Basil & Walnut Pesto

6 10 2010

pestoAfter a longgg summer of waiting, I finally grew enough basil (from seed – [cheer!]) to make a batch of homemade pesto. So, of course, I did! I used walnuts not just for their flavor (I do really like the flavor), but also because I always seem to have tons of walnuts on hand and pine nuts can be so darn expensive!


Ingredients:

pesto 1•4 cloves garlic, roughly chopped
•1 cup compacted fresh basil
•6 Tbs extra virgin olive oil
•3 Tbs shredded romano cheese
•3 Tbs raw walnuts
•pinch of kosher salt
•1 tsp fresh ground pepper


Directions:
pesto 2
1. Place all ingredients in food processor.
2. Pulse to start chopping and incorporating the ingredients.
3. Blend until you have a fine, pesto consistency. May take a minute or two once it gets going.
4. Adjust salt and pepper to taste.


Recommended Serving Instructions:

Use this however you want! Great as a spread, on pizza, with pasta, mix with mayo for sandwiches or cream cheese for bagels, mix into your eggs… the options are literally endless!


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Soup’s on!

10 06 2010

So I have this strange tendency to crave soup during the hot days of summer. And as we’re getting close to that time, I figured I’d share my 2 favorite recipes.

Both of these recipes come from one of my favorite websites, Brokeass Gourmet. While not a vegetarian blog, per se, it is a collection of recipes that are often vegetarian or vegan, as well as innovative, relatively easy to make and, most importantly, inexpensive. If you like these recipes or want other gourmet recipes that won’t break the bank, be sure to visit http://brokeassgourmet.com today!


PEA SOUP WITH SCALLIONS, PARMESAN AND BASIL

pea soup from brokeassgourmet.comKnowing that not everyone has the same preference for a bowl of piping hot, hearty soup in the middle of summer, I thought I’d start with one that can be served chilled, actually making sense to serve during summer. With the crisp basil (from your overgrown basil plant?), sweetness of the peas, and saltiness from the parmesan, you will find this soup light and refreshing.

I do, however, enjoy this soup hot, served with garlic crostini and a light dusting of fresh ground black pepper.

For the full recipe, click here.


GINGER PEANUT SOUP

ginger peanut soup from brokeassgourmet.comThis soup is a hearty, flavorful and spicy dish that’s easy to make and even easier to eat!

First of all, I recommend filling it to the brim with your favorite vegetables; personally, I use more broccoli and add some onion and red bell pepper.

Secondly, when you have a cold, make this recipe and double the ginger, garlic, and cayenne pepper. Your cleared sinuses will thank you! :)

For the full recipe, click here.


All photos have been borrowed from Brokeass Gourmet with their permission.