Basil Pesto

Freshly grown basil is a heavenly thing. Just pull it close to your nose and smell that freshness. It's a very versatile herb. It's most common use is in Italian dishes. It's great in pasta and even in drinks. Here I've made it into a wonderful pesto.  Pesto is yummy, but what do you do with that big bowlful? One of the great things about pesto is that it freezes well. Put the basil into ice cube trays and then just add it to your hot dishes or defrost for use on sandwiches and in dips.   Here are some more ideas for fresh basil.




Mix it with pasta
Mix it in with alfredo sauce
Mix it with ranch dressing for a smooth dip or salad topping
Spread it on sandwiches or wraps
Use it as the base for bruschetta
Mix it into soups
It is fabulous on pizza
Use it to top a baked potato


Basil Pesto
The Double Dipped Life

3 cups basil leaves, gently packed
3/4 cups Parmesan cheese Fresh is always best!
1/4 teas salt
3 garlic cloves, chopped
1 teas red pepper flakes (optional)
1/2- 3/4 cup extra virgin olive oil
1/3 cup pine nuts


Place everything but the olive oil and pine nuts in a food processor. I just used my blender. Pulse the mixture and stir until everything is processed.  While the blender is running, slowly pour in the olive oil. You can leave it thick, or add more oil until the pesto is thin.  Remove the pesto to a bowl.  Put the pine nuts in the processor, and give it a quick chop. Stir by hand into the pesto. I do the nuts separately to get some crunch in my pesto.

Eat the pesto right away or store in the fridge or freezer.

Enjoy! 

Basil Dipping Sauce

 

I love basil. It's so flexible, and makes everything taste fresh. This dipping sauce/ salad dressing is amazing. It thickens as it sits in the fridge, making it a great veggie dip, or a spread for sandwiches. 

Basil Dipping Sauce

The Double Dipped Life

1/2 cup Sour Cream

3 Tb mayonnaise

3 Tb fresh basil, chopped

1 green onion, chopped

1/2 clove garlic

1/2 teas Worcestershire sauce

Kosher salt and ground black pepper


Use a blender or food processor to combine all ingredients except salt and pepper until smooth. Taste and season with salt and pepper as desired.

Use as a salad dressing, or refrigerate and use as a dip or sandwich spread! Enjoy!

Creamy Chipotle Ranch Dressing

 

Growing up, I was not a fan of salads. I was forced to try them again and again, but they just weren't my first choice. Then my mom told me once that I needed to find a dressing that I liked. Then, the salad would follow.  Seems backward, but it worked! I realized that I loved Ranch dressing. Ok, so not the healthiest, but it got me eating salads! 

Today, my tastes have expanded to some vinaigrette's, but my first love is creamy dressings. This recipe is perfect creaminess meets spicy. It's great on a salad with some Mexican food, or drizzled over a chicken salad. I had the leftovers on a Baja Beef Wrap-recipe coming soon!

Chipotle Chilies in Adobo sauce can be found on the Mexican food aisle in your grocery store. They are wonderful, spicy little critters. Since you only use one (or less) you can portion out the rest into ice trays and freeze for later use! 

Creamy Chipotle Ranch Dressing

Adapted from Cooking Light Fresh Food Fast

1/2 -1 cup light ranch dressing (start with 1/2 cup- add more if it ends up too spicy!)

1 chipotle chile, canned in adobo sauce

1 green onion, cut into 2-inch pieces

Place ingredients into a blender; process until smooth.  Taste, and add more Ranch dressing if it's too spicy! 

This should keep at least 1 week in a covered container in the fridge.

Enjoy! 

Tangy Parmesan Dressing

I love making my own dressings and dips. So, when I saw this recipe at Mindikamoments I knew I had to try it.

 I followed her recipe, but when I tasted it, I wasn't totally lovin' it, so I made some changes. This dressing is great on a simple salad of romaine lettuce, maybe some tomatoes and croutons.  I served this dressing last weekend when friends came over, alongside lasagna. It was a great, tangy dressing!

Tangy Parmesan Dressing 

1/2 cup sour cream (I upped this amount to cut down on the super tanginess!)
1/4 cup grated Parmesan cheese
2 Tb mayonnaise
2 Tb white wine vinegar
2 Tb minced fresh parsley (1 Tb dried)
1/2 teas Dijon mustard
1/8 teas (or just a few drops) Worcestershire sauce
1/8 teas (or just a few drops) hot sauce
Juice from 1 lime (my addition)
1/2 teas crushed red pepper flakes (my addition- they are optional if you use the hot sauce)
Salt & Pepper to taste

Romaine lettuce, tomatoes, croutons

Whisk together all of the ingredients. Taste dressing, and adjust seasonings as needed.  Let your dressing sit for 4-8 hours in the fridge.

Toss with the lettuce right before serving, or let diners serve themselves!

Enjoy!