Simple Clean and Homemade I Strawberry Salad With Poppy Seed Dressing

Strawberry season is in full swing and we have already used 3 quarts this week. We are working on our next two quarts right now. Lucky for us, they cost about $3.50 per quart freshly picked by the Amish. With our abundance of strawberries comes strawberry flavored food. We have enjoyed a few strawberry smoothies this week alone. I thought I would share this salad because so many other people also want to enjoy strawberries when they are fresh and local.

Simple Clean and Homemade I Strawberry Salad With Poppy Seed Dressing 4

This poppyseed dressing is based on a recipe from the Welshfield Inn located in Burton, Ohio. While they no longer serve this dressing, they still have the other tradition, Chicken Pot Pie. The restaurant served this dressing on fruit salad as does my mom. For me, the fruit with dressing makes it real sweet, so I use it on a lettuce salad with a little fruit mixed in.

Simple Clean and Homemade I Strawberry Salad With Poppy Seed Dressing 3

I like to put a little cheese on for the contrast in taste and color. This dressing keeps well for a few weeks in the refrigerator and is great for picnics.

Strawberry Salad with Poppy Seed Dressing

by Jessica

Prep Time: 10 minutes

Keywords: blender salad

Ingredients (1 1/2- 2 cups salad dressing)

    For the Dressing

    • 1/2 cup honey
    • 1/2 teaspoon salt
    • 1/4 cup vinegar
    • 1/4 cup light flavored oil
    • 1/4-1/2 cup water
    • 1/2 teaspoon dry mustard
    • 2 teaspoons onion
    • 1 teaspoon poppy seeds

    For the Salad

    • Lettuce
    • Strawberries
    • Red Onion
    • Goat Cheese
    • Toasted Walnuts or Pecans
    • Poppy seed dressing

    Instructions

    For the Dressing

    Combine all ingredients except oil in a blender. With the blender on low, drizzle in the oil. Serve warm or cold. Store in the fridge.

    For the salad

    Combine all ingredients and enjoy.

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    Simple Clean and Homemade I Casa Rasta 9

    With my new found love of tacos, we have started trying more and more tacos in and around Pittsburgh. Yesterday we wanted to go somewhere for tacos for lunch, so we decided to try Casa Rasta. We were the first people there for lunch, so we had the option to sit where we wanted. We chose to sit inside by the window, but there is outdoor seating available. We ordered two drinks. Above is the Agua de Jamaica. It is tea that is lightly sweetened and I think they said it was flavored with hibiscus. It was a refreshing drink on a hot day.

    Simple Clean and Homemade I Casa Rasta 2

    We also ordered the horchata. It was delicious. I highly recommend it. I love horchata with the cinnamon on top.

    Simple Clean and Homemade I Casa Rasta 3

    Our server was very nice. She made recommendations on what to try and asked us how spicy we like our food. Both of us like very spicy food, so our choices were based on that. She brought out some green salsa that is made with tomatillos.

    Simple Clean and Homemade I Casa Rasta 4

    As well as roasted tomato salsa. Both salsas were delicious. They tasted fresh.

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    She also brought a small tasting of guacamole to try. I really liked the guacamole. It was slightly chunky and had a bit of heat, but not overwhelming.

    Simple Clean and Homemade I Casa Rasta 6

    We ordered four tacos to share. This plate has the Al Pastor which is roasted pork served with avocado cream, onion, and cilantro. It was by far the best. Also on this plate is the carnitas. They were yummy, but not my favorite in the city.

    Simple Clean and Homemade I Casa Rasta 7

    The second plate has the Jamaican Jerk Chicken served with avocado cream, mango, onion, and cilantro as well as the Cochinita Pibil which is pulled pork with picked onion and cilantro.

    Simple Clean and Homemade I Casa Rasta 8

    Finally, because they do not offer chips and salsa at lunch, we ordered a side of black beans. I am happy we did. The black beans were the best I have had in a restaurant. They were flavorful, but not mashed. I would go back for the black beans. All in all, we enjoyed our trip to Casa Rasta. I would like to go back for dinner. It is BYOB, so we could visit and bring a bottle of rose to share while we enjoyed our dinner.

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    Simple Clean and Homemade I Coconut Blondies

    Father’s day is right around the corner. I am lucky enough to have a wonderful dad. In fact, I talk to him every single day. He is one of my best friends. To round out the week of recipes, I wanted to share something coconut. My dad loves coconut and lemon. So, a coconut blondie for Father’s day is fitting.

    Simple Clean and Homemade I Coconut Blondies

    These blondies offer a rich, buttery, flavor to compliment the coconut. I hope you all have a wonderful weekend and take some time to celebrate the fathers in your life.

    Coconut Blondies

    by Jessica

    Prep Time: 10 minutes

    Cook Time: 25-35 minutes

    Ingredients (16 blondies)

    • 1/4 cup butter
    • 1/4 cup oil
    • 1/2 cup brown sugar, not packed
    • 1/3 cup sugar
    • 1 egg
    • 1 teaspoon vanilla
    • 6 drops coconut flavor
    • 1 cup coconut flakes
    • coconut to garnish
    • 1 teaspoon salt
    • 1 cup flour

    Instructions

    Heat the oven to 350. Prep an 8×8 metal baking dish by lining with foil and coating with cooking spray.

    Melt the butter in a large bowl. Add oil, egg, sugars, vanilla, and coconut extract. Stir until combined. Add remaining ingredients and pour into the baking dish. Top with coconut. Bake for 25-35 minutes or until a toothpick inserted in the center comes out clean.

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    Ribs

    Simple Clean and Homemade I Ribs 3

    I have a confession. Up until about two weeks ago I had never tried ribs. For some reason, I thought they were just bones with a tiny bit of meat and some sauce on them. What really could be so special? But, people are talking about how much they love ribs all the time. I really was starting to feel left out. Had everyone else in the whole world really tried ribs? Was I the only person who was left? I decided that it was time to try ribs. I wanted to make my own so I could use my own flavor combinations.

    Simple Clean and Homemade I Ribs 4

    I started at the butcher counter. I asked about different kinds of ribs and how they work. After a few giggles, I was directed towards baby back pork ribs. They said that as long as I cook them at a low temperature and used a sauce that I liked, they would be good. Really they are no fail. I decided to use the oven then grill method that I read about on about a million websites. From there, I took all my knowledge from my research and created a rub to start cooking.

    Simple Clean and Homemade I Ribs 2

    So ribs are pretty delicious and they have a lot more meat than I thought. Plus, who doesn’t love caramelized barbecue sauce anyway?I have to say, I see what all the fuss is about. Sticky, sweet, tangy, meaty. A great grilled/oven meal. Perfect for father’s day. Plus, if you make the rub, you can use the leftover rub for the sauce. Easy.

    Ribs with Homemade Rub and BBQ sauce

    by Jessica

    Prep Time: 20 minutes

    Cook Time: 2-3 hours

    Ingredients (4 servings)

      For the Rub

      • 1/2 cup brown sugar
      • 1 tablespoon salt
      • 1 teaspoon dry mustard
      • 1/2 teaspoon cumin
      • 1/2 teaspoon coriander
      • 1 teaspoon garlic powder
      • 1/2 teaspoon adobo
      • 1/2 teaspoon onion powder
      • 3 teaspoons smoked paprika
      • 2 teaspoons cayenne
      • 2 teaspoons chipotle powder

      For the BBQ Sauce

      • 1/2 cup rub
      • 3/4 cup ketchup
      • 8 drops Worcestershire sauce
      • 2 teaspoons molasses

      For the Ribs

      • 1 Rack Baby Back Ribs (about 2-2.5 pounds)
      • Rub
      • BBQ Sauce

      Instructions

      For the Rub

      Combine all ingredients in a bowl

      For the BBQ Sauce

      Combine all ingredients in a bowl

      For the Ribs

      Generously coat the ribs with rub. Wrap in a double layer of foil. Bake at 250 degrees for 2 hours.

      Grill on a hot grill, basting with BBQ sauce every few minutes until the ribs are caramelized. Serve immediately.

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      Simple Clean and Homemade I Grilled Potatoes 2

      When I first started to really cook, I started off with basic recipes from cookbooks.I went beyond my grandma’s recipes and tried my hand at other things that I had in restaurants or just thought looked good in the picture. While I found over the years that pictures in cookbooks do not mean that the food tastes good, I did learn some basic recipes and flavor combinations that worked well for our family. One of the very first things I tried was roasted potatoes. I crusted a pork tenderloin in mustard and herbs and roasted some red skinned potatoes in the oven. I had only tried red skin potatoes a few times at that point, but they were always herby and delicious.

      Simple Clean and Homemade I Grilled Potatoes 4

      While I still roast potatoes that way occasionally, we started to grill the same potatoes in a pouch a few years later. It worked well with my mom’s desire to eat every meal straight from the grill in the summer plus, it is so easy to clean up.

      Simple Clean and Homemade I Grilled Potatoes 3

      Grilled potatoes are really a place to try different spice combinations. This combination is my favorite. I like to get them really charred, but lack of time prevented that here. They are still soft and yummy. If you leave them on the grill a little while longer, they start to char and get delicious brown bits.

      Grilled Potatoes

      by Jessica

      Prep Time: 10 minutes

      Cook Time: 20 minutes

      Keywords: grill side appetizer potato

      Ingredients (4 servings)

      • 5 Red Skin Potatoes, cubed
      • 1/2 Spanish onion, diced
      • 1/2 teaspoon Paprika
      • 1/2 teaspoon Thyme
      • 1/4 teaspoonRosemary
      • 2 cloves garlic, minced
      • 1/4 teaspoon Cayenne
      • 3 tablespoons oil
      • Foil

      Instructions

      Combine all ingredients. Place on foil and create a pouch. Crimp the edges together. Grill until tender.

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      Simple Clean and Homemade I Tabbouleh 2

      Tabbouleh has been one of my favorite salads since I was a child. It is fresh, vibrant, and savory. Tabbouleh is a traditional Middle Eastern specialty that consists of parsley, tomatoes, onions, couscous, and garlic. All the ingredients are finely chopped and combined. They taste best the next day or even a few days later. It takes a while for the parsley to wilt and really take on the flavors of lemon, garlic, and onion.

      Simple Clean and Homemade I Tabbouleh 3

      Most of the time, I see other people making tabbouleh as a grain salad with just a little of the veggies. The kind that I grew up with has very little grain in it and is mostly parsley. I like to use both flat parsley and curly. I like the contrast in texture.

      Simple Clean and Homemade I Tabbouleh

      This is a great summer salad because all of the ingredients are available at the farmer’s market. Plus, it is cool and refreshing to go along rich, grilled main dishes. It is light and zesty. Perfect for your next barbecue or for your father’s day cookout.

      Tabbouleh

      by Jessica

      Prep Time: 20 minutes

      Keywords: raw appetizer salad side summer

      Ingredients (6-8 servings)

      • juice 2 lemons
      • 2 cloves garlic, minced
      • 1 bunch flat parsley, chopped
      • 1 bunch curly parsley, chopped
      • 3 plum tomatoes, chopped
      • 1/2 cup prepared couscous
      • salt to taste

      Instructions

      Combine all ingredients in a bowl. Allow to sit in the refrigerator overnight. Serve cold.

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      Simple Clean and Homemade I Burnt Almond Torte Cupcakes.jpg

      Burnt Almond Torte. Are you familiar with it? I know that it is a Pittsburgh tradition, but do they make it other places? If they don’t, they should. Hey, you could start the trend where you live. So, I remember the first time I tried burnt almond torte. My best friend was about to marry her college sweetheart (is that a thing?) and we were at her rehearsal dinner. They chose to serve this Pittsburgh classic from Prantl’s. It was love at first bite. The cake was buttery and slightly cold, it had custard, buttercream, and some kind of almonds. I was not really sure what those almonds were. I really only knew that those cupcakes were good.

      Simple Clean and Homemade I Burnt Almond Torte Cupcakes.jpg

      This is the cake that I think of when I think of a yummy cake. For a really long time I thought that it would be impossible to recreate that flavor from the cake at home. The only obvious choice was to buy it every now and then. A few months ago I decided that it was time to make my own version.

      Simple Clean and Homemade I Burnt Almond Torte Cupcakes.jpg

      Did I ever mention that layer cakes hate me? I think they really do. Perhaps I just don’t have the patience to make them. Every time I stack the cakes they start to slide and I get frustrated. I resort to putting some icing on, covering up the holes with sprinkles (because everyone loves sprinkles) and serving it in its sad form. To avoid frustration, failure, and having an enormous layer cake to give away, I made cupcakes. Honestly, these take a long time. You have to make the cake, the custard, the almond brittle, and the buttercream. The results are worth it.

      Simple Clean and Homemade I Burnt Almond Torte Cupcakes.jpg

      I have made LOTS of cupcakes in the past few months. I have tried new flavors and techniques and new frostings and fillings.I have to say that this is by far my favorite flavor. The good news if you don’t want to make it, Prantl’s ships! (Click here to order online). Try this Pittsburgh tradition by making it or ordering it. By the way, other Pittsburgh bakeries sell this cake. Prantl’s just happens to be my favorite.

      Simple Clean and Homemade I Burnt Almond Torte Cupcakes.jpg

      Burnt Almond Torte Cupcakes

      by Jessica

      Prep Time: 1 hour

      Cook Time: 20 minutes

      Keywords: bake dessert cake

       

      Ingredients (12 cupcakes)

        For the Cupcakes

        • 3 tablespoons melted butter
        • 3 tablespoons oil
        • 2/3 cup milk, room temperature
        • 2 eggs, room temperature
        • 1 cup sugar
        • 1 teaspoon vanilla extract
        • 1 teaspoon almond extract
        • 1/2 teaspoon salt
        • 1 1/4 teaspoon baking powder
        • 1 1/2 cups + 1/8 cups flour

        For the Custard

        • 1 cup milk
        • 1/3 cup sugar
        • 3 egg yolks
        • 2 tablespoons cornstarch
        • 1 tablespoon butter
        • 1 teaspoon vanilla
        • 1/2 cup whipping cream
        • 1 tablespoon powdered sugar

        For the Almond Brittle

        • 1/2 cup sugar
        • 3 tablespoons honey or maple syru
        • 1 1/2 tablespoons water
        • 1 tablespoon butter
        • 1 teaspoon vanilla
        • 1/8 teaspoon baking soda
        • 1/2 cup toasted sliced almonds

        For the Buttercream

        • 1 1/2 sticks butter, room temperature
        • 2 /14 cups powdered sugar
        • 1 1/2 tablespoons heavy cream
        • 1 teaspoon vanilla

        Instructions

        For the Cupcakes

        Heat the oven to 350 degrees.

        In a large bowl, combine the milk, butter, oil, eggs, vanilla, and almond extract. Add sugar, salt, and baking powder. Mix until combined. Add cake flour and mix until the batter is no longer lumpy.

        Pour the batter into prepared muffin tins and bake for 18-24 minutes or until a toothpick inserted in the center comes out clean.

        Allow to cool on a cooling rack. Cut out the inside of the cupcake, retaining the top.

        For the Custard

        In a small saucepan, combine the milk and sugar. Bring to a simmer.

        In a small bowl, whisk together the egg yolks and cornstarch. Temper the eggs by whisking the eggs and pouring in 2-3 ladles of simmering milk. Return the egg mixture to the pan. Bring to a boil and whisk until thick.

        Remove from the heat. Add the butter and vanilla. Pour into a glass bowl and put plastic wrap on the surface of the custard. Store in the refrigerator until cool.

        In a separate bowl, whip the cream. When nearly whipped, add a small amount of vanilla and powdered sugar. Continue to whip until thick.

        Fold the whipped cream into the custard. There is enough custard for 24 cupcakes. Fill the cupcakes with custard. Place the top back on the cupcake.

        For the Almond Brittle

        In a medium sauce pan, bring sugar, honey, and water to a boil. Cook until it is deep brown in color. Remove from the heat and add the butter, baking soda, vanilla, and toasted almonds. Stir until the almonds are evenly coated in the mixture.

        Pour onto parchment paper on a cooling rack and allow to cool. Break into small pieces.

        For the Buttercream

        In a stand mixer, mix butter until white an fluffy (5-7 minutes).

        Add the cream, vanilla, and powdered sugar. Beat for an additional 5-7 minutes or until light and fluffy.

        Top the cupcakes with the buttercream. Garnish with the almond brittle. Serve immediately.

        Store in the refrigerator. Allow to sit at room temperature for at least 20 minutes before serving.

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        Simple Clean and Homemade I Polenta 8

        I have been so excited to share this with you since we made it. Just take a second and look at how pretty it is. Doesn’t it look like a fun table to sit down at and just play? After all the work of making bolognese and pesto, it was time for us to play with our food. I still can’t believe how pretty the colors are.

        Simple Clean and Homemade I Polenta

        I took my yummy sauces, put them on the table with some grated cheese as some toppings. We but some parchment paper for each of us (but you could use butcher paper) and got out a few spoons.

        Simple Clean and Homemade I Polenta 6

        I dumped some polenta on each of our pieces of parchment. We did individual sheets, but it would be fun to do a giant sheet of paper on the table at a party. We each spread our polenta out a bit.

        Simple Clean and Homemade I Polenta 7

        Then we topped our own polenta with pesto, bolognese, and some parmesan cheese.

        Simple Clean and Homemade I Polenta 4

        Then we just started eating. The mixture of colors and the fresh taste of the pesto mixed with rich flavors in bolognese make this over the top. It was hard to decide which part to eat first and what bite to take next.

        Simple Clean and Homemade I Polenta 9

        This could be very versatile and fun for everyone in the family or at a party. Everyone loves the opportunity to play with their food, right? Or is that just me and every 4 year old in the world?

        Polenta

        by Jessica

        Prep Time: 5 minutes

        Cook Time: 15-20 minutes

        Keywords: simmer

         

        Ingredients (2 servings)

        • 2 cups water
        • pinch salt
        • 1/2 cup cornmeal
        • 2 teaspoons butter

        Instructions

        Bring the water to a boil in a small saucepan. Whisk in the salt and cornmeal. Reduce heat to medium low. Whisk every few minutes to avoid clumps and sticking. When thick and creamy, whisk in the butter. Serve with your favorite toppings.

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        Pesto

        by Jessica

        Prep Time: 10 minutes

        Cook Time: 2 minutes

        Keywords: blender

         

        Ingredients (1 1/2 cup – 2 cups pesto)

        • 2 large handfuls basil
        • 2 cloves garlic
        • 1/3 cup pine nuts
        • 1/4 cup parmesan cheese
        • olive oil
        • juice of 1 lemon or lime
        • salt to taste

        Instructions

        Boil a large pot of water. Prepare an ice bath. Blanch the basil leaves by placing them in boiling water for about 1 minute. Remove immediately and place in an ice bath. When cool, remove as much water as possible by squeezing the basil in a towel.

        Place the basil, cheese, garlic, lemon or lime juice, and pine nuts in the food processor. With the food processor on, drizzle in the olive oil until the pesto is slightly liquid. Salt to taste. Serve with your favorite pasta, polenta, or protein.

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        Bolognese Sauce

        by Jessica

        Prep Time: 20 minutes

        Cook Time: 3 hours

        Keywords: simmer entree

         

        Ingredients (6-10 servings)

        • Olive Oil
        • 1/4 pound pancetta, diced
        • 2/3 pound ground beef
        • 2/3 pound ground pork
        • 2/3 pound ground veal
        • 2 ribs celery, chopped
        • 2 carrots, chopped
        • 1/2 onion, diced
        • .06 pounds dried chanterelle mushrooms, soaked in water for an hour
        • 4 cloves garlic, minced
        • 1 cup red wine
        • 1 small can tomato paste
        • 1 28 ounce can whole San Marzano tomatoes
        • 2 cups water
        • salt to taste
        • handful parmesan cheese
        • 15-20 leaves basil, chopped

        Instructions

        In a large Dutch oven, heat over medium heat. When hot, add olive oil and pancetta. Cook until crispy. Remove from the pan and drain on a paper towel. Set aside.

        Place the meat in the pan. Allow to sear on one side before stirring. The meat should cook slowly over about 30-40 minutes. Adjust the heat as necessary. The meat should get slightly browned. Salt to taste

        Add more oil to the pan if needed. Add the celery, carrots, garlic, reconstituted mushrooms, and onion. Cook an additional 20-30 minutes or until the vegetables are cooked thoroughly.

        Deglaze the pan with red wine. When the red wine has mostly cooked out of the sauce, add the tomato paste and cook for about 1 minute. Add the tomatoes and break them up with a spoon. Add about 2 cups of water.

        Allow to simmer on the stove for an additional 1-2 hours. Add parmesan cheese and basil just before serving. Adjust salt to taste.

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        Simple Clean and Homemade I Bolgonese 4

        There was a week a while back where it seemed like every time I turned on the t.v. someone was making or eating bolognese sauce. I had never really thought about making it before. Meat based sauces were never something we ate growing up. We always ate marinara sauce. In fact, when I think about meat sauce, I think about the disgusting school lunch concoction from my childhood.

        Simple Clean and Homemade I Bolgonese 7

        After seeing about 20 different variations of bolognese, I decided I should give it a try myself. I took what I learned and developed this recipe. Swoon with the first bite. I never thought I would like meat sauce, but this is so much more. It is hearty and meaty, and savory. It is actually a little adicting.

        Simple Clean and Homemade I Bolgonese 6

        I served it with bucatini. That’s the pasta that looks like spaghetti except it has a hole going down the center. There was once an Italian restaurant that used it as a straw. This pasta is perfect for the sauce because it gets absorbed into the center and goes in the nooks and crannies. Al dente bucatini really stands up to this hearty, rich sauce.

        Simple Clean and Homemade I Bolgonese

        I know that this does not seem like a summer dish, but it does not require the stove. Plus, when you see what I have in store for you tomorrow, you will see how much fun and how tasty this could be in the summer.

        Bolognese Sauce

        by Jessica

        Prep Time: 20 minutes

        Cook Time: 3 hours

        Keywords: simmer entree

        Ingredients (6-10 servings)

        • Olive Oil
        • 1/4 pound pancetta, diced
        • 2/3 pound ground beef
        • 2/3 pound ground pork
        • 2/3 pound ground veal
        • 2 ribs celery, chopped
        • 2 carrots, chopped
        • 1/2 onion, diced
        • .06 pounds dried chanterelle mushrooms, soaked in water for an hour
        • 4 cloves garlic, minced
        • 1 cup red wine
        • 1 small can tomato paste
        • 1 28 ounce can whole San Marzano tomatoes
        • 2 cups water
        • salt to taste
        • handful parmesan cheese
        • 15-20 leaves basil, chopped

        Instructions

        In a large Dutch oven, heat over medium heat. When hot, add olive oil and pancetta. Cook until crispy. Remove from the pan and drain on a paper towel. Set aside.

        Place the meat in the pan. Allow to sear on one side before stirring. The meat should cook slowly over about 30-40 minutes. Adjust the heat as necessary. The meat should get slightly browned. Salt to taste

        Add more oil to the pan if needed. Add the celery, carrots, garlic, reconstituted mushrooms, and onion. Cook an additional 20-30 minutes or until the vegetables are cooked thoroughly.

        Deglaze the pan with red wine. When the red wine has mostly cooked out of the sauce, add the tomato paste and cook for about 1 minute. Add the tomatoes and break them up with a spoon. Add about 2 cups of water.

        Allow to simmer on the stove for an additional 1-2 hours. Add parmesan cheese and basil just before serving. Adjust salt to taste.

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        Simple Clean and Homemade I Pesto 2

        I have something really special planned for you this week. Like, one of the best meals that I have made and eaten maybe ever. It incorporates fresh ingredients, low, slow cooking, and playing with your food. It really can’t get better than what I have in store. So, you first need to components. This is a basic pesto recipe. It can be used with almost anything. I like it on grilled cheese, in pasta salad, on pizza, and much more.

        Simple Clean and Homemade I Pesto

        The key to having vibrant, green pesto is blanching the pesto. It prevents the pesto tom getting brown. You could skip that step if you want to eat it right away. If you are planning to use it all week like I do, make sure you blanch! This is a versatile sauce that is really inexpensive to make if you can find some at the farmer’s market this summer.

        Pesto

        by Jessica

        Prep Time: 10 minutes

        Cook Time: 2 minutes

        Keywords: blender

        Ingredients (1 1/2 cup – 2 cups pesto)

        • 2 large handfuls basil
        • 2 cloves garlic
        • 1/3 cup pine nuts
        • 1/4 cup parmesan cheese
        • olive oil
        • juice of 1 lemon or lime
        • salt to taste

        Instructions

        Boil a large pot of water. Prepare an ice bath. Blanch the basil leaves by placing them in boiling water for about 1 minute. Remove immediately and place in an ice bath. When cool, remove as much water as possible by squeezing the basil in a towel.

        Place the basil, cheese, garlic, lemon or lime juice, and pine nuts in the food processor. With the food processor on, drizzle in the olive oil until the pesto is slightly liquid. Salt to taste. Serve with your favorite pasta, polenta, or protein.

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