how to make Fresh Basil Pesto?

 

Growing up in a Chinese household, it's no surprise that I discovered pesto in my college years.While living in the UK we seemed to survive on the pre-made, jar versions. It wasn't until my husband introduced me to fresh pesto that *ding* a lightbulb went off. I was surprised by how easy it is to make (literally just dumping the ingredients into a food processor), how fresh it tastes, and how healthy it is.

4 c fresh basil leaves

1/3 c pine nuts

1 clove of garlic (if you prefer a stronger garlic taste, add another one)

1/2 c extra-virgin olive oil

1/2 c freshly grated Parmesan cheese

Salt and freshly ground pepper to taste

Put the basil leaves, pine nuts, garlic, and parmesan cheese into the food processor and blend.

Slowly add the olive oil to the mixture while it is blending. (Be sure to do this slowly because you don't want too much olive oil).

Once it is all blended, add salt and pepper to taste, and then blend one final time.

Serve over your favorite pasta, spread it on a sandwich...the possibilities are endless!

Storing instructions: Keep in an air-tight container in the refrigerator. After each use, you might want to add a little bit of olive oil to keep its consistency. 

Cooking Blunder and Life Update

I apologize for my absence - this week I started a new job and while we were creative in the kitchen, it just seemed that nothing was photo-worthy or blog-worthy. Then I thought, why not share them with you anyway? It's not like I claim to be a Michelin-worthy chef and everyone makes mistakes!

Due to our love of gnocchi and fresh pesto, we thought - hmm...why not try mixing those two together? It's not a traditional combination, but we couldn't think of why it wouldn't work. So last night we finally made it and took our first bite with great anticipation...and then we simultaneously had a look of disappointment on our faces. I'm not sure if it's the delicate flavor and texture of the gnocchi that was overwhelmed by the pesto...but it just didn't work.

Have you tried this combination before? Did you like it? Any tips? Let me know your thoughts!

Guest Blog :: Caprese Sandwich

My sisters have caught the cooking bug too and my younger sister Grace has asked to guest blog. Here's her delicious take on an Italian dish: caprese sandwiches. Sisters, sandwiches, laughs...what more could you ask for? ;)

With this week's obnoxiously hot weather, nothing rings in the summer like a caprese sandwich! It pretty much is the perfect meal to make for a vegetarian who lacks motivation, intelligence and patience to make anything that requires more than a few simple steps.  ;)  And it's not expensive to make!

1 small baguette

basil pesto

mozzarella cheese, sliced

1 fresh plum tomato (if possible, use organic), sliced

So are you ready for these simple steps with a super easy clean-up?

First, spread the pesto on the bread (the amount to your taste, I use about 2 tbsp on each side...I could inhale it).

Then place the mozzarella slices and the tomatoes inside the bread.

And you're done!

Okay, so while I must confess, this may not be an authentic Italian recipe (per my Italian brother), but I'm okay with this fact. It may be an American version of an Italian dish, but it's still the best sandwich out there! :)