There are millions of Pesto recipes out there, but I don’t care for pine nuts, and I almost never have fresh basil on hand, so I whipped up my own pesto recipe and it’s so good I thought I would share it.


2 cups Basil, Cilantro, or Parsley (dried or fresh)
1/4-1/2 cup olive oil
1 cup grated parmesan cheese
3 cloves of garlic
1 tbsp. lemon juice
1/4 tsp. salt


1. Put the dried herbs in a food processor or blender with the olive oil and allow to soak for about 20 minutes. If using fresh herbs you can skip this step.

2. Add all remaining ingredients to the food processor or blender and process until it becomes a creamy sauce.

3. Pour over cooked pasta, chicken, pork, or vegetables and enjoy.

Note: For long term storage this can be frozen in ice cube trays. Transfer to a ziploc baggie after frozen.


Alfredo Sauce

Week #2 in the recipe challenge reveals itself with more sauces. I love sauces, they make everything tastier.


1/2 cup salted butter
2 cloves of garlic, minced
2 cups heavy cream
1/8 tsp. ground black pepper
Pinch of salt
1/2 cup grated Parmesan cheese


1. Melt butter in a medium saucepan over medium/low heat.

2. Add the garlic, and sautee for a mintue or two.

3. Add the cream, pepper, and salt. Bring to a simmer. (Do not let it come to a rapid boil, or it could boil over.)

4. Add cheese, and simmer sauce for 10 minutes, or until thick.