Well since I last posted, I have been still very busy.
But I just finished a 3 part cooking series Vine to Table, and as I get a little time
here I will post some of my recipes.
This first one is one of my most favorite pesto’s, it is so refreshing and if you
have never had it then this is one to make today.
It is so simple, my recipe makes about 3 1/2 cup, I used 2 cups on a 16 oz. package of
Rigatoni Pasta and it was perfect.
Put the rest in the fridge or freeze it and enjoy it in the winter months.
This would be great on chicken or pork, use as a sauce for Chicken Parmesan,
or Eggplant Parmesan.
Which ever way you use it enjoy!!!!
What it looks like finished
4 cups grape/cherry tomatoes In food processor add almonds and pulse about 6 times, then add Use as desired, keep in the fridge up to one week or in the freezer up to 6 months.
1 cup whole almonds, toasted
1 clove garlic or 1/2 tsp. minced garlic
1 cup fresh basil leaves
1/4 cup olive oil
1/2 cup grated Parmesan cheese
1 tsp. kosher salt
tomatoes, basil, cheese, salt and garlic.
With food processor on slowly add oil to emulsify. Scrape down the sides
of the bowl, process 10 more seconds.
4 cups grape/cherry tomatoes
In food processor add almonds and pulse about 6 times, then add
Use as desired, keep in the fridge up to one week or in the freezer up to 6 months.
I served me up some with Chicken Parmesan 🙂