What’s for dinner? Ugh, that dreaded question. Even this home cook wants to prepare an easy weeknight dinner that doesn’t keep me in the kitchen after I’m already exhausted from work, the gym, errands…..you know what I’m saying. In this busy world of fitting way too much into a day we need an easy, one pan meal that cooks for a mere 25 minutes and comes out absolutely delish!! And to make it even more fantastic, it’s Mexican! So get out the sombreros and set Pandora to Mariachi music, you’ll have the time with this speedy dinner! Ole!
We all have one; that one recipe that is so good and gets you so much praise when you serve it that it secretly makes you feel like a rock star. That one recipe for me is my basil pesto. So much “the one” that I’ll be honest with you, I’ve really been on the fence about whether or not to share it. Of course, I’ve come to my senses and realized that hello, I’m a food blogger and I’m passionate about sharing my recipes. I want you to experience this holy grail of all sauces (in one blonde’s humble opinion that is).
I use this to create amazing pasta dishes, as a sauce for Panini and grilled sandwiches, as an appetizer on bread, in place of tomato sauce on pizzas and stirred into tomato soup for great added flavor!
Best Ever Basil Pesto...brace yourself, it's that good!
heaping ½ cup grated Romano cheese (or Parmesan or a combination of the two)
In a small skillet toast the pine nuts over medium heat until they begin to turn a light golden brown. I can always smell when they're done as they smell like popcorn kernels cooking in oil on top of the stove.
Place the basil, toasted pine nuts and garlic in the food processor and pulse until fully chopped.
Stream in the olive oil while the processor is running and blend until it is fully incorporated.
Transfer the pesto into a bowl and stir in the cheese.
*Note - if you are going to freeze the pesto, add only ½ cup of the oil and pour the remaining oil on top of the pesto before freezing. Add the cheese AFTER you defrost it and are ready to eat it.