Terra Americana

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:

• Smoked Salmon Chowder With Roasted Garlic and Pesto

• Back of the card cheese and olive bread

• Green Garlic Pesto

• Cilantro Pesto

Photo Credit:  Julie Cecchini

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.

More ideas if you love tomatoes;

• Scrambled eggs with tomatoes

• Pasta with Corn and Tomatoes

• Tomato, Artichoke and Olive Tapenade

• Tomato & Turkey Stew with kale and white beans

Photo Credit: Julie Cecchini