Tag Archives: pesto

Pesto Pasta

Ever surprised by dinner guests? This dinner was a full on rally. I fleeced my basil plant but it turned out amazing !!

 

 

1 big bunch Basil – cleaned and stalks removed

¼ cup Parmesan Cheese- grated

1 clove Garlic

Big Pinch Sea Salt

Big Pinch Black Pepper

¼ cup Olive Oil

¼ cup Olive Oil

1 small orange cut in half

 

 

1 lb box spaghetti

 

PESTO

Blitz Basil, Garlic,Cheese, salt ,Pepper and ¼ cup olive oil in a Food Processor or a blender.

Pouring slowly add the remaining half of the olive oil until you get a nice think consistency. Try to achieve a Pesto that is not too oily and not too dry.

Season to taste using salt, pepper, and cheese. If Pesto tastes too bitter add a little more cheese or my trick is to use an orange , squeeze half an orange , the juice balances the bitterness.

Taste again and season more if needed.

 

NOTE: If your making the Pesto in advance it will stay fresh in the refrigerator for up to 1 week . To maintain its bright green color, make sure the pesto has a thin layer of olive oil on top. Bring to room temperature before using.

 

Boil Water .

When water starts to boil add plenty of salt.

Add pasta and cook until al dente.

Drain (reserve a little pasta water and set aside. )

Toss pasta and pesto together .(if mixture seems too thick pour a little of the reserved pasta water in to loosen it up.)

 

Serve Hot

ENJOY!!

 


Gazpacho

It’s the height of summer! All the freshest organic ingredients simply blended together make the most refreshing and delicious light snack or lunch.

It’s the height of summer! All the freshest organic ingredients simply blended together make the most refreshing and delicious light snack or lunch.

You can serve this as a main course or you can serve it as an appetizer in a small cordial glass.

The longer this recipe sits, the better so feel free to make it in the morning or even the night before and let rest in refrigerator until ready to serve.

This recipe does not have Bell peppers but feel free to add one or two medium size Red  if you like !

 

 

3-4 large Tomatoes-peeled and cut into chunks- (canned ok)

1 small Cucumber- seeded peeled and cut into chunks

1 small Onion-peeled and sliced

3 celery stalks w leaves

1 clove Garlic-peeled and minced

handful of Cilantro

handful of Parsley

Sea Salt

Pepper

Juice of ½ lemon

splash sherry vinegar

Splash of Olive Oil

Splash of Sherry Vinegar

lemon zest and squeeze of 1/2 lemon

A chunk of Country White Bread-soaked in water and squeezed of excess water

 

Optional:

If you want a thicker gazpacho start with a chunk of country white bread.

Soak in water and squeeze out the excess water.

 

Put all ingredients in blender  or food processor and pulse until you get the consistency that you choose. I like mine smooth but if you like it chunky pulse it less.

Add bread  and pulse until blended.

Season to taste you may need a bit more salt or a splash of water or olive oil this is up to you.

 

Blitz before serving.

Pour in bowls and drizzle with olive oil, I drizzled a bit of pesto oil on this one. Top with a little something crunchy like toasted almonds or thin slices of cucumber or radish.

Enjoy!!

 


Savory Pinwheels

Really nice , impressive and Fun!! make them ahead of time and keep in refrigerator, slice and bake when your guests arrive.

Puff Pastry sheet

PESTO

1 big bunch fresh clean basil

1 clove garlic

1/4 cup grated parm cheese

1/3- 1/2 cup olive oil -add half at a time

Blitz all with a pinch of sea salt in cuisinart or blender.

Sun Dried Tomatoes:

buy them in a jar –  drain bout 10 tomatoes and chop  into small pieces

goat cheese

lay out chilled tart pastry, round or square.

smooth out pesto on top of pastry covering all.

sprinkle with sundried pesto and goat cheese .

roll  top 1/4  of pastry down

then the bottom 1/4 up

then again the top another  1/4 down

then bottom another 1/4 up

at this point stack the two on top of eachother making one stack (this

makes the pretty palmier design)

place on cookie sheet and refrigerate at least 1/2 hour( the colder the

better when you go to slice these)

slice in 1/2 ” slices and place on cookie sheet

bake at 425 until gloden brown

20-25  minutes  keep an eye on it ,your oven may be hotter than mine.


Pesto

From pastas to grains, savory tarts to salad dressings, Pesto is one of the most versatile ingredients you can have on hand.

  • 1 big bunch Basil – cleaned and stalks removed
  • ¼ cup Parmesan Cheese- grated
  • 1 clove Garlic
  • Pinch Sea Salt
  • Pinch Black Pepper
  • ¼ cup Olive Oil
  • ¼ cup Olive Oil

Blitz all in CuisinArt using first half the olive oil .

 Add  the remaining  half olive oil slowly until you get your own preferred consistency. This depends on how big a bunch of Basil you actually have. 

Try to achieve a Pesto that is not too oily not too dry.  Season to taste- salt pepper,cheese.

 Will stay fresh in refrigerator for up to 1 week. To maintain its bright green color, make sure the pesto has a thin layer of olive oil on top.