Perfect Basil Pesto

This homemade Basil Pesto is the perfect from scratch recipe! My ultimate pesto recipe is so easy to make and adds so much flavor to so many recipes. If food could be a perfume, I’d want this one. Make a batch of pesto for dinner today! Best Recipe for Basil Pesto I’ll never forget the…

The post Perfect Basil Pesto appeared first on Crazy for Crust.

This homemade Basil Pesto is the perfect from scratch recipe! My ultimate pesto recipe is so easy to make and adds so much flavor to so many recipes. If food could be a perfume, I’d want this one. Make a batch of pesto for dinner today!

Overhead shot of easy basil pesto in a small glass dish with spoon coming out

Best Recipe for Basil Pesto

I’ll never forget the first time I saw pesto: I was in college and hanging out at my boyfriend’s apartment. His roommate brought home a pesto pizza and it was the weirdest thing I’d ever seen. A green sauce on pizza? No thanks!

I then started to grow basil in my garden when I met my husband, and expanded my palate to new things. I have to say, I fell in love with pesto after trying it a few times but I my infatuation with it didn’t start until I began making homemade pesto myself.

Not only is it delicious, but pesto is easy to make from scratch. This classic recipe is a game changer: it’s one of the best sauces that you can use in so many ways. Store-bought pesto is good, but homemade pesto is so much better!

ingredients in pesto laid out on a white counter.

Basil Pesto Ingredients

  • Basil: Traditionally, pesto is made with fresh basil leaves. I love the smell of basil! You must use FRESH basil for the best pesto. The basil is why it’s called green pesto!
  • Toasted pine nuts: These add a nutty flavor to the sauce and are a super important component. Check the bulk bin section so you don’t have to buy a whole package.
  • Parmesan cheese: Use a block of parmesan – not pre shredded and don’t use the green can.
  • Garlic: A must in pesto!
  • Olive oil: The oil is the emulsifier in the recipe – what makes it sauce. So be sure to use a good quality oil (we love extra virgin olive oil).

Recipe Swaps

  • Make Pistachio or Walnut Pesto by using walnuts in place of pine nuts, or you can use almonds.
  • Same if you want to make my pesto recipe with almonds!
  • Lemon Basil Pesto – add lemon juice from half a lemon before the oil.
  • Tomato Pesto – instead of using basil, use a jar of sun-dried tomatoes in oil (you’ll need less olive oil this way).
  • Spicy Pesto – add some red Chile flakes to the mixture with the cheese and garlic.
  • Swap arugula, cilantro, or parsley for the basil.
  • Pecorino Romano cheese works as well
  • Add some freshly ground black pepper for extra flavor.
4 images showing how to make pesto.

How to make Classic Basil Pesto Recipe

  1. Toast your pine nuts for a deeper flavor. Stir them often until they just start to get golden and don’t walk away from the stove. Nuts burn fast so keep a close eye on them. While toasting the pine nuts isn’t absolutely required, it adds a toasty depth of flavor to the pesto sauce, so I highly recommend it.
  2. Pesto is made in a food processor (or you can use a powerful blender). It only takes about 5 minutes! All you have to do to make the pesto is add the basil, garlic, nuts, and Parmesan cheese to the food processor.
  3. Pulse to chop the ingredients fine.
  4. Then add your extra-virgin olive oil slowly, while the machine is running, to for the pesto sauce.

What goes with pesto?

There are so many uses for my ultimate pesto recipe! One recipe makes just over a cup of pesto and can be used in several meals:

Small glass dish of easy basil pesto with pine nuts and basil leaves behind it

Storage

  • Store homemade pesto in an airtight container in the refrigerator for just a few days. There are no preservatives so it will not last as long as store-bought.
  • You can freeze pesto too – either in an airtight container or portion it into an ice cube tray and place in the freezer. Then store the pesto ice cubes in baggies for easy grab and go dinners.

FAQs

How do you store homemade pesto?

Since homemade pesto doesn’t have preservatives, it will only last (at most) a week in the refrigerator. I recommend planning two or three uses for your fresh pesto, or you can freeze it.

spoon scooping pesto out of a clear jar.
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Best Homemade Basil Pesto

This easy homemade basil pesto sauce is the perfect from scratch recipe! Homemade pesto is so easy to make and adds so much flavor to so many meals.
Course Appetizer
Cuisine American
Prep Time 10 minutes
Total Time 10 minutes
Servings 8 servings
Calories 55kcal
Cost $8

Ingredients

  • ¼ cup pine nuts
  • 2 cups packed basil leaves fresh
  • 2 cloves garlic
  • ½ cup fresh parmesan cheese
  • ½ – 1 teaspoon salt to taste
  • ½ – ¾ cup (118-177ml) olive oil

Instructions

  • Place pine nuts in a small skillet over medium-low heat. Stir often, cooking for just a few minutes, until they start to brown. Remove from heat and cool.
  • Place basil, pine nuts, garlic, and parmesan in a the bowl of a food processor or blender. Pulse until a paste forms. Add 1/2 teaspoon salt and pulse to combine.
  • While running the machine, pour in olive oil, starting with 1/2 cup. Once the pesto emulsifies it will become a thick sauce. If you want thinner pest, add another 1/4 cup olive oil.

Video

Notes

Recipe from The Simple Kitchen by Donna & Chad Elick

Nutrition

Serving: 1serving | Calories: 55kcal | Carbohydrates: 1g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 4mg | Sodium: 100mg | Potassium: 48mg | Vitamin A: 365IU | Vitamin C: 1.3mg | Calcium: 86mg | Iron: 0.5mg

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Last Updated on May 28, 2024

The post Perfect Basil Pesto appeared first on Crazy for Crust.

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Garlic Parmesan Wings

These Garlic Parmesan Wings are baked to crispy perfection, then tossed with melted butter, Parmesan cheese and garlic for an…

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These Garlic Parmesan Wings are baked to crispy perfection, then tossed with melted butter, Parmesan cheese and garlic for an explosion of flavor with every bite!

Garlic Parmesan Wings

If you’re into chicken wings, here’s a recipe that will have you smitten: try these garlic Parmesan wings! These homemade wings are easy to whip up, bursting with garlicky goodness, and coated in a Parmesan blanket of bliss. Whether it’s for a game day snack or a weeknight meal (or you just love all things chicken!), these wings are about to become your new obsession. We whipped them up with this lemon pepper sauce that had everyone asking for the recipe!

Ingredient notes for garlic Parmesan wings

Garlic parmesan wings are perfect for game day tables, an appetizer, or a tasty weeknight dinner. They come out lightly crispy infused with an irresistible cheesy, savory flavor.

  • Chicken wings: Buy split wings for the easiest prep. (Or, you can remove the wing tips.) If you can, buy organic chicken for the best flavor and most sustainable option.
  • Baking powder: The secret to crispy chicken? Baking powder! This helps to crisp up the skin in the oven, similar to our baked chicken thighs.
  • Garlic powder, onion powder, smoked paprika, salt, and black pepper: This blend of spices brings out the savory flavor of the chicken.
  • Salted butter: Salted butter is best, but you can also substitute unsalted butter with 1 pinch of salt.
  • Garlic: Fresh garlic is crucial to the flavor here!
  • Grated Parmesan cheese: Use grated Parmesan cheese, the type that is powdery and crumbly, not shredded (which is like large sticks).

Some wings recipes call for using flour to coat the wings to get them even crispier, but there’s no flour needed here! This makes them suitable for gluten-free diets, as well.

Garlic Parmesan Wings

Tips for cooking wings

Garlic parmesan wings are simple to whip up and make a deliciously satisfying finger food! There are a few tricks to wings if you’ve never made them before:

  • Marinade for 30 minutes to 1 hour: Stir together the chicken wings with the baking powder, garlic powder, onion powder, kosher salt and freshly ground black pepper. Refrigerate 30 minutes to 1 hour.
  • Then, bake the wings for 30 minutes. Place the wings on an aluminum foil-lined sheet for 15 minutes. Flip and bake until browned and starting to become crispy, 15 to 18 minutes.
  • Add the garlic sauce and Parmesan cheese. Melt the butter in a skillet over medium high heat. Add the wings and cook, turning frequently, until crispy, 1 to 2 minutes. Lower heat to medium and stir in the garlic. Cook 30 seconds until fragrant and then remove from heat. Sprinkle with Parmesan cheese and serve warm.
Lemon Pepper Sauce

Make lemon pepper sauce, if desired

The sauce is optional, but it takes these garlic parmesan wings up a level! Lemon pepper sauce is a common dipping sauce for wings. While the name sounds similar, it’s not flavored with lemon pepper, a store-bought seasoning blend of lemon zest, salt and pepper. It simply uses a real lemon to bring in the citrus, and the other ingredients you probably already have in your pantry and fridge. You’ll just need to stir together the following ingredients to make a quick and simple sauce:

  • Salted butter
  • Lemon juice and zest
  • Freshly ground black pepper
  • Garlic powder
  • Salt

Storage and leftovers

Garlic parmesan wings are best served immediately, but the taste great at room temperature too. They can sit out for 2 hours at room temperature before they need to be refrigerated. Store leftover wings refrigerated for up to 4 days.

Garlic Parmesan Wings

Buy organic chicken if possible

For this garlic parmesan chicken wings recipe, try to buy organic chicken if possible. Organic is the highest quality meat that was raised sustainably. It is also free of chemicals and additives so it’s the healthiest option for eating: and, it just tastes better! Per the USDA, organic chicken must be raised in living conditions that accommodate their natural behavior, be fed 100% organic feed and forage, and not be given antibiotics or hormones.

Other wing sauces

There are many other ways to serve garlic parmesan wings outside of the lemon pepper sauce! Here are a few options:

This garlic parmesan wings recipe is…

Gluten-free.

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Garlic Parmesan Wings

Garlic Parmesan Wings


  • Author: Sonja Overhiser
  • Prep Time: 5 minutes
  • Chill Time: 30 minutes
  • Cook Time: 35 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 4

Description

These Garlic Parmesan Wings are baked to crispy perfection, then tossed with melted butter, Parmesan cheese and garlic for an explosion of flavor with every bite!


Ingredients

  • 1 ½ pounds chicken wings, split (optional, remove wing tips) and patted dry
  • ½ tablespoon baking powder
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon kosher salt
  • Freshly ground black pepper
  • 2 tablespoons salted butter
  • 3 garlic cloves, finely minced
  • ¼ cup grated Parmesan cheese
  • Lemon Pepper Sauce, for dipping (optional)

Instructions

  1. In a large bowl, stir together the chicken wings with the baking powder, garlic powder, onion powder, kosher salt and freshly ground black pepper. Refrigerate 30 minutes to 1 hour.
  2. Preheat the oven to 450°F.
  3. Place the wings on an aluminum foil-lined sheet for 15 minutes. Flip and bake until browned and starting to become crispy, 15 to 18 minutes.
  4. Melt the butter in a skillet over medium high heat. Add the baked wings and cook, turning frequently, until crispy, 1 to 2 minutes. Lower heat to medium and stir in the garlic. Cook 30 seconds until fragrant and then remove from heat. Sprinkle with Parmesan cheese and serve warm. If desired, serve with Lemon Pepper Sauce for dipping. Store leftover wings refrigerated for up to 4 days. 
  • Category: Main dish or appetizer
  • Method: Baked
  • Cuisine: Wings
  • Diet: Gluten Free

Keywords: Garlic parmesan wings

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This crab cakes recipe is uses a foolproof pan-frying method for golden, seasoned cakes that are crispy on the outside and melt-in-your-mouth tender. Serve with creamy tartar sauce for a taste of magic!

Crab Cakes

Every time we see crab cakes on the menu at a restaurant, we have to order them. So finally we decided, why not try them at home? This amazing crab cake recipe makes patties that are golden and seasoned, crispy on the outside and tender on the inside. Old Bay, Dijon mustard and tarragon accentuate the juicy lump crabmeat perfectly, and served with creamy tartar sauce, they’re a little bit of heaven in each bite! We cannot resist these and they’re great as an appetizer or a simple dinner. Here’s how to experience the magic for yourself!

Cooking for vegan eaters, too? Make a batch of Vegan Crab Cakes alongside.

Ingredient notes for crab cakes

Many people claim to have the perfect crab cakes recipe. We’ve ordered crab cakes loads of times at restaurants, and we must admit: these taste just as good as our favorite rendition! You’ll just need crab meat, panko, and a few key spices to bring these together. Here are some notes on the ingredients for crab cakes:

  • Crab meat: Use fresh jumbo lump crabmeat if you can, but it can be expensive especially if you don’t live near a coast. Canned lump crab meat also works.
  • Eggs: Eggs hold the crab cakes together and are important as a binder.
  • Mayonnaise and Dijon mustard: Mayo and Dijon act both as binders and provide key flavoring for the crab cakes.
  • Worcestershire sauce: Worcestershire sauce adds savory flavor, but you can use these substitutes or omit if desired.
  • Old Bay: Old Bay seasoning is a classic American seafood seasoning that’s easy to find in the US in grocery stores in the spices aisle. Or, you can buy Old Bay online or make homemade Old Bay.
  • Dried tarragon: Tarragon is a common spice to pair with seafood, which has a delicate anise flavor. It’s key to the flavor, so we suggest using it here! If you’re in a pinch, you can omit.
  • Green onion: Fresh green onion adds freshness and savory flavor; you can substitute chives if desired.
  • Panko (plain): Panko is a Japanese-style breadcrumb mixture that is airier and lighter than traditional breadcrumbs. We suggested using panko for this recipe and not breadcrumbs, which have a finer texture.
Crab Cake recipe

Tips on making crab cakes

Crab cakes are made like fritters or other savory cakes like tuna cakes or salmon cakes. Mix up the batter, then form into patties and pan fry them until golden. Here are a few notes for the process:

  • Check over the crab before using. Depending on the brand and type of crab meat, you may find pieces of hard shells or cartilage. Take a quick look before using!
  • Form into ⅓ cup patties. Use your fingers to form the patties. You might have to wash your hands a few times if the batter becomes sticky.
  • Chill for at least 15 minutes before cooking. This step is key and helps the cakes to hold together when pan frying.
  • Pan fry in a thin layer of olive oil or butter. Pan fry the crab cakes about 3 minutes per side. If desired, remove them to a baking rack to keep the bottom crispy. Then fry the remaining batch.

Meal prep and storage info

Want to prep these crab cakes in advance? After forming them, you can refrigerate for up to 24 hours before cooking. If refrigerated, allow them to stand at room temperature for 10 minutes before cooking.

Store cooked crab cakes for up to 3 days refrigerated. They make great leftovers; reheat gently in a skillet.

Tartar sauce

Dipping sauces

Crab cakes taste great on their own, but of course they’re best dipped into a creamy sauce. Our top choice? Homemade tartar sauce is so simple to make and we often have most of the ingredients on hand. Remoulade is also common for crab cakes. Here are a few dipping sauce ideas:

  • Tartar Sauce is a mayonnaise-based sauce that’s often served with seafood, made with pickles, capers and seasonings
  • Remoulade Sauce is mayonnaise-based sauce that originated in France and is popular in US Cajun and Creole cuisine
  • Creamy Dill Sauce is a mix of sour cream, mayo, lemon, and fresh dill.
  • Horseradish Sauce is creamy and spicy, featuring sour cream, mayo, horseradish and chives.
Crab cakes recipe

What to serve with crab cakes

Crab cakes are often served as an appetizer, but for home cooks they work great as a main dish. Because they take a bit of effort to whip up, we prefer them as a light lunch or dinner. Here are a few ideas for what to serve with crab cakes:

Crab Cakes recipe

More types of cakes and patties

Crab cakes has spawned a whole list of seafood cakes using different types of fish and shellfish: you can even make them vegan! Here are a few more ideas:

This crab cake recipe is…

Pescatarian and dairy-free. For gluten-free, use gluten-free panko.

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Crab Cakes

Crab Cakes


  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Chill Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 45 minutes
  • Yield: 8

Description

This crab cakes recipe is uses a foolproof pan-frying method for golden, seasoned cakes that are crispy on the outside and melt-in-your-mouth tender. Serve with creamy tartar sauce for a taste of magic!


Ingredients

  • 1 pound jumbo lump crabmeat (fresh or canned)
  • 2 eggs
  • 3 tablespoons mayonnaise
  • 1 tablespoon Dijon mustard
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon Old Bay seasoning
  • ½ teaspoon dried tarragon
  • ¼ teaspoon kosher salt
  • 1 green onion, minced
  • ¾ cup plain panko (or gluten-free panko)
  • 2 tablespoons butter or olive oil, for frying
  • 1 recipe Tartar Sauce

Instructions

  1. Check through the crab meat for any hard pieces and discard. In a medium bowl, whisk the eggs, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay, tarragon, kosher salt, and green onion. Add the crab and panko and gently stir to combine, trying not to break up the chunks of meat.
  2. Form the dough into 8 patties using a ⅓ cup measuring cup to portion it out, then pat it into a patty with your hands. Refrigerate the patties for 15 minutes to firm up the texture (or up to 24 hours).
  3. When ready to cook, heat 1 tablespoon olive oil or butter in a non-stick skillet over medium high heat. Add the patties and cook for about 3 minutes until lightly browned, then gently flip them with a spatula and cook about 3 to 4 minutes more until lightly browned on the other side. Repeat with the next batch, adjusting the heat because the pan will be hotter on the second batch. Cool 1 to 2 minutes before serving.
  4. Serve immediately, with lemon wedges and tartar sauce (or remoulade).
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: American

Keywords: Crab cakes, crab cakes recipe

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The post Tortilla Roll Ups appeared first on Smart School House.

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