Basil Pesto

We bought some gorgeous looking fresh basil from the Local farmer's market. It smelled so good. I had to make pesto to save the fresh basil before it got bad, and I baked eggplant, chicken, pesto pizza. 

 Ingredients

• 2 cups packed fresh basil leaves
• 2 cloves garlic
• 1/4 cup pine nuts
• 2/3 cup extra-virgin olive oil
• Kosher salt and freshly ground black pepper, to taste
• 1/2 cup freshly grated Pecorino cheese

Directions

Combine the basil, garlic, and pine nuts in a food processor and pulse until coarsely chopped. Add 1/2 cup of the oil and process until fully incorporated and smooth. Season with salt and pepper.

If using immediately, add all the remaining oil and pulse until smooth. Transfer the pesto to a large serving bowl and mix in the cheese.

If freezing, transfer to an air-tight container and drizzle remaining oil over the top. Freeze for up to 3 months. Thaw and stir in cheese. 

http://www.foodnetwork.com/recipes/food-network-kitchens/basil-pesto-recipe2/index.html

Stuffed Spaghetti Squash with vegetables & Mozzarella cheese

Ingrediants

1 Small Spaghetti squash

1 medium tomato

3 celery stalk

1 Red pepper or Green is fine too

1 medium onion chopped

2 cloves garlic chopped

1/2 Green chilli seed removed and chopped

2/4 cup spaghetti sauce

1/4 teaspoon dry thyme

 1/4 teaspoon dry basil

1/4 teaspoon dry parsley

1/4 teaspoon oregano

salt and pepper to taste

3 tablespoon olive oil

mozzarella cheese

2 tablespoon Cilantro chopped 

 

Method

Cut squash in half lengthwise. Scoop out seeds. Put the water to boil in the pan. Cook squash in to the boiling water for 30 minutes in the cover pot. mean while in one pan heat the oil. Add garlic saute it for few seconds and add onions. cook the onions until tender, add pepper and celery. cook it for 1 minutes and add tomatoes, herbs, salt and pepper to taste. cook more 2 to 3 minutes on medium- low or until tomatoes are tender. by the time now squash should be done. cool down the squash with cold water scoop out the spaghetti and squash should look like a boat or a cup to stuff the veggies in. Add the spaghetti in to the vegetable mixture in the pan. add spaghetti sauce and coriander. cook it on low for 2 minutes. Preheat the oven on 400F.

Take a baking sheet Grease it lightly. Stuff the Squash boats with vegetable stuffing cover it with mozzarella cheese. Sprinkle it with lill paprika. Arrange those squash boats on the baking sheet. 

 Bake it in the oven for 30 minutes. Serve it hot.