Turmeric Tahini Salad Dressing

Turmeric Tahini Salad Dressing 

Turmeric Tahini Salad Dressing

This dressing is a good anti-inflammatory made with a bright colorful turmeric. When you add that the tahini, olive oil and lemon you have a flavor match made in heaven. We like this dressing with our Healthy Harvest Salad but this would also be great on a greek salad or in a pita pocket.
Prep Time 5 minutes
Total Time 5 minutes
Course Dressing
Cuisine Mediterranean
Servings 6
Calories 151 kcal

Equipment

  • 1 Mini Food Processor

Ingredients
  

  • 1/2 Cup Tahini
  • 1 Tsp Turmeric
  • 1 Garlic
  • 1 Tbsp Olive Oil
  • 1 Tbsp Maple Syrup
  • 1/4 Cup Water
  • Salt and Pepper to Taste
  • 2 Tbsp Lemon Juice

Instructions
 

  • Blend all the ingredients together in a mini food processor or smoothie blender
  • Add 1/8 of a cup of the water and decide if more is needed add 1/8 at a time up to a 1/2 cup depending on the thickness of your tahini.

Video

Notes

You may need to add a bit more water to reach the desired consistency- depending on the tahini you are using. 

Nutrition

Calories: 151kcalCarbohydrates: 7gProtein: 4gFat: 13gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 6gSodium: 8mgPotassium: 115mgFiber: 1gSugar: 2gVitamin A: 14IUVitamin C: 3mgCalcium: 34mgIron: 1mg
Keyword Condiment, Sauce
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Strawberry Coulis

Strawberry Coulis

Strawberry Coulis Recipe (aka A Strawberry Syrup Topping)

What can you do with the tart tasting strawberries or the ones that are starting to turn? Make a Strawberry Coulis, Syrup, Topping for Pancakes or a flavoring for greek yogurt. This is so easy and delicious only 2 ingredients.
Prep Time 2 minutes
Cook Time 10 minutes
Total Time 12 minutes
Course Condiment
Cuisine American
Servings 4
Calories 73 kcal

Equipment

  • 1 Sauce Pan
  • 1 Masher
  • 1 Large Mouth Funnel
  • 1 Mason Jar

Ingredients
  

  • 1 Pint Strawberries
  • 3 Tbsp Sugar

Instructions
 

  • Wash the berries
  • Remove the stems using a spoon
  • Add berries to the sauce pan
  • Add the sugar to the sauce pan
  • Cook on high heat until it starts to bubble a little on the sides
  • Lower heat to med low and cook for 10 minutes
  • Mash with the masher or a fork and knife to help break up the berries
  • Remove from heat and cool
  • The sauce will thicken as it cooks
  • Once cooled pour into a mason jar and refrigerate until ready to use

Video

Notes

Add more of less sugar for your desired sweetness, 
You can exchange the sugar in the recipe for your favorite sweetener to lower the calories in this recipe. 

Nutrition

Calories: 73kcalCarbohydrates: 18gProtein: 1gFat: 0.4gSaturated Fat: 0.02gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.1gSodium: 1mgPotassium: 181mgFiber: 2gSugar: 15gVitamin A: 14IUVitamin C: 70mgCalcium: 19mgIron: 0.5mg
Keyword easy, Healthy, Sweet
Tried this recipe?Let us know how it was!
Spicy Mango Vinaigrette

Spicy Mango Vinaigrette

Spicy Mango Vinaigrette

This salad dressing is tangy and divine especially when added to the Orange Sunshine Bowl
Prep Time 10 minutes
Total Time 10 minutes
Course Dressing
Cuisine American
Servings 6
Calories 107 kcal

Ingredients
  

  • 3/4 Cup Rice Vinegar
  • 1/4 Cup Olive Oil
  • 1 Cup Mango
  • 1 Garlic
  • 1 Tsp Onion
  • 1 Lime Juice and Zest
  • 1/2 Jalepeno
  • 1/4 Cup Cilantro
  • Salt and Pepper to Taste

Instructions
 

  • Wash the cilantro
  • Wash the jalapeno
  • Wash the lime
  • Puree the mango
  • Mince the garlic
  • Chop the onion
  • Chop the cilantro
  • Mince the jalapeno
  • Add the jalapeno, garlic, and cilantro to a mixing bowl
  • Squeeze the lime
  • Add the mango puree
  • Add the olive oil
  • Add the Mirin
  • Add salt and pepper
  • Whisk together

Video

Notes

We keep frozen mango puree  therefore we can skip a step when making this dressing. (if you only have fresh or frozen chunks you will need to puree it in the food processor 
You can keep this dressing for 3-4 days. If you do not plan to use it all reduce the servings in the recipe. 

Nutrition

Calories: 107kcalCarbohydrates: 6gProtein: 0.4gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gSodium: 2mgPotassium: 67mgFiber: 1gSugar: 4gVitamin A: 361IUVitamin C: 15mgCalcium: 10mgIron: 0.2mg
Keyword Condiment, dressing, salad
Tried this recipe?Let us know how it was!
Pickled Red Onion

Pickled Red Onion

Pickled Red Onion

Onions never tasted so good. These pickled onions are perfect for burgers or on a salad!
Prep Time 3 minutes
Marinate Time 4 hours
Total Time 4 hours 3 minutes
Course Condiment
Cuisine American
Servings 4
Calories 54 kcal

Equipment

  • 1 Small Mason Jar w/ Lid
  • Measuring Spoons

Ingredients
  

  • 1/2 Red Onion
  • 1/4 Tsp Salt
  • 1 Tsp Sugar
  • 1/2 Cup Hot Water
  • 1/2 Cup Mirin
  • 1 Tsp Pickling Spice

Instructions
 

  • Peel and wash the onion
  • Slice the onion thin
  • Set the sliced onions aside
  • Add the sugar to a mason jar
  • Add the salt to a mason jar
  • Add the hot water to dissolve the salt and sugar
  • Add the sliced onions to the jar
  • Add the pickling spice and the mirin
  • Place the lid on the jar and shake until all is well blended

Video

Notes

We like to add these wonderful crunchy pickled onions to salads, burgers, sandwiches and even asian noodles. They are so easy to make and are a great way to use up the rest of a red onion. 

Nutrition

Calories: 54kcalCarbohydrates: 15gProtein: 0.2gFat: 0.1gSaturated Fat: 0.02gPolyunsaturated Fat: 0.02gMonounsaturated Fat: 0.01gSodium: 372mgPotassium: 25mgFiber: 0.3gSugar: 9gVitamin A: 3IUVitamin C: 1mgCalcium: 7mgIron: 0.1mg
Keyword budget, easy, Healthy, Low Calorie, topping
Tried this recipe?Let us know how it was!
Yogurt-Recipe

Homemade Instant Pot Yogurt

Homemade Instant Pot Yogurt

We like yogurt mixed with all kinds of fruits, homemade jams, and even with homemade, air-fryer granola. One day about a year ago. I had some leftover milk and decided to make it just to see how involved the process actually was. We now make this quite often. Especially if we have leftover milk.
While the ingredients are simple, the process and time to make this does require a little commitment. Once you get the hang of it you and your family can be eating homemade yogurt in many of your meal prep meals.
The set up can be done in under 60 minutes but the yogurt needs to process in the Instant Pot for 8-12 hours. Then it is another 20 minutes to strain and scoop. What I am trying to say is you need to plan to make yogurt around your schedule. Why bother? Well, simply because it tastes so much better, is a great way to use up extra milk, and costs less than factory processed yogurt!
Cost per serving is approximately $1.09 using organic milk and as low as .40 cents per serving if you buy your whole milk at a discount grocery store like Aldi.
Prep Time 1 hour 20 minutes
Processing Time 8 hours
Total Time 9 hours 20 minutes
Course Breakfast, Condiment, Dressing, Drinks
Cuisine Mediterranean
Servings 4
Calories 144 kcal

Equipment

  • Instant Pot
  • Silicone Spatula
  • Pyrex Glass Measuring Cup
  • Tablespoon
  • Steaming Rack
  • Clean Drying Mat or Rack
  • Sauce Pot
  • Thermometer
  • Mesh Colander
  • Cheese Cloth or Coffee Filters

Ingredients
  

  • 32 Oz Milk
  • 2.5 Tbs Yogurt

Instructions
 

  • Gather all your ingredients, and equipment
  • Be sure to use only cultured yogart, read the ingredients it will say cultured, if so
  • Use whole milk
  • Step 1. is to Sterilize your equipment. You can do this in the Instant Pot or on the Stove Top or both for items that do not fit in the Instant Pot. This is what we did!
  • To Sterilize in the Instant Pot place 2 cups of water and the items on the rack in the pot. We like to use the Instant Pot whenever possible since it sterilizes the pot as well.
  • Click the Instant Pot button titled manual setting, and use the plus sign to reach a 3 minute cook time.
  • When the 3 minutes is up release the steam, dump excess water, and very carefully remove your items.
  • For the stove top fill the pot with water and boil the items for 10 minutes.
  • When the items are sterlized regardless of the method used, move them to a clean drying mat or rack to be air dried.
  • Once the items are dry you are ready to start cooking the milk
  • Step 2. will take approximately 40 minutes This step is to get the milk ready, this is called denaturing the milk. See notes if you want to understand more about why we do this.
  • Pour the 1/2 gallon of milk into the Instant Pot
  • Place the cover on the pot
  • Push the Yogurt button and the adjust + button until you see the yogurt more light come on let the pot start counting up. The pot will now give you a message of boil this is what you want to happen.
  • When the milk has boiled it will change to a message of yogurt.
  • Remove the lid and take the yogurt's temperature. We are trying to reach a temperature of 180F - 200F
  • Stir the milk with your silicone spatula and take the temp to make sure it is at least 180F and not over 200F. If it needs to be heated more, click the slow cook button and let it cook for an additional 10 to 15 minutes. If it is too hot let it sit to cool for 10 minutes and check the temp.
  • Step 3 will take less than 5 minutes and it is to cool the milk down.
  • Note that we brought the milk up to temp to denature it we are going to bring it down in temp to 111F to do so fill your cleaned sink up 1 /4 of the way with cold water remove the inner pot fron the Instant Pot and place it into the sink. Stir the mik in the pot so it is evenly cooling.
  • Measure the temperature every few minutes until it reaches a temperature of 111F
  • Step 4. is to temper the cultured yogurt into your heated milk. Do not just dump it into the hot milk. Remember we are working with live cultures. You must temper it by adding the cultured yogurt to your sterilized meauring cup.
  • Then add a 1/2 cup of hot milk to at a time into the cultured yogurt and stir.
  • Once your measuring cup is full.
  • Pour it all back into the instant pot for thr last time, I promise.
  • Step 5 will take 8-12 hours, yes, I said hours! This step is the the process of Incubating the yogurt.
  • Press the yogurt button and this time use the normal function, adjust your time to 8- 12 hours. If you use the 8 hours your yogurt will be less tangy and the tanginess will adjust for each hour you add. So if you have 12 and a 1/2 hours left in your day to spare you will be rewarded with tangier yogurt. (We rarely get past 8 or 10 hours)
  • When your yogurt is done, whisk it to combine
  • Step 6. will take 12-20 minutes depending on how thick you like your yogurt. Here is the good news, let's say you like a thick Greek style yogurt, but others in your household likes the thinner American style. You can strain them into seperate bowls and leave more whey in one verses the other.
  • Strain your yogurt using either a cheese cloth
  • Or a coffee filter
  • Once strained and cooled you can place your yogurt into the refrigerator and enjoy over the next 7-10 days.

Video

Notes

Tip: Start the process of making your yogurt earlier in the morning so that you have time later in the day to finish it. The culturing process can take from 8- 10 hours and then you have to strain it and refrigerate it as well. 
Tip: Use only a cultured non flavored starter yogurt
Tip:Make sure you know the difference between the Yogurt More Button and the Yogurt Normal. Yogurt More is applied by adjusting using the yogurt and  + sign until the more light appears. 
Tip: If you are focused on frugal, save the whey left over after straining and add it to smoothies. Milk whey is packed full of protein and adds a rich texture to the drink.
Notes: According to Milk.com Denaturation is an advantage in yogurt production because it increases the amount of water that the proteins can bind, which improves the texture of yogurt.
Add-Ins for Yogurt - We love using our homemade yogurt for smoothies, parfaits, and even to tenderize meat. 

Nutrition

Serving: 1CupCalories: 144kcalCarbohydrates: 11gProtein: 8gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 29mgSodium: 92mgPotassium: 360mgSugar: 11gVitamin A: 380IUVitamin C: 1mgCalcium: 294mgIron: 1mg
Keyword Dairy, family, Healthy, topping
Tried this recipe?Let us know how it was!
Plated-Hummus-

Homemade Hummus

Homemade Hummus

Rich chick pea flavor, with sesame tahini, garlic, lemon all combined in a fluffy dip. This can be served as a healthy appetizer. party food, side dish, or even in a pita sandwich.
Prep Time 10 minutes
Cook Time 20 minutes
Course Appetizer, Entertaining, Lunch, Party
Cuisine Mediterranean
Servings 6
Calories 259 kcal

Equipment

  • Food Processor
  • Sauce Pan

Ingredients
  

  • 15 Oz Chickpeas
  • 2 Cloves Garlic
  • 1/2 Tsp Baking Soda
  • 4 Tbsp Tahini
  • 1/4 Cup Lemon Juice
  • 1/2 Tsp Ground Cumin
  • 1/2 Tsp Sea salt
  • 1/4 Cup Olive Oil
  • 1/4 Cup Ice Water

Instructions
 

  • Place the canned chickpeas in a medium saucepan and add the baking soda. Cover the chickpeas with water, then bring the mixture to a boil over high heat. (watch them as they can boil over easily)
  • Boil for 20 minutes, until chick peas are soft and the shells are detaching
  • Drain and rinse in a mesh strainer (You want to rinse off the baking soda) Leave discarded shells in the strainer when possible. You will always have some shells in the recipe this can not be avoided.
  • In the food processor combine the tahini and lemon juice
  • Add in the water, garlic, salt, and cumin and pulse until the garlic is minced
  • Add in the chick peas and olive oil and mix. (Depending on the consistency, you may need to add in a tablespoon or more of ice water. Don't worry you have lots of flavor already.
  • Serve with some olives on top, a splash of olive oil, and a pinch of sea salt. Garnish is optional and not included in the calorie count.

Video

Notes

So simple to make and budget friendly. Next time you are asked to bring an appetizer make this healthy hummus!
You can add additional garlic for those who love it or add in some other favorite flavors. 

Nutrition

Calories: 259kcalCarbohydrates: 23gProtein: 8gFat: 16gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 9gSodium: 295mgPotassium: 270mgFiber: 6gSugar: 4gVitamin A: 29IUVitamin C: 6mgCalcium: 53mgIron: 3mg
Keyword budget, family, Healthy, Mediteranean, Vegan, Vegetarian
Tried this recipe?Let us know how it was!
Green apple

Green Apple Vinaigrette

Green Apple Vinaigrette

Prep Time 5 minutes
Rest Time 2 days
Total Time 2 days 5 minutes
Course Condiment, Dressing
Servings 4
Calories 163 kcal

Equipment

  • 1 Mason Jar

Ingredients
  

  • 1 Cup Apple Cider Vinegar
  • 1/4 Cup Olive Oil
  • 1 Granny Smith Apple
  • 1 Orange
  • 1 Garlic
  • 1 Tsp Onion Salt
  • Salt and Pepper to Taste

Instructions
 

  • Wash the green apple and set aside to dry
  • Wash the orange and set aside to dry
  • Place the onion salt into a jar
  • Pour in the olive oil
  • Pour in the vinegar
  • Peel and mince the garlic
  • Chop up the green apple
  • Peel the orange and cut into small pieces
  • Add the garlic to the jar
  • Add the apple
  • Add the orange
  • Add salt and pepper to taste
  • Cover with a lid
  • Shake well
  • Let it sit in the fridge for 24-48 hours to let the fruits breakdown
  • Add to a dressing bottle for serving

Video

Notes

We leave  the peel on the granny smith apple 
Variation: Just use the juice and the zest of the orange. 

Nutrition

Calories: 163kcalCarbohydrates: 9gProtein: 0.3gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gSodium: 585mgPotassium: 126mgFiber: 1gSugar: 6gVitamin A: 55IUVitamin C: 10mgCalcium: 10mgIron: 0.3mg
Tried this recipe?Let us know how it was!
Blueberry-Apple-Breakfast-Salad-

Blueberry Vinaigrette

Blueberry Vinaigrette Dressing

Warning this salad dressing is addicting! Made with fresh blueberries and sugar boiled down into a syrup first. Then turned into a vinaigrette dressing it will make you crave the next bite of salad. Pairs perfectly with our breakfast salad.
Prep Time 5 minutes
Cook Time 20 minutes
Cooling Time 20 minutes
Total Time 25 minutes
Course Condiment
Cuisine American
Servings 8
Calories 134 kcal

Ingredients
  

  • 1 Cup Blueberries
  • 1/4 Cup White Sugar
  • 1 Tbsp Lemon Juice
  • 1/4 Cup Honey
  • 1/4 Cup Balsamic Vinegar
  • 1/4 Cup Olive Oil

Instructions
 

  • If you are making the dressing from fresh blueberries you will first need to make the syrup
  • To make the syrup wash and drain the blueberries- discard any stems
  • Add the blueberries to a sauce pan with the lemon juice
  • Cook over medium heat
  • Add the sugar and honey and let is all dissolve
  • Turn the heat to low and continue to simmer
  • Press the berries along sides of the pan to burst some of them
  • You will see the syrup beginning to thicken, however it will thicken a bit more when cool
  • Set the syrup aside to cool after 20 minutes of simmering
  • Once cool you can decide if you want to use the syrup all as a salad dressing or reserve some for blueberry yogurt or pancake syrup
  • If making all into a salad dressing simply add in the oil and vinegar, salt and pepper and enjoy
  • You can keep the dressing in the refrigerator for up to 10 days

Notes

I find it easiest to make the syrup and make the dressing as needed. That way we can enjoy the blueberry syrup as a condiment for pancakes or mixed into some greek yogurt. 
What we like about this syrup is that we know what is in it. No corn syrup, no artificial flavors. 
If you are concerned with sugars, you may substitute a low calorie sweetener in place of the honey or the sugar. It will still taste great! 

Nutrition

Calories: 134kcalCarbohydrates: 19gProtein: 1gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 3mgPotassium: 31mgFiber: 1gSugar: 18gVitamin A: 10IUVitamin C: 3mgCalcium: 4mgIron: 1mg
Keyword breakfast, Condiment, easy, fruit, Lunch
Tried this recipe?Let us know how it was!
Balsamic Vinegar ReductionFixed

Balsamic Vinegar Reduction

Balsamic Reduction

Want to elevate the flavor of your next salad? This balsamic dressing will do just that. The sweetness and the tartness will keep you coming back for a next bite. Also can be used on other recipes roasted butternut squash and a great dipping sauce for cheese.
Cook Time 6 minutes
Course Dressing
Servings 4
Calories 107 kcal

Equipment

  • 1 Non-reactive sauce pan
  • Measuring cup
  • Measuring spoon

Ingredients
  

  • 3/4 Cup Balsamic Vinegar
  • 1 Tbsp Sugar

Instructions
 

  • Add the vinegar to your sauce pan
  • Cook over med heat
  • Add the sugar
  • Once it starts bubbling stir slowly but consistently
  • As it reduces by half it is almost done (about the 4 minute mark)
  • Once you can lift the spoon and it starts to cling to the spoon slightly (around 6 minutes) remove from the heat
  • Carefully pour into a ramekin to cool
  • Once cool you can pour into a cruette that will allow you to pour or drizzle
  • Keep refrigerated

Video

Notes

If you use this flavorful dressing on a salad you can skip the olive oil and that means less fat! 
We tried it without sugar but found that it burnt easily. The sugar allows it to thicken without burning.
If you do not want to add sugar you can add honey or another preferred sweetener.
 

Nutrition

Calories: 107kcalCarbohydrates: 22gProtein: 0.5gFat: 0.02gSodium: 22mgPotassium: 107mgSugar: 20gCalcium: 26mgIron: 1mg
Tried this recipe?Let us know how it was!
Jan's Peach Berry Opt

Jan’s Berry Peach Jam

Jan's Peach Berry Jam

Don’t waste summer fruits when they make the most delicious jams. You can control the amount of sugar or if you prefer use a lower calorie sweetener.  If your fruit has become very ripe you may omit the sugar all together. 

Ingredients
  

  • 2-3 Cups Leftover Berries Peaches and Grapes
  • ½ Cup Sugar
  • Zest of a Half of Lemon

Instructions
 

  • Chop the peaches, discard the pit
  • Add the berries and grapes and peaches to a small saucepan with cover
  • Add the sugar
  • Cook on medium heat until the fruit starts to break down stirring frequently
  • Reduce the heat and cook on low for approximately an hour
  • Stir and mash the fruit on the sides of the pan occasionally
  • Add the lemon zest
  • Let it cool for one hour
  • Add to Mason Jars and store in the fridge for up to 3 days
  • Or freeze for up to 3 months

Notes

Serve on toast
On top of goat cheese
or you can mix it in some prepared barbecue sauce for grilling chicken or pork
Tried this recipe?Let us know how it was!

Don’t waste summer fruits when they make the most delicious jams. You can control the amount of sugar or if you prefer use a lower calorie sweetener.  If your fruit has become very ripe you may omit the sugar all together. 

Ingredients

  • 2-3 Cups of Leftover Berries, Peaches and Grapes
  • ½ Cup of Sugar
  • Zest of a Half of Lemon

Instructions

  1. Chop the peaches, discard the pit
  2. Add the berries and grapes and peaches to a small saucepan with cover
  3. Add the sugar
  4. Cook on medium heat until the fruit starts to break down stirring frequently
  5. Reduce the heat and cook on low for approximately an hour
  6. Stir and mash the fruit on the sides of the pan occasionally
  7. Add the lemon zest
  8. Let it cool for one hour
  9. Add to Mason Jars and store in the fridge for up to 3 days
  10. Or freeze for up to 3 months

Serve on toast
On top of goat cheese
or you can mix it in some prepared barbecue sauce for grilling chicken or pork

 

3 ingredient cranberry sauce opt

3 Ingredient Cranberry Sauce

3 Ingredient Cranberry Sauce

Throw away those cans of processed cranberry jelly and make your own simple, delicious, cranberry sauce this year for Thanksgiving. This sauce has only three ingredients so anyone can make it! This is the perfect recipe for a beginner cook who has to bring a side dish to a family gathering or for the host or hostess with the "most-ess" who wants to provide more scratch dishes at their Thanksgiving table! Your family and friends will be impressed with your amazing cranberry sauce and only you will know how easy it is to make.

Ingredients
  

  • 12 Ounce Package of Cranberries
  • 1 Cup of Orange Juice
  • 1 Cup of Sugar

Instructions
 

  • Wash the berries and set aside
  • Add the orange juice and sugar together in a medium pot
  • Cook for 2 minutes over medium heat until the sugar is dissolved then add the cranberries
  • Place a cover on the pot but keep an eye that it does not boil over
  • Cranberries will start to pop
  • Stir occasionally over the next 10 minutes
  • Remove the pot from the stove uncover and let it sit for 1 hour or until cool
  • Ladle the sauce into a container and place in the refrigerator

Video

Tried this recipe?Let us know how it was!

Throw away those cans of processed cranberry jelly and make your own simple, delicious, cranberry sauce this year for Thanksgiving. This sauce has only three ingredients so anyone can make it! This is the perfect recipe for a beginner cook who has to bring a side dish to a family gathering or for the host or hostess with the most-ess who wants to provide more scratch dishes at their Thanksgiving table! Your family and friends will be impressed with your amazing cranberry sauce and only you will know how easy it is to make.

Ingredients

  • A 12 Ounce Package of Cranberries
  • 1 Cup of Orange Juice
  • 1 Cup of Sugar

Instructions

  1. Wash the berries and set aside
  2. Add the orange juice and sugar together in a medium pot
  3. Cook for 2 minutes over medium heat until the sugar is dissolved then add the cranberries
  4. Place a cover on the pot but keep an eye that it does not boil over
  5. Cranberries will start to pop
  6. Stir occasionally over the next 10 minutes
  7. Remove the pot from the stove uncover and let it sit for 1 hour or until cool
  8. Ladle the sauce into a container and place in the refrigerator

Enjoy!

Watch How To Make It

Pesto Opt

Pesto Sauce

Walnut Pesto Sauce

This simple sauce is absolutely amazing. It is perfect on crostini as an appetizer or tossed with pasta for a delightful meal.

Ingredients
  

  • 2 Cups Fresh Basil
  • 1/2 to 3/4 Cup Walnuts
  • 1/2 to 3/4 Cup Parmagianno Reggiano Cheese Finely Grated
  • 1/2 to 3/4 Cup Olive Oil
  • 1/4 Tablespoon Salt
  • 1-2 Cloves Garlic
  • 1/2 Tsp Black Pepper
  • 1/2 Tsp Crushed Red Pepper

Instructions
 

  • Mince or grate your garlic, do not rely upon the food processer to mince it enough
  • Add the rest of your ingredients and pulse in the food processer 2-3 seconds at a time until you reach the desired consistency.

Video

Tried this recipe?Let us know how it was!

How to make a simple pesto recipe

Ingredients

  • 2 Cups of Basil
  • 1/2 to 3/4 Cup of Walnuts or Pine Nuts
  • 1/2 to 3/4 Cup of Parmesan and or Pecorino Romano Cheese Finely Grated
  • 1/2 to 3/4 Cup of Olive Oil
  • 1/4 Tablespoon of Salt
  • 1-2 Cloves of Garlic

Instructions

  1. Mince or grate your garlic, do not rely upon the food processer to mince it enough
  2. Add the rest of your ingredients and pulse in the food processer 2-3 seconds at a time until you reach the desired consistency.
Transcript of video below

Here we have all the ingredients for our pesto sauce that we’re going to make. Due to the unavailability of pine nuts, we will be using walnuts instead.

Additionally, I’ve decided to incorporate some lemon for a refreshing citrusy acidity. Our lineup includes basil, garlic, grated Parmigiano-Reggiano cheese, a touch of black pepper and crushed red pepper, olive oil, and salt. Once we combine these elements, we’ll show you the final result.

And here it is, our walnut pesto. Let me tell you, it’s absolutely amazing. I just had a taste, and it would be perfect on crostini or tossed with pasta for a delightful meal tonight.

Thank you for watching, and enjoy the love of food.