Two Minute Pesto to Put On Anything

by Rebekahcooked up on April 10, 2016

Oh my, it has been a little bit since my last post. That’s never intentional. But it’s not like I haven’t been cooking things! And I do have some photos. I just need to get moving on posting them. I’ve been in LA for a conference, in New York for a surprise trip and more.

Easiest Two Minute Pesto | PDXfoodlove

 

I put this super easy pesto on my Instagram the other day and it got a great response, so I decided to expand into a blog post.

I looooove me a simple basil pesto. Normally I’d make it in a food processor, but sometimes I’m just cooking lunch for myself, or I don’t want to deal with washing the food processor.  So I’ll make a quick batch, just using my knife and some basic ingredients. You don’t even need pine nuts (I always balk at their price). I use whatever nuts and seeds I have on hand to keep things simple.

Easiest Two Minute Pesto | PDXfoodlove

This can go on just about anything. Toss it with pasta, spread it on crostini or use it to dress your favorite roasted veggies. In this photo, I roasted a cauliflower for lunch and ate it with a simple green salad. The possibilities are endless.

Peach Blackberry Pie for Pi Day!

Peach Blackberry Pie for Pi Day!

Ingredients

  • 2 pie crusts - either prepared or your favorite recipe
  • 5 cups thawed, frozen peaches
  • 1 cup thawed, frozen blackberries
  • 1 Tbsp. cornstarch
  • 2 Tbsp. demerara sugar

Instructions

  1. Preaheat the oven to 425 degrees. Roll out one of the pie crusts and add it to a 9-inch pie pan, trimming the edges and using a fork to poke a few holes in the bottom and sides.
  2. In a mixing bowl, stir together the peaches, blackberries, cornstarch and sugar. Allow to sit for ten minutes, undisturbed.
  3. Using your hands or a slotted spoon, scoop out the fruit from the top of the bowl and placing it in the pie crust, letting most of the juice stay in the bowl. Top with the other pie crust and crimp the edges, making sure to cut a few vents in the top (or do a lattice crust!).
  4. Bake for 10 minutes at 425, then lower the temperature down to 350 degrees. Bake for another 40-50 minutes, or until the juice inside is bubbling thickly.
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