Pesto is my very favorite sauce. It's why I grew a dozen basil plants this year. In my mind, homemade basil pesto truly is the taste of summer. Tossed with pasta, sun-ripened tomatoes, and a dash of Parmesan cheese, it's the perfect simple meal I could probably eat for the rest of my life. Without further ado, the recipe:
Directions:
1. Prepare the pasta according to the package directions, drain, and return to pot. 2. Meanwhile, prepare the pesto. Combine the basil, garlic, and pine nuts in a food processor and process until well-combined. With the processor running, drizzle in olive oil until you reach a nice, smooth consistency. Stir in 1/2 cup of the parmesan cheese. 3. Stir in 1/2 to 3/4 of a cup of the pesto sauce to coat the pasta. Add the cherry tomatoes and toss to combine. 4. Serve with a generous amount of freshly grated parmesan cheese.
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The real secret to great gazpacho is plenty of tasty toppings. The cool soup itself is great, but with a few diced veggies and some seasoned croutons, you'll really impress your dinner guests (or your family). Enter Organic Chickpeatos. These delicious crunchy roasted chickpeas are great to snack on, but also take this dish to the next level. Plus, they're organic, gluten free, vegan, non-gmo, and really delicious. I use the tomato basil variety in this recipe but bet the spicy cayenne would be a great complement, too.
Read on for the recipe! I love simple recipes that highlight local flavors and let the fresh fruits and vegetables in season take center stage. This is no exception. Inspired by amazingly sweet fresh peaches from our farmer's market and a handful of blackberries I picked out of our own garden, this dessert recipe comes together in about 10 minutes, including chopping and mixing. It's perfect for the heat of summer when it's way too hot to turn the oven on but you're looking for a sweet treat. Plus its raw, vegan, and pretty much as healthy as dessert gets. Enjoy! Directions:
1. Cut the peaches into cubes and toss with the blackberries. 2. In a small bowl, combine the pecans, almonds, almond flour, maple syrup, vanilla and cinnamon and mix well. 3. Divide the fruit between two bowls and top each with half of the cobbler mixture. Enjoy!
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