Classic Basil Pesto

Most of the recipes created for this blog are often nontraditional ideas. However, there are times when a classic, traditional dish and recipe are in order. The inspiration for this recipe came from the fact that the garden season is nearly over, and that I had a plant full of basil asking to be used.

Pesto is often misconstrued as being only a basil based sauce. In reality, pesto is more of method of preparing sauce than it is the actual sauce. The five main ingredients needed to create a pesto are a herb, olive oil, nuts, garlic, and cheese. Some nontraditional pestos include cilantro & poblano pepper, parsley and walnut, etc. Walnuts are used in this recipe instead of pine nuts simply because I prefer walnuts, and I also rarely use pine nuts for anything besides pesto. This recipe is simple, straight forward, and takes merely minutes to create.

Ingredients: Yield: 1.5 Cups
3 oz - Fresh basil
1 oz - Pecorino Romano, finely grated
2 oz - walnuts
5 oz - olive oil
1 oz - Pastamore Kettle Roasted Garlic Oil
To taste - salt
To taste - black pepper

Directions:
1. In a dry pan (no oil) place the walnuts and cook over medium-high heat. Toast the walnuts in the pan, but be careful not to burn them.

2. In a food processor (or a good blender) combine the basil, cheese, toasted walnuts, and 4 oz of the olive oil. Blend until fully mixed.

3. Add the remaining olive oil and the Pastamore Kettle Roasted Garlic Oil. Blend until mixed. Adjust seasoning with salt and pepper.

This recipe only takes a few minutes and is very flavorful. Try this out with penne or some gnocchi!

Thanksgiving Leftovers

Thanksgiving leftovers can be fun to eat.  I'm a casserole girl, so this Turkey pasta with asparagus and cheese casserole is one of my favorites.

Ingredients:

• 8 ounces Pastamore Italian Herb Penne pasta
• 6 tablespoons butter
• 6 tablespoons flour
• 1/2 red bell pepper, chopped
• 1 clove garlic, minced
• 1 bunch green onions, thinly sliced
• 1 1/2 cups chicken broth
• 2 cups milk
• 1/2 teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• 1/4 to 1/2 teaspoon poultry seasoning blend, or to taste
• cooked asparagus, cut in 1-inch pieces, about 2 cups
• 3 cups diced cooked turkey
• 8 ounces shredded Sharp Cheddar cheese
• 1 cup soft bread crumbs (or left over stuffing)
• 1 tablespoon melted butter

Directions: Grease a 9x13-inch baking dish. Heat oven to 350°. Cook pasta in boiling salt water following package directions. In a large saucepan over medium-low heat, melt butter; add bell pepper and sauté until tender. Add garlic and green onion; sauté for 1 minute longer. Stir in flour until well blended. Stir in chicken broth, cooking until thickened. Stir in milk; continue cooking, stirring frequently, until thickened and hot. Add seasonings, asparagus, and turkey; heat through. Stir in cheese and cook until melted. Stir in the cooked drained pasta and pour into the prepared baking dish. Toss bread crumbs with 1 tablespoon melted butter and sprinkle over top. Bake for 30 to 35 minutes, or until hot and bubbly.
Serves 6 to 8. 

     This is delicious! Thank God for Thanksgiving Leftovers!