PESTO ~ 2 cups fresh basil leaves, washed and patted dry 4 good-sized garlic cloves, peeled and roughly chopped 1 cup pine nuts (if pine nuts are not available, substitute with walnuts) 1 cup high quality olive oil 1 cup freshly grated imported Parmesan Reggiano ¼ cup freshly grated imported Romano Salt and freshly ground black pepper
Basil is my can’t-live-without-it herb. Its aroma simply exudes summer. I generously sprinkle it over caprese salads, add it whole-leaf into spicy Thai soups, muddle it into Bloody Marys, and make sweet basil syrup for my sliced summer strawberries. And don’t even get me started about how liberally I toss freshly chopped basil on my pizza; I know I'm not alone here. Many times, an established basil plant is less expensive than those packages of basil you find in the grocery store. So stop…
Chimichurri Sauce: 1 bunch flat leaf parsley (cut off thick stems) 1/2 bunch cilantro 4-6 cloves of garlic (adjust to taste) 1 tbs crushed red pepper flakes 1/4 cup red wine vinegar Juice from 1 wedge of small lemon 1 ts dried oregano 1/4 medium white or red onion 1/2 cup extra virgin olive oil salt and pepper to taste
BEST DIP EVER! Goes great with bagel chips (bought or hand made) or any other kind of sturdy cracker/chip. Sometimes I add cheddar cheese and cut back on the other cheese. Also I use frozen spinach rather than fresh most of the time.
White Lasagna with Chicken and Pesto from The Food Charlatan. This EASY lasagna is filled with chicken, pesto, spinach, and a creamy (slightly lightened up) white sauce. And of course a healthy dose of ricotta!