Tag Archives: extra virgin olive oil

Basil & Pecan Pesto

Basil Pecan Pesto

My darlings, this is one of my absolute favorite things.  One of those things that makes you happy all over.  It brings a smile to my face whenever I know that super fresh basil is available so that I am able to make it.   Basil & Pecan Pesto  is a variation of plain ole pesto but with a little Texas flair.  To me, pesto is good any way you can make it.  Purple curly leaf basil is most delicious as an alternative to the traditional green basil but you will probably have to grow that yourself (not ever a bad idea) as I have not found it in any grocery store.

Here are the ingredients:

  • 4 ounce package of fresh basil
  • 1/2 cup of shredded parmesan cheese
  • 1/8 cup or more if needed of Extra Virgin Olive Oil
  • 4 large cloves of garlic
  • 1/2 lightly roasted pecans
  • 2-3 tbsp. water
  • salt & pepper to taste

Just whirl the ingredients up in your food processor and it’s like magic!  I find that the process works the best when you just put all of the ingredients into the food processor with the exception of the olive oil.  Process it for a second or two just to give it all a rough chop, then stream in the olive oil while at low speed until it is well blended.  It will be a beautiful bright green color.

This Basil & Pecan Pesto is perfect on pasta, as a sandwich spread, or an accompaniment with grilled meats like chicken or lamb.

 

Roasted Root Veggies

Roasted Root Veggies doneThis recipe for Roasted Root Veggies is extremely versatile.  You can make this and serve along side your favorite beef, venison or lamb dish.  But it would even be superb alone or as a main course over quinoa or brown rice.  Simply delish!

Roasted Root Veggies
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Servings Prep Time
6 people 15 minutes
Cook Time Passive Time
1 hour 15 minutes
Servings Prep Time
6 people 15 minutes
Cook Time Passive Time
1 hour 15 minutes
Roasted Root Veggies
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Rating: 0
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Servings Prep Time
6 people 15 minutes
Cook Time Passive Time
1 hour 15 minutes
Servings Prep Time
6 people 15 minutes
Cook Time Passive Time
1 hour 15 minutes
Ingredients
Servings: people
Units:
Instructions
  1. Wash, peel, and chop all of your veggies (parsnips, carrots, red potatoes, and yellow onion) into large uniform pieces. Place all veggies on a large cookie sheet that has been lined with parchment paper.
  2. How to make the marinade sauce: Put the remaining ingredients (tomato paste, crushed garlic, lemon juice, herbs de province, olive oil) into a small mixing bowl and stir together. Pour the marinade sauce over the veggies.
  3. Cover all of the veggies thoroughly with the marinade sauce, sprinkle with salt and freshly ground black pepper. Allow to sit on the cookie sheet for about 15 minutes before placing into a pre-heated 350 degree oven.
  4. Bake for 1 hour or until the veggies are fork tender. When you roast your veggies in the oven like this, it gives them a chance to caramelize and it also enhances the flavors.
Recipe Notes

Variations:

Use any root veggies that you would prefer or that are in season in your area.  Fennel, Sweet Potatoes, or even Beets would be a wonderful addition or substitution in this dish!

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