This chick has been busy! Full time school all year, one graduation yesterday, another tomorrow, another kiddo coming home tomorrow too…It’s AWESOME! With everyone at home as of tomorrow, I made sure we have some of the favorite sauces for the kids…homemade pesto and tomatillo verde are both major hits here at my house and they’re so easy!
I grew this organic Purple Opal and Genovese Basil in the garden and it’s amazing! The purple tastes just a tad more mild than the green and together they’re heaven!
I have a hubby who has never loved Pesto. (He actually makes a face when he hears the name.) I decided to try something new and used the mix of basil varieties with almonds instead of pine nuts. (lemon juice, olive oil, garlic, parmesan & some fresh parsley too!) He loves it, which is really satisfying to me!
I just pulsed everything in my Cuisinart a few times, topped with a light drizze of olive oil and sealed up in jars for this weekend. 🙂
Verde. It’s flavor makes me happy. I especially love it drizzled on my carne asada tacos, which is what the plan is for this weekend. Tomatillos, shallots, Poblano peppers, garlic all coated with olive oil, sea salt and cracked black pepper. Roast in a 400 degree oven for about 15 minutes and put right into a blender or food processor and pulse it up!
It’s really that easy. (Always great!)
I put in containers with a light drizzle of olive oil and seal them up until Asada night!
I haven’t posted in so long because I have had such a crazy work and school load, but I am thankfully getting close to a break and I am happy to get back to cooking and baking for joy! I have missed it tons! As always, if you have any questions about my recipes, shoot me a message!