Pesto Recipe By:ANDERVAL “Basic pesto, made with basil, olive oil, pine nuts, and Parmesan cheese. This recipe differs from the classic preparation by the addition of parsley. You can add a little extra Parmesan to the mixture if you like.” Ingredients 3 cups packed fresh basil leaves 4 cloves garlic 3/4 cup grated Parmesan cheese 1/2 cup olive oil 1/4 cup pine nuts 1/2 cup chopped fresh parsley (optional) Directions Combine basil, garlic, Parmesan cheese, olive oil, and nuts in the bowl of a food processor or blender. Blend to a smooth paste. Add parsley if desired. Continue reading Pesto

Mediterranean Wrap

Mediterranean Wrap “A great wrap for lunch or dinner. Can be made with all sorts of leftovers, like home made pesto, grilled chicken or that avocado that’s going to go bad soon.” Ingredients 1 red onion, sliced 1 zucchini, sliced 1 eggplant, sliced 1/4 pound fresh mushrooms, sliced 1 red bell pepper, sliced 1 tablespoon olive oil salt and ground black pepper to taste 4 whole grain tortillas 1/4 cup goat cheese 1/4 cup basil pesto 1 large avocado, sliced Directions Place the onion, zucchini, eggplant, mushrooms, and bell pepper into a large container with a tight fitting lid. Drizzle … Continue reading Mediterranean Wrap

Spinach Basil Pesto

Spinach Basil Pesto  “This sauce is perfect for freezing in an ice cube tray. I just pop out a couple of cubes from the freezer and add to a pasta dish for a quick and easy meal. The Parmesan cheese can be omitted and added after thawing. Pour any pesto you aren’t using immediately into an ice cube tray, cover with plastic wrap, and store in freezer.” Ingredients 1 1/2 cups baby spinach leaves 3/4 cup fresh basil leaves 1/2 cup toasted pine nuts 1/2 cup grated Parmesan cheese 4 cloves garlic, peeled and quartered 3/4 teaspoon kosher salt 1/2 … Continue reading Spinach Basil Pesto