Geetha's Kitchen

I have posted recipes for Garlic ,  Cilantro Pesto , and Pistachio Pesto but not the basic pesto thinking that everyone would be familiar with it already. But since some have asked for the basic pesto recipe, here it is. Notes: Be careful not to add too much salt; more can be added later if needed especially when using cheese. I omit the cheese as the pesto lasts longer without it and makes it dairy-free.  Ingredients: 2 cups Fresh Basil leaves, packed 2-4 fresh Garlic cloves, peeled 1/2 tsp Sea Salt About 1/2 cup Extra Virgin Olive Oil 1/4 cup Pine Nuts 1/4 cup Parmesan Cheese (Optional) Method: Place the garlic in the food processor bowl fitted with the metal blades; process until garlic is chopped. Add the salt and pine nuts and process until the nuts are minced. Put in the basil leaves and replace the lid. Start the processor and slowly pour about half of the olive oil through the top opening while the motor is running. ...

Here is a simple, quick, and delicious pasta dish my whole family enjoys. Vegans can boost the protein by adding any kind of dark leafy greens, cooked beans and more roasted nuts/seeds instead of the cheese. Almonds provide more protein (and fewer calories) than pine nuts. 12 Servings Nutrition Information Per Serving (using pine nuts): 245 calories; 11.58 g Protein; 32.88 g Carbohydrates; 8.84 g Fat; 6.65 g Fiber Ingredients: 1 lb dry pasta, any type 1 small Cauliflower, about 1 lb 1 bunch Broccoli, about 1 lb 1 cup Cherry Tomatoes 1 clove Garlic or to taste 1 Red Onion 1 sprig each, Fresh Sage and Marjoram Salt and Freshly ground Black Pepper to taste 1/4 cup Fresh Basil leaves 2 Tbsp Extra Virgin Olive Oil 1/2 tsp crushed Red Chili Flakes (Optional) 2 oz. toasted Pine Nuts or Slivered Almonds 4 oz. grated rennetless Parmesan Cheese  Method: To toast the nuts, stir-cook them in a dry skillet over medium heat until very lightly...