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A simple and easy classic pesto with a spicy twist!
* Disclaimer- I have been making this for so long, I don’t measure my ingredients anymore, however these are my best guesses at the amount I typically use. Pesto is such an easy sauce to fix if you add to much or too little of something, so play around!
Start a pot of water to boil.
Get out your food processor or blender, I prefer a food processor for making pesto.
Start by grating the Parmesan cheese in the food processor. I usually grate the whole wedge and use the extra for any cheese you like to sprinkle on top of the finished dish.
Set aside 3/4 of cup for use in the pesto.
Put in the garlic cloves and chop them up.
Put in the basil leaves and let them get chopped up.
Cut up a jalapeno in chunks for easy mixing. I left a couple of seeds, but not many because I didn’t want it too spicy, you can always add more seeds at the end if you want some more kick.
Next, put in the cheese and oil at the same time and mix.
Add in the salt and pepper and give it another quick pulse.
Your water is probably boiling, toss the pasta in!
Now comes the taste testing. Too much cheese or oil? Add some more basil. Not enough flavor- try adding more garlic, it can be hard to properly mix at this point so I recommend chopping it a little before putting it in.
Optional- add in some nuts for a different consistency and flavor. I don’t tend to keep walnuts of pignoli nuts on hand so I have adapted to pesto sans nuts.
Once your pasta is cooked to your liking, pour it back in to the pot you boiled it in and pour your pesto over the top. Use a spatula to get all the green goodness out of the food processor or blender. Toss up vigorously in order to ensure every inch of pasta is covered, your diners will thank you.
I can honestly say this fresh pasta recipe works every time. It rolls out beautifully, tastes great, doesn’t blow up in the water, doesn’t break when you make ravioli and the dough can be made ahead and kept in the refrigerator!
I make pasta a lot, mostly ravioli. I make a bunch and freeze them and it makes getting dinner on the table so easy! Feel free to substitute spinach, basil, chard or kale … but ramps are in season!
Quinoa, Black Bean and Chicken Stuffed Poblano Peppers
You can use either chicken or pork in this recipe. It’s so good my hubby always has to go back for more. The kids eat it up too!
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!