I have been meaning to make these for a very long time! But if you read my last post, you know that the requirement for fresh herbs and the effort it takes to make pesto has always caused me to put it off till “next time” because I live a busy life and run out of time or my herbs go bad.
But I have finally hacked the system! Check out my Super Easy Cheater Pesto post to see how I can now make really fast pesto!
I finally made pesto green beans! Happy dance!! They were full of flavor, and something new on the veggie front!!
So, here’s what you need!
1/4 – 1/2 C Pesto (Depending on how “saucy” you like it. Baha.)
1 Small Onion, Cut into chunks
1 lb Green Beans, Cleaned and Trimmed
1-2 Tbsp Olive Oil
Salt and Pepper to taste
And here’s how you do it!!
Preheat your oven to 400 degrees.
Place green beans and onions in a bowl. Drizzle with just enough olive oil to coat and toss.
Season with salt and pepper and toss again.
Slide into your pre heated oven and cook until teder crisp and starting to brown, about 15 minutes or so. Just keep an eye on ’em.
When browned and tender crisp, remove from oven, return to a bowl, and toss with pesto. Serve and enjoy!
Toss with olive oil, salt, and pepper!
Roast until starting to brown and tender crisp!
Put back in a bowl and add pesto.
Toss to coat!
And enjoy! Yummy! I had a bowl of this for a quick lunch!!
Yeah baby. That’s all I can say. Perfect amount of sweet in my opinion, with a nice fresh fruit flavor! And the basil was such a nice, unexpected touch. It was comforting and refreshing all at the same time, and everybody that tried it loved it!!! And everybody that couldn’t try it because they were pregnant…whined cause they wanted to try it. That’s a good sign, right? 😉
Note that I took this photo after the party, yours will not start out with this much color in the liquid 🙂
It was so pretty, and so yummy, and so easy that I just want to stop talking and tell you how to make it for yourself!! So here we go!! Feel free to slim down the proportions for a more intimate gathering, cause I made it party sized 🙂
Here’s what you need:
1 lb fresh strawberries, trimmed sliced
2 apples, diced into little squares
¾ oz-ish fresh basil leaves (I went light on them since it was my first attempt, feel free to change it to your tastes. The original called for much more but I was cautioned that basil can be overwhelming)
2 bottles of your favorite Chardonnay (I used Barefoot and in the mix it was quite good)
1 C sugar
1 Bottle sparkling white grape juice. Yummy.
And here’s how you do it!
Don’t cut up the basil leaves!! Massage them a bit, or “score” them with a fork to release their flavor. But leave them whole. It’s prettier and I’ve heard they can get stuck in your teeth if you slice them up.
In your serving vessel, put a layer of fruit, some of your sugar, more fruit/basil, more sugar, etc… Let it sit for at least 10 minutes. Ours sat a little longer cause I was looking for the sugar to turn pink…it will draw out the juices of the fruits and pull out wonderful flavors 🙂
Add your liquids, and stir well!!! You can add ice if you’re gonna serve it fast but I didn’t want it to get watered down so I served ice on the side 🙂 Up to you!
Drink responsibly, and enjoy! I sure did!! And so did my guests. Some of them were repeating themselves over and over…. “This is so good!” Haha, it was cute. And a sign that you should try this 😉
I know I just posted a recipe on Saturday…I usually try to wait a few days between posts…BUT I JUST COULDN’T WAIT!! Look what I made last night!!! I’m so proud of me!! And my helper, Mr. Hottie McHotterson!
I am so PUMPED right now!!! HOLY COW!! I’ve always been so afraid to make rack-of-anything…cause they make it look so fancy on the cooking shows!! Well guess what…my final product looked fancy too…BUT IT WAS SO EASY! And so delicious that my husband and I were both freaking out. I’m not exaggerating. Jason kept looking and me and saying “this is SOOOO good” in between satisfied, happy moans. Crispy crunch on the outside…warm tender, medium-rare middle, and a dynamite pesto on top; an explosion of flavor! Mmmm! This could be the happiest a recipe has ever made me. For serious. The last few nights I have been discouraged and not wanted to make dinner. NO MORE! I wanna cook every minute of every day!!! Watch out Iron Chef, here I come! Haha!
And to think…something this tasty is wonderfully healthy and Perfectweightamerica.com recommended! Which, by the way, is working fantastically! Can we take a moment and applaud the best man on earth…Mr. Rodgers…for his decision to commit to health? Today we weighed in, and I cannot believe it because we still stuff our faces with delicious things…he’s dropped 16 pounds in one week!! I’m so proud!!!
Here he is now, helping with the pesto!
He’s sexy and I know it!! He works out!!!
So, without further a do….Here’s what you need:
2 Tbsp Coconut Oil
4 Cloves Garlic
1 C Basil Leaves
1 C Parsley Leaves
1 C Mint Leaves
1 Tbsp Thyme Leaves
1 Tbsp Oregano Leaves
1 C Pine Nuts
1 C Olive Oil
3 lb Rack of Lamb (Confession…I was going to do half the recipe so I only got 1.6 lbs…then forgot and we made a full recipe of pesto, haha!! But I love the pesto so much….that I’m glad we did!! I was wiping extra on every bite!)
Here’s how you do it:
Preheat your oven to 400 degrees.
Heat 2 Tbsp coconut oil in a grill pan or skillet over high heat. This is what is going to give you your nice crisp char. Yummy. Generously salt and pepper both sides of the rack and brown about 3 minutes per side. Transfer to a baking dish, plop it in your oven, and set your timer for 20 minutes if you like medium rare. We DEFINITELY liked it medium rare. Add some time if you want it more well done.
Mealwhile, put all your herbs, garlic, and pine nuts in a food processor…or blender if you’re cool like me and don’t yet own a food processor. Pulse and blend (stirring occasionally if needed) until everything is chopped small.
While your machine is still running, pour in 1/4 C olive oil and blend until smooth-ish. You all probably know what pesto is supposed to look like. If needed, add more olive oil until it is your desired consistency.
When the lamb is done cooking, take it out and set it aside for about 10 minutes. Take a knife and cut between the bones so you get nice individual chops
Put your pretty little chops on a plate, top with a generous blob of pesto, garnish with some extra herbs if you want it to look pretty, then dive in. You can be all elegant and polite and use a fork and knife, like my husband tried to do. Or you can be a caveman like me, pick it up and yank off some meat with your chompers!!! SO GOOOOOD! Wanna see my pictures?
Isn’t it pretty? I used a cast iron skillet cause apparently non stick is no bueno for you…and it seems like a good choice if you want a nice char and lots of flavor! However…it did smoke up the house a bit!
Mmmmm, pesto sauce!!
So pretty!!! The sauteed veggie recipe is soon to come!!
Try it out, and give me some feedback! And thanks again to perfectweightamerica.com for another beauty!!