Indispensable Pesto

This is a modified recipe from The Garlic Lover’s Cookbook. Warning: this pesto will leave a strong garlic taste in your mouth. Use less garlic if you plan on smooching anyone later in the night. For a healthy alternative try it over spaghetti squash or zucchini noodles.

img_3405img_3406img_3412

1 cup grated fresh Parmesan

2 cups fresh basil leaves

1/2 cup melted butter (or dairy-free, non-hydrogenated Earth Balance)

10-20 cloves fresh garlic (I use the whole bulb)

1 tbs pine nuts (I throw in a handful, because I love them)

3/4 olive oil

salt to taste

Directions:

  1. Using a blender or food processor, grate enough Parmesan cheese to make one cup; add basil.
  2. Then add melted butter, followed by garlic, pine nuts and finally the oil.
  3. Allow each added ingredient to blend smoothly with the preceding ones, and let stand at least one hour.
  4. Prepare pasta according to package directions.
  5. Mix pesto with pasta fresh from the boiling water. Do not add too much pesto, but allow each person a chance to adjust flavor to taste, by adding more pesto if desired.
  6. Leftover pesto will last for a quite a long while if refrigerated in a plastic container, but do not freeze.
Advertisements

Zucchini Noodles

Zucchini Noodles 

IMG_1756

IMG_1753 IMG_1754

  • 2 zucchinis
  • 1-2 teaspoons olive oil
  • Juice of 1 lemon
  • ½ teaspoon lemon zest
  • 1 teaspoon rice vinegar
  • Pinch of chili flakes
  • 1 tablespoon pine nuts (optional)
  • Top with cilantro (optional)
  • Salt and pepper to taste
  1. Shred two zucchinis.
  2. Squeeze as much water out as possible.
  3. Sauté in well-oiled pan for 3 minutes.
  4. Add lemon juice, lemon zest, rice vinegar, chili flakes, pine nuts, salt, and pepper.
  5. Top with cilantro.