by zan@zeliciousrecipes.com | Pastas, Sauces
Our family LOVES pesto! I have tried different kinds of store bought pesto and really never discovered one I love, so I decided to make my own. We are fortunate enough to have access to large 1 lb. bags of basil, which I usually buy in 5 lb. increments. We also purchase the bulk pine nuts and Parmegiano Reggiano from Costco, which is so much more affordable than Whole Foods. When I make pesto, I like to make it in large batches then freeze in 2 portion Tupperware containers (see photo). It is key to have a great food processor. I have a new “Breville Sous Chef Food Processor” that I received from my mother-in-law, that I absolutely love! Anyway, so here are the ingredients and the instructions.
Ingredients:
- 1 pound basil (9 oz leaves after removing stems)
- ⅓ cup Extra Virgin Olive Oil
- 1 ½ cup fresh Parmesan Cheese (Parmigiano Reggiano)
- 1 large clove of garlic
- 1 tsp. salt
- 1 ½ cup pine nuts
Place the washed basil leaves, and oil in the food processor (using “S-Blade”), till minced, pausing occasionally to scrape in the basil on the sides. Add in the cheese, garlic and salt and process until smooth. Add in the pine nuts at the end, you can make it as crunchy or smooth as you like. My son loves it chunky but my daughter likes it super smooth. You are now ready to place the pesto into ½ cup storage containers. Now you can freeze your batches. Thaw as needed, but please do not microwave. When you add to your pasta, please save some of the salted pasta water to thin out the pesto a little so it has a smooth and slightly liquid consistency.
by zan@zeliciousrecipes.com | Appetizers, Dips, Vegetables
My favorite organic Hummus. Ingredients (all organic):
- 2 cans garbanzo beans
- 16 oz jar of tahini
- ½ cup lemon juice
- 1 cup of flat leaf parsley leaves
- 4 medium cloves of garlic
- ¼ tsp Paprika
- ⅔ cup EVOO
- 1 cup water
- 2 tsp of salt (add 1 at a time)
Place garbanzo beans, tahini, lemon, parsley and garlic into blender and paprika, puree until chopped. Slowly add olive oil while blending, make sure it is well incorporated. For a smooth consistency, slow add water until you reach desired consistency. Add 1 tsp of salt, and taste. If more salt is required add second teaspoon. Sprinkle with a dash of paprika for presentation. Serve with Pita bread, or julienned vegetables.
My favorite Food Processor by Breville
by zan@zeliciousrecipes.com | Fish, Salads
Tilapia goes great with prosciutto and Sage, by adding lots of flavor to this mild fish. Here are the list of ingredients:
- 1.5 lbs. Tilapia filets
- 2 tbsp Butter (1 tbsp at a time)
- 1 tbsp EVOO
- ⅓ cup chopped Shallots
- 5 slices of medium thick Prosciutto chopped
- ⅓ cup chopped Sage leaves
- Salt
- Pepper
Directions: place 1 tbsp butter in pan on medium high heat, add prosciutto. Cook prosciutto for approximately 5 minutes or until crispy, remove and place on a paper towel to drain additional fat. Leave the liquid in the pan, add the 2nd tbsp of butter and oil, and add the shallots and sage. Cook until both shallots and sage are crispy. Strain them leaving liquid in the pan, and place on paper towel. Turn heat up to high and add tilapia filets, searing each side to make it crispy, approximately 3 minutes on a side. (Add more butter if liquid does not cover base of pan). Cook until fish is flakey, but do not over cook. Remove fish to a plate. Quickly warm up prosciutto, sage and shallots, approximately one minute, then place on top of fish. Serve with Arugula salad (below).
Arugula Salad ingredients
- 4 cups Arugula
- 1 ripe Anjou pear
- 5 strips of bacon chopped in ½” pieces
- ⅓ cup feta cheese
- 3 Tbsp. EVOO (oil)
- 1 Tbsp. Balsamic Vinegar
- Salt
Toss the arugula with olive oil, then add salt. Add other ingredients and toss again, add in the balsamic.
Serves 4 people
