Our garden is starting to produce some amazing basil so pesto is the order of the day. We have combined Thai, Globe, Lemon and traditional Italian basil in this recipe but feel free to use any basil available to you. Pictured is our pesto tossed in gluten-free quinoa/corn pasta with some shredded Parmesan on top. It was super scrumptious!
PRINT Pesto Perfect Recipe from MS Word
Yield 4-6 servings
3 cups chopped fresh basil
1 cup of extra virgin olive oil
2/3 cup pine nuts
2/3 cup parmesan cheese
2 cloves of garlic
1 teaspoon sea salt
Place all the above ingredients in a food processor, or blender and puree at a high setting. Cover any leftover pesto and refrigerate.
© 2011 Val Bradley
Summer is in full swing here and fresh produce abounds in our local markets.Today’s recipe is a raw food salad with tastes of summer and has a wonderful crunch and sweet and tangy notes. It is super healthy and gluten-free, vegan, diabetic friendly, heart healthy, fat-free and really delicious.
PRINT Fresh Corn & Sweet Peas Summer Salad Recipe from MS Word
Fresh Corn & Sweet Peas Summer Salad
Yield: 4 servings
2 ears of fresh corn (white or yellow)
2 ripe tomatoes
½ English cucumber
5 oz. baby carrots
5 oz. sweet peas
½ teaspoon kosher salt
Juice of 1 large lime
1 tablespoon honey
½ teaspoon sea salt
Cut corn off the husk, dice tomatoes and cucumbers and add carrots and sweet peas sprinkle with kosher salt. Prepare dressing and add to salad. Serve chilled.
© 2011 Aron David Bradley