Fresh Basil Pesto




2 cups fresh basil leaves, packed

3/8 cup freshly grated Parmesan-Reggiano or

-Romano cheese

1/2 cup extra virgin olive oil

1/3 cup pine nuts or walnuts (if you use pine nuts – brown them first but be careful it doesn’t take much to brown them.)

3 medium sized garlic cloves – minced

* Salt and freshly ground black pepper to taste

* Special equipment needed: A food processor



Combine the basil in with the pine nuts, pulse a few times in a

food processor. (If you are using walnuts instead of pine nuts and

they are not already chopped, pulse them a few times first, before

adding the basil.) Add the garlic, pulse a few times more.


Slowly add the olive oil in a constant stream while the food

processor is on. Stop to scrape down the sides of the food processor

with a rubber spatula. Add the grated cheese and pulse again until

blended. Add a pinch of salt and freshly ground black pepper to taste.


Makes 1 cup.

Grandma’s Italian Dressing

(Submitted by Alicia Teater)



1 t             Oregano

1 t             Ground Mustard

½ t             Garlic Powder

½ t             Pepper

2 t             Chives

2 t             Parsley

2 t             Sugar

4 t             Seasonal

4 t             Dry Minced Onion

1 dash Cayenne Pepper (opt)


1/3 c             Red Wine Vinegar

1 T                Sugar

½ t               Paprika

¼ t               Ground Mustard

2-3 t             Spices

Shake well, then add 1/3 cup Oil


Great over a simple salad of Greens, Feta Cheese, Strawberries and glazed walnuts.



Barbara’s In A Pinch Ketchup



1 (6 ounce) can tomato paste

2 tablespoons white vinegar

1 to 3 tablespoons brown sugar (personal taste)

1 teaspoon garlic powder

1 teaspoon onion powder

1/4 teaspoon allspice

1 teaspoon salt

1 teaspoon molasses (I use 1 tablespoon)

1 tablespoon corn syrup (I use agave syrup or honey)

1 1/4 cups water


1. Mix together the tomato paste, white vinegar, brown sugar, garlic powder, onion powder, allspice, salt, molasses, corn syrup, and water in a saucepan over low heat; simmer gently until you get the consistency of ketchup, 45 minutes to 1 hour.


Taste and adjust salt if necessary before serving.