Easy Gourmet Pesto Sauce

Easy Gourmet                                                                                    Cooking Devotional

 This weekend I had fun preparing the Italian Dinner from our upcoming cookbook for special friends. The dinner includes Italian bread salad, gourmet beef patties with Marsala and capers sauce, nectarines broiled with cheese and prosciutto, and rotini dressed with freshly made pesto sauce.

My daughter makes pesto sauce from the basil in her garden, but I had never tried it. It has cheese in it! I was surprised.

The finished pesto was bright green making me think of a forest, and the spiraled pasta mixed into it created a spring green side, beautiful on the plate.

There’s such a feeling of accomplishment when you make something from scratch.                                                                                                 [RuthAnn]

Dale’s World:

Easy Gourmet Pesto Sauce

 You will need:

 2 cups Fresh Basil                                           1 teaspoon Salt

½ cup Olive Oil                                                ½ cup grated Parmesan Cheese

2 cloves Garlic                                                  2 Tablespoons grated Romano Cheese

(I like to use only Parmesan cheese and increase  it to ¾ cup—RuthAnn)

Preparation:

 1. Tear the basil leaves off their stems. Tear the large leaves into smaller pieces and drop the leaves into a measuring cup. Don’t pack the leaves.

 2. Save the four sprigs from the top part of the stems for the garnish.

3. Grate the cheeses. I know that you would not deliberately buy an inferior product, so I’ll let you know that the cheese that is already grated is often dry, and some brands even have additives in them that are definitely not cheese.

Mix:

 1. Place the basil, olive oil, garlic and salt into a food processor and mix until smooth.

2. Add the cheeses and blend.

3. If the sauce is too thick, thin it with a little water.

4. Dress the warm pasta with the sauce.

5. Any sauce that you have left over will keep in the refrigerator for about a week and in the freezer for months.

Food for Thought (Cooking Devotional): 

Gourmet tip:  One of the principles of gourmet cooking is using the freshest foods available. Dale’s Pesto recipe calls for fresh basil and fresh Parmesan cheese.

Giving God and those we serve our best, that’s what it is. One might even say gourmet cooking is God’s kind of cooking, the kind his angels will prepare for us at the great banquet in heaven at the end of the age.

When I think of doing my best for God, I think, not only of preparing meals for others, but also of giving the first fruits of my labor to him each month, wearing my best to church, doing my best by my husband and children for their sake and the honor of God, and giving the freshest part of my day to Him.

The freshest, the best, the first— What do you think of?

“Whatever you do, work at it with all your heart as working for the Lord…” (Colossians 3:23)

The Epitome of Elegance: An Albino Peacock

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3 Responses to Easy Gourmet Pesto Sauce

  1. Martha Low Bishop says:

    Sounds wonderful! Can’t wait to try it. In fact, I’ve just planted some basil for that very purpose.

  2. Hello to every , since I am actually eager of reading this webpage’s post to be updated daily. It consists of nice data.

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