It was fun to create this recipe the other day. I had fresh green beans, tomatoes, fresh red onions, zucchini and a bunch of cilantro and basil, all from the local farm. So I thought let's make a pesto first and then add it to the fish and vegetables, how can I go wrong with these ingredients and of course the result was amazing!
1 cup fresh basil 1 cup fresh cilantro 4 jalapenos 1/4 teaspoon kosher salt 1 tablespoon olive oil 1/2 cup water
Place everything in a blender and give it a whirl. Empty the pesto in a bowl. Place 3 tablespoons of pesto in a separate bowl
1 zucchini - sliced 2 medium tomatoes - sliced 1 fresh red onion- sliced 1 cup green beans - cut in half
Heat the oven to 400 degrees. Place the vegetables in the bowl with pesto. Mix everything around and then place all the vegetables in a baking dish. Drizzle the rest of the pesto on top of the vegetables. Mix well. Bake for 30-35 minutes until the vegetables are cooked and slightly charred.
What a great day to make some Pesto Shrimp, easy delicious and beautiful! It is wonderful to see fresh basil everywhere from supermarkets to the farmer's markets. Basil is such a fragrant and perhaps one of the ancient herbs used in cooking. Results are always delightful when you add some fresh basil to any dish.
1 tablespoon Olive Oil 1 cup green onions, chopped 2 tablespoons basil pesto 1 teaspoon White Jasmine Sajji Masala 1/4 teaspoon kosher salt 1 pound frozen shrimp, de-veined and de-tailed 1 cup fresh basil
In a saucepan warm up the olive oil on medium heat. Add green onions and saute for a couple of minutes. Add the shrimp, pesto, Sajji Masala and salt. Saute everything for 5-7 minutes. Lower the heat and let the shrimp cook for another 5 minutes or so. Remove from the heat, sprinkle fresh basil and serve warm on pasta or on Basmati rice.
Hope you enjoy the simple recipe, as always there is nothing bland about it!
I love making fresh pesto and who doesn't like pesto anyway. There are hundreds of pesto recipes but I think that it is really fun to create one with your own favorite flavors. I love to make pesto with a combination of fresh cilantro and basil, especially right now is the perfect time to experiment. How about basil, cilantro and a bunch of garlic? Don't know about you but my mouth is watering!
It is amazing how versatile pesto can be, use it in sandwiches, pasta, add a little bit on sauteed chicken and many more recipes.
Let's see what you think of this recipe:
2 cups fresh basil leaves 1 cup fresh cilantro leaves 2 teaspoons olive oil 2 teaspoons garlic, chopped 3/4 teaspoon kosher salt 1/4 teaspoon dried red pepper flakes
2 teaspoons olive oil
Add everything in a food processor and process it for 5 minutes or until everything comes together as a paste. Spoon the pesto in a jar, top it with olive oil. Stays fresh in the fridge for a couple of weeks or in the freezer for 2-3 months.