This is not for the faint of heart or vampires – this is one garlicky pesto! It is great with pasta, just use a few TBSP.
1 c garlic scapes, chopped
1/2 c olive oil
2 tsp salt
Combine all ingredients in a food processor and pulse until almost smooth.
This is the brightest green pesto ever!! Perfect for a healthy weeknight dinner. I used baby kale, regular kale will work fine too. I added a little crispy pancetta on top.
3 c baby kale
1/2 c Parmesan cheese, grated
1/4 c olive oil
1/4 c pine nuts
4 cloves garlic
1 tsp salt
Put all ingredients in a blender or food processor, pulse until smooth.
Toss with pasta, top with a little cheese and pine nuts.
I love a rustic French tart! This one sings of summer. Mine may not be pretty but it was awful tasty.
2 lb tomatoes, halved
Salt and pepper
Herbs de Provence
6 oz goat cheese
Preheat oven to 350. Grease a 10 inch pie pan with olive oil.
Arrange tomatoes in pan, skin side down, crowd them as much as possible. Sprinkle with herbs de provence, salt and pepper. Spray with olive oil. Bake for 30 minutes, until softened. Remove from oven.
Prepare puffed pastry according to package. Roll out to an 11 inch circle, prick with a fork all over. Spread pesto on the pastry.
Cut goat cheese into 1/3 inch slices and place on tomatoes. Place the puff pastry onto of the tomatoes, pesto side down. Tuck into sides. Bake 30 – 40 minutes until golden.
Let cool a few minutes then flip onto a plate. Top with fresh basil leaves and serve.