This week’s theme in “show us how you live” is favorite go-to recipes. I’m pretty sure my favorite, easiest recipe is pesto. Our household would live on pesto if I had anything to do with it. (In fact, I grow my own basil – and have for years – to make and freeze pesto every summer.) I add pesto to chicken, pasta, vegetables, whatever I can. And if you make it, and divide it up by freezing it in an ice cube tray, you have individual servings of pesto for whatever you desire!
So, my recipe….
1 1/2 c. Packed fresh basil leaves
2 cloves garlic, cut
1/4 c. pine nuts or walnuts (I use pine nuts – and you can buy large bags at Sam’s Club)
1/4 c. grated parmesan cheese
1/2 c. olive oil
Combine all ingredients in a food processor to make a paste. Makes about 1 cup and the recipe may be doubled.
Now, for a fall-back meal, especially when we have a lot of spinach one week, we often make this Pesto Pasta recipe that my husband found in his Men’s Health magazine one month about a year or two ago.
1 Tbsp olive oil
1/2 c walnut pieces
1 clove garlic, crushed
2 c torn baby spinach leaves
1 tsp dried basil
4 oz whole-wheat spaghetti, cooked
2 Tbsp shredded part-skim mozzarella
Salt and pepper to taste
Heat the oil in a nonstick skillet over medium-low heat. Add the nuts and toast them for 3 to 4 minutes, stirring frequently. Add the garlic, spinach, basil, salt, and pepper. Cook for 3 to 5 minutes more, turning frequently. Toss with the cooked pasta and top with cheese. Makes 2 servings per 1-cup serving.
Hope you enjoy 🙂 I’m thinking of making the Men’s Health recipe sometime this weekend! (Oh, and be sure to head over to Kelly’s blog for more recipes.)