Hello, foodies…
My ears are still ringing from those confetti cannons yesterday. I knew we were celebrating 300 recipes, but I didn't know cannons were invited! Netiher did Gina Neely, by the way. When that cannon went off, she ducked and ran for cover. Pat had to coax her out of hiding. It was HILARIOUS. I had so much fun with those two…their energy is just incredible. I just can't wait till they're back!
Thank you for all of your support on our 300th recipe. And, THANK YOU for your recipe suggestions! Some healthier recipes are on tap for 2013, for sure. And, "cbp in georgia"? Wednesday's recipe should be right up your alley. You wanted recipes that call for springtime veggies and herbs and here's my Spring Pesto with Peas and Mint.
Spring Pesto with Peas and Mint
This recipe is prepared with the Ninja 72-oz Mega Kitchen System (K38794).
Go to David's Recipe Item Page for the full list of items that David has used in his recipes.
Ingredients:
3 cups frozen peas, defrosted
1/4 cup fresh mint leaves
1/4 cup Parmesan cheese, grated
2 garlic cloves
1/4 cup pine nuts, toasted
1 tsp kosher salt
1/4 tsp ground black pepper
2 Tbsp water
3/4 cup extra virgin olive oil
Directions:
Add all the ingredients (except the olive oil) to a food processor and pulse to combine. With the processor running, gradually add the olive oil. Continue to process until puréed. Serve with your dish of choice; refrigerate or freeze any extra.
Obviously, pesto and pasta are perfect companions. But sandwiches, soups, meats, and potatoes can be livened up with this universal sauce. And, as the recipe suggests, you can freeze your leftovers indefinitely. It defrosts beautifully. When you need a quick dinner, all you have to do is defrost the sauce and cook up some pasta or chicken breasts.
Foodies, blog question time! You told me what kind of recipes you'd like to see. Now tell me how you'd like me to make those recipes. Do you want more pressure cooker ideas? More for your blender/food processor? How about the grill? Appreciate your feedback! See you Wednesday at 8pm ET.
Keep it flavorful!
—David