EVANATED
  • Hi
  • Recipes
    • Breakfast >
      • Apple Cinnamon Muffins-GF
      • Coffee Cake
      • Shokshuka -- Mexican
    • Appetizers and Sides >
      • Zucchini Fritters
      • Corn Cakes and Sauces >
        • Avocado Cream
        • Cheddar and Garlic Scapes Corn Cakes
        • Harissa
        • Honey Basil
        • Pesto
        • Roasted Red Pepper Poblano Sauce
    • Main Dishes >
      • Cast-Iron Chicken Pot Pie
      • Chipotle Chili Bowl
      • Crab Cakes
      • Lemon-Herbed Roasted Chicken
      • Mofongo
      • Seven-Day Cured Pork Belly
      • Sweet Potato Gnocchi
    • Desserts >
      • Caramel Apple Pavlova
      • Chocolate Soufflé
      • Lemon-Basil Ice Cream
      • Mango Panna Cotta
      • Prickly Pear Sorbet
      • Salted Caramel Apple Pie
      • Very Berry Gallette
  • Fresh and Green
  • Charitable Work
    • Bees and Whole Kids Foundation
    • Pies for Puerto Rico
  • Evan-Ate
    • Christopher Elbow Chocolates
    • Cuba 312, Chicago
    • Dixie Chili, Newport, KY
    • Fat Rice, Chicago
    • Mozu Sushi, Glenview, IL
  • Evants
    • Whole Foods & The Mushroom Council
  • Contact

Pesto


​Have extra greens in your garden? Make pesto. It’s so simple and easy. With proper prep and storage it can last weeks in the fridge and months in the freezer. I am a big fan of Basil Pesto. Even before I knew how to cook, I would put it on my eggs for breakfast. In fact, it was one of the first things I learned to make when I started my garden. Once you make it yourself, you will never want to buy it from the store.

One of the great thing about pesto is that it is so simple to make...just add the ingredients and blend. Another great thing about it is that you can use almost any green to change it up. The type of green you use depends on the flavor you want. My favorites are Basil and Arugula. Basil is classic. It has a hint of sweetness whereas Arugula, which I think, is more earthy and peppery. Both are fresh and yummy. When I made my Chili-marinated Shrimp with homemade angel hair pasta topped with Basil Pesto for MasterChef Junior, Gordon Ramsay suggested adding lemon to my pesto. He was absolutely right. It adds a nice brightness and really complements the fresh greens.

​Here is my recipe...its pretty simple, right!?! Enjoy over pasta, in a salad or with a slice of bread, which is my personal favorite.



2 cups Basil or Arugula (or whatever green you want to try!)
1/2 cup Parmesan cheese
1/2 cup pine nuts 
Juice from 1/2 lemon
2 cloves garlic

Salt/Pepper to taste 
1/2 cup Olive Oil (You may add more olive oil for a smoother consistency).
  • Blend all the ingredients together.  Voile!

​Pro-tip: Roast Garlic for a milder flavor. 
While Evanated.com uses reasonable efforts to furnish accurate and up-to-date information, Evanated.com does not warrant that any information contained in or made available through this Site (including, without limitation, any information provided directly by representatives of Evanated.com) is accurate, complete, reliable, current or error-free. Evanated.com assumes no liability or responsibility for any errors or omissions in the content of this Site or such other materials or communications
  • Hi
  • Recipes
    • Breakfast >
      • Apple Cinnamon Muffins-GF
      • Coffee Cake
      • Shokshuka -- Mexican
    • Appetizers and Sides >
      • Zucchini Fritters
      • Corn Cakes and Sauces >
        • Avocado Cream
        • Cheddar and Garlic Scapes Corn Cakes
        • Harissa
        • Honey Basil
        • Pesto
        • Roasted Red Pepper Poblano Sauce
    • Main Dishes >
      • Cast-Iron Chicken Pot Pie
      • Chipotle Chili Bowl
      • Crab Cakes
      • Lemon-Herbed Roasted Chicken
      • Mofongo
      • Seven-Day Cured Pork Belly
      • Sweet Potato Gnocchi
    • Desserts >
      • Caramel Apple Pavlova
      • Chocolate Soufflé
      • Lemon-Basil Ice Cream
      • Mango Panna Cotta
      • Prickly Pear Sorbet
      • Salted Caramel Apple Pie
      • Very Berry Gallette
  • Fresh and Green
  • Charitable Work
    • Bees and Whole Kids Foundation
    • Pies for Puerto Rico
  • Evan-Ate
    • Christopher Elbow Chocolates
    • Cuba 312, Chicago
    • Dixie Chili, Newport, KY
    • Fat Rice, Chicago
    • Mozu Sushi, Glenview, IL
  • Evants
    • Whole Foods & The Mushroom Council
  • Contact