Artichoke and Basil Pesto

Here's a delightfully easy pesto recipe (well, all are easy), that is mighty tasty and can be used in a plethora of ways!

For instance, you could shmeer it on some garlic bread.

You could thin it out a bit (just use a bit more olive oil) and use it as a pasta sauce!

Or perhaps you just want to dip some veggies in it?

Or maybe you want to just eat it on a cracker?

What ever you choose, this is so simple and good for you, too.

What you need:

About a cup (two handfuls) of big basil leaves

1 can of artichoke hearts (about 8-9 hearts)

2 cloves of garlic

1/8 cup of pine nuts

1/2 tsp kosher salt

4 tbsp of Parmesan/Romano blend (the stuff in the cannister is fine; ideally you buy a mostly natural- e.g. you can pronounce the ingredients!)

1/8 cup of part skim ricotta cheese

A couple cranks of ground black pepper

1 tbsp of extra virgin olive oil

How you do it (so easy!):

Take food processor.

Take all ingredients, except for oil, and toss them in the food processor.

Pulse about 10 times until all are well blended together.

Next, with the food processor running, slowly add the tablespoon of oil.

Consistency will be thick, not too runny, such that this is more of a dip or a spread than a sauce.

Now, we froze half of this-so when I get my I want fresh pesto craving- all I have to do is open the freezer door. Plus, it makes a good amount, and there are only two of us!

Nutrition Facts

Serving Size: 1 tbsp

Amount per Serving

Calories 32

Calories from Fat 20.3

Total Fat 2.25g

Saturated Fat 0.54g

Cholesterol 1.88mg

Sodium 110.83mg

Total Carbohydrate 1.59g

Dietary Fiber 0.47g

Sugars 0.42g

Protein 1.05g

Fresh Vegetables Make Me Happy!!!

I love summer time. I love summer because it's sunny, it's hot, and I can go to the beach.

I also love summer because the vegetable crop is that much better.

Walking through Whole Foods, Trader Joes, or your local grocer or Farmer's Market, if you're like me, you can tell the difference between a summer crop vegetable and well, the rest of the year. Tomatoes seem redder. Cucumbers firmer. Bell peppers in many crisp and vibrant colors. It's just awesome.

I came across Ina Garten's Panzanella salad and became inspired. With a few changes, this salad has become my summer favorite.

Here's what you need for my version:

• 1-2 (1 if large, 2 if medium) tomatoes on the vine
• 1 large cucumber
• 1/2 a large red onion
• 5-7 large leaves of basil
• 1 orange bell pepper
• 1 yellow bell pepper
• 1 green bell pepper
• 3 tbsp capers
• 1 small baguette
• Total of 7 tbsp extra virgin olive oil; divided (2 tbsp for toasting the baguette, 5 for the vinaigrette)
• 1.2 tsp Dijon Mustard
• 1.5 tbsp white wine vinegar
• 2 tsp minced garlic in water
• 1 tsp kosher salt (more or less as needed)
• 1/4 tsp black pepper, freshly ground recommended)

Directions:

Heat a skillet on medium high heat. Add 1 tbsp EVOO. Slice your baguette into 1-2 inch cubes and toss them in the pan with a little salt and pepper. Let these guys cook, shaking the pan around, for about 3-5 minutes. Add another tbsp of EVOO. Take the freshly made croûton off the skillet when they are toasty golden brown.

As the croûtons are cooking, I like to chop my vegetables. Here's the beauty of this dish. It's prettier when it's rustic looking, meaning, don't chop perfect pieces. roughly chop your peppers, tomatoes, cucumber, basil, and red onion. Throw these guys in a bowl. Toss the capers in the bowl of fresh goodness now, also.

Next for the vinaigrette. Place 5 tbsp (give or take) of EVOO in a bowl. Add the white wine vinegar. Then the Dijon mustard, the garlic, and a little salt and pepper. Whisk together. The vinaigrette will be thik and delicious looking.

Toss the croûtons in the bowl with the veggies and drizzle the vinaigrette over the salad. Toss the salad around and let it sit in the fridge for at least an hour before serving so the flavors come together.

And that is it. It's delicious, homemade, and you'll become addicted.

The facts (they make it easy to become addicted- the fat content is from olive oil, which is a healthy fat for you, and hellllo veggies!):

Nutrition Facts

Serving Size: 3/4 bowl (about 1.5 cups)

Amount per Serving

Calories 199

Calories from Fat 112.1

Total Fat 12.46g

Saturated Fat 1.75g

Cholesterol 0mg

Sodium 591.11mg

Total Carbohydrate 20.27g

Dietary Fiber 1.9g

Sugars 2.7g

Protein 1.02g

It would be a lie if I said anyone in my family made this salad growing up.

But I tell you what, I will be making this every summer from here on out....and I bet you will, too!