Pesto

Pesto is an amazing, quick and easy sauce to make.  You can use it in dips, on pasta or as an addition to soups.  I make my pesto in a food processor and typically freeze what I did not use.  Typically pesto is made with pine nuts, but last year I had a bad case of pine mouth, and now I DO NOT eat pine nuts.  Eating is to important to me to risk having an awful taste in my mouth. I toasted the walnuts in the microwave. 

The Ingredients

2 cups basil leaves

1/4 cup walnuts, toasted

1/2 cup grated Parmesan cheese

3 cloves of garlic, crushed

1/4 cup extra virgin olive oil

The Tools

a food processor

The Making

 Place the basil, walnuts, cheese, and garlic in the food processor

While the processor run, pour the oil in the top until the sauce is formed.  

If you are using the pesto over pasta you may want to reserve some of the pasta water to loosen up the pesto. 

 Recipe source: my brain (insert evil laughter here)

Nutritional information is per serving,  and there are 8, 2-tablespoon servings in this recipe.

Calories: 107

Protein: 3 grams

Fat: 11 grams

Sodium: 75 mgs

Fiber: 0

Potassium: 0

Sun Dried Tomato Pesto

This recipe is from The America's Test Kitchen Family Cookbook.  It is a perfect summer time recipe for those evenings when it is too hot to turn on the oven.  You let the food processor do most of the work for you.  Sure you have to turn on the stove, but not for too long.  Put this over any pasta you desire or use it as a topping or dip.

3 cloves garlic

1 (8.5-ounce) jar oil-packed sun-dried tomatoes, rinsed and patted dry

1/2 cup extra-virgin olive oil

1 ounce Parmesan cheese, grated

1/4 cup walnuts toasted

1. Toast the walnut in a oven or low heat or pop them in the microwave for about 30 seconds on medium heat until they are toasted. 
2. Process the garlic, tomatoes, oil, Parmesan cheese, and walnuts in a food processor until smooth. 
3. When tossing with the pasta, add some of the pasta water as needed to achieve the desired consistency. 



Spinach, Dried Blueberry, Walnut and Blue Cheese Salad

Have some leftover fresh baby spinach from another recipe and don't know what to do with it. here is your answer. This salad goes well with a heavy winter meal or as an addition to a cool summer meal.

1/2 package of pre-washed baby spinach
1/4 cups dried blueberries
2 ounces blue cheese
1/4 cup walnut pieces
2 to 3 tablespoons of a light balsamic vinaigrette dressing

1. Combine the above ingredients and toss with the dressing just before serving.

I am not including the calories on this recipe because it is dependent on a store bought dressing.