Basil Pesto

Adapted from PaleoLeap

Ingredients:
2 packed cups fresh basil leaves
1/2 cup extra virgin olive oil
1/2 cup parmesan cheese
1/3 cup pine nuts
3 garlic cloves, minced
1 teaspoon lemon juice
to taste salt and pepper

Notes / Directions:

Put basil, garlic, and pine nuts in a food processor and pulse until well chopped. Add olive oil, parmesan, and lemon juice pulse gently just until combined. Remove from food processor and add salt and pepper to taste. Use immediately or freeze left overs.

 

Nutella Syrup

Adapted from Picky Palate

Ingredients
1/2 cup butter
1/2 cup sugar
1/2 cup buttermilk
1/2 teaspoon baking soda
1/2 teaspoon vanilla
2 heaping tablespoons Nutella

Notes / Directions 
Heat butter, sugar, and buttermilk on medium heat until butter is melted and it starts to boil.  Reduce heat and add baking soda and vanilla.  It will start to bubble and rise from the baking soda.  Stir.  Remove from heat and add Nutella.

I made IHOP Buttermilk Pancakes and added pureed strawberries in the batter.  It would also be really yummy on Whole Wheat Pancakes with strawberries or bananas on top.

Green Enchilada Sauce

Adapted from Topsy Turvy

Ingredients
2 Tbsp olive oil
1 small onion, minced
3 cloves garlic, minced
1 green peppers, cut into slices
1 jalapeno, seeded
3/4 lbs (about 7) tomatillos, husked and halved
1/2 bunch cilantro, coarsely chopped
1 1/2 tsp salt
1/4 tsp black pepper
1 tsp cumin
2 C chicken broth
1 Tbsp sugar

Notes / Directions
In a large sauce pan saute onions in the olive oil until translucent.  While cooking the onions, put green pepper, jalapeno, tomatillos, cilantro, and chicken broth in a blender.  Blend till smooth.  It will become a little frothy but that's ok.  Blend it for about a minute.  Once onions are ready, addd garlic and saute another minute.  Pour contents in blender into the sauce pan.  Add seasonings and bring to a simmer.  Simmer at least 15 minutes.  If you want it thicker, simmer for up to an hour.