Category: Sides

Grandma’s German Potato Salad

My Grandma’s German Potato Salad. 

I wasn’t sure if I should share this or keep it a secret in our family, but that just seems silly. The world can always use another ‘grandma’ recipe. One written on a half sheet of paper in beautiful cursive, feeling as though it was just written yesterday and written decades ago at the same time. We all need that in our digital world, right? 

Growing up, my parents had moved about four hours north of all of their family (they grew up about a mile apart in a suburb of Milwaukee) so we didn’t see family as often as most. But my mom’s mom would come up for a week each summer. Special traditions filled that week. We would swim. Grandma would walk every day. You sure couldn’t interrupt grandma and mom’s Scrabble game.

Tradition also surrounded the food we ate: We ALWAYS had a fish fry. My grandma would buy Lorna Doone shortbread cookies, Oreos, and Pecan Sandies. We also always had breaded and pan fried pork chops with German Potato Salad. I, for one, am not someone who loved getting all the little bits of meat off the bone of the pork chops so my mom would watch my plate and steal up those bones to nibble on. Fond memories, to be certain. 

But the German Potato Salad?

I NEVER ate it growing up. Maybe I tried it once at a young age, and decided it wasn’t for me; I can’t be certain. But I know that I “didn’t like it,” and never ate it, even as I was going into high school. 

I think I might have been in my twenties when I thought, “Maybe I should give this a try again.” And my goodness, I was instantly in love. The sweet sour from the dressing. The perfect combination of potatoes, onions, and bacon. So dang good. 

And I am so dang happy to share it with you. My grandma was the most wonderful woman with the biggest heart, a love for theater and acting, and just a joy. I hope you can taste it in this recipe when you share it with your family. 

Your Ingredients 

  • 3 pounds potatoes
  • 5-6 slices of bacon, depending on quality
  • 1 medium onion, chopped
  • ½ cup white vinegar
  • ½ cup water
  • ½ cup granulated sugar 
  • ½ – 1 tablespoon flour
  • Salt and pepper, to taste

Your Steps to Grandma’s German Potato Salad

Leaving the skin on the potatoes, boil whole in salted water until fork tender. While the potatoes are boiling, fry bacon until crispy, reserving about half of the drippings. 

Slice and layer the potatoes in a shallow dish, sprinkling each layer with salt and pepper and adding chopped onions and bacon to each layer. 

In the reserved bacon drippings, add the flour. Whisk until a roux is formed. Add the sugar and then the vinegar and water. Bring to a boil, stirring constantly until thick.

Pour sauce over the potatoes and stir. Taste, and add more sauce as necessary. This potato salad is best if made the day before so the flavors can sink into the potatoes, but can be served right away as well. 

Note: My mom loves her potato salad on the juicy side, so she recommends doing ¾ cup of vinegar, water, and sugar. I mean, it doesn’t hurt to have extra, but I wanted to stay true to my grandma’s handwriting. 

Boil up the potatoes in salted water.
We’ve got it all set.
Slice the cooled potatoes
Layer it up!
Pour on the sauce.
Serve it up!

Grandma’s German Potato Salad

A passed down recipe, grandma’s German potato salad is simple to make and full of that sweet sour taste of vinegar and sugar coming together!
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Course Side Dish
Cuisine American
Servings 12

Equipment

Ingredients
  

  • 3 pounds potatoes
  • 5-6 slices of bacon
  • Green onions or regular onions chopped
  • ½ cup white vinegar
  • ½ cup water
  • ½ cup granulated sugar
  • ½ – 1 tablespoon flour
  • Salt and pepper to taste

Instructions
 

  • Leaving the skin on the potatoes, boil whole in salted water until fork tender. While the potatoes are boiling, fry bacon until crispy, reserving about half of the drippings.
  • Slice and layer the potatoes in a shallow dish, sprinkling each layer with salt and pepper and adding chopped onions and bacon to each layer.
  • In the reserved bacon drippings, add the flour. Whisk until a roux is formed. Add the sugar and then the vinegar and water. Bring to a boil, stirring constantly until thick.
  • Pour sauce over the potatoes and stir. Taste, and add more sauce as necessary. This potato salad is best if made the day before so the flavors can sink into the potatoes, but can be served right away as well.
Keyword German potato salad, potato, potato salad, Potatoes, side dishes, summer side dish
Tried this recipe?Let us know how it was!

Looking for some other fun recipes?

Check out a couple of the posts below!

Summer Garden Orzo Salad

JessLeave a comment

Sourdough English Muffins

I have been on an English muffin kick. I love the size of them and the flavor is definitely a step above a bagel. They pair so well with a little jam and a piece of ham. We also have our own chickens, so an egg on the side is divine. However, for months, I was buying them because baking them myself and finding a recipe didn’t seem to be the best use of my time. But in the back of my mind, I was thinking, “These aren’t hard to make. And you have sourdough starter. You should make sourdough English muffins.” 

I mentally added “make Sourdough English muffins” to my to do list every weekend. Then life happened and I never would get to it. Life of a mom and a teacher and a person who generally is a doer. 

Finally, the day came that I had time, but I couldn’t find the recipe I had used one or two other time in the past from Sunrise Flour Mill. I read a few different recipes, tried a few recipes, and then took what I loved from each to develop my own. 

And while lots of sourdough recipes have a lot of wait time, I love that you can have English muffins before lunch time with this recipe. Yes, this recipe results in between 2 and 2 ½ dozens muffins, but let me tell you, if you are making six you might as well make thirty. English muffins freeze incredibly well and keep well in the fridge as well. 

And I promise, it may seem like this is a long recipe, but it comes together so quick and had minimal work. It’s worth every moment! Let’s start cooking! 

Your Ingredients

  • 2 ¼ teaspoon dry active yeast 
  • 2 cups milk (warmed)
  • 2 tablespoons sugar
  • 4 tablespoons butter, softened 
  • 1 cup sourdough starter 
  • 2 eggs
  • 1 tablespoon salt 
  • 2 cups whole wheat flour 
  • 3-4 cups white flour 
  • Cornmeal, for dusting

Your Steps to Sourdough English Muffins

In a stand mixer, combine milk, dry yeast, and sugar. Allow to sit for 5 minutes to activate the yeast. 

Add the sourdough starter, butter (cut into ½ tablespoon pieces), eggs, and salt. Mix until well combined. Slowly add flour, alternating wheat and white, by the ½ cup increments, until it forms a ball. The dough should not be too sticky. That is, you should be able to touch it and not have dough stuck to you. 

Allow the mixer to knead the dough for 5 minutes. Form the dough into a ball and put it in a greased bowl. Cover and allow to rest for 1-2 hours, until it has doubled in size. 

When the dough has doubled in size, gently punch it down and then form it into another bowl. Remove from the bowl and place on a lightly floured surface. Cut the dough into two portions. Set one aside. 

Roll one portion out until approximately ½ inch thick. Cut into discs using a 3 inch biscuit cutter (or a glass if you don’t have one!) Continue to roll out leftovers and cut discs until dough is used up. Do the same with the other portion. 

Place discs on baking sheets that have been sprinkled with cornmeal, leaving space for them to rise. Sprinkle the tops with cornmeal as well. Cover with plastic wrap and allow to rise for another hour or so. 

Let’s Cook them up!

Preheat an electric griddle to 350 degrees. Leave it ungreased. Transfer discs to the griddle and cook for 5 minutes. Flip muffins. Once all muffins have been flipped, place a light baking sheet on top to keep the flat muffin shape rather than a rounded muffin. Cook an additional 5-7 minutes, until the muffins have reached an internal temperature of 190 degrees. 

Store muffins at room temperature for 4-5 days, in the fridge for a few weeks, or freeze them for longer storage. They freeze REALLY well.

Mixing it up!
Let it rest!
Let’s cut some discs!
Getting closer!
Rest time!
On to the flip!
Oh my yum! Bring on breakfast!

Tools of the Trade

Now, I have done English muffins with an electric griddle and without and let me tell you, the griddle is the way to go. You can get them done so much quicker. And I am always surprised how often I want to pull out my biscuit cutter for various things. Definitely a couple tools that are handy to have on hand!

Sourdough English Muffins

Grab that leftover sourdough discard or fresh starter and create these delicious English muffins in no time!
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 30 minutes
Resting Time 3 hours
Course Breakfast
Cuisine American
Servings 2 dozen

Equipment

Ingredients
  

  • 2 ¼ teaspoon instant dry yeast
  • 2 cups milk warmed
  • 2 tablespoons sugar
  • 4 tablespoons butter softened
  • 1 cup sourdough starter
  • 2 eggs
  • 1 tablespoon salt
  • 2 cups whole wheat flour
  • 3-4 cups white flour
  • Cornmeal for dusting

Instructions
 

  • In a stand mixer, combine milk, dry yeast, and sugar. Allow to sit for 5 minutes to activate the yeast.
  • Add the sourdough starter, butter (cut into ½ tablespoon pieces), eggs, and salt. Mix until well combined.
  • Slowly add flour, alternating wheat and white, by the ½ cup increments, until it forms a ball. The dough should not be too sticky. That is, you should be able to touch it and not have dough stuck to you.
  • Allow the mixer to knead the dough for 5 minutes. Form the dough into a ball and put it in a greased bowl. Cover and allow to rest for 1-2 hours, until it has doubled in size.
  • When the dough has doubled in size, gently punch it down and then form it into another bowl. Remove from the bowl and place on a lightly floured surface. Cut the dough into two portions. Set one aside.
  • Roll one portion out until approximately ½ inch thick. Cut into discs using a 3 inch biscuit cutter (or a glass if you don’t have one!) Continue to roll out leftovers and cut discs until dough is used up. Do the same with the other portion.
  • Place discs on baking sheets that have been sprinkled with cornmeal, leaving space for them to rise. Sprinkle the tops with cornmeal as well. Cover with plastic wrap and allow to rise for another hour or so.
  • Preheat an electric griddle to 350 degrees. Leave it ungreased. Transfer discs to the griddle and cook for 5 minutes. Flip muffins.
  • Once all muffins have been flipped, place a light baking sheet on top to keep the flat muffin shape rather than a rounded muffin. Cook an additional 5-7 minutes, until the muffins have reached an internal temperature of 190 degrees.
  • Store muffins at room temperature for 4-5 days, in the fridge for a few weeks, or freeze them for longer storage. They freeze REALLY well.

Notes

The recipe can easily be halved, but I wouldn’t. The work to make 2 dozen is just about the same as it is to make 1 dozen and they freeze really well. 
Keyword baking, breakast, breakfast breads, English muffins, sourdough, sourdough English muffins
Tried this recipe?Let us know how it was!

Looking for some other breakfast inspiration?

Check out a couple of the posts below or just head right to my breakfast page for more recipes!

JessLeave a comment

Kelly’s Texas Caviar

What’s your go-to “I have to bring a dish to pass” dish that you can do without opening a cookbook or look at the recipe? For as long as I can remember, my sister has been bringing Texas Caviar. She brings it so often, she had started worrying that people didn’t actually like it and she should maybe stop bringing it. At about that time, my big kiddo asked her, “Aunty, can I please have the Texas Caviar recipe? I want to be able to make it at home.” 

Needless to say, she learned that we weren’t tired of it at all. And after that weekend, I think we mixed up a batch at our home three or four weekends in a row. Now I think I have the recipe memorized too!

What I love about Texas Caviar is that it is truly a side dish I can feel really good about eating. It is chuck full of vegetables and although it is generally served with chips, it’s easy to load those chips with the dip. It also eats well as a simple side without the chips. 

So when it’s been a crazy month of prepping for the holidays and time for recipe creation has been minimal, I asked my sissy if I could share her take on Texas Caviar. This weekend seemed a perfect weekend to share it as the holidays ramp up and you either

  1. Need to add more vegetables in your diet because man, the sweets and indulgence are catching up to you and sneaking some veggies in would help. Or…
  2. You have a party you get to bring a side to but your inspiration is less than stellar.

Let me tell you, Texas Caviar is THE choice for one (or both!) of those. 

Ready to create together? Let’s Go!

Your Ingredients 

  • 14 ounces Mexicorn, drained
  • 1 can low sodium black beans, drained and rinsed
  • 2 avocados
  • 4 Roma tomatoes
  • 1 medium onion
  • 1 package dry Italian dressing mix
  • ⅓ cup olive oil
  • ⅓ cup red wine vinegar 

Your Steps to Texas Caviar 

Dice the avocados, Roma tomatoes, and onion. In a large bowl, combine corn, black beans, avocado, tomato, and onion. Stir well. 

In a small bowl, combine dressing mix, olive oil, and red wine vinegar. Whisk together and promptly pour over the vegetable mixture. Stir well. The dip is best if it is allowed to chill and marinate for an hour or so, but can be eaten immediately. Good luck waiting. I never can!

Get all the veg ready!
I love a good science demo in the kitchen!
Serve it up!

Kelly’s Texas Caviar

Just eight ingredients and about ten minutes of work and you’ll have a great, fresh flavorful dip or side dish with this Texas Caviar.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 0 minutes
Course Appetizer
Cuisine American
Servings 8

Equipment

Ingredients
  

  • 14 ounces Mexicorn drained
  • 1 can low sodium black beans drained and rinsed
  • 2 avocados
  • 4 Roma tomatoes
  • 1 medium onion
  • 1 package dry Italian dressing mix
  • ⅓ cup olive oil
  • ⅓ cup red wine vinegar

Instructions
 

  • Dice the avocados, Roma tomatoes, and onion. In a large bowl, combine corn, black beans, avocado, tomato, and onion. Stir well.
  • In a small bowl, combine dressing mix, olive oil, and red wine vinegar.
  • Whisk together and promptly pour over the vegetable mixture. Stir well.
  • The dip is best if it is allowed to chill and marinate for an hour or so, but can be eaten immediately.
Keyword avocado, cherry tomatoes, chips and dip, dips, dish to pass, side dish, Texas caviar
Tried this recipe?Let us know how it was!

Looking for other fun sides?

Give some of these a try!

Summer Garden Orzo Salad

Jess3 Comments

Rice and Pancetta Stuffed Squash

I have an odd relationship with growing squash. Maybe I am not alone. I grow it, but the act of actually dicing it, roasting it, and all the things doesn’t always happen. It isn’t that I don’t like the way it tastes. I generally love it. It just takes a little more work than I want. However, this rice and pancetta stuffed squash is worth all the work, and I am super pumped to share it with you. 

One of my first friends adores patty pan squash. She has talked about them for years and this year, I decided to plant a row of them, having ZERO idea if I would like them. Well, I had a bumper crop of these beautiful “starfish” squash, as the Mr. so fondly called them. (Turns out I grew early bush scallop, if you are wondering).

I enjoyed dicing them and roasting with a little salt and pepper and olive oil. And while the Mr. and my mini me enjoyed the squash this way, my big HATED it. So I looked to give the squash a face lift for my kiddo, and boy does this rice and pancetta stuffed squash recipe do it. 

The flavors of the Brussels sprouts are complemented by the sweet potato and pancetta. Fall feels so present in the in the colors and spice blend. And turns out that both my kids fought over how much each of them could get. I thought six squash would leave us leftovers, but my goodness, they were gobbled up by parents and kids alike. 

If you’re looking for a meal that feels fancy but really just take a little prep, give this one a try! 

Ready to get cooking? I know I am! 

Your Ingredients 

  • Six Early Bush Scallop squash (other squash would work too, but you may need to increase the bake time as bush scallop are pretty light on bake time) 
  • 1 ½ cup chicken stock 
  • ¾ cup long grain brown rice
  • ⅛ teaspoon garlic powder
  • ⅛ teaspoon pepper 
  • 1 tablespoon butter 
  • ¾ cup pancetta 
  • ½ cup each: chopped onion, carrot, Brussels sprouts, and sweet potato
  • ¼ teaspoon dried, ground rosemary
  • ¼ teaspoon pepper
  • Salt to taste

Your Steps to Rice and Pancetta Stuffed Squash

Preheat your oven to 375 degrees. Line a baking sheet with parchment or foil that has been sprayed with non-stick cooking spray. Wash each squash and slice off the top quarter. Hollow out the inside, removing seeds and making room for the filling. 

Bake squash upside down for 15 minutes. When they are done, remove from the oven and flip over so they don’t collapse on themselves.

Meanwhile, combine chicken stock, ⅛ teaspoon pepper and garlic and long grain rice. Bring to a boil, cover and lower to a simmer, cooking for 35 minutes (or according to package directions). 

While the rice and squash are cooking, begin to cook down the vegetables. In a large saucepan (you’ll mix the rice into this so have room for that), begin to melt the butter over medium heat. Add onion and carrot. Cook for 2-3 minutes. Add Brussels sprouts and pancetta. Cook until the pancetta is becoming crispy, about 10-12 minutes. Add sweet potato, pepper, and rosemary and cook an additional 3-5 minutes. Salt to taste. 

Remove from heat and stir in cooked in rice. Stuff parbaked squash and bake for an additional 15 minutes at 375 degrees. Serve your family a delicious and beautiful meal everyone will fight over!

I hope your family loves them as much as mine did. My big (who doesn’t like the squash plain) said I could just make a big pan of the filling and he would eat it all. It’s that good! So maybe double the filling? Ha. Just a thought *wink, wink*

Hollowed Squash
Squash Prep!
Sautéed vegetables
Get the color on those vegetables!
Stuffed Squash Filling
The colors in that filling!
Stuffed Squash Ready to Bake
Ready for the oven!
Stuffed Squash
Perfection!
Stuffed Squash
Check that filling!
Stuffed Squash

Rice and Pancetta Stuffed Squash

A little prep in the kitchen turns some simple ingredients into beautiful rosemary rice and pancetta stuffed squash!
Print Recipe Pin Recipe
Prep Time 35 minutes
Cook Time 30 minutes
Course dinner, Main Course
Cuisine American
Servings 6

Equipment

  • Baking Sheet
  • Large Skillet or Saucepan

Ingredients
  

  • 6 Early Bush Scallop squash or other patty pan squash
  • 1 ½ cup chicken stock
  • ¾ cup long grain brown rice
  • ⅛ teaspoon garlic powder
  • ⅛ teaspoon pepper
  • 1 tablespoon butter
  • ¾ cup pancetta
  • ½ cup chopped onion
  • ½ cup carrot diced
  • ½ cup Brussels sprouts quartered
  • ½ cup sweet potato diced
  • ¼ teaspoon dried ground rosemary
  • ¼ teaspoon pepper
  • Salt to taste

Instructions
 

  • Preheat your oven to 375 degrees. Line a baking sheet with parchment or foil that has been sprayed with non-stick cooking spray.
  • Wash each squash and slice off the top quarter. Hollow out the inside, removing seeds and making room for the filling.
  • Bake squash upside down for 15 minutes. When they are done, remove from the oven and flip over so they don’t collapse on themselves.
  • Meanwhile, combine chicken stock, ⅛ teaspoon pepper and garlic and long grain rice. Bring to a boil, cover and lower to a simmer, cooking for 35 minutes (or according to package directions).
  • While the rice and squash are cooking, begin to cook down the vegetables.
  • In a large saucepan (you’ll mix the rice into this so have room for that), begin to melt the butter over medium heat.
  • Add onion and carrot. Cook for 2-3 minutes.
  • Add Brussels sprouts and pancetta. Cook until the pancetta is becoming crispy, about 10-12 minutes.
  • Add sweet potato, pepper, and rosemary and cook an additional 3-5 minutes. Salt to taste.
  • Remove from heat and stir in cooked in rice. Stuff par-baked squash and bake for an additional 15 minutes at 375 degrees.

Notes

Any small squash would work for this recipe, although initial bake time may change based on the texture and hardness of the squash used. You want the squash to be almost done baking when the stuffing is put in.
Keyword Brown Rice, brussels sprouts, early bush scallop squash, pancetta, squash, stuffed squash, sweet potato
Tried this recipe?Let us know how it was!

Looking for more meal inspiration?

Check out any of the links below or head right to my cooking page to learn more!

JessLeave a comment

Pressure Canned Green Beans

It’s nearing the end of the garden season, which means I am spending a lot of time taking the last fruits and vegetables and processing them, whether it be frozen, pressure canned, water bath canned, or just enjoyed fresh. I have planted pole beans for the last few years, which I have grown to love. They are active late in the season but just grow so beautifully. My favorite way to preserve them is to create pressure canned green beans when I am able. 

Pressure canning the green beans requires me to be patient and collect them over a few days. Pressure canning also asks you to be around the house for a few hours; but to eat homegrown vegetables well into the winter? Totally worth the work. 

When reading recipes about pressure canned green beans, you’ll see recommendations to possibly add salt. I caution you to hold out until you are cooking them for dinner. We made that mistake a few years ago, and when we opened them, they were just too salty. There’s no fixing that. I have added dried minced garlic from time to time, but my favorite is to go raw pack without any seasoning. 

Tools of the Trade for Pressure Canned Green Beans

Normally, I put this at the end of a post, but with a pressure canner, I feel as though I should put it at the beginning. I love using my weighted pressure canner. It doesn’t stress me out and I can create so many great things with it. I also think a canning funnel is a must here. 

Before you start this process, make sure you read the general directions to your own pressure canner. They may differ from what I am sharing, and you should always follow those directions first. Also, if you are a beginner canner or even advanced, I highly recommend checking out the National Center for Home Preservation. It has great information that’s easy to follow. 

Your Steps to Pressure Canned Green Beans

The Prep

Begin by cleaning and preparing your beans.  Wash, nip the ends, and then trim to 1-2 inch pieces. You’ll need about 1 pound of beans per pint jar or 2 pounds of beans per quart jar. For reference, my family of four eats about 80% of a quart jar at a meal, sometimes all of it (I love having veggie eaters at my house!). 

Begin by preparing your canner and jars. Wash and sterilize quart jars, rings, and lids. Keep warm. I like to heat my lids in water on a very low heat on the stove. Check the seal and center vent of your lid of the canner. Set aside. 

Bring a pot of water to a boil. You will want enough to cover the beans in the jars, so too much is better than not enough. Reduce to a simmer, but keep hot. 

Meanwhile, pack the raw beans as tightly as possible. I like to fill, then hold my hand over the top and shake them to get them compressed. Leave 1 inch head space. If you would like to add salt, do ½ teaspoon per quart jar. Ladle the hot water over the means, leaving 1 inch head space. 

The Pressure Canning 

Remove the air bubbles and clean the jar rim with a damp, clean cloth. Center the lid and then the ring, adjusting to fingertip-tight. Place jars on the rack of a prepared pressure canner (mine needs 3 quarts of hot water plus a splash of vinegar, but check the directions of yours). 

Place the lid on the canner, turn to the locked position, and heat to high heat. Once a steady stream of steam can be seen/felt, vent for 10 minutes, adjusting the heat if needed to have a steady but not crazy stream of steam. After 10 minutes, put the weighted gauge on the vent. You will want 10 pounds if your altitude is under 1000 ft; 15 pounds if you are over 1000 ft. 

Once the weight starts to jiggle (indicating it has reached the appropriate pressure), begin timing. You will need to process pint jars for 20 minutes and quart jars for 25 minutes. If you have a mixture of pint and quart jars, you need to go for the longer time. 

Once the timer has gone off, turn off and remove the canner from heat. Allow the pressure to drop on the canner all the way (read specific canner instructions for the indicator-this takes about 45 minutes). Remove weight and allow to cool an additional 10 minutes. Remove jars from canner; do not retighten bands. Cool 12 hours, then check their seals, label, and store jars. 

Find a friend to get it down quicker!
Move into the jars.
Into the pressure canner!
Let’s go!
Beautiful jars for the rest of the year!

Pressure Canned Green Beans

Filling your shelves with canned and preserved produce you grew is special. These pressure canned green beans is a great place to start!
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 2 hours
Course Side Dish
Cuisine Canning, Perserving
Servings 5 quarts

Equipment

Ingredients
  

  • 10 pounds green beans washed and trimmed (2 pounds per quart)
  • 2 ½ teaspoon salt optional

Instructions
 

  • Begin by preparing your canner and jars. Wash and sterilize quart jars, rings, and lids. Keep warm. Check the seal and center vent of your lid the canner. Set aside.
  • If you have not done so already, cut cleaned beans into 2 inch pieces.
  • Fill jars with prepared beans, leaving 1 inch of head space.
  • Wipe rims with a damp cloth, center the lid on the jar and adjust the band to fingertip tight.
  • Place jars on the rack of a prepared pressure canner (mine needs 3 quarts of hot water plus a splash of vinegar).
  • Process quart jars for 25 minutes at 10 pounds. If your altitude is greater than 1000 feet, use 15 pounds. Follow the directions of your pressure canner or see the more detailed directions in the notes.

Notes

Pint jars can also be used. You will need 2 cups of beans per jar. Pints are processed for 20 minutes. 
Detailed Directions
Place the lid on the canner and heat to high heat. Once a steady stream of steam can be seen/felt, vent for 10 minutes, adjusting the heat if needed to have a steady but not crazy stream of steam. After 10 minutes, put the weighted gauge on the vent. You will want 10 pounds if your altitude is under 1000 ft; 15 pounds if you are over 1000 ft.
Once the weight starts to jiggle (indicating it has reached the appropriate pressure), begin timing. You will need to process pint jars for 20 minutes and quart jars for 25 minutes. Once the timer has gone off, turn off and remove the canner from heat. Allow the pressure to drop on the canner all the way (read specific canner instructions for the indicator). Remove weight and allow to cool an additional 10 minutes. Remove jars from canner; do not retighten bands. Cool 12 hours, then check their seals, label, and store jars.
Keyword beans, green beans, low acid foods, pressure canning
Tried this recipe?Let us know how it was!

Looking for more inspiration?

A great place to look is my canning and preserving page. But if you want some specific recipes, you can check them out below!

Jess1 Comment
Summer Garden Orzo Salad

Summer Garden Orzo Salad

This time of year, my kitchen table is littered with fresh vegetables. Often, I am set on preserving them for eating in the cold winter months. It helps me remember the summer flavors. However, I also try to cook with the fresh vegetables so we can enjoy the fruits of our labor right away. This summer garden orzo salad takes just a few simple ingredients to create a beautiful and light dish for all the summer cooking. 

I especially love it because all of the vegetables present are ripening at the same time. As you harvest the zucchini, you are checking the tomatoes. The fragrance of the basil is heavy. And corn can JUST come off the stalk if you’re lucky. No garden? No problem! These are all easily found at the farmer’s market for the freshest taste! 

And as for the orzo? I have always loved it. It’s pasta, but has the feel of rice. In this recipe, a little goes a long way, so while we are only making about three servings of orzo, this side will create about 5-6 servings. 

Ready to get cooking? Let’s go! 

Your Ingredients for Summer Garden Orzo Salad 

  • 1 small zucchini, diced (about 2 cups) 
  • 1 cup halved cherry tomatoes 
  • 1 cup fresh corn, cut off the cob
  • 1 cup dried orzo 
  • ¼ cup fresh basil, very lightly packed 
  • 3 tablespoons olive oil 
  • 3 tablespoons white wine vinegar
  • Juice from half of a lemon 
  • ½ teaspoon pepper
  • ½ teaspoon salt 

Your Steps 

Begin by cooking the orzo to al dente according to the package directions. While the orzo is cooking, dice zucchini and cherry tomatoes. Cut the corn from the cob. Set aside. 

Meanwhile, combine olive oil, vinegar, lemon juice, pepper, and salt in a liquid measuring cup. Whisk together. 

Drain the orzo and rinse with cool water. Combine the orzo and vegetables in a large boil. Whisk the dressing once more and then pour over the salad mixture. Stir to combine. Chiffon the basil into the bowl and stir once more. For the best flavor, allow the salad to chill for 2-3 hours, but I am awful at that. I always just have to dive in! 

Get those veggies going!
Juice up the lemon.
Classic combination of flavors.
pouring the dressing
Get that dressing on there!
added basil
Almost there!
Completed summer garden orzo salad
Color and flavor abound!

Tools of the trade!

I have a few tools I use daily in my kitchen, without fail. I adore my flexible cutting boards (Seriously, if you don’t have them yet, invest. You’ll thank me!) I also really dig my Pyrex bowls that come with covers. They go from mixing to table to the fridge without another messy dish. Finally, whenever I am making salads that require dressing, I love my 1 cup liquid measuring cup. Everything gets measured right into there for pouring ease!

Summer Garden Orzo Salad

The flavors of a summer garden mix with orzo pasta and lemon for a light and simple summer salad!
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Course Side Dish
Cuisine American
Servings 6 people

Ingredients
  

  • 1 small zucchini diced (about 2 cups)
  • 1 cup halved cherry tomatoes
  • 1 cup fresh corn cut off the cob
  • 1 cup dried orzo
  • ¼ cup fresh basil very lightly packed
  • 3 tablespoons olive oil
  • 3 tablespoons white wine vinegar
  • Juice from half of a lemon
  • ½ teaspoon pepper
  • ½ teaspoon salt

Instructions
 

  • Begin by coooking the orzo to al dente according to the package directions. While the orzo is cooking, dice zucchini and cherry tomatoes. Cut the corn from the cob. Set aside.
  • Meanwhile, combine olive oil, vinegar, lemon juice, pepper, and salt in a liquid measuring cup. Whisk together.
  • Drain the orzo and rinse with cool water. Combine the orzo and vegetables in a large boil.
  • Whisk the dressing once more and then pour over the salad mixture. Stir to combine.
  • Chiffon the basil into the bowl and stir once more.
  • For the best flavor, allow the salad to chill for 2-3 hours.
Keyword basil, cherry tomatoes, orzo, orzo salad, pasta salad, tomatoes, zucchini
Tried this recipe?Let us know how it was!

Looking for other great recipes to pair with the Summer Garden Orzo Salad?

Give any of these a try! Or head to my baking or cooking page!

JessLeave a comment

Homemade Sourdough Croutons

If you haven’t learned it yet, I am a sourdough baker. You can read my story here! Now, I wouldn’t call myself a fancy sourdough baker by any imagination of the word. I stick with the recipe I have memorized for a basic milk and honey loaf and bake it week in and week out. Our family generally goes through two loaves a week, and it works out perfect when I bake every weekend. But sometimes we get to the end of the week and we still have a loaf (or part) sitting around. Goodness knows, once a fresh loaf is baked, that old loaf won’t get eaten. The solution? These homemade sourdough croutons!

But Jess, I don’t bake sourdough! I hear you, and first off, why don’t you? *Smiles* It’s easier than you think. Check out King Arthur Flour recipe for creating your own starter and getting started! Maybe you still aren’t convinced. That’s okay. You can do this recipe with ANY stale bread, but I would recommend something that has some density to it. (Think: day old artisan bread from the bakery or grocery store)

These homemade sourdough croutons are simple (the name of my game) and delicious. You’ll feel better about what you’re eating on your salad or French onion soup because you know the ingredients that are in them. 

Ready to get baking? Let’s go!

Your Ingredients

  • 3 ½ – 4 cups cubed stale bread
  • 2 tablespoons olive oil (flavored or plain)
  • ¼ teaspoon salt 
  • ¼ teaspoon pepper
  • ½ teaspoon garlic powder 
  • ½ teaspoon nutritional yeast (optional, but adds a delightful cheese flavor!)

Your Steps to Homemade Sourdough Croutons

Preheat the oven to 400 degrees. Place cubed bread in a glass baking dish. Drizzle with olive oil and toss. 

In a small, separate bowl, combine salt, pepper, garlic powder, and nutritional yeast. Sprinkle the seasoning on the cubed bread, tossing again to get evenly coated. 

Bake for 18-25 minutes, checking after 15 minutes. 25 minutes was perfectly crunchy, but if you like softer croutons, go with 20 minutes.

Dice it up!
Collect those spices.
Season it up!
Bake!
Perfection.

Homemade Sourdough Croutons

Stale bread? Don't throw it away! Create these delicious homemade croutons.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Course Salad
Cuisine American
Servings 3 cups

Ingredients
  

  • 3 ½ – 4 cups cubed stale bread
  • 2 tablespoons olive oil flavored or plain
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • ½ teaspoon garlic powder
  • ½ teaspoon nutritional yeast optional

Instructions
 

  • Preheat the oven to 400 degrees. Place cubed bread in a glass baking dish. Drizzle with olive oil and toss.
  • In a small, separate bowl, combine salt, pepper, garlic powder, and nutritional yeast. Sprinkle on cubed bread, tossing again to get evenly coated.
  • Bake for 18-25 minutes, checking after 15 minutes. 25 minutes was perfectly crunchy, but if you like softer croutons, go with 20 minutes.
Keyword croutons, Salad, sourdough, sourdough baking
Tried this recipe?Let us know how it was!

What can you pair with these croutons?

Well, I don’t know about you but a classic salad paired with ANY soup or Italian inspired dish is my jam. I will eat soup and salad any day of the week! Check out some inspiration below!

JessLeave a comment

Potato Soup with Rosemary and Thyme

Recently my little one was home, sick. Okay, she isn’t really little. She’s almost 8, but the Mr. and I will likely always call her little one. She was home, sick, and didn’t have much of an appetite at all. Dinner rolled around and our plan had been to pick up sub sandwiches for the busy night ahead. However, her request was, “Can you make me some potato soup mama?” Who says no to that? So I set out to create a new little recipe for her and also for all of you. A simple and quick recipe (she hadn’t eaten all day!) with flavor. Out came some delicious and simple potato soup with rosemary and thyme. 

While she napped, I had worked on updating my blog and found that I had 18 (eighteen!) soups already. So when she requested potato soup, I wanted to mix it up. Most of my potato soups have cheese in them. Being sick, I figured cheese wasn’t the best choice. I also wanted to add some herbs I don’t normally add. Thyme seemed a good fit, and rosemary always pairs well with potatoes. 

So here is my mini me’s potato soup. It sat well with her tummy and she ate it all. I hope you enjoy the comfort in it as well!

Your Ingredients for Potato Soup with Rosemary and Thyme

  • 3 cups diced potatoes (peeled or not, your choice)
  • 1 ½ cups diced celery
  • 1 cup diced onions 
  • ½ tablespoon minced garlic 
  • 1 ½ tablespoon olive oil 
  • 2 ½ cups chicken stock 
  • 2 cups milk 
  • ½ teaspoon pepper 
  • ½ teaspoon thyme
  • ¼-½ teaspoon rosemary
  • salt, to taste

Your Steps to Potato Soup with Rosemary and Thyme

In a large soup kettle, heat olive oil. Once hot, add onions and celery. Saute over medium heat until soft, about 10 minutes. Once soft, add potatoes, garlic, and chicken stock. Raise to medium-high temperature and bring to a boil. Cook until the potatoes are soft, 10-15 minutes. 

Once soft, remove 2-3 cups of the mixture and blend with an immersion blender until smooth. The amount is dependent on how creamy or brothy you want your soup. Stir smooth vegetables back into the soup with milk, pepper, thyme, and rosemary. Allow to simmer over low heat for an additional 5-10 minutes. 

All the vegetables
Simmered up.
Add in the blended vegetables.
Creamy and perfect.

My tool of the trade?

I adore my Kitchen Aid immersion blender. I use it for ALLLL the cooking and creating. It’s worth being the extra tool in your kitchen.

Potato Soup with Rosemary and Thyme

This potato soup with rosemary and thyme is the ticket if you need a quick and simple meal that's full of flavor!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Course Side Dish, Soup
Cuisine American
Servings 4 people

Equipment

Ingredients
  

  • 3 cups diced potatoes peeled or not, your choice
  • 1 ½ cups diced celery
  • 1 cup diced onions
  • 1 ½ tablespoons olive oil
  • ½ tablespoon minced garlic
  • 2 ½ cups chicken stock
  • 2 cups milk
  • ½ teaspoon pepper
  • ½ teaspoon thyme
  • ¼-½ teaspoon rosemary

Instructions
 

  • In a large soup kettle, heat olive oil. Once hot, add onions and celery. Saute over medium heat until soft, about 10 minutes.
  • Once soft, add potatoes, garlic, and chicken stock. Raise to medium-high temperature and bring to a boil.
  • Cook until the potatoes are soft, 10-15 minutes.
  • Once soft, remove 2-3 cups of the mixture and blend with a stick blender until smooth.
  • The amount is dependent on how creamy or brothy you want your soup.
  • Stir smooth vegetables back into the soup with milk, pepper, thyme, and rosemary.
  • Allow to simmer over low heat for an additional 5-10 minutes.
Keyword Potato Soup, Potatoes, rosemary, soup, thyme
Tried this recipe?Let us know how it was!

Looking for other great recipes?

JessLeave a comment

One Cookbook Three Recipes

Normally, I spend a fair amount of time experimenting in my kitchen and garden. Creating recipes of my own or reading others and then expanding and making them my own. However, I have recently been fortunate enough to become involved with a group of collaborators who each choose a cookbook from their bookshelf. Maybe one they love. Maybe one they have never used before and it’s been collecting dust. Regardless, with that one cookbook, three recipes are chosen and we cook throughout the month, sharing the results every Tuesday. 

As for me, I had just recently inherited a number of cookbooks. You see, my grandpa was a fabulous chef. His father, his brothers and he ran a restaurant for some time called “Sam and Sons.” His father has immigrated from Sicily so the Italian blood runs deep. This was evident in the cooking that my grandpa did as the head chef at the restaurant for the 5-10 years that they owned it. 

But back to the cookbooks. My grandpa passed away in August 2020, and one of the things we were able to do was go through his cookbooks to take a piece of him with us. As a sourdough baker, I totally took all the books on bread. I found one on Charcuterie boards. But the one I felt especially drawn to was The Talisman Italian Cookbook by Ada Boni. A book I later learned is no longer in print and is considered THE Italian cookbook.

The Talisman: My one Cookbook, Three Recipes Book

This is the book I chose for my first in the one cookbook, three recipes collaboration. It was so fun that I wanted to share my adventure with all of you. Note that the book has very simple instructions with zero pictures. You have to decide by ingredients rather than images, which is new for me. 

When cooking, I tried to follow the recipe to a T. No going rogue and adding extra spices. I did have a substitution or two, but that was only because I didn’t have the exact ingredient on hand. You can jump to each recipe by clicking the images below!

Biscotta Al Pignoli

Chicken Cacciatora

Potato Soup Italian Style

The Talisman
Biscotta Al Pignoli
Chicken Cacciatora
Potato Soup Italian Style

Recipe One: Biscotta Al Pignoli (Biscuits with Pine Nuts)

I am a baker at heart so of course I scanned the cookie recipes first. I wanted something simple with ingredients I generally have on hand, so I went with the Biscotta Al Pignoli. It was a little unique as I had to incorporate the sugar and eggs using a double boiler, something that I have never done baking cookies. They turned out very reminiscent of meringue cookies, light and crisp. The recipe read:

Your Ingredients: 

  • 1 ½ cups sugar 
  • 4 eggs 
  • ¼ teaspoon grated lemon rind
  • 2 ¼ cups pastry flour 
  • 2 tablespoons confectioner’s sugar
  • 3 tablespoons pine nuts

Place sugar and eggs in top of a double boiler over hot but not boiling water, and beat until egg mixture is lukewarm. Remove from over the water and continue beating until foaming and cool. Add lemon rind and flour slowly and blend in gently. 

Drop by teaspoonfuls on buttered and floured baking sheet, leaving a space of 1 inch between them. Sprinkle with confectioner’s sugar and pine nuts. Let stand 10 minutes and bake in moderate oven (375 degrees) for 15 minutes (I recommend cooking for 10 and then checking them. My first batch was a little overdone). This recipe makes about 40 cookies. 

Hit up the double boiler
Mix it up with some zest!
Onto the cookie try with pine nuts!
Baked delights!

Recipe Two: Chicken Cacciatora

I am not going to lie, I needed to cook my second recipe and didn’t have any picked out yet. I grabbed my cookbook on the way to our grocery store and started scanning. What was special about this one? I was drawn to the simplicity of the chicken cacciatora recipe and the fact that I had all the ingredients besides the marsala wine. 

I was tempted to add other spices and things, but again, stuck with the recipe as written. And OH MY GOODNESS. I was in awe of how amazing this dish was. It was the kind of food that makes you eat with your eyes closed, savoring every bite. It was cooked in my Lodge Cast Iron Skillet, which is one of my favorite kitchen tools. I served the chicken and sauce alongside some lightly seasoned polenta, which I had never cooked before either. 

Simply put, this is out of this world good. A MUST try.

Your Ingredients

  • 4 pound spring chicken, cut into pieces (I used 6 boneless skinless chicken thighs) 
  • ½ cup flour
  • 1 teaspoon salt
  • ½ cup fat
  • ¼ cup chopped onion
  • 1 clove of garlic, chopped fine
  • ¼ cup chopped carrot 
  • 3 sprigs parsley
  • 1 basil or bay leaf 
  • 4 cups tomatoes 
  • 1 teaspoon salt
  • Dash pepper
  • ¼ cup Marsala, sherry, or white wine (I did Marsala)

Dredge chicken in flour, sprinkle with salt, and brown in fat until golden on all sides. Place in a covered dish in a warm place. Brown onion, garlic, carrot, parsley and bay leaf or basil in fat left in frying pan. 

Strain tomatoes (when strained you should have 2 cups pulp). Add tomato pulp to browned vegetables in frying pan, add 1 teaspoon salt and dash of pepper and bring to a boil. Add chicken and wine and simmer for 30 minutes, or until chicken is tender. Serves four.

As a side to the chicken cacciatora, I made four servings of polenta. It got cooked according to the directions on the back of the package, using chicken stock as my liquid.

Again, out of this world good. A must try! 

While prepping the chicken.
So close to finished!
Perfection

Recipe Three: Potato Soup Italian Style

I love soups as much (if not more) as I love baking sweet treats. So when I saw that The Talisman had a whole chapter dedicated to soups, I knew that had to be where I drew from for my third recipe. Again, I searched for a recipe that had ingredients that I mostly had on hand. (It’s my favorite way to cook!) My family loves potato soup, so when I found Potato Soup Italian Style, I thought, “this is it!”

It was unique to me because I generally wouldn’t through potatoes and tomato sauce in the same recipe. I also thought it was interesting that the potatoes got boiled skins on, and then peeled and pushed through a sieve. But after some research, I learned that this is the way all the best chefs make mashed potatoes. I pushed mine through a metal strainer like this.

My family enjoyed this soup more than I thought they would. Again, I stuck to the original recipe, not adding any extra spices or seasoning, although I wanted to. Definitely something they would like me to make again!

Your Ingredients:

  • 4 large potatoes (about 2 pounds) 
  • 3 tablespoons butter 
  • 1 small onion
  • 2 stalks celery, diced
  • 1 tablespoon chopped parsley
  • ½ clove garlic 
  • 2 carrots, diced 
  • 1 cup tomato sauce
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 4 cups warm water
  • 3 tablespoons grated Parmesan cheese

Boil potatoes until thoroughly cooked, peel and put through a sieve. While potatoes are cooking, melt butter in soup pan, add onion, celery, parsley, garlic, and carrot and brown gently. Remove garlic, add tomato sauce, salt, pepper, warm water and strained potatoes and simmer 15 minutes. Serve with Parmesan cheese. Serves 4. 

Sauting the veg.
Breaking down the potato.
Almost ready!
Potato Soup, Italian Style

That’s it. That was my adventure as I explored using one cookbook, three recipes. I loved thinking that my grandpa was with me as I cooked from his book, sitting at his old dining room table. It was a special experience, for sure.

Looking for each of the recipes from One Cookbook, Three recipes?

You can find them below with a link or two to my favorite kitchen gear I used to create these delicious Italian Recipes.

Biscotta Al Pignoli

A light Italian cookie reminscent of merague cookies with pine nuts
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Course Dessert
Cuisine Italian
Servings 40 cookies

Equipment

Ingredients
  

  • 1 ½ cups sugar
  • 4 eggs
  • ¼ teaspoon grated lemon rind
  • 2 ¼ cups pastry flour
  • 2 tablespoons confectioner’s sugar
  • 3 tablespoons pine nuts

Instructions
 

  • Preheat oven to 375 degrees.
  • Place sugar and eggs in top of a double boiler over hot but not boiling water, and beat until egg mixture is lukewarm. Remove from over the water and continue beating until foaming and cool.
  • Add lemon rind and flour slowly and blend in gently.
  • Drop by teaspoonfuls on buttered and floured baking sheet, leaving a space of 1 inch between them.
  • Sprinkle with confectioner’s sugar and pine nuts. Let stand 10 minutes.
  • Bake for 10-15 minutes.
Keyword Cookies, drop cookies, Italian cookies, pine nuts
Tried this recipe?Let us know how it was!

Chicken Cacciatora

A meal known as "hunter's style:" Chicken Cacciatora has a rich sauce and tender chicken that is simple to throw together.
Print Recipe Pin Recipe
Course dinner, Main Course
Cuisine Italian
Servings 4 people

Equipment

Ingredients
  

  • 4 pound spring chicken cut into pieces (I used 6 bonelss skinless chicken thighs)
  • ½ cup flour
  • 1 teaspoon salt
  • ½ cup fat
  • ¼ cup chopped onion
  • 1 clove of garlic chopped fine
  • ¼ cup chopped carrot
  • 3 sprigs parsley
  • 1 basil or bay leaf
  • 4 cups tomatoes
  • 1 teaspoon salt
  • Dash pepper
  • ¼ cup Marsala sherry, or white wine (I did Marsala)

Instructions
 

  • Dredge chicken in flour, sprinkle with salt and brown in fat until golden on all sides.
  • Place in covered dish in a warm place.
  • Brown onion, garlic, carrot, parsley and bay leaf or basil in fat left in frying pan.
  • Strain tomatoes (when strained you should have 2 cups pulp). Add tomato pulp to browned vegetables in frying pan, add 1 teaspoon salt and dash of pepper and bring to a boil.
  • Add chicken and wine and simmer for 30 minutes, or until chicken is tender.

Notes

A great side for this dish is polenta, to soak up all the juices. Cooking according to directions on package.
Keyword cast iron, chicken, tomatoes
Tried this recipe?Let us know how it was!

Potato Soup Italian Style

"Riced" potatoes make the base of this potato soup creamy and the addition of tomatoes make it unique! A fun Italian take on potato soup.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Course Soup
Cuisine Italian
Servings 4 people

Equipment

Ingredients
  

  • 4 large potatoes about 2 pounds
  • 3 tablespoons butter
  • 1 small onion
  • 2 stalks celery diced
  • 1 tablespoon chopped parsley
  • ½ clove garlic
  • 2 carrots diced
  • 1 cup tomato sauce
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 4 cups warm water
  • 3 tablespoons grated Parmesan cheese

Instructions
 

  • Boil potatoes (skin on) until thoroughly cooked. Allow to cool slightly and then peel and put through sieve (a metal strainer works great).
  • While potatoes are cooking, melt butter in soup pan, add onion, celery, parsley, garlic and carrot and brown gently. Remove garlic, add tomato sauce, salt, pepper, warm water and strained potatoes and simmer 15 minutes.
  • Serve with Parmesan cheese.
Keyword potato, soup, tomatoes
Tried this recipe?Let us know how it was!

JessLeave a comment

Basil and Walnut Pesto

Can I be honest? I have been meaning to share my basil and walnut pesto recipe for a while. I even took videos months ago to make a quick tutorial. Then life got away from me and suddenly fresh basil wasn’t in season. I had decided it should go on the back burner until summer arrived once more so the basil would be fresh and delicious once again. 

But then I pulled a few cubes of pesto out of the freezer for dinner a few nights ago and everyone was excited. And at that moment, I decided that it was just time to share the recipe. I mean, it may not be quite as good, but you can still pick up fresh basil at the store and pesto is ALWAYS delicious.

We have two favorite ways of enjoying this basil and walnut pesto. I love a good cast iron cooked (or grilled) chicken breast. After the chicken has been flipped, I will spoon some pesto on the cooked side, allowing it to brown as the rest of the chicken cooks.

However, our favorite way is to cook up some pasta (any shape will do), drain it (reserving some of the pasta water), and add 2 frozen portions of pesto with my preserved roasted tomatoes. I use the pasta water to get the consistency of the pesto as a “sauce” just right. So good and simple. 

Ready to prepare your own pesto? Let’s go! 

Your Ingredients 

  • 2 cups fresh basil (washed and dried) 
  • 4 cloves of garlic, minced 
  • 1 cup chopped walnuts 
  •  ⅔ cup olive oil 
  • 1 cup grated Parmesan cheese
  • Salt and pepper, to taste 

Your Steps to Basil and Walnut Pesto 

Combine garlic and walnuts in a food processor. Process for 15-30 seconds. Add the basil. Process 15 seconds more. Then SLOWLY add in the olive oil, processing the entire time until the pesto is pureed. Add the Parmesan cheese and salt and pepper and puree for 60 seconds. 

Use right away or freeze to use all year long! I love to use a silicone herb freezer tray to keep the air off the herbs. Once frozen, I transfer it to a freezer bag and label. When you’re ready to use them, remove them from the freezer and thaw for 30-45 seconds in the microwave. Be mindful that you don’t go too long in the microwave or the Parmesan cheese will start to melt. 

Clean fresh basil
Walnuts
All pureed
Add the cheese!
Put into the silicon tray.
Dinner!

Looking for other recipes to pair this with? Check out the fun ideas below or head right to my cooking page.

Tools of the Trade

You can’t put together a good pesto without a few tools. I usually use my food processor, but an immersion blender will work in a pinch too! I also really love these silicon trays for freezing and saving for later! Check them out!

Basil and Walnut Pesto

A simple and delicious walnut and basil pesto recipe that can be used right away or frozen for future Italian-inspired meals.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 0 minutes
Course Side Dish
Cuisine Italian
Servings 10

Equipment

Ingredients
  

  • 2 cups fresh basil washed and dried
  • 4 cloves of garlic minced
  • 1 cup chopped walnuts
  • ⅔ cup olive oil
  • 1 cup grated Parmesan cheese
  • Salt and pepper to taste

Instructions
 

  • Combine garlic and walnuts in a food processor. Process for 15-30 seconds. Add the basil.
  • Process 15 seconds more. Then SLOWLY add in the olive oil, processing the entire time until the pesto is pureed.
  • Add the Parmesan cheese and salt and pepper and puree for 60 seconds.
  • Use right away or freeze to use all year long.
  • Portion into a silicone herb freezer tray to keep the air off the herbs.
  • Once frozen, transfer it to a freezer bag and label. When you’re ready to use them, remove them from the freezer and thaw for 30-45 seconds in the microwave.
Keyword basil, Italian, pesto, walnuts
Tried this recipe?Let us know how it was!

JessLeave a comment