Perfect Pesto Recipe

Perfect Pesto Recipe

The right sauce is the key to transforming a dish from average to extraordinaire.  With Summer in full swing, having an easy, no-cook sauce at your disposal means less cooking indoors and more time to enjoy Summer's finest.  When fresh herbs and produce are abundant, pesto is the "besto". 

"A well-made pesto is a thing of beauty: Fresh, green, cheesy, and nutty, this no-cook sauce has it all and goes with just about everything."- Bon Appetit https://www.bonappetit.com/test-kitchen/common-mistakes/article/pesto-commo… Introducing our perfect pesto recipe, featuring Cherchies® Basil Pizzazz Blend and Cherchies®Garlic Seasoning Blend.

What is Traditional Pesto?
Although the essential ingredients of traditional pesto (Pesto alla Genovese) are basil, garlic, pine nuts, hard, salty aged cheese (Parmigiano, Pecorino Romano, etc.), olive oil, and a bit of salt to taste, pesto lends itself to creativity with whatever herbs (mint, parsley, cilantro, etc.), nuts (any kind), etc. you have on hand (Different regions of Italy use whatever herbs they have on hand, sometimes even a mixture).  This is where our version deviates from the classic with the addition of two seasoning blends, Cherchies® Basil Pizzazz and Cherchies® Garlic Seasoning.  Our version takes this pesto recipe over the top.

How to Make Pesto?
To save time, we also deviated from traditional pesto making (crushing the ingredients with a mortar and pestle) and mixed the ingredients in a food processor instead.   The result?  A vibrant emerald green sauce, full of flavor, aroma, and texture, is the perfect sauce for almost anything.  

What to do With Pesto?
Although the recipe possibilities are endless, some of our favorite uses for pesto are as follows:

• Mix it in with pasta (of course) for a quick and easy meal.

• Add it to fresh tomatoes and mozzarella to create an easy classic Caprese Salad.

• Spread it on fresh ciabatta, and add tomatoes and Mozzarella for a delightful Caprese Sandwich.

• Add to flavor soups or sauces.

• Add to meatballs or burgers for an outstanding flavor burst.

• Turn it into a quick and easy dip when added to sour cream (or Greek yogurt) and mayonnaise.

• Mix it in with softened butter for a tasty compound butter.

• Use it as a sauce for pizza instead of pizza sauce.

So many more ideas!

So, when you have an abundance of Basil in your garden from your CSA share or your neighbor, make our perfect pesto. It’s quick and easy and is the perfect sauce for almost anything. What’s your favorite use for pesto?

Thanks for stopping by:) Comment below if you have tried this recipe or have some to add. Come back again for more family-tested recipes, entertaining ideas, and cooking tips using all our favorite Cherchies® gourmet products.

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Ingredients

• 2 cups fresh Basil leaves

• 1 clove garlic

• 1 Tablespoon (Tbsp) Cherchies® Garlic Seasoning (or Cherchies Garlic 'n Herbs No Salt Seasoning)- more to taste

• 1 teaspoon (tsp) Cherchies® Basil Pizzazz

• 1 cup spinach

• 3 Tablespoons (Tbsp) walnuts (or pine nuts), lightly toasted

• 1/2 cup grated Parmesan cheese

• pepper (to taste)

• 1/2 cup extra-virgin olive oil

Preparation

In a food processor (or blender), combine the basil, garlic, Cherchies® Garlic Seasoning, Cherchies® Basil Pizzazz, spinach, and pine nuts.  Process until finely chopped.  While the food processor is running, slowly drizzle the olive oil until the mixture is a smooth, thick paste.  Add pepper to taste.

Once the pesto is to desired consistency, remove from processor and scrape contents with a spatula into a medium bowl.  Stir in parmesan cheese by hand and enjoy on sandwiches, pasta, etc.   Refrigerate in an airtight container.

*Note:  Pesto is best served immediately, as it tends to brown if not used right away.  My trick, add spinach!  Sneaky, huh?  The spinach in the recipe allows the pesto to remain green for some time in the refrigerator.  The result is perfectly green pesto.  Enjoy!

*Note: I have also heard that adding a thin layer of olive oil on top of your newly jarred pesto or covering tightly with plastic wrap (close to the pesto) is another way to prevent your pesto from turning brown.

Perfect Pesto Recipe

Cooking Tip: Cleaning with Lemons

I LOVE lemons!!!  I love cooking with them, I love the smell of lemons, and I love how lemons impart that freshness factor to any dish.

But did you know? Lemons are not only used for cooking, lemons are natural disinfectants, due to their high acidity contents.  Here are a few lemony cleaning tips that may be helpful.

• Sanitize a cutting board- Rub a clean cutting board with half a lemon, and let it sit for a couple of minutes before rinsing with water.
• Clean the garbage disposal- Pour hot water, mixed with a half of a cup of lemon juice down a garbage disposal to sanitize and freshen.
• Shiny Fixtures- Rub half a lemon on chrome fixtures and knobs.  Your bathroom will smell lemony fresh too!
• Clean the microwave- Fill a small bowl with vinegar, add a couple of drops of lemon juice and place in the microwave. Run the microwave for a few minutes and then remove the bowl.  Cleanup should now be a breeze.
•  Add a couple of drops of lemon juice to a sponge and use the sponge to clean a shower door.  Soap scum comes right off.

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Cooking Tip: How to Clean with Lemons!

Pepper Jam Grilled Pineapple Recipe

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Pepper Jam Grilled Pineapple Recipe

It's grilling season folks!  If you've never had grilled pineapple, you're in for a real treat!  Grilling brings out the sweet juices in the pineapple, and your taste buds will thank you.  I could have stopped there, but I decided to try our pepper jams as a glaze.  Oh my goodness, I had the best of both worlds...sweet and spicy.

Ingredients

• Oil to lightly coat grill
• 1 Pineapple, scales removed, and cored (coring is optional)
• Cherchies® Cranberry Hot Pepper Jam, Cherchies® Strawberry Hot Pepper Jam, or Cherchies® Cherry Hot Pepper Jam

Preparation

Lightly brush grill with oil.  Turn the grill on high and turn down to low after 5 minutes. Remove scales from pineapple with a knife and slice pineapple into 3/4 inch slices.  

Coring the pineapple is the next step and completely optional (The core does become tender during the grilling process, which makes it perfectly edible).  I prefer to core the pineapple as it's all about the presentation.   I use an apple corer I've had for years, but you could easily cut out the core with a knife.

Once the grill is heated, place pineapple slices on the grill and grill for 3-4 minutes (more depending on thickness of the pineapple) on each side.  As the pineapple finishes cooking, brush on the pepper jam for that sweet and spicy deliciousness!  You could stop with just the grilled pineapple depending on your preference, but then you'd be missing out on a party in your mouth:)

Remove from grill and enjoy!  This would be great served with ice cream...hmmm:)

Cooking Tip: When Life Hands you Lemons...Make Lemon Zest!

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To zest or not to zest, that is the question.  I love my zester!  Don't have a zester or microplane?  Don't fret!

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Use a vegetable peeler and a knife to get the same effect.  Using a vegetable peeler, gently peel off only the colored part of your desired citrus into strips.

Next, use a knife to dice the citrus strips, finely.  They won't last long in the refrigerator, but will keep in the freezer in a plastic bag with a pinch of salt or sugar, depending on your type of recipe.