Easy Peasy Pesto

Pin It Now! Ya know how we made homemade pizzas a couple weeks ago?

Well, see, a tomato basil pizza only uses so much basil.  But when you buy basil at the store, ya gotta buy a ton of it.  So after we used all eight leaves of it on our pizza, I thought "Now what in the heck am I gonna do with all this basil??"  Well, duh, make pesto. 

This is a very simple, basic pesto recipe.  Typically pesto calls for pine nuts, but those bad boys were expensive.  I used toasted almond slivers instead and it was just as delicious.  I've also heard that you can use walnuts in place of the pine nuts.  Having never tried that myself I can't back that up, so don't you go quoting me on that now.

Unless you try it with walnuts and it comes out great. Then you can say it was all my idea.

This makes about a cup or so of pesto.  Obviously this is great on pasta.  We've been putting it on pizzas and sandwiches, which is muy delicioso.  Aren't I fancy with my spanish?? 

Pesto
1 package fresh basil leaves (about two cups)
3-4 garlic gloves
1/2 c toasted almond slivers
1/2 c grated parmesan cheese
salt & pepper
olive oil

Rinse and dry basil leaves.  In a food processor, blitz basil leaves, garlic cloves and almonds until coarsely smooth (is that a term??)  Add in the parmesan and process briefly.  With the machine running, slowly add in olive oil until the pesto comes together and is mostly smooth.  Salt and pepper to taste. 

Have a great weekend!

Lemon Scallion Pasta with Shrimp

Pin It Now! Is it really December 10th?!  Eek!  This little elf needs to kick her Christmas planning into high gear!  This year we are spending the holiday in the snow with my family.  We are very much looking forward to our white Christmas!!  (And by "we" I mean Hubby and myself.  Chico isn't so much a snow dog.)  ;)

After running errands this afternoon and trying to get a 6-year-old chihuahua to model for our Christmas photo (yes, we're those people) we needed something quick & simple for dinner.  I remember catching the tail end of an episode of Rachael Ray's 30 Minute Meals a couple of years ago in which she was finishing up a lemony pasta side dish.  I took inspiration from that and customized, adding some shrimp to make it a more hearty meal. I'm so bad about measuring, so these are approximations.  Just fiddle with it until it tastes good to you.  My Hubby likes lots of lemon, so I went a bit heavy.

Lemon Scallion Pasta with Shrimp
1 lb spaghetti
2 c low sodium broth (chicken or vegetable)
1/4-1/2 c low sodium soy sauce
2-3 lemons, zested and juiced
drizzle of olive oil
1 bunch scallions, cut into slices on the diagonal
1/2 lb shrimp

Cook the pasta according to package, draining just shy of al dente.  While the pasta cooks, combine broth, soy sauce, lemon juice and lemon rinds in a small saucepan.  Bring to a simmer and cover, heat off, for about 7 minutes (allowing the lemons to steep.)  As the sauce steeps, saute shrimp in olive oil until pink and opaque.  Toss shrimp into drained pasta.  Pour sauce through a strainer onto pasta and shrimp and toss to coat.  Cover and let sit for 5 minutes.  The pasta will soak up the sauce and finish cooking to the perfect al dente.  Fold in scallions and lemon zest and top with a sprinkle of freshly grated parmesan.

Grow your own scallions!