Fresh Basil Pesto Recipe

Decided to make a large batch of basil pesto recently. It was so delicious and tasty! Of course, I made a bit too much. Here is the perfect solution to store the leftover.

Fresh Basil Pesto Recipe
  • 2 cups fresh basil leaves, packed
  • 1/2 cup freshly grated Parmesan-Reggiano or Romano cheese
  • 1/2 cup extra virgin olive oil
  • 1/3 cup pine nuts or walnuts
  • 3 medium sized garlic cloves, minced
  • Salt and freshly ground black pepper to taste
  1. Combine the basil in with the pine nuts, pulse a few times in a food processor. (If you are using walnuts instead of pine nuts and they are not already chopped, pulse them a few times first, before adding the basil.) Add the garlic, pulse a few times more.
  2. Slowly add the olive oil in a constant stream while the food processor is on. Stop to scrape down the sides of the food processor with a rubber spatula. Add the grated cheese and pulse again until blended. Add a pinch of salt and freshly ground black pepper to taste.
  3. Makes 1 cup.
  4. Serve with pasta, or over baked potatoes, or spread over toasted baguette slices.

For a quick snack, spread pesto oven a whole wheat pita, add slices of tomato, onions and a bit of feta. Cook in over for 10-15 mins at 325 degrees. I cut it up into triangles and served it to the kids.

Red Pepper Hummus Recipe

Hummus is simple to make at home. The most difficult task is finding tahini at your local store.

Red Pepper Hummus Recipe
Prep time:
Total time:
  • 1 (16 ounce) can garbanzo beans, drained and rinsed
  • 1 tablespoon olive oil
  • 1 medium red bell pepper, cut into 1/2 inch pieces
  • 1 tablespoon tahini
  • 1 fresh lime, juiced
  • 1 1/2 tablespoons water
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon garlic powder
  1. In a food processor or blender, mix the garbanzo beans, olive oil, red bell pepper, tahini, lime juice, water, salt, black. pepper, and garlic powder. Blend until smooth.
  2. If drinking wine, pair with a white wine.


Eggplant Ratatouille Recipe

Super easy and good for you Ratatouille. I made this about a week ago. Great way to sneak in lots of veggies into the meal.

Ingredients and instructions from video:

Eggplant Ratatouille Recipe
Serves: 4
This is an inexpensive veggie dish.
  • 1 large Yellow or Red Pepper, sliced
  • 1 large Zucchini, cubed
  • 2 large Cloves of Garlic, sliced
  • 1 pound Eggplant, cut into 1 inch pieces
  • 2 tbsp of Olive Oil
  • 1 Medium Onion, chopped
  1. In non-reactive sauce pan add 2 tbsp of olive oil and 1 medium onion, chopped. Saute until tender and golden.
  2. Place in the eggplant, add to onions, season with salt and pepper.
  3. Cook eggplant until it begins to brown about 10 mins.
  4. Add yellow or red Pepper, zucchini, garlic.
  5. Mix in with the rest of the ingredients and cook for a minute.
  6. Stir in a 28 ounce can of chopped tomatoes with juice.
  7. Add fresh thyme.
  8. Heat everything to a boil.
  9. Reduce heat, cover and simmer until tender, approx. 30 mins.
  10. Garnish with fresh basil and serve.
  11. Serve with: french bed or w/a meat dish.


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