What Life Dishes Out A Gluten Free and (almost) Vegetarian Cooking Blog

August 2, 2010

Love At First Bite: Walnut & Basil Pesto

Filed under: Appetizers & Dips,Pasta,Recipes,Vegetarian — Tags: , , , , — admin @ 8:56 pm

I thought I wouldn’t like it. 

I had a somewhat vague recollection of trying Pesto years ago and from what I recalled, it was not a good experience.  But since I absolutely love Basil and Garlic, I figured it must have been the Pine Nuts that were the problem.  

As I’m sure you know, Pine Nuts are expensive!  I wasn’t willing to shell out the dough to give it another whirl when I thought there was a pretty darn good chance I would just be repeating the bad experience I’d remembered!  So, when I saw this recipe suggesting that Walnuts be used as a substitute for Pine Nuts, I figured I’d finally give it another go. 

This recipe comes from my friend Twinks over at Tasty Kitchen.  She was my first friend over at TK, and this is the first recipe I ever tried from that site. 

I am so glad I did.

You’ll need:

2 Cups Basil Leaves, washed and stems removed

3 Garlic Cloves, peeled

1/4 tsp Salt

1/2 Cup shredded or grated Parmesan Cheese

1/4 Cup Walnuts

1/3 Cup Olive Oil

What to do:

Place walnuts, garlic cloves and salt in bowl of food processor.

Pulse until finely chopped.  Then, add olive oil.

Add cheese and pulse slightly.

Now add basil and pulse a few times again.  Scrape down sides of bowl.

Replace cover and finish pulsing until well combined and finely chopped. 

Remove to serving bowl and enjoy!

You can spread this on bread like we did tonight, or toss with hot pasta.  Either way, I doubt you’ll have any leftovers.  We sure didn’t!

July 15, 2010

It Tastes Like Summer! Marinated Tomatoes With Basil

Filed under: Recipes,Salads & Dressings,Sides,Vegan,Vegetarian — Tags: , , — admin @ 7:42 am

What goes better together than tomatoes and basil?  This super simple dish just says summertime, and is perfect to bring along to your next picnic/potluck, or to serve beside your next grilled dinner. 

You’ll need:

Tomatoes, Basil, Red Wine Vinegar, Olive Oil, Salt and Pepper

First, cut tomatoes in half, then in wedges, then in half again.

Place in serving dish.

Roughly chop basil (if you make this ahead of time, wait to cut and add the basil until the last possible minute, since it will darken on the edges after being cut and exposed to air).

Add basil to tomatoes.

Now, add salt and pepper, Olive Oil (I used Garlic Flavored Oil), and Red Wine Vinegar.  You want just enough oil and vinegar to coat the tomatoes, but you don’t want them to swim in it.

Now, toss the whole mix together and serve at room temperature.

This is one of those easy summer no-cook recipes I look forward to every year!

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