Pesto – Fast & easy!

Ever had pesto? I’ve been making my own from scratch for years, since it’s so easy to make and tastes so much better than anything you’ll find in a jar. I grow basil in my garden and sometimes the plants get so big they start growing bark on the stems! To preserve as much as I can, I’ll make a batch of pesto a few times in late summer and early fall and vacuum seal them, about 1/3 cup per bag, so I can use it over the winter and into the next summer.

Not only is pesto a wonderful lighter pasta topping, but it’s also great as an appetizer, spread on buttered toasted bread medallions. I’ve also run across a keto-friendly pesto/chicken/kale soup recipe that I’ll post here soon.

Pesto - Fast & easy!

This is a great treat on pasta, but also delicious on crackers or warm bread as a snack. Try it as dip for bread sticks and even artichokes!
Prep Time20 minutes
Total Time20 minutes
Servings: 4 people

Ingredients

  • 2 cups Fresh basil leaves
  • 1/2 cup parsley
  • 1 clove garlic
  • 1/4 cup pine nuts
  • 4-5 pieces dried tomatoes (optional)
  • 1 TB fresh lemon juice
  • 1/4 cup olive oil
  • 1/2 cup grated parmesan cheese
  • pepper, maybe salt

Instructions

  • Combine basil, parsley, garlic, pine nuts, dried tomatoes (if you're using them) and lemon juice in a food processor and pulse until chopped.
  • Add olive oil and combine until smooth.
  • Move pesto to a bowl, mix in the parmesan cheese.
  • Taste before adding salt or pepper, sometimes parmesan is very salty and so you most likely will not need to add any.

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Muligatawny Soup

Post coming soon.

Muligatawny Soup

Prep Time30 minutes
Cook Time2 hours
Course: Main Course

Ingredients

  • 2 lbs Chicken, cut in small pieces
  • 2-3 cloves garlic
  • 3-4 tbsp olive oil
  • 1 Medium onion, chopped
  • 1 Carrot, chopped
  • 4 Celery stalks, chopped
  • 1 Green pepper, chopped
  • 4 Medium tomatoes, chopped
  • 7 c Chicken broth
  • 1 tsp Curry powder, or to taste
  • Salt & pepper to taste

Instructions

  • Brown chicken in soup pot. Remove and set aside.
  • Saute onions, carrot, celery, pepper and garlic until soft.
  • Remove from heat and add curry, tomatoes and stock.
  • Return to heat, heat to boiling and simmer for 1.45 hours, stirring occasionally. Vent the lid during last 30 minutes to thicken the broth.

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Hot & Sour Soup

Post coming soon.

Hot & Sour Soup

Prep Time30 minutes
Cook Time1 hour
Course: Main Course
Cuisine: Chinese

Ingredients

  • 2-3 tbsp Olive oil
  • 2 Boneless chicken breasts, chopped
  • 3-4 cloves Minced garlic
  • 1 Tbsp Asian garlic chili paste
  • 2 Tbsp Vietnamese fish sauce
  • 1 Small onion, thinly sliced
  • 1 can Sliced water chestnuts
  • 1/2 cup Fresh bean sprouts
  • 1 cup Sliced shiitake mushrooms
  • 1 cup Sliced reconstituted tree ear mushrooms
  • 1/2 pkg Med-firm tofu, cut in small blocks
  • 3-4 Tbsp Soy sauce or Tamari sauce
  • 4-6 cups Water or chicken stock
  • Lemon juice or rice vinegar, to taste
  • Cornstarch (or egg yolk) to thicken

Instructions

  • Toss chicken with garlic, chili and fish sauces and let sit for 15 minutes
  • Fry chicken in olive oil until firm, add other ingredients except for tofu, cornstarch and lemon juice or vinegar.
  • Cover and simmer for 45 minutes, then add in the tofu, juice/vinegar and thickener. Adjust other flavors to your taste (fish sauce, chili sauce).

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