Homemade Pesto

Pesto is delicious. Pesto is beautiful. Pesto purchased from the store is WAY overpriced. Make it yourself in under five minutes. For real, yo.

Oh! You need a food processor. If you don’t have one, you can come over and use mine. You just have to leave me half the pesto. It’s only fair.

I made Ina Garten’s pesto (big surprise there) and was really happy with it.

Ingredients:

1/4 cup walnuts

1/4 cup pine nuts (they’re very $$ but will last you a while)

3 tablespoons chopped garlic

5 cups fresh basil leaves

1 teaspoon kosher salt

1 teaspoon fresh black pepper

1 1/2 cups high quality olive oil

1 cup grated parmesan

Wash and dry all your basil.

Give the garlic a rough chop and place it in the food processor with the pine nuts and walnuts.

Process for 15 seconds and add the basil, salt and pepper.

Turn the processor on and slowly pour the olive oil in the feed tube. You may not need the whole 1.5 cups. It really depends on the consistency you like.

Add the parmesan and process for one more minute until everything is combined.

That’s it, boys and girls!

Your pesto is done.

You can warm it up with a few tablespoons of cream and toss with pasta and chicken. (Spaghetti was a bad choice!)

You can pour some over fish and add halved cherry tomatoes and lemons. Wrap the fish in little parchment packets and bake. Very delicious and pretty healthy. Cooking time will vary a lot depending on what type of fish you are using so do some Googling.

If you’re not using up all the pesto within a week, pour a little olive oil on top and stick the container in the freezer.

Go make pesto, pronto!

Sliced Steak Sandwiches

I’ve been trying a lot of new recipes lately so I haven’t been taking many pictures. (I learned the hard way that photos + new recipe = burnt dinner) Over the next few days I’ll just share some new recipes I like. Enjoy!

Sliced Steak Sandwiches – these actually taste like they came from a restaurant. The steak is expensive so it’s better for two than for a group. (Sorry, friends!) I think this would be a great meal to make if you were trying to impress a date. Or if you were having me over for dinner. Either one.

Matt is not a big fan of mustard so rather than make the mustard mayo that Ina G. recommends, I made a pesto mayo and it was amazing. Seriously. Slather it on anything.

Combine three tablespoons of mayo, one tablespoon of sour cream, one half to one tablespoon of pesto (prepared or homemade) and a big pinch of kosher salt. If it’s too watery, add more mayo, too thick, more sour cream.