Easy Food Processor Pesto

After posting my eleventh recipe that called for pesto to this blog (Pesto Zoodles with Fresh Peas and Bacon), I decided it was high time I actually post a recipe for pesto itself. Watch below or click here to watch the recipe video! Scroll past the video for some images and the full recipe. 

Pesto is a glorious, glorious thing. Ancient Romans were on to something when they started mashing herbs with garlic, cheese and oil. Can you imagine being the chef to first pull out your moral and pestle, fill it with herbs and nuts, only to yield a greenish glop that looks unlike any other sauce you'd seen? And then the first bite! What do you think they thought?

Easy Food Processor Pesto

Of course, times have since changed dramatically. Basil wasn't the star of pesto sauce until 1863 (according to Wiki), and wasn't even popular in the US until the 1980s and 1990s. Which, I suppose, explains a lot: as a 90s kid, I was set up to love pesto from the beginning. And now here I am, making pesto in a food processor. (Many will tell you this is not the traditional way, and they are right: in ancient Rome they didn't have food processors... or electricity. This food processor method is the 21st century way. I've made many a batch of pesto in a mortar and pestle, but for a big batch, I always go for the food processor). 

When I have a fresh batch of pesto in the fridge, I fearless add it to every meal. A condiment for potatoes (a sauce for sweet potatoes, or just a dip for some roasted yukon golds). The creamy base for this chicken dish. Shmeared inside of a cheesy omelette. I even put the stuff straight on steamed broccoli, or stir a tablespoon of pesto with a tablespoon of lemon juice to make a vinaigrette. You get the picture. 

Easy Food Processor Pesto
Easy Food Processor Pesto

Easy Food Processor Pesto

Published July 11, 2017 by
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Serves: 4   |    Total Time: 10 minutes



Ingredients:

  • 2 cloves garlic
  • 1 pinch sea salt
  • 1/4 cup pine nuts
  • 1/2 cup parmesan
  • 1 teaspoon lemon zest
  • 2 cups basil
  • 1/2 cup olive oil

Directions:

  1. Pulse garlic in food processor with salt until minced.
  2. Add pine nuts to food processor, and pulse three times. Add parmesan and lemon zest to food processor, and pulse until a meal forms.
  3. Add basil and oil to the food processor and pulse until the basil and minced evenly. Scrape the sides with a spatula and pulse again briefly.
  4. Store in an air-tight container in the fridge until ready to use. Will last up to 1 week in the fridge.

FOR NUT-FREE: Substitute 1/4 cup sunflower seeds for 1/4 cup pine nuts.

FOR DAIRY-FREE: Substitute 2 tablespoons nutritional yeast for 1/2 cup parmesan.

Easy Food Processor Pesto
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Cilantro Lime Vinaigrette

Cilantro Lime Vinaigrette
Cilantro Lime Vinaigrette

Hello there! If you are a regular reader of this blog, you might be surprised to be hearing from me today. You've probably noticed I post recipes twice a week, and almost never on the weekend. But here I am, posting a recipe on the weekend. 

Most of you are probably reading this long after I hit "publish" of course, and it could be any day of the week. Hello to you as well! 👋

This last week, I was working on a recipe for a Spicy Watermelon and Avocado Salad (it is killer BTW), and teased it on my Instagram account. And you guys were excited! And I am too. Must I explain why? The dish contains the words watermelon, avocado, and spicy. THREE things worth getting excited about! 

I realized however that the dressing for this salad is a lip-smacking tang-master flavor bomb on it's own, and something that shouldn't just be limited to one salad. You know how people hate being put into little boxes? This dressing hates that too. And of course it does! Have a summery salad that needs some lift? This dressing. Found yourself with a burrito bowl in need of a bit more sauce? This dressing. About to eat an avocado with a spoon? You guessed it, a drizzle of this over top will take it over the edge. 

So here it is, the Cilantro Lime Vinaigrette that is the star of todays show. Come back on Thursday for the main event: Spicy Watermelon and Avocado Salad! 

Cilantro Lime Vinaigrette
Cilantro Lime Vinaigrette

Cilantro Lime Vinaigrette

Published June 24, 2017 by
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Best friends with avocados, burrito bowls, and roasted corn.

Serves: 4   |    Total Time: 10 minutes



Ingredients:

  • 1/4 cup olive oil
  • 1/4 cup lime juice
  • 1/4 cup cilantro
  • 1/16 teaspoon each salt & pepper 
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder

Directions:

  1. Place all ingredients in a blender and blend for 1 minute, until emulsified. Pour over a salad or store in an air-tight container in the fridge for up to a week. Enjoy!

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Artichoke Dip Stuffed Mushrooms

Artichoke Dip Stuffed Mushrooms

Things I love: dinner parties, artichokes, finger foods, mushrooms. Of course, this list is not exhaustive, but these mushrooms are so many things I love in one bite that I can't get over them. Do you know what happens when you stuff a mushroom cap with artichoke dip?! Ooey, gooey, finger-food-sized bite of goodness. You don't even need a plate. 

Artichoke Dip Stuffed Mushrooms
Artichoke Dip Stuffed Mushrooms

As a kid I remember being pulled to holiday cocktail parties, and my mom would always gush over the artichoke dip. Maybe this is why artichoke dip has a sort of halo of goodness to me-- I associate it with so many warm things. What I like about serving it in mushrooms caps is it feels a little bit cleaner: not only do I love LOVE mushrooms, but eating this dip with mushrooms rather than chips or toast feels like it's up a few notches on the good-for-you scale. Not that it matters much at holidays parties, where cookies and eggnog rule the day. But hey! I tried. 

Artichoke Dip Stuffed Mushrooms
Artichoke Dip Stuffed Mushrooms

Artichoke Dip Stuffed Mushrooms

Primal, Gluten-Free, Grain-Free    |       |    Print This Recipe

Stuffing artichoke dip into mushroom caps is the best of both worlds: you get a warm, gooey morsel of dip and the earthiness of a roasted mushroom in one bite, and you can pick the whole thing up with your fingers.

Yields: 32   |    Total Time:



Ingredients:

  • 1 (8 ounces) block cream cheese, softened
  • 1/2 cup yogurt
  • 1 (14 ounces) can artichoke hearts, drained and chopped
  • 1/2 onion
  • 2 tablespoons butter or coconut oil
  • 4 cloves garlic
  • 1 cup grated white cheddar
  • Dash hot sauce
  • Dash Worcestershire sauce
  • Salt and pepper
  • About 32 crimini mushroom caps

Directions:

  1. Preheat oven to 400°F. Finely dice the onion and mince the garlic. In a small sauce pan, heat the coconut oil. Sauté the onion and garlic until the onion is translucent and the garlic begins to brown. Set aside to cool.
  2. Strain and dice the artichoke hearts into small pieces. Place in mixing bowl along with the cream cheese, cheddar cheese, and yogurt. Sprinkle with salt & pepper, and add a dash of both the hot sauce and the Worcestershire. Once the onions are cool, scrape them into the bowl as well, and mash everything together until combined.
  3. Prep the mushrooms caps: wash each cap, and remove the stems. Place caps hollow-side up on a baking pan. Sprinkle with salt & pepper. Using two spoons (and your hands as needed), fill each hollow with artichoke dip, creating a mound in each mushroom. Place baking pan in oven and bake for 15 minutes. Serve.

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