Simple Pesto

Simple Pesto

Pesto, pesto, pesto, pesto.  Say the word and my mouth starts watering.  It is the perfect way to preserve one of the most iconic flavors of summer; basil.  All it really requires is chopping an blending.  Serve it as a dip, spread it on toast, toss it in pasta or drizzle on grilled meats.  However you like to enjoy it; pesto sheds a light on what is sensational about summer.

1 cup chopped fresh basil (you can also try this with parsely, oregano, chives, etc)
1/4 cup extra virgin olive oil
1/4 cup pine nuts
1/3 cup grated Parmesan cheese
1 clove garlic minced
1 tsp Olio do Panne

Place the basil in a blender. Pour in about 1 tbsp of the oil, and blend basil into a paste. Gradually add Parmesan cheese, garlic, Olio do Panne, and remaining oil. Continue to blend until smooth. Stir in the pine nuts.

If you love pesto:

Photo Credit:  Julie Cecchini

Tomato Sauce with capers and anchovies

Tomato Sauce with capers and anchovies
When a day drags on with endless challenges my soul cries out for comfort food.  For me, this recipe is as comforting as it gets.  Savory, salt and fulfilling this is a sauce that satisfies.

  • 1 2oz tin of anchovies in oil
  • 1 tbsp capers
  • 1 medium sweet onion, chopped (1/2 cup)
  • 2 cloves garlic, finely chopped
  • 1/2  medium red bell pepper, coarsely chopped (1/2 cup)
  • 1/2  medium yellow bell pepper, coarsely chopped (1/2 cup)
  • 8-12 peeled, chopped roma tomatoes or 1 28oz can whole peeled tomatoes, undrained, cut up
  • 1/2 tbsp Olio do Panne
  • 1/3 cup sliced kalamata olives (optional)

In 10-inch skillet, heat oil over medium heat. Cook anchovies, onion, garlic and bell peppers in the anchovie oil for 4 to 5 minutes.  Stir frequently, until crisp-tender. Add tomatoes, olives and Olio do Panne. Heat to boiling. Reduce heat; simmer 20 to 25 minutes or until thickened, stirring occasionally. Stir in olives.  Serve over baked chicken or fish, or cooked pasta as desired.

  Tomato Sauce with capers and anchovies

More ideas if you love tomatoes;


Photo Credit: Julie Cecchini