My simple pesto recipe
(I made this pesto recipe for several restaurants and they loved it and still use it to this day)
Recipe difficulty best for ages:
Recipe safety best for ages:
3 cups packed Fresh Basil, leaf and stems (8 ounces by weight ) approximately 3 cups packed
15 ounces Extra virgin olive oil
2.5 cups Parmesan cheese, fresh grated (not processed)
3 each Garlic cloves
1/2 tsp Kosher salt or Sea salt (Do not use table salt/ Iodzed salt for cooking or for consumption)
Note: Traditional pesto recipes call for pine nuts, I do not use them as some people have nut allergies and for the expense I feel they do not add much flavor. I also use the stems if they are green and soft as they add flavor, nutrients and volume without compromising texture (do not waste them by throwing them out).
Do you want Mexican food for Breakfast? Well Huevos a la Mexicana is the way to go. If you ever wondered why the word Mexican is in the name, well the reason is because this recipe calls for Jalapenos (green), tomatoes (red), onions (white) and those my friends are the colors of the Mexican Flag. Enjoy!
What a way to start your day!
A new twist on two everyday favorites.
Try this high protein and Vegan-friendly dish. Makes for a great addition to your lunch box. No refrigeration needed!