I’m so excited to return to my former series Take to the Table Tuesday! I really have missed cooking for you, I hope you have missed it to. If you are new to the series, it’s simply a chance for me to share my passion for good food, with my other passion connecting with my family. Our family table is our hub. A place to reconnect, take a pulse on what’s happening in our lives and reinforce some of those most important table manners reminders. And by reminders I mean, you may feel like a broken record. A broken record…
Each week I will bring you to my family table with a quick and easy recipe. With two busy girls, an active social life and a growing business I know first-hand the struggles families face. So before we wave the white flag of surrender and head straight to the drive-through, let’s join forces to get our families to the table. Together, we can do this! I want to hear from you too and what’s working in your home… or what isn’t working. It’s all a journey.
Let’s get started, shall we?
Homemade pesto is one of my favorites. I make a big batch on Sunday, divide it into 8 mason jars. Freezing 4 and saving 2. I use 1 jar for pasta in the girls lunches and 1 for pizza.
Pesto starts here…
What you need:
- 3 cups of extra virgin olive oil (good quality)
- Juice of three limes (have four just in case)
- 6 cloves of pressed garlic
- 5 ounces of freshly graded Parmesan cheese
- 1 cup of roasted pumpkin seeds
- 1 bunch of fresh basil (4-5 cups)
- Sea salt to taste
What to do:
Combine all of the ingredients into a food processor and blend until the desired consistency. My girls like their pesto to have some texture. Taste as you blend to ensure a balance of salty to acid. If it’s too salty add more basil, lime and olive oil. The beauty of pesto is that it’s rustic and can be made to desired tastes, those who like bland and those who like bold. Different strokes for different folks, I say!
Pizza stars here…
What you need:
- Pizza Crust
- Fresh Mozzarella
- Olive Oil
Throwing it down…
Cook the crust per the directions (any pizza dough bought or homemade will do).
Once partially baked, spread on pesto.
Layer heirloom tomatoes, fresh mozzarella and drizzle with olive oil. Put under the broiler until the pesto begins to bubble and the cheese turns golden.
Top with fresh basil and enjoy!
It also makes for great cold pizza in school lunches. If you are lucky enough to have any left over… it’s that good!