🌿 Basil Pesto (Makes 2 cups)

- 2/3 cup walnuts (toast if you like!)

- 4 garlic cloves, chopped 

- 4 cups fresh basil leaves, packed

- 1 tsp salt  

- 1/2 tsp black pepper   

- 1⅓ cup extra virgin olive oil  

- 1 cup grated Parmesan

 

Instructions: 

1. In a food processor, pulse walnuts and garlic until chopped (10 sec).   

2. Add basil, salt, and pepper. Blend into a paste for about 1 min.

3. With the motor running, slowly pour in olive oil until smooth.  

4. Add Parmesan and blend 1 more minute.  

Storage Tip:

Use right away or store in a sealed container with a thin layer of olive oil on top to keep it fresh and green. Lasts 1 week in the fridge.

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🧈 Alfredo Sauce (Makes 2 cups)

- 1/2 cup butter  

- 1.5 cups heavy cream  

- 2 tsp minced garlic  

- 1/2 tsp Italian seasoning  

- 1/2 tsp salt  

- 1/4 tsp pepper  

- 2 cups grated Parmesan  

Instructions:

1. Melt butter and cream in a skillet over low heat (2 min).  

2. Whisk in garlic, seasoning, salt, and pepper (1 min).  

3. Add Parmesan and whisk until melted.  

4. Serve warm and creamy! 

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🍅 Marinara Sauce (Makes 3 cups)

- 2 Tbsp olive oil  

- 1/2 cup chopped onion  

- 3 garlic cloves, minced  

- 28 oz crushed tomatoes  

- 1/2 tsp oregano  

- 1/2 tsp salt  

- 1/4 tsp black pepper  

- Optional: fresh basil to finish  

Instructions:

1. Heat oil, cook onion until soft (5 min). Add garlic (1 min).  

2. Stir in tomatoes, oregano, salt, and pepper. Simmer 15 min.  

3. Add basil, then turn off heat.  

Storage:

Refrigerate up to 5 days or freeze for 3 months.

Original Post: @2day’s Delights  

#pasta #Alfredo #pesto #marinara #spaghetti