Yummy pesto sauce!!!

Ingredients:
2 cloves garlic
1 tsp salt
2 cups tightly packed fresh basil leaves
2 Tbsp finely chopped pinenuts
½ cup olive oil
½ cup freshly grated parmesan cheese
2 Tbsp freshly grated romano cheese
4 Tbsp butter, softened
1. In the mixing bowl of a food processor, put the garlic, salt, basil, pinenuts and olive oil, and process until smooth, scraping down sides one or two times.
2. Add the cheeses and butter and process very briefly, just to incorporate the cheeses and butter.
3. Add 2 tablespoons of the boiling water in which the pasta cooked. If sauce is still too thick, add a little more boiling water. Process for 1 or 2 seconds. The sauce is now ready for the cooked pasta.
I skip step 3. I usually make several batches at a time, and I put it in cupcake papers to freeze. After it is frozen, I vacuum-seal them.

Asian Noodle Salad

Asian Noodle Salad

Prep Time:

30 Minutes

Cook Time:

10 Minutes

Difficulty:

Easy

Servings:

6

Print Recipe

Ingredients

• SALAD INGREDIENTS:
• 1 package Linguine Noodles, Cooked, Rinsed, And Cooled
• 1/2 head Sliced Napa Cabbage, Or More To Taste
• 1/2 head Sliced Purple Cabbage, Or More To Taste
• 1/2 bag Baby Spinach, Or More To Taste
• 1 whole Red Bell Pepper, Sliced Thin
• 1 whole Yellow Bell Pepper, Sliced Thin
• 1 whole Orange Bell Pepper, Thinly Sliced
• 1 bag Bean Sprouts (also Called Mung Bean Sprouts)
• Chopped Cilantro, Up To 1 Bunch, To Taste
• 3 whole Scallions, Sliced
• 3 whole Cucumbers Peeled And Sliced
• 1 can (about 10 Oz.) Whole Cashews, Lightly Toasted In Skillet
• _____
• FOR THE DRESSING:
• 1 whole Lime, Juiced
• 8 Tablespoons Olive Oil
• 8 Tablespoons Soy Sauce
• 2 Tablespoons (up To 3 Tablespoons) Sesame Oil
• 1/3 cup Brown Sugar
• 3 Tablespoons Fresh Ginger Chopped
• 2 cloves Garlic, Chopped
• 2 whole Hot Peppers Or Jalapenos, Chopped
• Chopped Cilantro

Preparation Instructions

Mix salad ingredients together. Whisk dressing ingredients together and pour over salad. Mix with tongs or hands and serve on a platter.
Note: dressing keeps for up to three days before serving, without cilantro.

The original recipe is found here