. Gently mix in cherry tomatoes, peas, fresh basil leaves and olive oil. Salt and pepper to taste. Chill or serve at room temperature.

I start most of my focaccias with bread dough. I use frozen dough to make it an easy part of a bigger menu. You can make your own dough or use a pizza crust too.Ingredients :1 loaf frozen bread doughOlive oil spray1 pkg sliced prosciutto (2 to 3 oz) cut into thin shreds. (Be messy. It's okay.)3 Tbl basil pesto1 Tbl pine nuts (optional)1/2 red bell pepper, diced3 oz goat cheeseEarly in the day, remove the bread dough loaf from the freezer. Place it on a cookie sheet greased lightly with olive oil. Then lightly grease the loaf. Let it sit on your counter during the day while it thaws. While the day goes along, I periodically spray the loaf with olive oil spray so it doesn't get dry, but this is optional.When you are ready to bake your focaccia, turn your oven on to 400 degrees. Flip your focaccia over on your greased cookie sheet. The air will come out of your puffy, risen loaf and it will collapse. That's fine. Spread it out with your hands and make dimples in the dough with your fi

Very easy and fast. Cook the tagliatelle following pack instructions. Cook about 300g green beans in boiling water with salt until done. Drain the tagliatelle, put back in the pan and add 1 tablespoons pesto to it. Stir. Serve the pesto tagliatelle on a pasta dish and top with the green beans. If you like it scatter some grated cheese over it. Enjoy! Share This Same TasteChicken Breast with Green Beans and Mango ChutneyMarinated Green BeansPasta with Lemon Cream sauceTortilla Wraps with Ground Beef and Green Beans

Saturday lunch with time on my hands and not wanting just a simple sandwich, I had a sudden craving for pizza - not an extremely heavy or greasy one, but a hand-made, thin-crust pizza. This recipe is not only easy to make, but almost mess-free, for those that don’t like doing the cleaning up. The dough can be mixed in a 1 litre plastic jug and stirred with a wooden spoon, to ensure no flour all over your benchtop! Serve this pizza with a little salad and you have a delicious lunch or tea on your hands! Other delicious alternatives: Add some parmesan cheese to the top and some mozzarella for a three cheeses pizza, or grab some marinated olives, mushrooms and artichokes for another gourmet alternative. Ingredients: 1 cup self-raising flour 1.5 tbs butter or margarine pinch salt 100 mls milk 3 tbs diced tomatoes can 1 tbs concentrated tomato paste 1 tsp garlic minced 1 tsp italian herbs, dried 2 tbs pesto 5 balls of bocconcini cheese - what is bocconcini? wikipedia Instruction

What can go wrong with a crusty italian bread toasted sandwich with oozing warm bocconcini and pesto?  Not much, apart from wanting more! At a Sydney cafe, I had this delicious treat for breakfast after a big night.  It could certainly be eaten as a snack or lunch also. Ingredients: 2 slices thick italian crusty bread 2 bocconcini pieces, sliced thin 1 tbs pesto salt pepper 1 tbs mayo 1 tsp butter or margarine 1/2 tomato thinly sliced Instructions: Butter the bread with butter or margaine (optional). On one side of the butter, spread the pesto generously.  The other side spread mayonnaise. Layer the tomato against the mayonaise and top with bocconcini. Toast in a sandwich press to your liking.  Best results will have the bocconcini oozing out. Extend This Post ReachTell a Friend

Some of us loved to eat and cook before going gluten-free and some of us did not. I think if you were a foodie prior to going gluten-free that presents a different set of challenges/emotions than if you were not. If you were a foodie than you are both excited and devastated at [...]

Today marks the anniversary of my grandfather's passing, so we're having beans, franks, and potatoes for dinner. You've seen that already (but this time I got some hot dogs from the butcher) (my grandpa would have LOVED my butcher, btw), so I thought I might try to tempt you with a delicious pasta dinner we had earlier this week. For this installment of Presto Pasta Night, hosted by Ruth at Once

I am a traditional Southern woman. I cook my greens in pork fat and serve them with sweet tea. However, if my father-in-law asks, I did not deep-fry anything today. He likes to tease me. I felt like cooking this afternoon, so I made my dinner early. I am very [...]

60 clams 12 ancho chilies, dried 12 New Mexico red chilies, dried 1/2 cup pine nuts 10 large cloves roasted garlic zest of 2 lemons 1/2 cup extra virgin olive oil 2 tablespoons oregano, fresh juice of 2 limes 5 cups fish stock, or clam juice 12 sprigs cilantro Preparation: Scrub the clams and discard any open ones. Clams that have a strong odor or are heavy (indicating [...]

60 clams 12 ancho chilies, dried 12 New Mexico red chilies, dried 1/2 cup pine nuts 10 large cloves roasted garlic zest of 2 lemons 1/2 cup extra virgin olive oil 2 tablespoons oregano, fresh juice of 2 limes 5 cups fish stock, or clam juice 12 sprigs cilantro Preparation: Scrub the clams and discard any open ones. Clams that have a strong odor or are heavy (indicating [...]

Well yesterday I felt pretty horrible with a late summer cold.So the absolute last thing I wanted to do was cook.But I also knew that there was a pound of ground turkey that needed to be used.So I opened the refrigerator and found a jar of roasted red pepper pesto.So I decided to make mini turkey meatballs with pesto spaghetti.I was actually impressed.Super quick and the family inhaled it.And they ALL wanted more.They had to settle for oranges and brownies.Pesto Pasta with Turkey Meatballs1 package pasta,cooked al dente1 lb ground turkey1/2 cup breadcrumbs1 T worcestershire sauce1 tsp salt1 tsp italian seasoning1 clove garlic,minced1 egg,beaten1 jar roasted red pepper pestoPreheat oven to 400 degrees.Line a baking sheet with foil.In a large bowl,mix ground turkey,breadcrumbs,worcestershire sauce,salt,italian seasoning, garlic and egg until incorporated.Shape into mini meatballs and place on baking sheet.Bake at 400 degrees for 12-15 minutes ,or until cooked thouroghly.In a serving b

Welcome everyone to a wonderful new week! Its just one more week to an eagerly awaited labor day long-weekend in USA, and I'm even more excited as we'll be visiting Las Vegas with our family! It's not my first time there:), but I never tire of seeing those wonderful casinos, and of course, the dream that in one of these trips I'll strike it rich!!:) Anyways, another source of happiness is that Fun and Food received the "Blog of the Day Award" this saturday. It's my first award and I am so cherishing it!! Thanks to all my readers, friends and visitors for nominating and voting for my site!!! Before you get tired of my rant, I'll tell you what's in store for you today. It's Stuffed Tomatoes with Pesto and Cheese, a beautiful dish that my husband surprised me with a few months ago, and here's my revamped version with some additions. I wonder how I didn't share it with you guys earlier!!Ingredients4 medium-sized hard tomatoes (not too soft or ripe)2 medium potatoes - boiled and m

Fish is your best friend if you want to stay slim and trim.http://fashionfitnesandskincaretipsformodels.blogspot.com/Gina Angelina's Fashion, Fitness and Skin Care Tips for Models http://fashionfitnesandskincaretipsformodels.blogspot.com/

So I grew up eating pesto very infrequently because my mother, despite liking basil, dislikes pesto. Once I was on my own, I gobbled it up every chance I got, and experimented with different green stuff (parsley, cilantro), different nuts (almonds, walnuts, pecans, filberts) and different hard cheeses, as well as sometimes adding a little butter to the finished product. I had never made pesto during my married life, because (and I will explain all about this one day) for the past ten years I have been cooking things that Sandra Lee might feature on her show. Now that I’m cooking for real again, I bought basil at the market, toasted some pine nuts, whipped up a batch of pesto and served it for dinner with penne, served it to Rob (who has never tried it) and found out that…he hates it, too. He tried manfully, but I have to respect an honest dislike for certain foods. I will still make the pesto. I will freeze pesto for darkest winter, and I will eat it with all my senses bec

1 pound 16/20 count head on shrimp, leave head and tail on but peel shell off of the body and devein. FOR THE PESTO: 1 cup fresh basil leaves, tightly packed 1/4 cup toasted pine nuts or walnuts, chopped 2 cloves garlic, finely minced 1/2 cup EVOO (extra-virgin olive oil) 4 tablespoons grated Parmesan or Romano cheese FOR THE SHRIMP: 4 tablespoons unsalted butter 4 tablespoons extra virgin olive oil 1/4 teaspoon red pepper flakes 1 teaspoon finely minced fresh rosemary leaves 1/2 teaspoon dried oregano lemon-pepper to taste 1/2 cup dry white wine TO PREPARE THE PESTO: In a processor bowl combine Basil, nuts and garlic. Pulse until chopped well. With the motor running, drizzle in the olive oil. Place in a bowl and stir in the cheese. Set aside. TO PREPARE THE SHRIMP: In a large non-stick skillet, heat olive oil and butter until hot. Add shrimp, pepper flakes, Rosemary, oregano and a generous amount of lemon-pepper. Toss to coat shrimp. Add wine and cook 3 minutes. TO SERVE: Top shrimp

RECIPE INGREDIENTS3 cloves garlic, minced1/4 to 1/2 cup olive oil (do not substitute)1 cup chopped or sliced asparagus, use only the tender halfor tips (asparagus can be substituted with broccoli,string beans, or zucchini)2 tablespoons minced onion1/4 to 1/2 cup fresh basil, finely chopped8 ounces pasta noodles of your choicegrated Parmesan cheeseRECIPE METHODQuick Pesto Sauce: Saute garlic, onion, and basil in olive oil until the garlic and onion turns light brown. Do not over cook. Set aside and keep warm.Prepare the pasta of your choice according to package directions except for the following:Add 1 to 2 cups additional water. Just before water begins to boil, add the asparagus or the vegetables of your choice. When the water begins to boil add the pasta and cook according to directions Drain the pasta and vegetable mixture and pour the pesto sauce over the top, tossing lightly to coat. Top with parmesan cheese and servewith French bread and additional parmesan cheese.

Hey folks, me and my husband both love italian food. It's a great cuisine with simple spices, delicate flavours, and an amazing use of herbs. So, inspired by our indian tradition and lovely italian spices, we tried to create something new at this awesome barbecue event we had at a friend's place. None of us are pros, and most of us were new to this unique experience of cooking and eating grilled food... we were all so excited, and let me tell you, the end product was also no less!! The indian-italian fusion was an instant hit with elders and kids alike....lo and behold, as I share my grilled veg burger recipe with you which is sure to scintillate your taste buds...Ingredients: Buns, paneer, potatoes, bread crumbs, pesto sauce, tomato sauce, ketchup, cheese slices, lettuce, tomato, avocado(optional), parmesan cheesePesto Sauce: Take 2 cups of fresh basil leaves. Add them to a mixer, add some salt, black pepper powder, fresh garlic cloves(3-4 buds) and a tiny splash of lemon juice(opti

I have a confession. I don’t really like pesto. I probably just feel that way because I’ve never been able to successfully make a good pesto myself - it always gets overwhelmed by the garlic. Maybe that makes me a little immature (like a kid who’s picked last at dodgeball - “Dodgeball’s stupid. I’ve never liked it”), but I’m comfortable with that. I’ve discovered a love for something far better. Fresh, pungent, and fool proof, the traditional Argentinian sauce chimichurri is my new favorite summer flavor. Being a raw sauce, it doesn’t strain the AC while maintaining all those fragile good-for-you compounds in garlic, parsley, and olive oil. It’s supposed to be heavy handed, so too much garlic is never enough, and a good glug of red wine vinegar won’t overwhelm the parsley. Equally good on beef, chicken, pork, fish, shrimp, as a vinaigrette for a grilled veggie salad, and even slathered on a piece of bread (

Oh no! Not another pesto recipe, you say. Well, perhaps not, or.....A Swedish Blogger friend of mine has a green house. Some weeks ago she asked for an-easy-to-make pesto recipe containing no odd ingredients. She had grown monstrous basil plants, and didn´t know what to do with all the leaves those basil plants produced. Her basil plants have got very large, medium green leaves. The taste is more sweet and mild than the Genovese Basil. Here´s the picture 4 Large leaf basil.I know, there are many pesto recipes on the internet. For the traditional recipes, you just have to combine basil leaves, nuts, garlic, olive oil, cheese, pepper and perhaps salt. So, if you already have a favorite pesto recipe, there is no need for another one, I suppose.I don´t want my homemade pesto to end up with a texture like the store-bought brands. They are fine, but usually too flavorless. How do you like yours?INGREDIENTS:* a mortar and pestle* 1 large bunch of basil, leaves only.* 2 cloves of garlic* ½

Fusilli lunghi bucati con zucchine,ciliegini e prosciutto croccante,su pesto di rucolaIngredienti per 2 persone:180 g di fusilli bucati lunghi(meglio se di Gragnano)2 zucchine tonde100 g di prosciutto crudo di S.Daniele1 grappoletto di pomodori ciliegini1 cipollotto fresco1 spicchio d’aglio1 manciata di rucola4 noci50 g di Granaolio evosale e pepePreparazioneMettete sul fuoco un a pentola,con abbondante acqua per la pasta,salatela al bollore e lessatevi la pasta.In una padella fate soffriggere in due cucchiai d’olio evo,uno spicchio d’aglio in camicia che toglierete appena inizia a colorarsi,aggiungete la cipolla tagliata a julienne e le zucchine tagliate a bastoncini e un pò spessi.Quando sono ben rosolate aggiungete i pomodorini tagliati a meta,salate pepate e lasciate insaporire per qualche minuto.In un padellino senza olio fate rosolare il prosciutto,finche non diventa croccante.Infine preparate meglio se in un mortaio di marmo il pesto con la rucola,le noci,il grana e l’o

Si deseas para elaborar este platillo puedes reducir la cantidad de albahaca y cambiar los piñones por pistaches.Ingredientes3 cucharadas de piñones¾ de taza de hojas de albahaca fresca2 dientes de ajo3 cucharadas de queso parmesano rallado½ taza de aceite de oliva½ cucharada de pimienta negra500 gr. de espagueti cocidoSal la gustoElaboraciónEn una sartén ponemos a dorar los piñones, los dejamos enfriar. Ya fríos los trituramos con las hojas albahaca, el ajo, la sal, la pimienta, el queso y poco a poco vamos integrando el aceite para lograr una masa homogénea, mezclamos la salsa con la pasta lentamente, hasta que se incorpore bien.Les dejo un saludo y espero su próxima visita.

Before I got my own recipe site I often passed along recipes on this page. Once in awhile I remember to post a few here and I realize that I haven't give you guys a recipe in a long time! So today, in honor of the warm weather and sunshine that will soon be coming our way, I offer you; Pesto Pasta Salad 1 container of 4 cheese tortillini or raviolli, cooked and drained 1 jar pesto 1/2 c

Today is a beautiful spring day in North Carolina. My little boy spent most of the day begging to go outside. I have been spring cleaning all day in preparation for the new baby. Jude thought this was a terrible idea and did his best to thwart my cleaning efforts. I [...]

More into some extra delicious finger licking good, chicken recipes..Pesto Chicken or simply, Basil Chicken !I have got a little over half a bunch of wilted basil leaves and three wrinkly jalapenos, what do I do ? I am thinking homemade Pesto Sauce, my own version : basil leaves, jalapenos, garlic and another Weekend Herb Blogging at Kalyn's Kitchen ! Both greens complement each other, the light "fire up my taste buds" jalapeno chilli peppers balance out the sweet, fragrant basil leaves perfectly ! Too bad I don't have any pasta lying around, I guess six chicken drumsticks left over from making my sweet Honey Spicy Chicken will do.In Malaysia, basil leafs are known as "kemangi" or "selaseh", the leaves are smaller and darker in color, and the stems and young ribbbony leaves are distinctly reddish-purple in color. They are used mainly in strong-flavored dishes like fish curries and chilli-flavored stir-fries like in shellfish or poultry dishes. In other parts of Asia, basil leaves are

I've abandoned posts about chocolate, cookies and cream cheese and now turn my thoughts to lighter, healthier, New-Year's-resolution cuisine.This terrific main-dish salad is my own concoction and it's keeping me on the strait and narrow. Fast, easy, healthy, low-calorie, tasty--the only way it could be better is if someone fixed it for me while I relaxed on a Hawaiian beach.3 red bell peppers1 pound sea scallops1/4 c prepared pestosalt, pepper to taste1/4 c freshly grated Parmesan6 cups fresh mesculunfor vinaigrette:1/2 c extra virgin olive oil1/3 c red wine vinegar1 T sugar1/2 t dried oregano1/2 t paprika1/4 t dry mustard1/8 t ground pepper1/8 t saltPreheat the oven to 425 degrees. Wash the peppers, core and cut them in half. Remove the ribs and seeds and place, cut side up, in a pan. Divide scallops between the six pepper halves, topping with a tablespoon of pesto. Sprinkle with salt and pepper to taste, then top with grated Parmesan.Bake for 15 minutes, or until the scallops

Pizza in itself it nothing unusual but Mrs. Green Cheese is Andrew's nickname for Lillian so when I produced a green pizza the name for the recipe was obvious. Henceforth it was known as Mrs. Green Cheese Pizza.Finding a good pizza dough recipe, however, is difficult, the glorious chewy-yet-soft crust produced in pizzerias is difficult to recreate at home without a specialized oven and high-gluten flour but there are a few things you can do.1. It is essential to preheat your oven to at least 420 degrees. I've seen recipes that call for 500, but I'm too timid to crank it that high, not wanting burn off my eyebrows when I open the oven door. 420 works well.2. Use only enough flour to be able to work the dough properly. The more flour you use the tougher the dough will be, so keep it on the light side. This is true for any bread recipe and if you substitute whole wheat flour in any amount you must adjust the overall amount of flour used i.e. instead of four and a half cups of flou