& a new recipe to get you started in 2021! The year 2020. When we look back and see that more people started cooking at home. And while that wasn’t good news for the restaurant industry, it did make my heart happy to see so many people starting to experiment in the kitchen. It’s where I created this Easy Homemade Basil Pesto.
Not to mention how many gardens were started – including me! I stuck with just herbs, but there really is no better feeling than going out in your own backyard and grabbing some herbs when you need them. Maybe this year I’ll branch out into other veggies. Let’s see how this next round goes.
In 2020 I started adding more recipes to the blog. I also started adding recipes to Pinterest and a few on Instagram (where I said I’ve never post a reel in my life – haha!) So I thought it’d be fun to give my top recipes from different sources. It’s always interesting to see where people are checking out my recipes, but regardless I know I want to continue having them here on this platform and I’ll continue experimenting with all the rest.
Top Recipe – Pinterest
Shrimp Packets – I love an easy recipe and this one doesn’t disappoint. I make the sauce for the week (if making it for a family it’s enough for 4) and then I’m able to use this sauce multiple times over a couple of weeks.
I always prepare a grain for the week and then can swap out different veggies so the meal all comes together. I’ve always said ‘it’s all about the sauce’ and this is one you’ll want to have in your refrigerator. Trust me on this.
Top Recipe – Via TapBio
Salmon En Papillote – I think I’m sensing a common them – easy clean-up recipes! Both of these recipes were made in parchment and in essence steam the seafood. For this salmon recipe you can add your veggies in and almost have a complete meal – all that’s missing is the grain.
Papillote is a French technique that I do think is so simple to do and almost hard to mess up. I wanted to write it down and pass it on to you. So I’m glad you all have enjoyed! Maybe this year I’ll have to do a different combo so you really can see just how easy it is to do.
For those that aren’t familiar with TapBio – it’s the link in my Instagram profile that connects you directly to the blog. With Instagram I don’t have the ‘swipe up’ feature and this is a great go-around to help you access the recipes.
Top Recipe via my Website
Lemon Pasta – As an Academy Media Spokesperson I have the opportunity to contribute to different media articles. This particular recipe was featured in an article by EverydayHealth about how to incorporate pasta in a healthy way. You can read the article here.
Granted, this recipe had a higher traffic volume source that led people to my blog, but I’ll take it. When the article first surfaced in May it had over 1,000 views in a day. And then in June it continued to be a popular recipe. It resurfaced again in October and then in December again.
Always curious what made it resurface, but regardless, I’m grateful for the opportunity to contribute accurate and sound nutrition information on these platforms and even more grateful that now my love of recipe creating has been featured as well. More in store for 2021.
A few highlights from 2020
2020 might not have been the year everyone expected or hoped for, but I always try to find a few silver linings (and I’m not making light of those that experienced much more grief/pain/loss than I did – 2020 was rough). But reflecting over this past year here are a few personal highlights –
-I shifted my Instagram to focus on diabetes a bit more. I also changed the layout look – having more of a focus allows me to create better content. It might not have been something you all noticed, but I’m definitely working on being more social media savvy as well as improving on my photography skills (and highlighting that!)
And on that note, I also started making short videos of ‘how-to’. I bought a stand to hold my phone to do overhead shots and have simply been playing around. Apps these days are super helpful so along with a few short clips and an app that pieces your clips together (and with music!)
I’ve been having fun creating a few here and there I’m no videographer by any means, but I do want to create a few more this year (if you all find it helpful!). Here is one of my first videos: Berry Chia Jam.
One other highlight from this past year – my sourdough starter: RYE-ly. Earlier in the pandemic I did not have success in creating a sourdough starter on my own. I know, I know. It’s just flour and water, what could go wrong? Not sure to be exact, but I do believe that something with the heat and humidity here in south Florida is not it’s friend (even though you think it might be).
I saw everyone having success and wondered what I was doing wrong. And I thought I might try it again from scratch, but instead decided to purchase the starter from King Arthur. No shame in getting a little help. At first I thought it was a bit of cheating (if you will) but the truth is all I wanted to do was make homemade bread.
And the other lesson I learned in this whole process? We all can use a little help at times – it doesn’t have to be all or none. Maybe too deep a thought/reflection for sourdough starter, but I do think it can be a metaphor in life (and also not to compare ourselves to others, there’s that too.).
I used some rye flour in the beginning to get the starter going, so it seemed a perfect fit for a ‘name’ for the starter. I store RYE-ly in the refrigerator when I’m not making bread and take the starter out and feed it when I want to. Excited to see this process through and have really darn good homemade bread.
WHAT WAS YOUR FAVORITE?
Do you have a favorite recipe of mine that you made in 2020? I would love to hear about it in the comments! Thank you so much for your support this year!
And if you’ve read all the way through and simply wanted the new recipe for the new year. Here it is – a simple homemade pesto. A sauce so versatile you’re going to always want to have some of this in your refrigerator (or freezer). Add it to your pasta, pizza, sandwich, soup – you name it – it gives that burst of flavor you never knew you were looking for.
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Easy Homemade Basil Pesto
Pesto is great to have on hand (so freeze any extra!) to have some when you need it! Toss with pasta for a quick sauce, dollop over baked potatoes, add as the sauce for pizza, or use on your sandwiches as a spread.
- Total Time: 5 minutes
- Yield: 16 1x
Ingredients
- 2 cups packed basil leaves
- 1/3 cup pine nuts
- 1 garlic clove
- Zest & juice of 1 lemon (optional)
- 1/2 cup extra-virgin olive oil
- 1/8 teaspoon black pepper
- 1/2 cup Parmesan cheese
- Pinch of red pepper flakes (optional)
Instructions
- Place the basil leaves and pine nuts into the bowl of a food processor and pulse several times.
- Add the garlic, Parmesan cheese, lemon zest and juice (if using) and pulse several times. Scrape down the sides of the food processor with a rubber spatula.
- Add – while the food processor is running, slowly add the olive oil in a steady stream. Adding the olive oil slowly, while the processor is running, will help it emulsify and help keep the olive oil from separating. Occasionally stop to scrape down the sides of the food processor.
- Stir in freshly ground black pepper, add more to taste. Pesto is great to have on hand (so freeze any extra!) to have some when you need it!
- Enjoy – Toss with pasta for a quick sauce, dollop over baked potatoes, add as the sauce for pizza, or use on your sandwiches as a spread.
Notes
*Pine Nuts are traditionally used in pesto but can be expensive – feel free to substitute with walnuts, almonds, or pumpkin seeds.
*I added in lemon juice and zest for an extra little burst of flavor. You can leave it out if you don’t have it.
*I didn’t add any salt as I’m used to not adding any/much to my food – the Parmesan for me is salty enough. Add a dash if you like & even up to ⅛ tsp more of the black pepper.
- Prep Time: 5
- Category: Condiments
1 thought on “Easy Homemade Basil Pesto”
Love making this recipe and freezing the extra to have on hand at any time!