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Edamame And Pea Pesto….Another Pesto????

But it really isn’t Pesto and it is definitely healthier for sure. It is similar to pesto but is healthy, delicious, versatile and pretty to look at!
I have done pestos in the past (see pesto here: Arugula Pesto ~ BEST-O PESTO ~Wild Mushroom Pesto, and I mean it in the loosest sense of the word ) and now Edamame & Pea Pesto. This is another easy one so you should try it.

WHAT YOU NEED:
1 Cup cooked Edamame
1 Cup Thawed frozen peas (baby or regular, no need to cook them)
1 Cup Parmesan Cheese ( Cubed or grated )
1/4 Olive Oil
1 Cup Cashews (uhhhh YUM)
1 Clove garlic minced
Fresh Basil (if you’ve got it or you can use your (Basil Ice Cubes)
Juice of 1 lemon
Salt and Pepper to taste (which means a good pinch of both)

WHAT YOU DO:
Grab the Cuisinart or food processor
Put in the cheese of it is cubed like mine and pules a few times to break it down
Add minced Garlic, Edamame, peas and blend until it is all chopped and mixed together
Add in Cashews, basil, salt, pepper & Lemon juice and blend.
While blending add in Olive Oil a few table spoons at a time until it becomes a thick paste.


Transfer to a bowl and dip away!!
Spoon it over hot pasta fresh out of the past water and it will melt over the noodles and stick like glue and there is no need to cook it.
Put it on top of baked sweet potatoes
Or anywhere else, I added it to my roasted tomato soup yesterday.
I’m off to Virginia so, I will see you soon!
HAVE A WONDERFUL THANKSGIVING!

-T

Enjoy -T

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Tomato Beautiful

I already miss my garden tomatoes…..The store bought are just not the same, no flavor! So I did a quick and easy side that not only looks beautiful on the plate (Or Thanksgiving platter hint hint) it adds flavor.

WHAT YOU NEED:
Tomatoes on the vine (however many you want) I did 4
Salt
Fresh Ground Pepper
Olive Oil

WHAT YOU DO:
Pre Heat your oven to 350 degrees
Keep the tomatoes attached it looks way better
Drizzle them with a little olive oil
Sprinkle with salt and Pepper
Roast in the oven for 30 minutes

Place them on and around your platter with the Turkey, the red looks so beautiful and roasting them really brings out the flavor.
If you have any left over, peel the skin and add them to soup stock, salads, whatever!!


If I don’t see you before have a Happy Thanksgiving….I have to study 🙂
Enjoy -T