How to Make Homemade Classic Creamy Italian Salad Dressing
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CLASSIC CREAMY ITALIAN SALAD DRESSING
Ingredients
* 1/4 cup white wine vinegar
* 2 tablespoons lemon juice
* 1/3 cup good quality olive oil
* 1/2 cup natural, high-quality mayonnaise
* 2 cloves fresh garlic, finely minced
* 1/2 teaspoon dried basil
* 1/2 teaspoon dried oregano
* 1/2 teaspoon dried parsley
* 1/2 teaspoon dried thyme
* 2 teaspoons honey
* 1/4 cup parmesan cheese, finely grated
* salt and pepper to taste
* a few tablespoons of water (ONLY IF NEEDED to thin the dressing out a little bit)
Instructions
* Add all ingredients to a large mason jar and shake very well until combined. Store in the fridge for a few hours before serving, or serve immediately over your favourite garden salad.
* Shake well before serving.
* If the dressing is too thick, simply add water one teaspoon at a time to thin it out to the desired consistency.
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This Quick & Easy Chicken Pesto Pasta is Perfect For Dinner
I love Pesto! It's so fresh and flavorful - and pairs so beautifully with a chicken pasta. This meal can be on your table in about 30 minutes. Let's #makeithappen
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Shopping List:
1 lb chicken breast
1/2 cup pine nuts
2 cups basil
1/2 cup olive oil
1/4 cup grated Parmesan
Ap and lemon bae
1 lb Cavatappi pasta
3 tbsps butter
1 diced shallot
1/2 cup chopped cherry tomatoes
1 lemon
Red pepper flakes
Delicious Pesto Pasta Recipe
Pesto Pasta is a delicious easy to make main entrée loaded up with cheese, pine nuts, olive oil and amazing fresh basil flavor.
If you want a simple weeknight meal that’s really flavorful and brings Italy right to your own kitchen, then this is for you. No matter what time of year it is, this is always in season.
Ingredients for this recipe:
• 1 pound homemade or dried linguine
• 1/3 recipe for pesto
• pecorino Romano for garnish
• sea salt and pepper to taste
Prep Time: 5 minutes
Cook Time: 5 minutes
Serves 4
Procedures:
1. Add the pasta to a large pot of boiling water and cook according to the package instructions. For fresh, 2-3 minutes and for dry 8-10 minutes.
2. Drain the pasta and add to a large bowl and place in the pesto along with a 1/3 cup of the pasta water, salt and pepper and mix until combined.
3. Garnish with fresh shredded pecorino Romano cheese and serve.
CHEF NOTES:
• How To Reheat: Add your desired amount of pesto pasta to a medium size pan and add in 2 -3 tablespoons of hot water and mixer over low heat until hot.
• Make Ahead: I advise you to keep the pesto and pasta separate if you are wanting to serve it 1 day ahead of time.
• How To Store: Cover and keep in the refrigerator for up to 4 days.
• Make sure to salt the water once it begins to boil. The water should taste like the ocean. This will help keep the pasta moving as well as season it.
• Do not cook this pasta in hot pan on the stove as the sauce will break and the basil will separate from the oil and will become very oily.
• Try adding in some vegetables or cooked protein to further enhance the flavor.
Fresh Basil Pesto Recipe | How to make Pesto Sauce at home | Easy Pesto Recipe
Hey Foodies! No need for store-bought pesto anymore. This recipe is so easy to make! If you’re used to store-bought pesto, believe me when I tell you that this homemade version will change your life. It’s just so much more vibrant and fresh, and you can control exactly how runny or thick you want your pesto to be. Just be sure to add more olive oil until your desired consistency is reached.
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Ingredients:
3 cups Fresh Basil Leaves
1 1/4 cup Olive Oil
40g Toasted Peanuts
2 tbsp Lemon Juice
6 cloves Garlic
1 tbsp Sugar
1/2, cup Grated Parmesan Cheese
Salt and Pepper to taste
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The BEST Basil Arugula Pesto
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This quick and easy 5-Minute Arugula Basil Pesto packs such a powerful punch of flavor and freshness to elevate any meal.
This 5-Minute zesty green sauce is the quickest and easiest way to turn boring into bold when it comes to food. It’s fragrant, vibrant, and out-of-this-world delicious!
For the full, detailed, 5-Minute Arugula Basil Pesto recipe, including tips, tricks, and substitutes, please visit our recipe page on Marley's Menu:
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Creamy Pesto Pasta by Tarla Dalal
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Creamy Pesto Pasta
Pesto, a sauce made of nuts and herbs is made richer here by the addition of spinach, which gives it a vibrant colour, unique flavour and creamier texture too. Along with olive oil and cheese, it makes a great home for perfectly cooked fusilli. Kids are sure to enjoy this Creamy Pesto Pasta for lunch, as it stays good in the tiffin box for at least 4 hours. However, you must take care not to cook after adding the pesto. It is important to pack it in a slightly moist consistency, so that it does not dry up too much and turn lumpy when it cools down. Cheese and Vegetable Sticks will make a good combo with the pasta, so do pack some in another tiffin.
Preparation Time: 20 minutes.
Cooking Time: 6 minutes.
Serves 2.
For The Pesto
½ cup chopped basil
1 cup chopped spinach (palak)
½ cup whole walnuts (akhrot)
1 tbsp roughly chopped garlic (lehsun)
¼ cup cheese cubes
½ cup milk
½ tsp roughly chopped green chillies
Salt to taste
Other ingredients
2 cups cooked fusilli
2 tbsp olive oil
1 tbsp grated processed cheese for sprinkling
For the pesto
1. Boil enough water in a deep non-stick pan, add the basil and spinach, mix well and cook on a medium flame for 2 minutes.
2. Drain and refresh it with cold water and allow it to cool.
3. Once cooled, combine all the ingredients in a mixer and blend to a smooth paste. Keep aside.
How to proceed
1. Heat the olive oil in a broad non-stick pan, add the fusilli and sauté on a medium flame for 1 to 2 minutes.
2. Add the prepared pesto, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
How to pack
Allow it to cool completely, and pack it with the cheese sprinkled on top in an air-tight tiffin box.