Pesto to Use or Freeze

Pesto to Use or Freeze

If there was ever a super simple recipe that seemed to cause so much angst it had to have been Pesto! I actually credit all the weirder recipes out there for things like Radish Top Pesto (and yeah, I have a recipe on my site, and one for Fresh Pea Pesto, too, and that’s pretty amazing, and I don’t even like peas) for getting cooks to loosen up a bit!! These days pesto is being made out of just about anything and everything, and I’m for all it! Greens & Nuts are always good for you. But the recipe here, for Pesto to Use or Freeze is the absolute classic Pesto.

Pesto to Use or Freeze

Pesto to Use or Freeze; I like to keep my pesto thick and thin it if necessary when ready to use..

 
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Basque Chicken - Poulet Basquaise, chicken, wine, ,peppers, piperade, sausage

Poulet Basquaise – Basque Chicken over Rice

Poulet Basquaise - traditional Basque Chicken is a one skillet meal

Let’s take you back to 1969:¬† Jack LaLanne was on every afternoon, followed by the very dashing Galloping Gourmet. We know him today as Graham Kerr, and I can still see him flitting about the kitchen. One day he made Basque Chicken and my baby sister, who must have been around six, begged Mom to make this dish. Poulet Basquaise became a family favorite – I hope it becomes one of yours, too.

Basque Chicken - Poulet Basquaise, chicken, wine, ,peppers, piperade, sausage

Basque Chicken – Poulet Basquaise

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Ratatouille

Here’s the thing about Ratatouille – it’s originally a Provencal vegetable stew, and like any stew, just calls out for the personalized touch. Don’t like eggplant – who cares? Peppers aren’t your thing? Use something else. I think you’ll love this version, roughly adapted from Tyler Florence. We do.

Ratatouille

Ratatouille

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