Basil Pesto

I have always been pretty tried and true when it comes to pesto, but I thought this “Skinny” pesto from Skinnytaste (which has shaped up to be one of my favorite websites for great ideas) was worth a try. And you know, I hardly noticed the lack of pine nuts and less oil. Give it a try – makes pesto less of a no-no if you’re watching calories etc.

1 cup basil
1 clove garlic
1/4 cup grated parmesan
salt & pepper to taste
2 1/2 tbsp olive oil

In a food processor pulse basil, garlic, parmesan cheese, salt and pepper until smooth. Slowly add the olive oil while pulsing. Store in a sealed container and refrigerate until ready to use or you can freeze this in ziplocks bags to use at a later date.

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Hollandaise Sauce

Besides brunch, I always associate Hollandaise with Easter meals. This is an Ina Garten recipe and has been a no-fail recipe for me, and is also super easy. It was delicious over some roasted asparagus for our Easter dinner.

Recipe!

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Tangy Soy Dipping Sauce

Found this one on Chow and it was a great dipping sauce for homemade dumplings. I added a little bit of Sriracha for some zing.

1/3 cup light (regular) soy sauce
2 1/2 tablespoons unseasoned rice, Chinkiang, or balsamic vinegar
1/8 teaspoon sugar (optional)
Sriracha to taste
1 tablespoon finely shredded fresh ginger, or 2 teaspoons finely minced garlic (optional)

Combine the soy sauce, vinegar, and sugar in a bowl. Stir to dissolve the sugar. Taste and adjust the flavors to your liking for a tart-savory balance. Add as much chile oil as you like for some heat. The sauce can be prepared several hours in advance up to this point. Right before serving, add the ginger or garlic for a fresh layer of punch.