Fresh Basil Pesto

If you know me at all, you know that I LOVE basil. And is it really so hard to understand why?! Basil is so fresh-tasting and delicious that almost anything you add it to automatically tastes fresher and better! If you need convincing of this, get yourself some fresh basil and try this: take approximately 10 basil leaves and roll and slice them thinly, then sprinkle it over the top of a plain frozen cheese pizza. It won't taste like any other frozen pizza you've ever had, that's for sure!
Even though I like using the basil leaves fresh off the plant by themselves, one of my favorite things to do with fresh basil is to make pesto. The best thing about this is that it preserves well, so you can keep it for a year and enjoy the same fresh herb taste in the middle of winter that you could in the middle of summer! After you have prepared the fresh pesto, all you have to do is fill the compartments of an ice cube tray with the mixture and freeze it until it's solid. When the pesto is frozen, just pop it out of the ice cube trays and place the frozen blocks into a freezer-safe zip top bag to keep in the freezer for whenever you need or want them. You could wrap the frozen blocks of pesto in plastic wrap before placing in the freezer bag, if you would like, and that will help hold it all together, but it's not necessary.
Now, after you've made the fresh pesto, there are countless things you can do with it. Mix it into fresh-cooked pasta before adding the sauce... Mix it with mayonnaise to use on sandwiches... Use it as a sauce on pizzas... Serve with crostini... Etc.
The only thing that I have to say is this... Pine nuts are DISGUSTING!! If I wanted my food to taste like a pine tree, I would go gnaw off some of the tree and just eat that. I don't know which crazy individual discovered that pine nuts are edible and then decided it would be a good idea to eat them, but it's just wrong. Pine nuts are just what you might presume - they're the seeds from inside pine cones. Someone goes and breaks open pine cones to harvest the little seeds from inside of them so that the delusional people who are told how yummy they are will eat them and then disillusion themselves further by convincing themselves that they taste good. Who are these people?! They are just wrong! I ALWAYS use walnuts, which ARE yummy, in my pesto, and I've never had bad results. :-)


½ c. walnuts
3 - 4 cloves garlic, chopped
4 - 5 oz. fresh basil leaves
½ tsp. kosher salt
½ tsp. freshly ground black pepper
1 - 1½ c. olive oil
1 c. freshly grated Parmesan

Place the garlic in the bowl of a food processor fitted with a steel blade and process until garlic is coarsely chopped. Add the walnuts to the bowl and pulse again until the walnuts are chopped and mixed with the garlic, scraping down the sides of the bowl. Add the basil leaves, salt, and pepper in batches; with the processor running, slowly pour the olive oil into the bowl through the feed tube and process until the pesto is thoroughly pureed. Add the Parmesan and puree for a minute.

Taco Meat

For those of us who enjoy cooking, there is not much greater reward than having people tell you how wonderful your dish was. Whether an original recipe or not is irrelevant, because YOU are the one who put the time and energy into it, maybe added some of your own little touches, and shared it with your loved ones.
For those of us who are health-conscious, or at least semi-conscious of what we're putting into our bodies, it is extremely gratifying to know that what you prepared for your loved ones not only tastes good but is also good for them. With all of the artificial colors and preservatives junk, not to mention a TON of added sodium and MSG, is there really much about the prepackaged mixes that is real?! With so much concern about heart disease and obesity, I can't even begin to explain how important it is to keep an eye on your sodium intake. A little bit really does go a long way, and it's not necessary to douse your food with the stuff. You really do want to taste the other ingredients in your dish, not be overwhelmed by the excessive salt flavor assaulting your mouth with every bite.
And that is what I love about growing my own herbs, especially basil, and mixing together my own spice mixes. Taco seasoning is no exception. For a long time, I've looked for a really good taco seasoning mix, and everything I had tried seemed to fall somewhat short of my expectations. Finally, my cooking mentor, Alton Brown, came along with his taco seasoning concoction, and I am now quite content with the taco seasoning I mix together right in my own kitchen! Not only do I get to choose the best ingredients that go into the mix, there are no artificial colors, flavors, or preservatives, and I get to control how much salt goes in to my dish (which I have to say is not even half of what is suggested in a recipe).
The original recipe for Alton Brown's beef tacos, which is where I got this from, is here, and I would encourage everyone to at least take a look at it. Keep the things you like, change the things you don't. As with every and any other recipe - make it your own! In my case, I couldn't find the hot smoked paprika, so I just bought the regular smoked paprika and added a tiny bit of extra cayenne pepper to the mix. I wouldn't have even needed to do that, though, since it was spicy enough!


2 Tbsp. chili powder
1½ tsp. smoked paprika
1 Tbsp. ground cumin
1 tsp. ground coriander
2 tsp. cornstarch
½ tsp. cayenne pepper
½ tsp. sea salt

Put all of the ingredients in a small jar and shake to combine. Store spice mix in an airtight container for up to 1 month. Yield: ¼ cup plus 2 tablespoons spice mix

To use: Pour 2 tablespoons of canola oil into a skillet and turn heat to medium heat. Once the oil shimmers, add 1 medium onion, chopped, and cook until softened and lightly browned around the edges, about 3 to 4 minutes. Add one pound of ground sirloin, ½ teaspoon salt, and 2 cloves of garlic, minced. Cook until browned, about 3 to 4 minutes, stirring occasionally, to break up the meat. Add Taco Potion and ⅔ cup (low-sodium) beef broth. Bring to a simmer and cook, uncovered, until sauce is slightly thickened, 2 to 3 minutes.