Tuesday Simple Recipe - Summery Pesto

I planted my very first herb garden this summer at our new house.  I have a black thumb and have killed literally every plant I have ever gotten my hands on.  But, by some miracle, my herbs are still alive.  Not only that - they are thriving!  So, we have on hand a TON of fresh basil.  When I got sick of the tomato caprese salads and tomato and basil sauce, I decided to try pesto.

The great thing about pesto is that it seems so fancy, yet it is so very simple.

Simple Summer Pesto

2  fresh basil leaves (packed)
1 tablespoon of fresh chopped garlic
1/2 cup of pine nuts
1/2 cup of grated parmesan cheese
1/2 cup of extra virgin olive oil

Combine the basil in with the pine nuts, pulse a few times in a food processor. 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.
Serve with pasta, toasted baguettes or freeze.

Of course, my baby girl freaked out when I started up the food processor, so mine didn't go exactly as planned in the recipe.  Everything got tossed in at once (except for the olive oil) and pulsed very quickly.  Added the olive oil and voila - Simple Summer Pesto.  I'll be serving some pasta with pesto and fresh tomatoes along side my herb marinated Pork Tenderloin.  Pictures up tonight.

Sunday Recipe - Key Lime Cheesecake

Since Sunday's and Tuesdays are really the only two days that I have time to cook - my plan is to try a new recipe and share it here!  Tonight we are heading over to my parents house for dinner (my little brother is making the trek from North Beach to cook for us).  After being inspired by Pinterest, I decided on  trying my hand at a dessert.  So, today's recipe is for Key Lime Cheesecake.

I found Key Limes at my local Safeway, and everything I've ever heard about Key Lime Pie, is that it's the limes, the limes, the limes that make it so good!!

Easy Key Lime Cheesecake

what you need

3 pkg.  (8 oz. each) PHILADELPHIA Cream Cheese, softened

3/4 cup  sugar

1 tsp.  grated lime zest

1/4 cup key lime juice
3 eggs

1 HONEY MAID Graham Pie Crust (6 oz.)

Whipped Cream topping

Make It

PREHEAT oven to 350°F. Beat cream cheese, sugar, peel, juice with electric mixer on medium speed until well blended. Add eggs; mix just until blended. 
 
POUR into crust.
 
BAKE 45 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight. Top with whipped topping just before serving. Store leftover cheesecake in refrigerator.