Nut-Free Basil Pesto

Nut allergies are extremely common, one of the top 5 most common food allergies. During my freshman year, my roommate had a nut allergy. We had dinner one day at the campus eatery. She ordered pesto pasta, but didn't mention to omit the pine nuts. Luckily, she didn't have a severe reaction, and when I made pesto, I couldn't help but think about that moment.

Pesto is a great sauce. It can be used as a pasta sauce, as a spread on bread or in a sandwich, as well as a seasoning for baked chicken. Depending on the purpose, you can adjust the amount of salt and pepper. For something like pasta you may need more. For a sandwich spread you may need less. The same would go for the olive oil.

Basil Pesto 

2 bunches Basil

1 Lemon

4 cloves Garlic

1/4 cup Grated Parmesean Cheese 

1/2 cup Olive Oil

1 tsp Salt

1/2 tsp Pepper

1. Remove the basil leaves from the stem. 

2. Peel and roughly chop the garlic. 

3. Slice lemon in half. 

4. . Place basil, garlic, parmesean, lemon juice, salt, and pepper into a food processor. 

5. Grind down to chop and slowly add the olive oil. 

6. Stream the olive oil in until.the sauce reaches a pasty consistency. 

7. Remove from food processor and use as desired. 

You can also add nuts if you would like. Traditionally pesto is made with pine nuts, but walnuts also work well. You can add a small handful of each to the recipe. 

Pesto also freezes very well! You can place into a small airtight plastic container or into an ice cube tray :) Just defrost to use. The pesto defrosts relatively quickly because of the oil. You can pull it out for a quick dinner option with pasta, veggies, and chicken! 

Lemon Basil Doughnut Holes

Apparently June 6th is national doughnut day! It actually happens to fall on my 21st birthday! My brother told me that I should go get some free doughnuts on my birthday. I decided to make a different link to the day. In honor of the doughnut day, I made some yummy doughnut holes with my close friend Cynthia :)

These donut holes are extremely simple to make. I use store bought pizza dough to create these doughnuts.

Lemon Basil Doughnut Holes (Makes about 20)
1 lb Pizza Dough
4 cup Oil
1/2 cup Sugar
3 leaves Basil
8 oz Mascarpone Cheese
1 Lemon
1/4 cup Powdered Sugar

1. Flatten the pizza dough into a square onto a floured surface. It should be about 3/4" thick.
2. Use a sharp knife to cut the dough into 1.5" squares. They each should weigh about .75 oz. If your dough has bubbles in it, degas the dough by tapping it gently. 3. Use your fingers to stretch the smooth side out to cover the rest of the dough. Bring it to the bottom and pinch to close.
4. Bring 4 cups of oil to about 375 degrees F in a medium pot.
5. Use a slotted spoon to gently place about 5 dough balls in the oil.
6. Allow the dough to cook on each side for about 1 minute.
7. The doughnut will be a dark golden when it is cooked well.
8. Remove the doughnuts with a slotted spoon onto a paper towel lined strainer to drain oil.
9. Blend the 1/2 cup sugar and basil leaves in a food processor or small blender until the herbs disappear.
10. Roll the doughnut in the sugar and allow to cool completely.
11. Combine mascarpone, powdered sugar, lemon zest of a whole lemon, and half a lemon's juice.
12. Fill a piping bag with the mascarpone mixture.
13. Use a pointed icing tip to poke a deep hole into each doughnut.
14. Fill the doughnut with the mascarpone until it peeks out of the hole.
15. Re-roll the doughnut in the basil sugar to coat. 

16. Be sure to serve this doughnut soon after making it since the filling shouldn't be out for more than a few hours. 

This recipe is really simple to make. Use it to impress your friends on national doughnut day!

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Tomato Bisque

Many college students are familiar with the never-failing tomato soup and grilled cheese combo. It's a simple, cheap dish, and definitely one of my favorites. When I'm feeling lazy, I'll grab two slices of bread, two slices of cheese, a small handful of spinach, and a couple slices of tomato (attempting to make this healthy) to make a hot, melty, cheesy object of delight. Get a frying pan, melt some butter, and toast until the cheese is melted. But with one of the most delicious, classic sandwiches, you need tomato soup! I had some tomatoes that were pretty close to going bad, so I took them and made soup!

Tomato-Basil Bisque (Makes 2 servings)
2 Cloves of Garlic
5 Plum Tomatoes
1 Tbsp Olive Oil
1/2 tsp Garlic Powder
1/2 tsp Salt
1/2 tsp Black Pepper
3 Basil Leaves, Chopped
2.5 cups Water

1. Slice tomatoes into small pieces. I personally like seeds because they add extra texture, so I did not remove them.
2. Heat up a pot, and add oil.
3. Once hot, add garlic and tomatoes at once and mix.
4. Add garlic powder, salt, pepper, and chopped basil leaves.
5. Allow to cook down until tender, about 10 minutes.

6. Add water and mix. allow to reduce until slightly thickened.
7. Remove from heat.
8. Use an immersion blender or food processor or blender to puree the remaining tomato pieces until there are no tomato chunks.
9. Pour into a bowl and serve with a hot grilled cheese. :)

The tomato bisque is an interesting twist to the traditional tomato soup. It is very flavorful, quick, and simple. You can also reduce the tomatoes further to create a sauce that would go perfectly over pasta. Separately cook some onions, ground beef (season with salt and pepper), and mushrooms and pour the sauce into the mixture. Then add noodles and mix until the noodles are coated. 

This is a simple and inexpensive recipe that can be used for a lot of different food. Enjoy!