pesto sauce.....basil or parsley

4 c fresh basil or flat leaf parsley
1/3 c extra virgin olive (more as needed)
1/3 c toasted pine nuts or walnuts or almonds (toasting really enhances the nut flavor)
1-2 garlic cloves (add another if you really want to "garlic it up")
1/4 c parmesan cheese
1/4 c pecorino or parmesan cheese
1/2 - 1 tsp kosher salt
dash of pepper
1 tsp of lemon zest or 1 T lemon juice, optional (I think this enhances the flavors and gives a bold statement to your pesto)

• put the first 4 ingredients in a food processor or blender, pulsing until well blended
• add the cheese, 1/2 tsp salt and pepper......blend and taste, add more salt and pepper as needed
• add lemon, if desired....blend
• add any other add-ons desired

add-ons:  1-2 T half and half or whipping cream, 1/4 c sun-dried tomatoes, or 1/4 c roasted red peppers

• double the recipe and store in the refrigerator up to a week or more
• excellent added to hot cooked pasta, eat hot or create a salad
• add to fresh shrimp, marinade for 20-30 mins, grill and enjoy
• yummy on chicken breast, marinade overnight, grill and yum-yum

created by Char

pasta salad pesto style

• Cook 1 lb of your favorite pasta noodle (gluten free is great!) according to the directions on the pasta package....be sure to not overcook.  (my favorite is fusilli or small bowtie)

• Drain the pasta and immediately add 1/2 c of basil pesto sauce and more as needed depending on how saucy you want it and gently mix the pasta and sauce.  After the pasta is chilled, you may want to add more because the pasta seems to absorb it.  (my favorite pesto is from Costco or any fresh pesto...see recipe for pesto on this blog if needed)

• Add 1 c fresh mozzarella balls, cut in half or quarters depending on size OR add 1/2 c shaved or grated parmesan cheese (they are both delicious, you cannot go wrong with whichever one you use)

• Add 1/4 c toasted pine nuts or coarsely chopped walnuts---to toast, put nuts in a skillet at medium high heat.....toss around until they get a golden brown for the pine nuts and a toasty walnut smell for the walnuts...watch closely...toasting can happen quickly  (I prefer pine nuts)

• Add 1/4 c of coarsely chopped basil or flat leaf parsley (I use whatever I have on hand, both are delicious)

• Add salt and pepper to desired taste......add, taste and add more if needed, taste again etc...

• this salad can be made the night before.....add more pesto as needed.....
• add ons:  cherry tomatoes, red onion chopped, kalamata olives cut in half or coarsely chopped, 2 cups of grilled chicken cut up in bite size pieces, 1 cup of slivered salami or pepperoni, 1 cup of arugula....be creative....this salad can be simple or a complete meal if you want it to be.....ENJOY!!

created by Char