3 cups fresh basil
Blitz all ingredients in the food processor - if it is a bit stiff, add a little extra olive oil.
I recently needed pesto for a recipe and realising I was out of it - but literally had a forest of basil growing in the garden - decided to whip up some of my own. A quick reccie of the pantry and I realised I was also out of pine nuts...so instead saw a bag of pecans and hey pesto...this is the result! This made about 3 cups or enough for two small jars.
We found this great recipe back in winter when we were gearing up for Mardi Gras, but with it's fresh mango & cilantro it feel like a great salsa for summer or any season! Enjoy!
Another great party dip, that my family counts as a staple in our "beach eats." This is the way Mara makes it, but my cousin Jessie uses a layer of guacamole after the beans, and uses green chillies instead. I make mine with plain sour cream. You can make it your own...though we all agree that although you need to refrigerate for a while to get it to "set" we all enjoy it best at room temperature! XO Martha
This amazingly easy and delicious salsa-like concoction is part of our "beach eats" collection when we vacation. The combination of canned goods with fresh cilantro, onion and peppers makes it simple enough for the kids to prepare. Just be forewarned that it makes a huge portion that we keep in the fridge for nibbling all week long with tortilla chips! I owe my college roommate credit for introducing me to this crowd pleaser! Thanks Mara! XO Martha
1 Large cooked rotisserie chicken
1 8oz block of cream cheese (room temperature)
1 12oz bottle of Frank’s Red Hot, Buffalo Style Wing Sauce
2 cups (16oz) Ranch dressing
3 cups Shredded Mexican cheese
2 bags Corn tortilla chips
First pick the meat from the rotisserie chicken. Pull the meat apart with your hands or run through with a knife to make shredded or small cubed pieces. In a large mixing bowl combine the chicken and the softened cream cheese and ranch dressing; mix thoroughly. Next add 8-12oz of Buffalo Wing Sauce depending on the desired spice level. Mix all the ingredients making sure they are evenly distributed throughout.
Preheat the oven. Pour the mixture into a 9”x13” cake pan, top with 3 cups of Mexican cheese and bake at 350 degrees until the cheese has melted and slightly bowned. Serve with Corn Tortilla Chips.
Once again- get out that food processor
toss in 2 cloves of garlic (or more if you like it with zip)
a can of rinsed chick peas
juice of half a lemon
1/4-1/3 c tahini (stirred)
1/2 tsp cumin
1/2 tsp salt
scant handful of clean parsley
Zip, zip, zip & thin with water if dired. Tast adjust lemon, salt, tahini to your taste (I like mine heavy on the lemon & tahini) transfer to dish, sprinkle paprika over top, & serve with toasted pitas.
Or sandwich style with sliced cucumbers & tomatoes maybe sprouts. Enjoy!
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