Garden Pesto

Garden Pesto
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When you've got some extra greens around, try this veggie packed pesto, which can be frozen for later and added to your favorite fall and winter dishes!!!
Servings Prep Time
1 cup 10 minutes
Cook Time
10 minutes
Servings Prep Time
1 cup 10 minutes
Cook Time
10 minutes
Garden Pesto
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
When you've got some extra greens around, try this veggie packed pesto, which can be frozen for later and added to your favorite fall and winter dishes!!!
Servings Prep Time
1 cup 10 minutes
Cook Time
10 minutes
Servings Prep Time
1 cup 10 minutes
Cook Time
10 minutes
Ingredients
Servings: cup
Units:
Instructions
  1. Prepare your mise en place.
  2. Combine basil, arugula, oregano, garlic and walnuts in a food processor. Pulse until fine.
  3. Add parmesan, red pepper flakes, lemon juice, salt and pepper. Pulse until incorporated.
  4. While food processor is running, stream in olive oil until emulsified.
  5. Use pesto on pasta, sauteed vegetables or in scrambled eggs. Enjoy!
Recipe Notes
  • Pesto can be stored in an air-tight container in the refrigerator for up to 1 week.

  • Try freezing pesto in ice cube trays for already portioned single servings to use all season. Frozen pesto will keep for up to 1 month

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Ratatouille

Ratatouille
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Rating: 4.5
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Servings Prep Time
6 servings 20 minutes
Cook Time
40 minutes
Servings Prep Time
6 servings 20 minutes
Cook Time
40 minutes
Ratatouille
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Rating: 4.5
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Servings Prep Time
6 servings 20 minutes
Cook Time
40 minutes
Servings Prep Time
6 servings 20 minutes
Cook Time
40 minutes
Ingredients
Servings: servings
Units:
Instructions
The Vegetables
  1. Prepare your mise en place.
  2. Cut the ends off each zucchini and cut them in half lengthways. Then, cut them into strips and then into 1” chunks.
  3. Peel the eggplant, and then cut it the same way as you did the zucchini.
  4. Cut the ends off the pepper and remove the seeds. Cut into thin strips.
  5. Cut the tomatoes in half, remove seeds, and cut into quarters.
  6. Peel and smash the garlic.
  7. Peel the onions and chop them finely.
The Ratatouille
  1. Turn burner onto low.
  2. Measure and add the oil to a large saucepan; allow oil to heat up.
  3. Add onions into the large saucepan. Cook them over low heat for about 10 minutes, until the onions are soft and lightly browned.
  4. Measure and add the tomato paste to the onions, stir together.
  5. Measure and add the vegetables, garlic, seasoning, herbs (except basil), salt and pepper to the onions in the pan. Stir everything well.
  6. Turn heat up to medium. Cook the ratatouille (stirring occasionally) on medium heat for about 3 minutes. Then turn down the heat, so that it is bubbling gently.
  7. Put a lid onto the pan. Lift the lid and stir it every now and then. Cook the ratatouille for 20 minutes, then remove the lid and cook it for 5 minutes
  8. Remove from heat and stir in the basil.
  9. Serve into shallow bowls and garnish with basil. Enjoy!
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