Fresh Basil Pesto

From: http://simplerecipes.com

2 cups fresh basil leaves, packed

½ cup freshly grated Parmesan – Reggiano or Romano cheese

½ cup extra virgin olive oil

1/3 cup pine nuts or walnuts

3 medium sized garlic cloves, minced

Salt and freshly ground black pepper to taste

Combine basil and pine nuts in a food processor. Add the garlic, pulse a few times more. Slowly add the olive oil in a constant stream while the food processor is on. Stop to scrape down the sides of the food processor with a rubber spatula. Add the grated cheese and pulse again until blended. Add a pinch of salt and freshly ground black pepper to taste.

Nancy’s Notes: When basil is plentiful from the garden I like to make batches of this and freeze in ice cube trays. Once frozen I pop the cubes into a zip lock bag in the freezer. These are a great asset throughout the year to add to soups, sauces, veggies, pastas and pizzas.

Caramel Sauce

From: Made in the Shade – Junior League of Greater Fort Lauderdale

1 cup butter

2 cups light brown sugar, packed

1 cup whipping cream

Heat the butter over medium heat in a saucepan until melted.  Stir in the brown sugar and whipping cream.  Cook over low heat until blended, stirring constantly.  Serve warm.

Note:  May be prepared in advance and stored, covered, in the refrigerator.  Reheat before serving.

Nancy’s Note: I’m sure this sauce flows directly into the arteries but what a way to go!

Nancy’s Peach Cucumber Salsa

 

• 2 peeled pitted peaches
• 1 cup cucumber pieces – seeded
• 1/2 red bell pepper – diced
• ¼ cup green onion – chopped, including green tops
• 1/4 cup chopped fresh cilantro
• Juice of 1 lime – approximately 2 Tablespoons
• Heaping tablespoon honey
• Dash chipotle chile powder
• Dash Chimayo Holy Chile

Chop peaches and cucumber in food processor (not too finely). Place in bowl, add red pepper, green onion and cilantro. Soften honey in microwave for 15 seconds, whisk in limejuice. Season with chile powders. Chill for several hours before serving.

Nancy’s Notes: I made 9/28/09 to serve with Costco salmon patties.