Whew. I know it's been a while, but I'm back (for the moment), and I promise I missed you. The final leg of my dietetic training has FINALLY begun. Last week, I was pulling 10 hour days in Atlanta for orientation, getting geared up for this coming week. Yesterday I began my first internship rotation in school nutrition management. It was busy and crazy and awesome and stressful all at the same time. Anyway, I've been prioritizing my readings, modules, etc. in preparation for my rotations and haven't been able to get over here to write as much as I'd like. I'm hoping I'll find a good balance once the internship gets underway, but if it seems like I've disappeared, at least you'll know why!
So, today I wanted to give you a quick recipe that is so yummy, but also makes a busy life a LOT easier --> Pesto! I make a big batch, spoon it into an ice cube tray, and then just pop out a few cubes any time I need an easy dinner. Put it on top of salmon before baking, toss over noodles and sautéed veggies (or my new favorite, zucchini "pasta"!!), or pair with butternut squash ravioli (last night's dinner and this post's picture!). Heck, you can even spread it inside of a tortilla for a yummy kick to a wrap for lunch.
For your benefit, I've tried to add some real measurements, but honestly, I always just kind of "wing" pesto. It's basil, garlic, and oil. Yes, you can add cheese (parmesan) and pine nuts, but I usually don't just because I don't have them on hand. The great thing about pesto is that you can also add other stuff. Like fresh spinach with your basil. Or make part of the basil arugula. Or maybe add some walnuts instead of those pine nuts. In any case, it's good. Just see what you can come up with. Taste as you go, and add more garlic, more basil, etc. until it meets your pesto standards.
Basic Pesto
makes a little less than 1 cup
2 cups fresh basil leaves
2 cloves garlic (or 2 tsp minced)
1/2 cupish olive oil (may need more if you add any "extras")
salt and pepper
Extras
arugula
spinach
walnuts
cheese
parsley (you can really just use this in place of basil too, if you really like parsley)
Place your ingredients in food processor (a blender will work, but I recommend you at least double the recipe). Process until as smooth as you like your pesto to be. Taste and adjust if necessary. Spoon into an empty ice cube tray and cover with plastic wrap. When frozen, you can either leave them and pop them out when you want pesto, or pop them all out into a zip-lock and store in your freezer. Because the olive oil and any nut oil (if you threw in any nuts) is best suited to low temperatures, I recommend letting the pesto cubes sit out for a bit so they defrost (you can leave the overnight in your fridge, as well) and then just tossing them in at the last second to your pasta, etc. This will help keep the good-for-you fatty acids intact. But, I promise it will still be delicious and nutritious even if you heat it up a bit more!
For your benefit, I've tried to add some real measurements, but honestly, I always just kind of "wing" pesto. It's basil, garlic, and oil. Yes, you can add cheese (parmesan) and pine nuts, but I usually don't just because I don't have them on hand. The great thing about pesto is that you can also add other stuff. Like fresh spinach with your basil. Or make part of the basil arugula. Or maybe add some walnuts instead of those pine nuts. In any case, it's good. Just see what you can come up with. Taste as you go, and add more garlic, more basil, etc. until it meets your pesto standards.
Basic Pesto
makes a little less than 1 cup
2 cups fresh basil leaves
2 cloves garlic (or 2 tsp minced)
1/2 cupish olive oil (may need more if you add any "extras")
salt and pepper
Extras
arugula
spinach
walnuts
cheese
parsley (you can really just use this in place of basil too, if you really like parsley)
Place your ingredients in food processor (a blender will work, but I recommend you at least double the recipe). Process until as smooth as you like your pesto to be. Taste and adjust if necessary. Spoon into an empty ice cube tray and cover with plastic wrap. When frozen, you can either leave them and pop them out when you want pesto, or pop them all out into a zip-lock and store in your freezer. Because the olive oil and any nut oil (if you threw in any nuts) is best suited to low temperatures, I recommend letting the pesto cubes sit out for a bit so they defrost (you can leave the overnight in your fridge, as well) and then just tossing them in at the last second to your pasta, etc. This will help keep the good-for-you fatty acids intact. But, I promise it will still be delicious and nutritious even if you heat it up a bit more!