Ahh.. Finally a Pesto I Love!

I have made pesto so many different ways .. with lots of tweaking to get here... finally I have a recipe for you

(This makes a lot of pesto for freezing for a large group .. approx 16 oz so depending how much you like on your pasta this makes a ton! I also learned you can store this in a jar in the fridge as long as you top it with oil each time you store it.)

What You Need:
Between 5-6 oz (weighed) fresh basil leaves
1 cup pine nuts, roasted on the stove
2 cloves garlic
1.5 cups EVOO
3/4 cup fresh grated parmesan or romano cheese
1/2 stick organic unsalted butter (softened, slightly melted)
Sea Salt and Pepper to taste
Pasta of choice

What to Do:
Combine all ingredients minus the oil and basil in a food processor or blender. Blend, slowly add in basil and oil, blend until desired consistency is acquired. Serve over pasta of choice.

I use brown rice penne with roasted whole cherry tomatoes and top with a bit more cheese :)

Enjoy!

More Pizza!

This was adapted from Toni Cisnero's recipe :)

What You Need:
1 lb ground turkey
1 tsp Italian seasoning
1 tsp garlic powder
Fresh basil leaves
2 egg whites
3/4 cup oats
1/2 cup organic red sauce
Crushed red pepper flakes (if desired)
1/2 cup cottage cheese
Toppings of choice, I used spinach, sauteed red bell pepper, and sauteed baby bella mushrooms

What to Do:
Preheat oven to 350 degrees

In bowl, combine turkey, egg whites, seasonings (not basil leaves) and oats. Mix well with hands.
Spread in a pizza-like fashion on a pizza stone or cookie sheet. I puffed up the edges for a "crust."
Bake for 20 minutes.


Add sauce, then layer cottage cheese on, then add toppings. I added basil, then spinach leaves, then mushrooms and peppers. In the future I may add more cottage cheese on top to melt in the toppings!

Bake for another 10 minutes, and enjoy!