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Super simple pesto

Made with basil fresh from the farmer’s market!

Super Simple Pesto
Ingredients
2 cups Basil
3 cloves garlic
½ Cup Grated Parmesean Cheese
2 Tablespoon pine nuts
Salt and Pepper to taste
7 Tablespoons Olive Oil

Preparation

1.  Combine the first 4 ingredients in a food processor and pulse.
2.  When ingredients are combined, add olive oil in a slow drizzle while pulsing.  If you need an extra hand, recruit a kid!  They love to pulse.
3.  Refrigerate in an airtight container and use atop chicken, seafood, pasta, caprese salad…pretty much anything!

Red Salad for a Red State

One of our favorite salads from a local restaurant is the Blue Salad. You might think we eat it to make a political statement, but actually it is because of the blueberries, blue cheese and blueberry dressing! So, in my goal to promote a bipartisan food dialogue and in recognition that I live in a red state, I decided to invent a red salad. I thinly sliced some spicy radishes, diced some roasted red beets, thinly sliced some candy stripe beets, and added julienne of a small red pepper (which my husband identified as a similar spice to a jalapeno–apparently I left a few seeds in the salad..oops). To moderate the red and pay tribute to the environment, I made a pesto from the green leafy tops of carrots from the farmers market (adding equal parts olive oil and unsalted butter, then some pinenuts and parmesan cheese to taste) and piled in the center some sliced greens. I must say–the red salad was delicious! Clearly, I can reach across the colors of vegetables!