Homemade Basil Pesto

I'm not sure there is anything better than homemade pesto. It's flavor is unreal. I mean, take a look at that color, it's bright green. I fell in love with homemade pesto when I lived in Italy. You could buy it fresh in the grocery stores, and it did not look like fresh pesto from the grocery stores here in the United States. Since then, my love affair with pesto has only grown into a full-blow obsession. I usually make a big portion of it and freeze half of it in a mason jar for later use--or ever just to keep on hand. I also prefer to toast my pine nuts even more, that is, if you buy them already toasted. Using fresh parmesan cheese and a good, full-flavored olive oil is also important. Once you have the fresh stuff, I swear you'll never go back to pre-made again.

 


Ingredients:

 2 cups packed fresh basil leaves
1/4 cup toasted pine nuts
2 cloves of minced garlic
1/2 cup fresh grated parmesan cheese
3/4 cup (roughly) olive oil
salt and pepper to taste

 In a blender or food processor add basil, garlic, pine nuts, and parmesan cheese. Slowly pour 1/2 cup of olive oil and turn on machine. Add in leftover 1/4 cup olive oil as needed, as all the ingredients are being blended into a paste. Add salt and pepper to taste. Use on pizza, sandwiches, or pasta.

Habanero Salsa!

Okay, some of you might not know this, but I'm half Mexican. I don't look the slightest bit Mexican, but I assure you, I am. Although there are a lot of Mexican dishes that I do not like, I am an avid salsa eater; the spicier the better. My boyfriend decided he wanted me to make him a habanero salsa, so naturally I called my mom and asked her for some advice on how to make a delicious salsa. I only had so many ingredients (I was too lazy to go to the store) but here's what I came up with:

Ingredients:

4 Tomatillos

2 Large Tomatoes

2 Jalapenos

3 cloves of garlic, chopped

1/2 Cup chopped onions

1 teaspoon of sugar

2 teaspoons of fresh lime juice

2 habanero peppers, one with seeds, one without

1 Tablespoon chopped cilantro (use more if you like, I'm not crazy about it)

Bring a large pot of water to a boil and add the tomatillos, tomatoes, and jalapenos. Boil for 15 minutes, drain water, and let cool. Once cooled, de-skin tomatillos and tomatoes, then add all 3 ingredients into a food processor (or blender). Blend until smooth, then add garlic, cilantro, onions, lime juice, sugar, and salt and pepper to taste. If that's not spicy enough for you, move on to the next step: HABANEROS.

Cut the habaneros in half, and remove the seeds from one of the habaneros, and chop. (If you want it REALLY hot, leave in the seeds. The more seeds you have, the spicier it will be). Add the chopped habaneros to food processor and blend until smooth. Let sit in the fridge for at least 1 hour for the flavors to fuse together. I assure you it will be even better the next day.

TIPS:

Use gloves (or in my case, plastic baggies) when cutting the habaneros because it will BURN your fingers. And remember to stay away from your eyes, of course :)

Also, this salsa has more of a "green salsa" flavor, so if you would like you can add a can of diced tomatoes or fresh tomatoes, but personally I think it's authentic as is. You can also try roasting your tomatillos, tomatoes and jalapenos for a different flavor.