DINNER: Presto Pesto Sauce

Pesto is one of those food items (like cupcakes and macaroons) that has been the subject of overkill over the last few years; nevertheless, I love this played out ingredient every time I have it.  I finally had to make it for myself, and have to say it was super easy to make.

Serving Size: 1 Pasta Dish

Ingredients:

• 1 whole garlic bulb, pressed
• 2-3 cups of fresh basil leaves (stems removed)
• 1/3 cup of walnuts or pine nuts
• 1/4 - 1/3 cup of olive oil
• 1/4 tsp black pepper
• Dash of sea salt
• Note: no parmesan cheese is used - see the recommended preparation below

Instructions:

• Grind nuts, garlic, and 1/2 of the oil in the food processor
• Mix in basil leaves and continue to grind in the processor
• Add in pepper and salt and pulse in food processor until the sauce is smooth
• Recommended Preparation:
• Heat pesto sauce and add in 1/4 tbsp of cayenne pepper and an additional 1/4 tbsp of black pepper
• Add in 16 ounces of non-fat sour cream (try the Trader Joe's version)
• Add in cooked spiral pasta (3/4 to a full standard package depending on how much you would like the pesto sauce to stand out)
• Consider adding seasoned cooked chicken cubes to the pasta

BUILDING BLOCK: Savory Sauce Base

I made a mustard sauce last night, and in the process realized how easy it is to make a sauce base (add in whatever you like post base-creation).

Serving Size: Modify Accordingly

Ingredients:

• 2 tbsp cornstarch (or use 4 tbsp flour and double water)
• 1/4 cup water
• 1/4 cup chicken/veggie broth

Instructions:

• Mix cornstarch/flour with water and let sit
• Boil broth and subsequently bring to a simmer
• Add in mixture to broth - stir until sauce thickens
• Add additional broth if you want a thinner sauce
• Add in desired ingredients (for a mustard sauce - try two tbsp of a spicy mustard)

BUILDING BLOCK: All Purpose Dough

Serving Size: Varies on Use

Ingredients:

• 2 cups whole wheat flour
• 2 tbsp olive oil
• 1 cup water
• 2.5 tsp yeast (optional)
• Flax seeds (optional)

Instructions:

• Mix flour, and olive oil (yeast and flax as well if you like) in a mixing bowl
• Add in water and hand knead or use mixer
• Ensure that you allow the dough to sit for at least 20-30 minutes before using - preferably, allow the dough to chill for a few hours (and you can leave this in the freezer for future use)