Baked Blackened Salmon (Gluten-Free)

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Bathing suit season is upon us (okay well, let's be honest...it's felt like bathing suit season for months now), so bring on the healthy recipes! Blackened salmon is a cinch to make and the spice mixture adds so much flavor to any type of fish. With a meal that can be prepped and on the table in under 20 minutes, it's no wonder this is making it onto our bi-weekly rotation. Top it with a dollop of refreshing guacamole or a side of sautéed vegetables, and you've got yourself a meal. Enjoy!

Printable Recipe

Ingredients

• 2 lbs. salmon, cut into 4 pieces
• 1 tsp. salt
• 1 tsp. cumin
• 1 tsp. paprika
• 1 tsp. onion powder
• 1 tsp. garlic powder
• 1 tsp. chili powder
• 1/2 tsp. oregano
• 1 tsp. pepper
• 2 tbsp. olive oil
• Guacamole, for serving (optional)

Preheat oven to 425 degrees F.

In a small bowl, combine salt, cumin, paprika, onion powder, garlic powder, chil powder, oregano and pepper. Mix well.

Sprinkle spice mixture evenly over each piece of salmon. Drizzle the olive oil over the spice mixture and rub to combine.

Bake for 15 minutes, or to desired doneness. 

Serve immediately with guacamole.

Source: SK Original

Homemade Pizza Sauce

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Bradley's favorite thing to do (by far) is play with his toy kitchen and pretend to cook us food. When he wakes up in the morning, the first thing he asks is to go downstairs and cook, so I find it super important to let him help me out in the kitchen wherever he can. It's fun for both of us and is a good tool to teach him healthy eating habits! 

His favorite thing to make is homemade pizza since he loves spreading on the sauce and sprinkling on the cheese. I made a big batch of this homemade sauce and keep frozen dough on hand (and let's be honest…I always have cheese on hand), so we can easily whip up some homemade pizza whenever the craving calls. It's a fun activity for the whole family. Enjoy!

Printable Recipe

Ingredients

• 1 (29 oz.) can tomato sauce
• 1/4 cup tomato paste
• 1/4 cup plus 2 tbsp. Parmesan cheese, grated
• 1 1/2 tsp. garlic powder
• 1 tsp. basil leaves
• 1 tsp. oregano
• 1 tsp. sugar
• 1 tsp. onion powder
• 1/2 tsp. red pepper flakes
• 1/2 tsp. salt
• 1/2 tsp. pepper

Combine all ingredients in a bowl. Allow to sit at room temperature for 30 minutes. Use as desired.

You can freeze this sauce for up to 6 months.

Source: SK Original

Tortellini with a Mushroom and White Wine Sauce

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Chris and I usually head to Melting Pot when restaurant week hits our neighborhood, and since we were unable to go this year I decided to bring Melting Pot to us. "So where's the picture of your Melting Pot fondue dinner?" you ask? Well, my fondue was, in all honestly, a fail. Like, a big glob of cheese fail. So I turned to my go-to backup: pasta.

There's lots of cheese packed into this dish, both in the tortellini and in the sauce. I made a basic sauce consisting of white wine and vegetable stock, and then spruced up the flavors with some butter, garlic and onions. Even though we weren't able to recreate Melting Pot at home, I think our alternative plan was a big winner. Enjoy!

Printable Recipe

Ingredients

• 1 (8 oz.) package cheese tortellini
• 1 tbsp. butter
• 1 tbsp. garlic, minced
• 1/2 onion, diced
• 1 (8 oz.) package mushrooms, sliced
• 1 tbsp. flour
• 1/2 cup dry white wine
• 1/2 cup vegetable or chicken stock
• Salt and pepper, to taste
• 1/4 cup Parmesan cheese, grated

Cook tortellini according to package directions. Drain and set aside.

Melt butter in a large skillet. Add garlic and cook until fragrant, about 30 seconds.

Add the onions and mushrooms to the skillet and cook for 3-4 minutes, until tender and all the liquid is evaporated. Add flour and stir for 1 minute.

Add wine and chicken stock to the skillet. Season with salt and pepper. Stir and allow to cook for 3-4 minutes until sauce thickens. 

Add Parmesan cheese and stir to combine. Add cooked tortellini to the skillet and toss to coat. 

Source: SK Original

Spicy Roasted Tomato Sauce over Spaghetti Squash (Gluten-Free)

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This is one of those recipes that I made on a whim, and it turned out absolutely incredible. Chris told me he wanted to try spaghetti squash for dinner, so I had to deliver. While the spaghetti squash was roasting, I threw some tomatoes in the oven alongside it as a base for the sauce. Best. Decision. Ever.

I then threw the roasted tomatoes together with a few minimal ingredients, and they were actually things I already had in the house. The ingredient list doesn't make it sound like much, but it's really, really good. I used an immersion blender to smooth out the texture, and then tossed in some Parmesan cheese to make it extra creamy and delicious. I've actually already made it again since I first took these pictures. It's just that good. Enjoy!

Printable Recipe

Ingredients
Serves 2

• 5 vine-ripe tomatoes
• 1 large spaghetti squash
• 1 tbsp. olive oil
• 1/2 large onion, chopped
• 1 1/2 tsp. garlic, minced
• 1 (8 oz.) can tomato sauce
• 1/8 tsp. red pepper flakes
• Salt and pepper, to taste
• 1/4 cup Parmesan cheese, grated

Preheat oven to 450 degrees F. Line two baking sheets with aluminum foil and spray with cooking spray.

Cut each tomato in half. Place cut side up on one of the baking sheets. 

Cut the squash in half. Remove all the seeds and pulp and place cut side down on the other baking sheet.

Place tomatoes and squash in the oven. Cook tomatoes for 40 minutes and squash for 50 minutes.

Once tomatoes are done, allow to cool slightly. Once squash is done, flip each half over and use a fork to scoop up the stringy pulp. 

Meanwhile, heat oil in a medium saucepan. Add onion and garlic and cook for 5 minutes or until onions are translucent. Squeeze each tomato half into the pan so some of the juices are released. Add the tomato skins to the pan as well.

Add sauce, red pepper, salt and pepper to the pan and stir to combine. Use an immersion blender (or regular blender) to blend the ingredients until they are smooth. Add Parmesan cheese and cook for an additional 5 minutes.

To serve, keep pulp in each of the spaghetti squash skins and top with a generous amount of tomato sauce. Sprinkle with extra Parmesan cheese, if desired.

Source: SK Original

Roasted Red Pepper Salsa

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Happy Memorial Day! This salsa is a perfect accompaniment for grilled steak and probably grilled chicken. We couldn't get enough of this. The roasted red peppers have a hint of a smoky flavor while the jalapeno adds subtle heat to the rest of it. The lemon juice, garlic and oil mellow out the flavors and combine them into a refreshing topping for steak right off the grill. I would have eaten this straight from the bowl if there were any leftovers. Enjoy!

Printable Recipe 

Ingredients

• 3 large red bell peppers
• 1 jalapeno pepper, deseeded and minced
• 3 tbsp. fresh lemon juice
• 2 tbsp. extra-virgin olive oil
• 1 garlic clove, finely chopped
• 3/4 tsp. salt
• 2 tsp. fresh parsley, chopped

Preheat broiler to 500 degrees. Line a baking sheet with aluminum foil and set aside.

Cut each pepper in half and remove the seeds. Lay each pepper, skin side up, on the baking sheet. Press down so the peppers lay flat.

Broil for 15-20 minutes or until peppers are charred. Remove from oven and place in a large bowl. Cover tightly with plastic wrap or aluminum foil and let stand for 20 minutes.

When cool enough to handle, peel the skin off the peppers. Cut the peppers into small chunks and toss with remaining ingredients.  Refrigerate until ready to use. Serve on top of grilled steak or chicken.

Source: Adapted from Epicurious

Turkey and Artichoke Stuffed Shells with Arrabbiata Sauce

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My parents recently came back from a trip to Italy and their stories and pictures made me extremely jealous. My mom's favorite dish there was pasta that they cooked and put into a hollowed-out Parmesan wheel, and then tossed the pasta while scraping the edges of the wheel to add some Parmesan flavor. Sounds like a winner in my book!

Since hearing stories about all their amazing meals, I decided I wanted to make a pasta dish of my own. I don't have a spare hallowed-out Parmesan wheel lying around, so I decided to make a healthier version of stuffed shells instead. Using ground turkey in place of beef cuts down on a lot of extra fat, and I also used low-fat cheeses to lower the calorie content. They take some time, but the recipe makes a ton of shells (I made half and froze half for later) and the creamy filling in the shells with chunks of artichoke hearts is perfectly seasoned. Enjoy!

Printable Recipe

Ingredients

• 1 (12-oz.) box jumbo pasta shells
• 3 tbsp. extra-virgin olive oil 
• 1/2 large yellow onion, chopped (about 1 cup) 
• 3 cloves garlic, chopped 
• 1 lb. ground turkey 
• 1/2 tsp. kosher salt, plus 1/2 tsp.
• 1 tsp. freshly ground black pepper, plus 1/4 tsp.
• 1 (8 oz.) can artichoke hearts, drained and coarsely chopped 
• 1 (15-oz.) container part-skim ricotta cheese 
• 1/4 tsp. dried oregano 
• 3/4 cup Parmesan, grated
• 2 eggs, lightly beaten 
• 1/4 cup fresh basil leaves, chopped
• 2 tbsp. fresh flat-leaf parsley, chopped, plus 1 tbsp. for garnish 
• 5 cups Arrabbiata Sauce, recipe follows 
• 1 1/2 cups Mozzarella cheese, grated

Bring a large pot of salted water to a boil over high heat. Add the pasta and partially cook until tender but still very firm to the bite, stirring occasionally, about 5 to 7 minutes. Drain pasta. 

Meanwhile, in a large heavy skillet, heat the olive oil over medium-high heat. Add the onions and the garlic and cook until the onions are soft and starting to brown, about 3 minutes. Add the ground turkey, 1/2 tsp. salt, and 1/4 tsp. black pepper and continue to cook, stirring occasionally, until the meat is slightly golden and cooked through. Add the artichoke hearts and stir to combine. Remove from heat and place in a large glass mixing bowl and let cool. While allowing the turkey mixture to cool, begin Arrabbiata Sauce.

Arrabbiata Sauce:

• 2 tbsp. extra-virgin olive oil 
• 4 oz. sliced pancetta, coarsely chopped 
• 2 tsp. crushed red pepper flakes 
• 2 garlic cloves, minced 
• 5 cups jarred or fresh marinara sauce 

Heat the olive oil in a large soup pot over medium heat. Add the pancetta and sauté until golden brown, about 5 minutes. Add the garlic and sauté until tender, about 1 minute. Add the marinara sauce and red pepper flakes and bring to a simmer. Remove from heat and let cool until ready to use. 

After you are finished making the Arrabbiata sauce: In a large bowl combine the cooled turkey mixture with the ricotta cheese, Parmesan cheese, eggs, basil, parsley, and the remaining salt and pepper. Stir to combine.

To stuff the shells, cover the bottom of a 9 by 13 by 2-inch baking dish with 1 cup of Arrabbiata sauce. Take a shell in the palm of your hand and stuff it with a large spoonful of turkey mixture, about 2 tbsp. Place the stuffed shell in the baking dish and repeat with remaining shells. Drizzle the remaining Arrabbiata Sauce over the shells, top with the grated mozzarella and a sprinkle of fresh parsley.

If freezing, cover tightly with plastic wrap and place in the freezer for 1 day and up to 1 month. To bake, preheat the oven to 400 degrees F. Bake until the shells are warmed through and the cheese is beginning to brown, about 60 minutes (20 minutes if shells are unfrozen).

Source: Adapted from Food Network

Sauteed Chicken Breasts with Roasted Peppers, Mushrooms and Arugula over Angel Hair Pasta with a Brown Butter Sauce

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This recipe was inspired by one of my favorite meals at the Great American Restaurants chain. I typically order this whenever I visit Sweetwater Tavern because they always have it on their menu, and the few times that we go to one of the chains that doesn't serve it...well, it's not a pretty sight. The mix of brown butter, mushrooms, red peppers, chicken breasts and arugula served over angel hair pasta is just an amazing combination. I knew I had to recreate it, and since I couldn't find a copycat recipe online I had to do it myself.

Brown butter sauce is so simple to make and adds great flavor to a pasta dish. Just make sure you brown the butter in a larger saucepan so it can cook evenly. The first time I did this in a small saucepan and...that's exactly why there was a first time and a second time. The second time it turned out perfect. As soon as it starts turning darker and small brown bits start to form on the bottom, remove it from the heat because your sauce is done! Serve this sauce with your favorite pasta or ravioli and let the flavors melt in your mouth. Or use it with the recipe below and I'm sure you'll fall in love with it as much as I have. Enjoy!

Printable Recipe

Ingredients

• 1 lb. boneless, skinless chicken tenders
• 1/2 cup flour
• 1 tsp. salt
• 1 tsp. pepper
• 2 tbsp. vegetable oil
• 8 tbsp. light unsalted butter
• 1 (4.5 oz.) jar whole mushrooms, drained
• 1/2 cup roasted red peppers, chopped
• 2 tsp. garlic, minced
• 8 oz. angel hair pasta
• 1 cup reserved pasta water
• 1 cup arugula
• 1/3 cup Parmesan cheese, grated, for serving

Place the chicken tenders in between two pieces of parchment paper. Using a meat mallet, pound the chicken so it is 1/4 inch thick. Sprinkle with salt and pepper. Dredge chicken in flour and shake off excess.

Heat a large skillet oven medium-high heat and add 1 tbsp. butter. Add chicken to the skillet and brown on all sides, cooking for about 6-8 minutes total or until cooked through. Remove and set aside.

Heat a separate large saucepan over medium-low heat and add 6-8 tablespoons of butter. Whisk constantly until butter has brown bits on the bottom, about 5 minutes, then immediately remove from heat. Set aside.

Meanwhile, cook pasta according to package directions. Reserve 1 cup of pasta water.

Add the remaining 1 tbsp. of butter to the skillet that you cooked the chicken in. Add mushrooms and roasted red peppers. Cook for 2-3 minutes until warm. Add garlic and cook for 30 seconds until fragrant. Add pasta to the skillet. Slowly add a ladle of pasta water to the skillet, just enough to loosen it up. Turn off heat and stir in grated cheese and arugula. Add half of the brown butter sauce and stir to coat.

Spoon pasta onto dish. Add chicken over top and drizzle with extra brown butter sauce. Serve with grated Parmesan cheese.

Source: SK Original

Grilled Chicken with Spicy Thai Peanut Sauce

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Am I a fan of peanut butter? Well, who isn't?

Do I love peanuts? Absolutely.

Can I survive an Easter season without peanut butter eggs? Never.

But peanut sauce? No thank you.

I've never been one to gravitate towards peanut sauce. Not on noodles, not on chicken and definitely not with pork. However, Chris is a huge fan of the stuff and something I learned that comes with marriage is compromise. So I gave it a go.

First of all, I don't really know what's in peanut sauce. Except peanut butter of course. I did a few Google searches and didn't see one that looked exceptionally great, so I decided to make up my own. Chris said it was fantastic and I even found myself dipping my chicken in it. It's not overly peanut buttery, and the soy sauce and lime add hints of flavor that I can't describe but work really well. This sauce is definitely a keeper. Enjoy!

Printable Recipe

Ingredients

• 1 lb. boneless, skinless chicken tenders
• Salt and pepper, to taste
• 3/4 cup reduced-fat creamy peanut butter
• 1/2 cup low-sodium soy sauce
• 3 tbsp. lime juice
• 1/2 tsp. crushed red pepper flakes
• 1/4 cup canola oil

Combine peanut butter, soy sauce, lime juice, red pepper flakes and canola oil in a medium bowl. Whisk until well combined. Add additional lime juice or oil if it needs some thinning.

Sprinkle chicken with salt and pepper. Heat grill to medium-high heat. Grill chicken until done, about 3-4 minutes per side. After flipping the first time, spread a thin layer of the peanut sauce over top of the chicken.

When chicken is done, remove it from heat and serve with peanut sauce for dipping.

Source: SK Original

Penne Alla Vodka

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A few of my bridesmaids came over the other night to help me address, stamp, stuff and seal my save-the-dates. It was a very last minute decision since I had recently found out my shipment would be arriving that morning, and I wanted to get them in the mail as soon as possible. It was a Friday (and who really wants to be licking envelopes on a Friday night?), so I wanted to at least make them dinner and give them some wine as a thank you.  My first thought was to make this recipe and I'm so glad I did. It turned out delicious and they all really enjoyed it!

I love ordering Penne Alla Vodka at restaurants, so I was so glad that this sauce came out the way it did. It was amazing. The red pepper flakes infused in the vodka beforehand added a little heat, and the addition of cream really balanced out the flavors. I'm glad I stuck to my guns and added the prosciutto, because it was a pleasant surprise and added a lot of flavor. This is definitely in the running for my favorite Penne alla Vodka recipe of all time. Enjoy and have a fabulous weekend!

Printable Recipe

Ingredients

• 1 (12 oz.) box penne pasta
• 1 cup vodka
• 1 tsp. crushed red pepper flakes
• 2 tbsp. olive oil
• 3/4 lb. prosciutto, chopped
• 1 tsp. garlic, minced
• 2 tbsp. fresh parsley, chopped
• 2 tbsp. fresh basil, chopped
• Salt and pepper to taste
• 1 (28 oz.) can crushed tomatoes
• 2 (8 oz.) cans tomato sauce
• 1 (8 oz.) can of water
• 1 cup light cream
• Parmesan cheese, for serving

Cook pasta as directed on package. Drain and set aside.

In a small bowl, combine vodka and red pepper flakes. Set aside for one hour (longer or less time depending on how spicy you want it).

Heat olive oil in a large skillet over medium heat. Saute prosciutto, garlic, parsley, basil, salt and pepper until prosciutto is evenly brown, about 3 minutes.

Pour in vodka mixture and simmer for 10 minutes.

Stir in crushed tomatoes with 2 cans of tomato sauce and 1 (8 oz.) can of water.  Simmer 15 minutes.

Stir in 1 cup light cream and cook two minutes.

Toss with cooked penne and serve. Garnish with Parmesan cheese.

Source: Adapted from All Recipes

Homemade BBQ Sauce

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Happy Labor Day! Talk about good ol' southern BBQ sauce! I knew the Neely's recipe wouldn't disappoint. I left out the white sugar since I'm trying to not eat as much of that addicting substance, but Chris and I both thought it was great without it! The sauce was actually a tad bit spicy, which I like, so I'm sure the extra sugar would mellow out the flavor if you prefer it that way.

We grilled chicken and then brushed the BBQ sauce over top of each breast about 5 minutes before they were done. We found that this way works better than marinating the breasts in BBQ sauce prior to grilling because then the sauce will burn after being over the flames for so long. This way is a no-fail method! Enjoy!

Spread it on grilled chicken or whatever you prefer!

Printable Recipe

Ingredients

• 2 cups ketchup
• 1 cup water
• 1/2 cup apple cider vinegar
• 5 tbsp. light brown sugar
• 1/2 tbsp. fresh ground black pepper
• 1/2 tbsp. onion powder
• 1/2 tbsp. ground mustard
• 1 tbsp. lemon juice
• 1 tbsp. Worcestershire sauce

In a medium saucepan, combine all ingredients. Bring mixture to a boil, reduce heat to simmer. Cook uncovered, stirring frequently, for 1 hour 15 minutes.


Source: Adapted from The Neely's

Creamy Pasta with Tomatoes and Mushrooms

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One thing I've learned is that quick meals are a necessity. With all the things going on in my life, such as moving, decorating and furnishing the house, planning a wedding and keeping up with normal, every day life, it's important to have balance and to make short-cuts. This isn't always easy, but when something comes along that saves me even ten minutes of my time, I cherish it. Boy, do I cherish it.

I've heard about the new Kraft Philadelphia Cooking Cremes, so when I saw them in the grocery store one day I bought one flavor on a whim in hopes it would come to use. Last Friday, when I was rushing in between work and getting ready to go out to celebrate a friend's birthday, I realized I still needed to eat dinner. That's when this came in handy. The Creme added a little tang and a hint of garlic to the dish, plus is made the sauce creamy, which I love. It was even better the next day when the pasta had soaked up the sauce and got a chance to marinate. Yum. Hope you enjoy!

Printable Recipe

Ingredients

• 1 (16 oz.) box Rotini pasta
• 1 (28 oz.) can whole plum tomatoes
• 1 (15 oz.) can tomato sauce
• 1/2 cup Kraft Philadelphia Cooking Creme, Savory Garlic
• 1/2 cup Parmesan cheese, grated
• 1/2 cup mushrooms, sliced
• 1/2 tsp. red pepper flakes
• 1/2 tsp. salt
• 1/2 tsp. pepper
• 2 tbsp. fresh basil, chopped Cook pasta as directed on package. Drain and set aside.

Open the can of whole tomatoes and cut tomatoes into quarters. Add tomatoes and juice to a large pan over medium-high heat. Add tomato sauce and cover. Cook for about 10 minutes or until tomatoes soften. Using a fork, smash the tomatoes down.

Add the Cooking Creme, Parmesan cheese, mushrooms, red pepper flakes, salt and pepper. Cook for an additional 3-5 minutes or until well combined. Add basil and stir.

Add tomato mixture to the pasta and mix well. Add extra Parmesan cheese on top and serve immediately.

Source: SK Original

Marinara Sauce

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I come from a large, Italian family, so it's no surprise that growing up we would have Sunday dinners that consisted of some sort of pasta, my mom's marinara sauce, meatballs, sausage and the works. Since my younger brother and I had after school activities almost every night during the week and my older brothers were busy studying or maintaining a social life, it was very important for my parents that we all get together on Sundays and enjoy dinner together. I know when I start a family this is a tradition I plan on keeping!

My mom's marinara sauce is out of this world. I think the fact that she lets it simmer all day and allows the flavors to marry really works miracles. One of our favorite things to do as kids was to cut off a piece of Italian bread and dunk it into the sauce while it was cooking (I'm not going to lie...I may or may not still do it to this day). There's just something about it that makes it very addictive!

Last year my mother so kindly showed me how to make this sauce. Chris could probably live off of this stuff if he could, so knowing that I learned the great family marinara sauce recipe was pretty much a holiday for him. I try to make it pretty often so as not to lose the special touch and I think it gets better every time. I also usually double the batch and freeze the leftovers so that when I want to make pasta, manicotti, lasagna, etc. during the week, I can just take it out of the freezer and be on my happy way!

I've posted the recipe below, but I'll admit it is pretty much a taste as you go sort of thing. Not all tomatoes are canned the same, some may be more bitter or more sweet than others, and in that case you could adjust how much sugar you add. You also may want more or less garlic, depending on your palate. The key is to let it simmer almost the whole day to allow the flavors to blend. It may be time consuming, but you will thank me later! Buon appetito!!

Printable Recipe

Ingredients

• Olive oil
• 2 tsp. garlic, minced
• 5 Johnsonville Italian sausages (optional if you want a meat sauce)
• 1 6 oz. can tomato paste + 1 can water
• 2 28 oz. cans crushed tomatoes 
• 1 8 oz. can tomato sauce 
• 1 bay leaf
• 1 tsp. garlic powder
• 1 1/2 tsp. basil leaves
• 1 1/2 tsp. pepper
• 1 1/2 tsp. sugar
• 1 Romano cheese rind or handful Parmesan cheese (optional)

Over medium-high heat, heat olive oil in the bottom of large saucepan. Poke holes on both sides of the sausage. Add to the pan and let brown. You can omit the sausage if you want, but they add a lot of flavor to the sauce and are highly recommended.


Once the sausage is brown on all sides, move them to the sides of the pan and add the garlic in the middle of the sausages. Cook until just begin to turn brown. Mix back with sausage. Add tomato paste plus one can of water from sauce can. Let cook about 3 minutes.


Add crushed tomatoes and tomato sauce. Clean out each can with a small amount of water to get all the remaining tomatoes and add to saucepan (do not fill the cans all the way with water--they should only be filled about 1/4 of the way, just enough to rinse out tomatoes).


Add the rest of the seasonings.  Cover and let cook on medium heat.  Once the sauce starts boiling, cover and simmer on low heat.  Stir every 30 minutes until done, usually at least 5 hours (or if using sausage, until it is fully cooked through--they should be soft when pierced with a fork). Taste and add ingredients accordingly.  If one ingredient is overpowering, you can add another can of tomato sauce to even it out. If too garlicy, add some more Parmesan cheese.


If adding meatballs to make a meat sauce, cook them all the way through and add to the sauce 1-2 hours before the sauce is done cooking. Once done, remove bay leaves and cheese rind (if used). Mix with your favorite pasta. Enjoy!

Basil Pesto

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Did you know that yesterday was National Spaghetti Day?! Neither did I! Well, not until about 7 o'clock yesterday evening and I figured I shouldn't let it pass without celebrating. Luckily I had all the ingredients on hand to whip up some quick Basil Pesto. It's really simple and uses only six ingredients. What more could you ask for? I know it's a day late and the holiday has passed, but better late than never, eh?

TIP: If you have some leftover sauce, you can save your pesto by freezing it in cubes in an ice cube tray. Once frozen, pop them out and save in a ziplock bag for long term storage. When it's time to use, zap them in the microwave or toss them in a saute pan to defrost.  


Printable Recipe

Ingredients

• 12 oz. spaghetti, or your favorite pasta, cooked and drained
• 2 cups fresh basil leaves, packed tightly
• 1/2 cup freshly grated Parmesan or Romano cheese
• 1/2 cup extra virgin olive oil
• 1/2 cup pine nuts or walnuts
• 3 medium garlic cloves, minced
• Salt and pepper, to taste

Combine basil, pine nuts and garlic in a food processor and pulse until well blended. (If you are using walnuts instead of pine nuts, pulse them in the food processor before adding the other ingredients.)

While the food processor is on, slowly add the extra virgin olive oil in a steady stream.  Scrape down the sides with a spatula and add the grated cheese.  Pulse again until well blended.  Add salt and pepper to taste.

If pesto is thicker than you prefer, you can add a couple tablespoons of boiling water from the pasta water to thin it out.  Pulse a couple more times until it reaches your desired consistency.

Toss with pasta, garnish with shaved Parmesan or Romano cheese and enjoy!



Source: Adapted from Simply Recipes