Serve with 12 ounces Linguine pasta, cooked “al dente” - - tender, but firm
Makes about 1 cup sauce
2 loosely packed cups fresh basil leaves, big stems discarded, rinsed and dried
Salt to taste
½ to 2 cloves garlic, crushed
2 tablespoons pine nuts or walnuts, lightly toasted in a dry skillet
1/3 – 1/2 cup extra-virgin olive oil
½ cup freshly grated Parmesan cheese
Freshly ground black pepper (optional)
1. Combine the basil, salt, garlic, nuts and about ½ the oil in a small food processor or blender.
2. Process, stopping to scrape down the sides of the container occasionally, and adding the remaining oil until the sauce reaches your desired consistency. Add water if you prefer a thinner mixture. Store in refrigerator for a week or two, or in the freezer for several months. Stir in Parmesan cheese by hand just before serving.
3. Serve over 12 oz cooked linguine pasta. Garnish with tomatoes or red bell pepper.
Ø A very fresh tasting sauce.
Ø You can make pesto (basil sauce) thick or thin, according to your taste. Keep adding oil or water until you like the texture.
Ø Olive oil and walnuts provide healthy fats.
Ø Can also serve with sautéed or steamed veggies, like red bell peppers, cauliflower, zucchini, yellow squash, as well as a fresh green salad.BRUSCHETTA
Means little garlic toast.
1 loaf Multigrain French bread
1. Slice bread ½ inch thick on a bias. Brush or spray with cooking spray. Top with minced garlic.
2. Bake in 375° F oven for 8-10 minutes or until crispy.
3. Top with Tomato basil mixture.
TOMATOES WITH BASIL
Yield: 2 cups
2 cups Roma tomatoes, seeded and chopped
½ cup fresh basil, chiffonade
1 Tbsp. olive oil
2 Tbsp. garlic or shallots, minced
2 Tbsp. red wine vinegar
Salt and pepper, to taste
1. Combine all ingredients and let sit for at least 30 minutes before serving.
Ø Make sure to spread the mixture on the bread just before serving so that it doesn’t get soggy.
Ø The bruschetta and tomato mixture can be made in advance, without assembly, and refrigerated. Bring to room temperature before serving.
Ø Can be made with a variety of fresh vegetables and herbs.
Ø Great snack/appetizer.
A traditional Italian Dessert. Means “Pick me up”
2 cups heavy cream
¼ cup sugar
½ cup sugar
1 cup decaffeinated coffee or espresso (prepared ahead, and cooled)
3 tablespoons decaffeinated coffee or espresso
8 ounces of marscapone cheese
1/8 cup of cocoa powder
20 lady fingers or sponge cake
1. In a medium bowl, whip the heavy cream and ¼ cup sugar into stiff peaks. Place half of the whipped cream in a small bowl and refrigerate for later use.
2. In a separate bowl, whip the marscapone cheese, 3 tablespoon decaffeinated coffee and ½ cup sugar. Fold the cheese mixture into the whipped cream mixture
3. Dip the topsides of 1/2 of the ladyfingers in the 1 cup decaffeinated coffee and place in the bottom of serving dish. You will need to cover the bottom of the dish, so only use as many ladyfingers as needed to do so.
4. Spread 1/3 of cheese mixture over ladyfingers and dust with cocoa powder.
5. Repeat steps 3 and 4, ending with the cheese mixture on top.
6. Spread reserved (in refrigerator) whipped cream mixture over top of cheese layer and garnish with cocoa powder.
7. Chill tiramisu for at least 2 hours before serving!