Pesto Sauce

 


  • Servings: 6
  • Difficulty: Easy

This summer we have an abundance of basil from our hay bale gardens and have been making pesto for a variety of meals, including breakfast! Not only is pesto delicious on pasta but it's just as delicious on fish, vegetables, chicken or just about anything! Last year our friend, Jane Hall, grew tomatoes and basil in hay bales...we grew ours in traditional dirt. The difference was amazing...the hay bale crop far exceeded the traditional dirt crop and made us believers. Gary bought the bales at the local hardware store then quickly got to preparing them with fertilizer and water. After two weeks of daily watering, we planted our basil and tomatoes along with some other herbs and couldn't be happier with the results. If you never tried this method before, it's definitely worth the minimal effort.😋😋

Ingredients

  • 3 Tablespoons Pignoli Nuts (Italian pine nuts)
  • 1 tsp Kosher salt
  • 3 cloves garlic, peeled
  • 2  cups fresh sweet Italian basil leaves, packed tightly (approximately 2 very large bunches)
  • 8 Tablespoons EVOO, preferably Ligurian as it makes a big difference in taste
  • 1/2 cup Parmigiano-Reggiano, or Pecorino Romano, freshly grated

Directions

  1. In a food processor add pignoli nuts, salt, and garlic cloves. Pulse into a smooth paste.
  2. Add the basil in small amounts then pulse after each addition until all the basil has been added and the mixture is creamy & smooth. Slowly (slow is key here) add the EVOO until emulsified.
  3. If you are making to freeze,  🛑 ✋ stop here and put into freezable containers & place in the freezer.
  4. Add cheese and pulse to incorporate.
  5. If too dry add additional EVOO slowly, 1 Tablespoon at a time.

 

Notes: If you plan to freeze for future use, do not add the cheese. Cheese should be added after being thawed. Great over pasta, fish, chicken, potatoes, sandwiches, etc…

 

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Mahi-Mahi & Vegetable Salsa – Twiins Style

 


  • Servings: 6-8
  • Difficulty: Easy

Ingredients

  • 8 Mahi-Mahi fillets (or fish fillets of your choice)- cut into 3 or 4-inch sections.
  • 1 large onion, chopped fine
  • 1 lemon, juiced
  • 1 lime, juiced
  • 1 lime, sliced thin for garnish
  • 5 tomatoes, seeded & chopped
  • 5-6 shallots, chopped
  • 1/2 cup fresh basil, chopped
  • Capers (8 oz. jar)
  • 1 cup EVOO
  • 1½ tsp fresh thyme (more or less to taste)

Directions

  1. In a medium bowl combine the EVOO, capers, basil, thyme, shallots, tomatoes, lemon juice, lime juice, onions, 1½ tsp salt & 1½ tsp pepper. Mix well, cover and refrigerate at least an hour or overnight.
  2. Position your oven rack at about 5 inches from the broiler and preheat the broiler.
  3. Place the fish fillets on a baking sheet then season with salt & pepper.
  4. Broil fillets on first side approximately 2-3 minutes, being careful not to overcook as they cook quickly.
  5. Remove from broiler and turn fillets over.
  6. Top each fillet with a scoop of vegetable salsa.
  7. Return to broiler and cook until fish is fully cooked through the middle. The fish should be opaque in color.
  8. Garnish each dish with a slice of lime. Serve as is with a salad or over your favorite rice or pasta.

[/recipeice-directions]

 

 

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