Pesto Pasta Salad

Being part Italian (thank you mama), I love pasta and anything with fresh basil.  Pesto sauce has got to be one of my all time favorite sauces and I find that you can add it to almost anything for a punch of fresh flavor.  If you're looking for a quick dinner or the perfect side dish for an outdoor party, give this a try.  I'll give you a rough outline, but taste as you go and add more or less of anything you want.

1 lb. whole wheat pasta, cooked
1 pint of cherry tomatoes, halved
3/4 cup of shredded mozzarella or 4 to 6 string cheese sticks sliced
1 cup or more of pesto sauce
3 Tbsp. freshly grated parmesan cheese

Combine everything in a large bowl and taste as you stir everything together.  I like to look at the proportions too and decide if it looks prettier with more tomatoes or cheese.  Again, add or subtract what you prefer - this is rough outline.  If your pasta is still hot, the cheese will melt.  That's great if that's what you want, but if you want the shredded or chunks of cheese to keep their shape, let the pasta cool first.

If you want a good recommendation for a store-bought pesto sauce, try the basil pesto from Costco.  I love this one because it's ingredients are processed free and in terms of color and taste, I have to say it rivals even my grandmas fresh pesto and that's saying something! 

Here is my grandma's recipe if you want to make some from scratch:

2 cups coarsely chopped fresh basil
1 clove of garlic
1/4 cup grated parmesan
1/4 cup grated romano
1/2 tsp. salt
pepper to taste
1 cup olive oil
2-3 Tbsp. pine nuts

Put all the ingredients in a blender or a food processer and combine until smooth.  Don't just limit this sauce to pasta.  Spread it on bread, pour over fish or chicken, use as a pizza sauce, spread on wraps or sandwiches, add to scrambled eggs, add it to soup, use as a salad dressing, top cooked veggies, use as a dip, mix it with mayonnaise, the possibilities are endless!  You can also freeze it and always have it on hand.  This makes for a quick dinner in a pinch that tastes great.

All Natural Peanut Butter

Here is probably the easiest swap you can make when going processed free - choose a better peanut butter!  I promise a natural PB will still be satisfying and you won't miss the added chemicals or sugar.  Plus, you can find this in the regular grocery store - no need to go out of your way.  My kids have never mentioned noticing a difference when I give this to them in sandwiches, as a side for dipping apples or celery, or even just as a straight spoonful.  How's that for not feeling deprived?  I am not particular about the brand.  You just have to read the ingredients and there should really only be two - peanuts and salt.  Absolutely no sugar!  Most of these peanut butters you have to stir once you open then store in the refrigerator, but I find that they don't really separate after that.  Try this out for sure because anywhere you can cut sugar is worth your good health. 

Almond Spread

 

 

I made my fruit and veggie muffins (recipe here) and wanted to try a new nut spread that I found on pinterest.  It's a vegan recipe, and although I'm not vegan, I liked the idea of incorporating more healthy nuts into our diets - and it is processed free.  On her site, she calls this almond cream cheese, and while I really liked this spread, I wouldn't go as far as calling it cream cheese myself.  But, dipping veggies or spreading this on bread was yummy!

 

1 cup raw almonds

1/3 cup water

1/2 tsp. sea salt

1 tsp. apple cider vinegar (I like Braggs)

1 tsp. lemon juice



 

Soak the almonds in water for 8 hours or overnight.  Rinse and drain them.  Remove the skins by pinching the almonds between your fingers - they pop right off.  My daughter had so much fun with this part.

Then, in a food processor or good blender add the almonds, water, salt, vinegar and lemon juice.  My mini food processor was the perfect size.  Blend until smooth.

That's your spread!  It came together pretty quickly once the almonds had soaked.  On the woman's site where I originally got this, she tells how to make this into a frosting.  I didn't really care for it sweetened as much as just a spread, but if you think that would appeal, go for it.