Barbara's Pesto

Ingredients

5-6 ounces (2 bunches or 6 cups) basil leaves

1/2 cup pine nuts

1/2 cup grated parmesan cheese

1-2 garlic cloves

1/4 tsp. salt

1/4-1/2 cup extra virgin olive oil

Blend half the basil with nuts, cheese, garlic cloves and salt in a food processor until finely chopped.  Scrape down the sides of the bowl and add the rest of the basil.  Blend until a uniform paste has formed.  Scrape down the sides of the bowl as needed.  With the food processor still running, stream in the olive oil (amount depending on the consistency you want).  

Pesto will darken and brown very quickly but will still be tasty and fresh for several days.  For best appearance, use it right away.  If storing, store it in the smallest container possible and thoroughly press the pesto to eliminate air pockets.  Pour a little olive oil over the surface, cover and refrigerate for up to a week.  Pesto can also be frozen for several months.

Barbara and I prepared our pesto at Barbara's Hawaiian getaway and as we didn't have a food processor, with a little creativity and tenacity we were successful with a small hand mixer/blender.

For a change, or depending on ingredients you have on hand, substitutions can be made.  The "main formula" includes  fresh green leafy greens (maybe baby spinach), a nut (walnuts), a hard cheese (asiago) and olive oil.

Chicken, Broccoli and Apple Salad

450 g (1 lb) cooked chicken, diced

1/2 large red delicious apple diced

1 1/2 cup broccoli florets, cooked and cooled

1/4 cup raw almonds, chopped and toasted

1/2 cup sliced green olives

1/4 cup organic dried apricots, chopped

4 slices crispy bacon, crumbled

Vinaigrette

1 clove garlic, chopped

the juice of 1 lemon

1/4 cup mayo

1 tbsp dijon mustard

1 tbsp white wine vinegar

1 tbsp honey

1/2 tsp salt

1/2 tsp freshly cracked black pepper

1 tbsp fresh rosemary, chopped

In a small food processor, or with the help of a stick blender, process all the ingredients for the vinaigrette until smooth and creamy.  Set aside.

In a large mixing bowl, add cooked chicken, diced apple, cooled broccoli, toasted almonds, green olives, dried apricots, crispy bacon and vinaigrette and mix until thoroughly combined.

Place the salad in the fridge for a few hours before serving to allow flavors to fully develop.  This salad will keep in the fridge for 2 to 3 days in an airtight container.