Pesto

This is a simple, easy recipe for pesto that you can use for mixing with olive oil for bread dipping, adding to turkey sandwiches, or mixing into pasta for a great meal.

Makes:  1 cup of pesto

2 cups packed fresh basil leaves
2 small-medium gloves of garlic, depending upon taste
1/4 cup of pine nuts
1/4 cup of olive oil
Kosher salt and ground black pepper, to taste
1/2 cup freshly grated Parmesan cheese

Throw all the ingredients, except for the olive oil, into the food processor.  Turn on the food processor, while mixing, add in olive oil through the top of the oil holes in the lid.  If you don't have a processor with oil holes in the top, add the olive oil at the beginning.  Scrape the sides of the processor bowl, return the lid, and mix again.  The pesto should be like a paste.

All the ingredients are dependent upon taste.  If you like more salt, add more salt.  If you don't like a strong garlic taste, or you want more of a garlic taste, adjust the garlic.  You can also substitute walnuts or almonds for the pine nuts.

Refrigerate any unused portion of the pesto up to a week.  You can freeze for up to 3 months, but if you do, leave out the cheese and add that when you plan to use the pesto.

Italian Pasta Salad

This is a great go-to dish for summer cookouts and gatherings.

Serves 6-8 as a side dish

1 box tri-color rotini pasta

1 bottle creamy Italian dressing

1 package turkey pepperoni cut into thin ½ inch slices (or the mini pepperoni’s now are a fun addition, and no slicing!)

1 sweet red pepper or 1 medium tomato, diced

1 package shredded Italian blend cheese

Kraft or store-brand grated parmesan cheese (or fresh parmesan)

1 small can chopped black olives, optional

Garlic powder

Italian seasoning

Boil the pasta according to package directions, but don't overcook!  You don't want mushy pasta.  Drain the pasta in a colander and rinse with cold water until cool.  Place pasta in a large mixing bowl.  Add in approximately ¾ cup of dressing (mix this up and make sure the pasta is well covered with dressing.  If not, add more dressing to your liking).  Mix in the pepperoni and red pepper (if you use a tomato instead, add it in toward the end or it will get mushy and discolor the salad).  Mix in ½ cup shredded Italian cheese.  Sprinkle the mixture with garlic powder and Italian seasoning (don’t add too much or these will overpower the salad).  Mix in the black olives.  Sprinkle with parmesan cheese.  Cover and store salad in the refrigerator.  The pasta tends to soak up the dressing after a day in the refrigerator.  If desired, add in more dressing to freshen up the salad.