Truly Italian Pesto

Pesto is a Italian basil based pasta sauce that originated from northern Italy. I've purchased pesto at the grocery store many times and tried many different brands. Until  I made my own add loved the truly homemade taste.This recipe is very close to what pesto tastes like in Italy, and is one of the best pesto recipes around. For a fast and easy meal just simply cook your favorite pasta, then add some pesto alone with diced tomatoes and some Parmesan cheese.

    {Ingredients}

- 1/3 cup pine nuts
- 1/2 cup freshly grated Parmesan cheese
- 2 cups basil leaves
- 1/2 cup olive oil
- 2 garlic cloves
- 1 teaspoon salt
- 1 teaspoon black pepper


1  First cut off all steams from the basil.

2  Then grate Parmesan cheese and peel the two cloves of garlic.

3  Measure out the other ingredients then add all ingredients into a blender and mix.

Chimichurri Sauce

  



Chimichurri is a Argentinean sauce/condiment widely made in South America. Which is eaten with steak, but is also eaten with chicken, fish and pasta.

                                                                     {Ingredients}
                                                               
                                 -1 Cup firmly packed fresh Cilantro or Parsley, with stems trimmed
                                                                 
                                                                  -1/2 Cup olive oil
                                                       
                                                                   -3 garlic cloves
                                                       
                                          -2 Tbsps fresh oregano leaves (or 2 teaspoons dried)

                                                      -2 Tbsps red or white wine vinegar

                                                            -1 teaspoon black pepper

                                                               -1/2 teaspoons sea salt
                                                       
                                                      -1/4 teaspoon red crushed pepper
                                       
                                       
                                       ( Mix in blender, then serve immediately or refrigerate.)

                    

                              I like to use mostly Cilantro, because I love the intense flavor of it.