BASIL PESTO

Ingredients 2 cups of fresh basil leaves, packed ½ cup parmesan cheese ½ extra virgin olive oil 1/3 cup pine nuts 3 cloves of garlic ¼ teaspoon salt 1/8 teaspoon pepper   Instructions Lightly toast pine nuts in a skillet on the stovetop.  Allow to cool. Once cooled add pine nuts, cheese and garlic in the food processor and pulse until finely ground. Add basil and process until it is finely chopped.  Use a spatula to scrape down the processor bowl to ensure all...

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Pico de Gallo

Ingredients 6 roma tomatoes, diced ½ red onion, minced 3 tbls chopped cilantro ½ jalapeno pepper, seeded and minced ½ lime, juiced 1 clove garlic, minced 1 Pinch ground cumin Salt and pepper to taste Instructions Stir all ingredients together in a bowl.  Refrigerate at least 3 hours before serving.

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Salsa Verde

Ingredients 1 ¼ lb. tomatillos or green tomatoes 1 white onion 4 serrano chiles 4 cloves garlic 12 sprigs cilantro 2 tbsp. cooking oil 1 ½ tsp. salt + to taste   Instructions Remove the papery husks from the tomatillos and rinse to remove the sticky residue. Quarter the onion. Add all the ingredients except the cilantro and salt to a large pot and just cover with water. Bring the water and ingredients to a boil and then simmer for 10 minutes. Blend the cooked ingredients and the cilantro with the cooking water until smooth. (About 30...

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