This pesto sauce is made at home, doesn't have any nuts, and tastes great with fresh basil. You can use it to give your favorite dishes a low-carb, high-fat boost.
Ingredients: 2 cups fresh basil leaves, packed. 3 cloves garlic. 1/4 cup grated Parmesan cheese. 1/2 cup extra virgin olive oil. Salt and pepper to taste.
Instructions: Put basil leaves, garlic, and Parmesan cheese in a food processor and blend them together. Pulse until the food is very small. Slowly pour the olive oil into the food processor while it is running until the mixture is smooth and well mixed. Add pepper and salt to taste, and pulse a few more times to mix everything together. Put the pesto sauce in a jar or other container that won't let air in. It can be kept in the fridge for up to a week.
Enjoy the delicious taste of fresh basil pesto pasta with a crisp and refreshing Pinot Grigio wine. This dish is simple but classy, and it's great for a night in or having people over. The herbaceous notes in the basil pesto go well with the light and fruity tastes of the Pinot Grigio, making for a great meal.
Ingredients: 8 oz. pasta linguine or spaghetti. 2 cups fresh basil leaves. 2 cloves garlic. 1/4 cup pine nuts. 1/2 cup grated Parmesan cheese. 1/2 cup extra virgin olive oil. Salt and pepper to taste. Pinch of red pepper flakes optional. 1 bottle Pinot Grigio wine.
Instructions: Follow the directions on the package to cook the pasta until it is al dente. Remove the water and set it aside. Put basil, garlic, pine nuts, Parmesan cheese, salt, and pepper in a food processor and blend them together. Pulse until the food is very small. Slowly add the olive oil to the food processor while it's running until the pesto is smooth. For extra heat, you can add a pinch of red pepper flakes. Toss the cooked pasta with the pesto in a large bowl until it is evenly covered. With the basil pesto pasta, pour a cold glass of Pinot Grigio wine. Have fun!
This gluten-free salad features the wholesome goodness of quinoa, paired with vibrant zucchini, sweet corn, and a flavorful basil pesto dressing. It's a refreshing and nutritious dish that's perfect for any occasion, whether as a side dish or a light meal on its own.
Ingredients: 1 cup quinoa, rinsed. 2 cups water. 2 medium zucchinis, sliced into half moons. 1 cup corn kernels, fresh or frozen. 1/2 cup basil leaves. 1/4 cup pine nuts. 2 cloves garlic, minced. 1/4 cup extra-virgin olive oil. 2 tablespoons fresh lemon juice. Salt and pepper to taste.
Instructions: Bring water to a boil in a saucepan. Lower the heat, add the quinoa, cover, and let it simmer for 15 to 20 minutes, until the water is absorbed and the quinoa is soft. Take it off the heat and let it cool down. Lightly toast the pine nuts in a skillet over medium heat until they turn golden brown, stirring often. Take it off the heat and set it aside. Add a little olive oil to the same skillet and cook zucchini slices for about 5 to 7 minutes, until they are soft. After you add the corn kernels, cook for another two to three minutes, until everything is hot. Take it off the heat and let it cool down. Put toasted pine nuts, minced garlic, extra-virgin olive oil, lemon juice, salt, and pepper in a food processor and blend them all together. To make the pesto dressing, pulse the food until it is smooth. Put the cooked quinoa, sauted zucchini, and corn mixture in a large bowl. Give the salad a gentle toss to make sure everything is covered in the pesto dressing. Serve right away or put in the fridge until you're ready to serve. Have fun!
Perfectly Seared Scallops with Basil Pesto - Simple, Sassy and Scrumptious
Elevate your dinner game with these perfectly seared scallops, topped off with a flavorful basil pesto. Simple to make, yet oh so delicious.
Seared Scallops with Basil Pesto - Simple, Sassy, and Delicious
Elevate your dinner game with these perfectly seared scallops, topped off with a flavorful basil pesto. Simple to make, yet oh so delicious.
Prepare to conquer your weekly meal prep like a true culinary pro with this SIMPLY DELICIOUS basil pesto chicken recipe. It's a guaranteed crowd-pleaser.
SALAD OF AVOCADO WITH TOMATOES, MOZZARELLA, AND BASIL PESTO
Craving a healthy and vibrant salad? Look no further. This Avocado Salad topped with juicy tomatoes, creamy mozzarella, and zesty basil pesto is the perfect option for a light and satisfying meal.
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Hey p(r)esto! Made from the basil I grew myself. 🌱🧄🍝 will definitely be putting this on some of the pasta I made last night! #gardenerswhocook #cookswhogarden #basilpesto https://www.instagram.com/p/B_BVEYqjJ29/?igshid=elpzzhkkkz98