Tuesday, May 25, 2010

Pesto Pizzazz

WOW! I didn't know I could deviate so far from the original standard pesto recipe and have it tasting amazing! Here's the deal- I live in a country that makes it hard to find pine nuts AND Parmesan cheese. If I do come across them, it's outrageously expensive! I followed the directions for my cilantro pesto for the most part, just excluding the hot red pepper and ginger. You are going to want to try this! I'm tellin' you... if you can turn on your blender/food processor , then you are half way there!

Fresh Basil Pesto
1 cup PACKED fresh basil
(Be sure to wash, remove the stems and pat dry.)
3 tablespoons toasted sesame seeds
1-2 tablespoons olive oil
2 tablespoons lemon juice
3 garlic cloves, chopped
1 teaspoon salt
Combine ingredients into the blender/food processor and blend thoroughly. Store in an airtight container for a few days or freeze until you need it.

I really enjoyed making a fresh tomato sandwich, adding a bit of pesto on my mayonnaise. I even added some to my egg before scrambling! It was delicious! Chicken Pesto was easy too. Cook strips of chicken in a bit of oil, salt and pepper. Add to cooked, drained noodles. I threw in a bit of butter, olive oil, splash of lemon juice and a tablespoon of pesto (for 2 servings).
So easy and so fresh!

1 comment:

  1. Junes! I'm subscribed to your blog in Google Reader so I see your posts/pictures though I don't come over to comment often. I'm trying to give myself a kick in the pants to start learning how to cook and your recipes look like a good place to start! I'll probably pick some to try out. I also sent your blog to Rebecca who actually does cook for herself (unlike me). Thanks! :)