California Farm Fresh Pesto Sauce

The anise flavor of fresh fennel tops goes very well with olive oil and canned fish like tuna or sardines in a puree served over boiled pasta or boiled rice. Makes one cup, 16 Tbs, two Tbs per luncheon. Quick, tasty.

My friend Petra showed her purple basil and I was so intrigued. I actually never saw it before. I grew some and am now harvesting my first bit. I thought this would be fun and whimsical to change from the norm. I added a small amount of shallot and different cheeses to further have fun and flavor in a traditional recipe. It still turns out mostly green.lol

I loooveeee greens, especially when it comes to my recipe, little or more touch of greens makes me happier, it’s like this recipe I put more than 1 green ingredients on my pesto sauce, it’s fresh yet so delish!

A great sauce for any pasta or anything else you like to use pesto for (sorry for the bad photo, it really is delicious!). The balsamic vinegar in this recipe pairs well with dishes that contain tomatoes. Goes excellent with the Sun-dried Tomato Pasta - See my recipe here: https://cookpad.wasmer.app/us/recipes/271714-sun-dried-tomato-pasta-doughMakes enough for 4 servings of pasta.Recipe from an "Infused Pasta" cooking class I took at the Seasoned Farmhouse in Columbus, Ohio by Chef Tom Hughes.Notes: You can use any other green herbs or leafy greens in place of basil. You can also substitute any nut in place of the pine nuts. Almonds are the closest flavor to pine nuts, but cheaper.

I learned this some years ago from an Italian chef. Ever since then, it has become one of my staple recipes.It's fine to use store-bought tomato and genovese pesto, but homemade sauces are best. Adding lots of chili or cayenne peppers is delicious, but adjust the amount to taste. Recipe by Brandy

A creative mix between pesto and Alfredo sure to satisfy

I wanted a lot of people to enjoy a NY top Italian chef's recipe.Please pat the moisture out of the basil well, because the sauce will go bad faster if you don't.This sauce is from Genoa, the capital of Liguria in Italy. It can be arranged into lots of dishes other than pasta. Recipe by MeguBroaden

I tried making pesto Genovese sauce!Adjust the amount of Parmesan cheese, salt and pepper to taste.You can also stock this in the freezer. Recipe by bvivid

An easy and tasty pasta dish with a garlicky basil sauce. Pesto can be freezed and kept for later usage.

I made this upon request. Tomato sauce with baked paprika and homemade pesto genovese makes a really delicious sauce.There's no cheese in the pesto genovese, so I add it in.If you mix the paprika in the food processor for 10 seconds, some grains will remain. To get it smooth, alternate between on and off for a few seconds. It's plenty delicious without cream, but don't forget the olive oil. Recipe by Brandy

I found fresh basil in a local produce shop at a rest stop on the highway...You can keep this in the fridge for 1 week. You can also freeze it, so when I make it, I put half in the fridge, and the rest in small batches in the freezer.I only have a juicer so I used 100ml of oil (as it doesn't blend very well). 80ml is OK if using a food processor. Recipe by Saretta

I was about to get a lot of basil leaves cheaply, so I turned them into this sauce while they were still fresh.Adjust the amount of olive oil and salt to taste.If you add plenty of coarsely ground black pepper, it will become spicy and suitable for adults. Recipe by EnjoyKitchen

Fresh and tasty sauce for pasta, this would also double up as a soup!

https://youtu.be/s8Qr7eq-hvIA perfect dish for pasta lovers. This pesto sauce is easy to do, it does not require complicated ingredients and does not have garlic. Perfect and tasty for dinner or special meal with the taste of Italy and the mediterranean. Vegetarian dish for all the family.

This recipe will save you time for when you don't have time to cook or come home from work late at night and want to have a fast and easy dinner.

Good for making meal sets for the week. Up the amount of ingredients for the larger meals.

Family recipe used for any firm fresh steamed or fried vegetables.

Sweet Green peppers, ripe tomatoes, onions, garlic, topped with sweet smoked paprika, cumin, mexican oregano, black pepper and vinegar in lard. Called sofrito sauce.A delicious flavor enhancer for hispanic dishes like refried black beans, tacos, enchilladas, burritos.#CA2025

We use frozen or fresh cilantro and fresh flat italian parsley to make this Argentinian steak sauce. The recipe is our own variation, using home grown dried thai red peppers, garlic, cilantro, shallots and lemons.Fresh for two weeks in the fridge. The sauce needs a few days rest in the fridge for flavors to mingle.

If your oven heats to 450 F degrees, or you have a barbecue outside, you can make fire roasted fresh tomato sauce in ten minutes, perfect for pizzas.

Eliane from Brasil taught me an avocado substitute for mayo. It is deliciously refreshing and tangy. I mixed her avocado mayo with home made greek yoghurt to make a creamier base for fresh pico de gallo sauce, as a topping for quesadillas or burritos or tacos or tamales, and a dip for fajitas. This is the recipe I used.

Cucumber, garlic, creamy greek yoghurt, fresh dill, fresh mint leaves.

I have a friend who is a mushroom scientist, she knows all the flavors of all the mushrooms. I like the flavor of veal, she recommended woodear mushrooms. For extra creaminess, I added shiitake mushrooms, I order them dried from Amazon, so I have them year round. Here is the vegetarian recipe to make a creamy mushroom sauce that tastes like veal.

This is a sweet and sour tangy condiment sauce for hot dogs and other sausages that has everything in it: zuccini, cucumber, green beans, boiler onions, cauliflower rosettes, carrots, sweet peppers, celery stalks.Preserved in vinegar, sugar, mustard powder, garlic, turmeric, paprika powder, salt and ginger. Use instead of mayonaise, chopped onions, mustard or ketchup on hot dogs, sausages, meatballs, fish sticks, french fries.

The spiciness of Peppers is measured in Scoville Heat Units. No detection of spiciness in water is 0 units. Detection is 1 unit. A pepper is dissolved in a cup of water and diluted with another cup of water, tasted, diluted and tasted again, and again till there is no more spiciness. The heat units are doubled every time there is a dilution, so 4096 heat units is 11 dilutions.This peppersauce is made the same way. The sauce base has 0 units heat. You then crush one dried red thai pepper, mix it with the base, and taste a drop. Then another pepper, taste another drop, and another, till you have the perfect taste.#GlobalApron

Here is the way I make fresh panang curry paste. I use mortar and pestal for a small amount of paste. You can use your food processor if you increase the amounts in this recipe by four, so the processor blade can grab the ingredients. Paste is easy to scoop even when kept frozen.

This is my interpretation of the Carolina Gold Barbecue sauce that Cookpad member Jessica Crain puts on her chicken drumsticks. Thank you Jessica.

This is the traditional tangy thick type sauce that is served to dip bread in or served on top of seafood stews like French Bouillabaise, Italian Cioppino and Basque Zarzuela de Marisco and forms the base for shrimp and seafood coctails.

You probably have the ingredients for fresh Tartar Sauce in your kitchen already. Here is the recipe.

This tasty summer vegetable is full of vegan spaghetti strands inside! Cooks to perfection quickly in a microwave, you make a hole in the side for the steam to escape.The pepperonata sauce is delicious with the spaghetti strands.