Basil Pesto

Pesto is such a forgiving recipe.  I never really follow a recipe when I make it.  Instead, I throw in the few basic ingredients and then give it a taste, and adjust it where I think it needs adjusting. During peak season I freeze batches of pesto in ziplock bags for the winter.  I have also heard of people freezing pesto in ice cube trays and, once frozen, popping them into bags to freeze.

All you need for some baller pesto is:

  • basil, washed
  • a few cloves of garlic
  • walnuts or pine nuts (I use walnuts because they are less expensive)
  • salt
  • olive oil
  • parmesan cheese (optional)

Throw all ingredients into a food processor and blend until smooth.  Adjust to taste.

 

Whole Grain Tabouleh

This is one of my go-to summer recipes.  It's delicious if you follow the recipe, however, I've made a rendition of this before where I used the recipe as a guideline and threw in whatever I had and it was even better.  Let your creativity and taste buds take the lead!  This recipe comes from Simply in Season.

  • 1 cup uncooked bulgar, quinoa, or couscous
  • 1/4 cup green onions or onion, chopped
  • 2 tomatoes, chopped
  • 1/2 cup fresh cilantro, parsley, or mint
  • 1 cup fresh veggies: cucumbers, green or red sweet peppers, hot peppers, carrots, summer squash, diced
  • 1 cup cooked chickpeas (optional)
  • basil, chopped (optional)
  • 2 T. lemon juice
  • 2 T. olive oil
  • salt and pepper
  1. Prepare grain, fluff lightly with a fork and cool.
  2. Add veggies & chickpeas in with cooled grains.
  3. Mix lemon juice, olive oil, salt and pepper, and pour over salad.  
  4. Toss gently.