Basil Pesto
(recipe compliments of my Aunt Julie)
2 cups Basil Leaves (packed)
2 cloves Garlic
1/2 cup Pine Nuts (can also use walnuts or pecans. Toast the nuts for a nuttier flavor)
1/2 cup EVOO (extra virgin olive oil)
3/4 cup Fresh Grated Parmesan or Romano cheese (Manchego could work)
1/4 tsp Salt
2 tsp Lemon Juice
1 tsp hot water
Directions:
1) In a food processor, using the blade attachment: Process the basil, garlic, and nuts. Process until smooth. You may need to scrape down the sides a few times.
2) Pour the EVOO through the shoot while the processor is running
3) Open the processor up, then add the rest of the ingredients. Process until smooth, again you may need to scrape the sides to get it all.
Yields 1 cup.
This freezes well.
NOTES:
I made 2 batches, each using different types of basil and different olive oils. I used DeCarlo Olive Oil with regular Basil, and then the Georgia Olive Oil with Christmas Basil. Both are very tasty, but definitely different.
Use Christmas Basil for a nuttier flavor. I have not made this with Purple Basil yet, but I would love to try it.
Also, I made some pesto using fresh Arugula instead of Basil. It turned out okay, but needed more salt and lemon juice than this recipe calls for.
Monday, July 30, 2012
Monday, July 23, 2012
MY FAVE Salsa Recipe
Kick Some Booty Salsa!
Ingredients:
1 can whole tomatoes, drained (cut through tomatoes a bit to drain juice)
1 can diced tomatoes (rotelle with green chiles will also work) - drained
2 cans stewed tomatoes (drained)
5 jalapeno peppers, cored and seeds removed
1 bunch cilantro - stems and all (just cut the bunch into quarters when feeding into food processor)
4 hot peppers (you pick whatever hot peppers you like) cored and seeds removed
1/2 of a yellow onion
2 cloves of crushed garlic
juice of 1 lime (some zest is nice too)
3 or 4 Tablespoons ground Cumin (I always go heavy on the Cumin).
Salt and Pepper to taste
Instructions:
Wear plastic gloves (or baggies on your hands) while coring and de-seeding the jalapenos and peppers. This will save you grief later. Be careful not to miss any, when you get rid of the seeds, they are the hottest part of the pepper. Do not touch eyes if you have touched the seeds or pepper juices with your bare hands. ouch.
Using food processor, finely chop the vegetable ingredients (may have to do it in batches depending on the size of your processor. Mine is a big 12 cup one, and this salsa usually fills it up by the time I'm done).
Then add lime juice, cumin, salt, pepper, to taste.
Other Notes:
You can use fresh garden tomatoes if you prefer.
This salsa freezes well.
Caution: will get hotter while sitting in fridge so do not over-spice it.
Great on top of Nachos or Tacos
I like to save the drained juices from the Tomato cans, to use later for other meals or sauces.
Fun Gift Ideas:
That empty Tequila Bottle you have? Clean it first, then fill with the salsa, and give to a friend as a gift.
Ingredients:
1 can whole tomatoes, drained (cut through tomatoes a bit to drain juice)
1 can diced tomatoes (rotelle with green chiles will also work) - drained
2 cans stewed tomatoes (drained)
5 jalapeno peppers, cored and seeds removed
1 bunch cilantro - stems and all (just cut the bunch into quarters when feeding into food processor)
4 hot peppers (you pick whatever hot peppers you like) cored and seeds removed
1/2 of a yellow onion
2 cloves of crushed garlic
juice of 1 lime (some zest is nice too)
3 or 4 Tablespoons ground Cumin (I always go heavy on the Cumin).
Salt and Pepper to taste
Instructions:
Wear plastic gloves (or baggies on your hands) while coring and de-seeding the jalapenos and peppers. This will save you grief later. Be careful not to miss any, when you get rid of the seeds, they are the hottest part of the pepper. Do not touch eyes if you have touched the seeds or pepper juices with your bare hands. ouch.
Using food processor, finely chop the vegetable ingredients (may have to do it in batches depending on the size of your processor. Mine is a big 12 cup one, and this salsa usually fills it up by the time I'm done).
Then add lime juice, cumin, salt, pepper, to taste.
Other Notes:
You can use fresh garden tomatoes if you prefer.
This salsa freezes well.
Caution: will get hotter while sitting in fridge so do not over-spice it.
Great on top of Nachos or Tacos
I like to save the drained juices from the Tomato cans, to use later for other meals or sauces.
Fun Gift Ideas:
That empty Tequila Bottle you have? Clean it first, then fill with the salsa, and give to a friend as a gift.
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