Pesto (Liz LaCava & Meghan Fay)

2 3/4 cups fresh basil

2 Tablespoons pie nuts

1 teaspoon lemon juice

2 large garlic cloves

3 Tablespoons olive oil

2 Tablespoons grated Parmesan or Romano cheese

 

Mince pine nuts and garlic in food processor - add basil, cheese and lemon until finely chopped. Slowly add the olive oil

Makes 1 cup

 

I don't always use the pine nuts it tastes great either way. If I freeze the pesto I put it in small containers then drizzle some olive oil on top to keep it from turning dark.

From Meghan Fay: 

2 cups fresh basil
1/4 cup pine nuts
1/2 cup grated parmigiano-reggiano cheese
1 garlic clove, finely chopped
2 teaspoons fresh lemon juice
3/4 cup extra-virgin olive oil

In a food processor or blender, pulse the basil leaves until finely chopped. Add the pine nuts, cheese, garlic and lemon juice. Turn the machine back on and add 3/4 cup of olive oil in a slow, steady stream. Season the pesto with salt and pepper. Cover with plastic wrap and refrigerate.

 

Basic Vinaigrette

Serves 4 (Makes ¼ cup)

Total Time: 15 Minutes

The vinaigrette will keep for three days in the refrigerator. Shake well before using. If you prefer, you can whisk the vinaigrette together in a bowl and skip the jar. This recipe makes enough to dress 8 cups of greens. 

• 1 tablespoon cider vinegar
• 1 teaspoon minced shallot
• 3 tablespoons extra-virgin olive oil
• 1 teaspoon honey
• ½ teaspoon regular or light mayonnaise
• ½ teaspoon Dijon mustard
• ¼ teaspoon table salt
• ¼ teaspoon pepper

Combine vinegar and shallot in small jar; let sit for 5 minutes. Add oil, honey, mayonnaise, mustard, salt, and pepper to jar. Affix lid and shake vigorously until emulsified, about 30 seconds.