For a summer-fresh dinner all seasons of the year try these simple, economic recipes. The pesto is inexpensive and keeps in the fridge for days and the bruscetta is the epitome of summertime, any time of the year. There are also two alternative recipes using the pesto and bruscetta mixes. They’re relatively simple to make, and are delicious if a hungry friend stops by!
Perfect Pesto
1cup whole fresh basil leaves
1/2cup olive oil
3 cloves Garlic
1/4cup mozzarella cheese
In a food processor or blender combine all ingredients and blend until a smooth paste. Add more oil if the paste is too thick, and salt and pepper to taste. To serve, mix hot pasta of choice in 3 heaping tbsp or more to taste of the pesto. Stir until evenly distributed.
Summertime Tomato Bruscetta
4 plumb Tomatoes, diced small
3 cloves Garlic
1/2 White Onion
1/4cup chopped Basil
1/4 Olive oil
Salt and pepper to taste
Finely chop garlic, and onion and combine with oil and diced tomatoes. Mix thoroughly, while adding basil, salt and pepper. Serve at room temperature or chilled.
Another Summertime Pasta Variation
Mix 1/2 cup bruscetta mix to 100g/person hot pasta and serve. The bruscetta makes a sweet, light, healthy sauce and when the pasta heats the bruscetta, the tomatoes and basil wilt into a almost-creamy sauce.
Take it one step further by…
Using the pesto as a marinade! Rub pesto on chicken or pork, and cook your preferred way. I enjoy these on the mini George-Foreman, but their delicious pan fried as well. Serve this over the bruscetta pasta.
These summertime recipes make even the coldest winter night a little warmer. The price is reasonable, the quantity will last for days, and is perfect for cold pasta salad lunches.
Liss
