lunch Archives | Page 2 of 2 | Marisa's Italian Kitchen

Pesto alla Genovese is a simple fragrant sauce and one of Italy’s most popular sauces originating from Liguria in the north-western part of the boot.

The essential ingredients are basil, garlic, pine-nuts, extra-virgin olive oil and aged Italian cheeses such as Parmigiano-Reggiano, Pecorino Romano or Grana Padana.

It is super easy, delicious and can be put together in mere minutes. Pesto is best served fresh while the flavors are bright, bold and strong but also keeps well in the fridge for up to one week, covered, with an extra layer of extra-virgin olive oil in the jar to prevent the basil from oxidizing or turning brown.

There are endless ways to use pesto. Try it as a flavor booster for minestrone soup, pizza topping or as a sandwich spread. Toss it with gnocchi or any pasta of your choice.

My favorite way is to toss it with linguine. So quick and easy and packed with the wonderful flavors of summer!

Ingredients:

4 cups fresh basil
3/4 cup extra-virgin olive oil
1/3 cup pine nuts
3 garlic cloves
1/2 teaspoon sea salt
2/3 cup Parmesan cheese

Step By Step Pesto

Place the basil, extra-virgin olive oil, pine nuts, garlic cloves and salt into a food processor or a blender.

Process on high using the shortest amount of time so the basil does not lose it’s vibrant green color. (When I make large quantities I freeze it at this point before adding the cheese.)

Unplug the machine and stir in the Parmesan cheese.

I used the end of a wooden spoon to reach down and stir. Or simply invert the pesto sauce into a small bowl and then stir in the cheese. Taste and adjust the seasoning if needed.

It should not be overly smooth. A little chunky with some texture and you have the perfect pesto sauce. 🙂

Yields 1 cup

Watermelon and Arugula Salad, a totally fun way to celebrate our Country’s birthday with a little playful appeal from the maple leaf cut outs.

A mix of sweet and spicy and so refreshing, this salad truly comes together effortlessly.

I’ve combined some bite sized tender arugula with some some crunchy endives and slivers of mini cucumber. The sliced red onions and diced watermelon add a pleasant sweetness which pairs well with the salty crumbled feta cheese. You’ll simply need a splash of extra virgin olive oil and good quality balsamic vinegar for drizzling. Some salt and pepper and your good to go.

You’ll be happy to know that the prep work can be made ahead of time and tossed together when ready to serve. This is always a plus in my book!

Nowadays you can find pre-washed arugula in most grocery stores, however I do find the commercial brands to be somewhat milder in taste.

My absolute favorite is the wild arugula which has a stronger peppery taste. It makes a wonderful addition to a variety of meals.

It’s super easy to grow…so my dad would say! He knew how much I loved arugula. His garden would be bursting with these peppery green leaves way into the late summer days.

I used a maple leaf shaped cookie cutter to cut out some fun shapes with my remaining watermelon. They add a lovely celebratory feel for Canada Day if your so inclined.

Kids will be more then happy in helping with the cut outs, but really they’re totally optional here.

Most of us in Canada will be out celebrating the birth of our nation on the 1st of July. The day will be filled with barbecues and gatherings with family and friends. Regardless how you celebrate this holiday, have a safe, fun and festive Canada Day!

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Watermelon and Arugula Salad

A mix of sweet and salty flavors, this Watermelon and Arugula Salad topped with some crumbled feta cheese is a real crowd pleaser.

Course: Salad

Keyword: Watermelon and Arugula salad

Servings:

Calories: 151kcal

Ingredients

2 tablespoons extra virgin olive oil
1 tablespoon balsamic vinegar
salt and pepper to taste
1 bunch baby arugula
1 whole endive thinly sliced
1 mini cucumber thinly sliced
1/3 cup thinly slice red onion
1 tablespoon fresh mint chopped
2 cups cubed watermelon
1/2 cup feta cheese crumbled

Instructions

In a small bowl whisk together the extra-virgin olive oil, vinegar, salt and pepper.
In a large bowl toss together the arugula, sliced endive, cucumber, red onion and fresh mint.
Divide the salad onto 4 individual plates.
Top each plate with the cubed watermelon and feta cheese.
Drizzle the vinaigrette over the salad and serve immediately.
If desired serve with maple leaf watermelon cut outs.

Nutrition

If you make this recipe remember to tag @marisasitaliankitchen on Instagram so I can see your creation!