Salsa is by far my favorite condiment!

I usually buy organic salsa in a jar and use that.

Occasionally I will make fresh pico de gallo, but all that chopping is time consuming and cutting jalapeños isn’t exactly awesome!

And then this morning, I saw on instagram that Christi from Burlap and Basil had just thrown all the  ingredients in the food processor and I was like DUH!

So that’s what i did and it came out amazing!!!

Fast Fresh Garden Salsa (ingredients can vary based on whatever you have on hand!)

6 smallish heirloom tomatoes (cut in half)

1 small yellow onion (quartered)

1 jalapeño (seeded)

2 bell peppers (any color)

1 bunch cilantro

dash or two of salt

Throw the onion, seeded jalapeño, and peppers into food processor. Pulse until you have small pieces. Add tomatoes, cilantro, and a couple pinches of salt. Pulse again until everything is little.

Simmer in saucepan for about 30 minutes.

(I don’t really want to brag, but this seriously tastes good!!)

We have entirely too much basil!

If you are local and you want some, just let me know and I will gladly pass it along!

Last year, I made lots and lots of Walnut Pesto. In fact, I still have one jar in the freezer!

It was really good, but I decided to give it a different twist this year.

Or maybe I should say less of a twist, since I really went back to basics. Pine Nuts.

DAIRY FREE PINE NUT PESTO

4 cups fresh basil leaves

1 cup pine nuts

6-8 garlic cloves

1 tsp salts

A few twists of pepper

1/4 cup EVOO

Add everything except EVOO to food processor, pulse a few times to start breaking it all up.

Slowly drizzle in EVOO until pesto is the right texture.

Shane was REALLY excited about this new jar of Pesto.

We both agreed that it was sweeter and smoother than the Walnut version.

As you can see above, I emptied my pine nut jar, but I defintelty plan to make a few more batches!

ALSO!! When I went to look for the Walnut Pesto recipe, I realized that it had not been added to my recipe page.

I am in the process of going back through old posts and making sure everything is there.

In case you did not even know I had a recipe page, look for the fork and spoon button at the top of the blog!

Salad Time!

January 10, 2012 in Dressings and Sauces     12 comments

One of my favorite things about this time of year is all the fresh arugula! The trouble is that finding dressing without canola or vegetable oil is difficult. Even my favorite all natural ones are problematic. Not sure why that is, but I find it super frustrating.

Whats’s wrong with canola oil, you ask? Check out how it is processed. If it doesn’t gross you out, you might be reading the wrong blog!

 So, let’s just say making my own seemed like a bright idea!

If you are like me and prefer spicy greens like arugula, this sweet and tangy dressing is a perfect match! If not, try it anyway!

Maple Pear Vinaigrette 

1/4 cup organic Pear Vinegar

( I LOVE LOVE LOVE spectrum brand organic pear white wine vinegar, but you can use something else if you want!)

3 tbsp real maple syrup

2 tsp dijon mustard

1/2 tsp salt

1/2 tsp pepper

3/4 cup Evoo

Whisk together all the ingredients! Store in a glass jar in the fridge.

I recommend doubling this recipe if you really like to eat salad!