Arugula-Basil-Pumpkin Seed Pesto

Today's Pesto Day!
Put these ingredients, in their group, into your blender jar and pulse just enough to blend each, starting with the first. Then add the greens and pulse until incorporated. Last add the cheese and pulse until everything's chopped and combined the way you'd like. Most people prefer doing this in a food processor which works great, but somehow I'd rather pulse all this in my blender. However, this took a lot of jar scraping to totally combine. . .Use whichever works best for you.

6oz. single source EVOO

2 big garlic cloves - chopped

zest + juice of a lemon

½T salt, pepper, garlic Kinder's Blend

½c± organic sprouted pumpkin seeds

68g - 2.4oz arugula

32g - 1.15oz. basil 

2½oz. total - of five microgreens:

- pea shoots, radish, kale,

- red cabbage and basil

3oz. grated Parmesan-Romano cheese

I wasn't planning this, but the photo below shows my late breakfast - early lunch when, after blending, I discovered it wouldn't all fit in my 16oz. container. This recipe made about 20oz. In addition to fresh basil, you can use just about any greens. In the past I've used curly as well as flat leaf Italian parsley, celery greens, spinach even some beautiful carrot tops one time! I have some beautiful chard right now, but decided I might steam that to go with salmon soon.

Now a word about pasta. . .
True Italian pasta is far healthier than our typical American variety. I've been ordering it online now since in Europe they don't use GMO wheat, no preservatives and their milling process for the wheat includes more of the healthy parts of the whole grain.

I cook my pasta using the resistant starch method. If you need pasta right away you can still accomplish this by cooking to al denté stage, draining, then rinsing and soaking a few minutes in icy cold water. Then drain, combine with the sauce and reheat. Or reheat the pasta only and add the sauce.

It's SO worth the extra steps to create a much healthier version of pasta! Happy Cooking! . .😃. .Lin

Walnut Basil Pesto

Using the amount of Basil shown here, with stems removed, I added a generous amount of Moroccan EVOO, 2 handfuls of chopped walnuts, about 1-1/2c grated parmesan-romano cheese blend, about 3/4c chopped chives, cayenne and black pepper, and a good sprinkle of Lowrey's Garlic Salt. 

Blend all this well in your food processor. 

I didn't do actual measurements since I wasn't planning to blog this. It turned out well though, so I'm at least sharing the idea behind the adventure.

I had some of this last night with steamed shrimp over angel hair pasta. Ohhh, it was so good!

Have fun and be bold with your cooking. . .Lin

Spicy Tomato Pesto Oil -and- VERY Spicy Pepper Oil

The peppers I used were very long and skinny, brigh tred and green, looking more like a seedpod you'd see hanging from a tree than a pepper.  The Anaheims I've used in the past are like a thinned down version of a Pablano.  That same dark green.  So. . .when it comes to peppers, unless you're a fan of fire in your mouth, throat and the oil burning your hands for hours, even after about a dozen hand washes. 🥵 .Be Careful! 

Pepper Oil:  Blend the peppers with 6-8oz. good quality EVOO.  Pulse a while to be sure the peppers are broken up, then blend a minute or so on high.  Scrap everything down and blend another minute.  Store in the refrigerator in a clean glass bottle with a pouring spout and use in place of hot sauce, in salsa, add a drizzle while browning meat for soup or stew or spaghetti.  Pretty much in anything that needs a big jolt of heat.  Shake well before pouring.

Spicy Tomato Pesto Oil:  Follow the same procedure as used for the pepper oil using 6-8oz. good quality EVOO and oven dried-roasted tomato slices.  Add lots of sautéed garlic and fresh Genovese basil.  Pulse, scrape down, blend at least a minute on high speed.  Pour into a glass jar and store in the refrigerator.  I've had this twice now over pasta.  This time I sautéed mushrooms, added sliced grape tomatoes and drained olives.

Stir up the pesto and add 3T.  If needed, add a few tablespoons of the pasta water and bring back to a simmer  This was so good!! . . . Lin

Stirred Eggs with Basil and Garlic

1-2 lg. cloves garlic - minced

1T butter or solid coconut oil

2 very large fresh farm eggs

1-2T finely chopped basil

fresh ground pepper and salt

Saute' the garlic in butter until lightly browned.  Stir in the eggs, moving them around the pan until about half done.  Sprinkle with basil, pepper and salt.  Flip and turn off the heat.  Let stand in the pan another minute or so.  Serve with chopped tomatoes.  This recipe is for one.  Expand the proportions to fit the size of your breakfast crowd. . .Lin