Type what you have

Ingredients

• butter
• garlic
• table cream
• white pepper
• salt
• parmesan cheese

Instructions

1. 1 Melt butter in a saucepan over medium heat. Add minced garlic and sauté until garlic is fragrant, about 30 seconds.
2. 2 Add in canned cream, salt, and pepper. Stir until warmed through. Mix in Parmesan cheese, 1/4 cup at a time, stirring after each addition until smooth.

By thedailygourmet

Ingredients

• arugula
• olive oil
• almond
• garlic
• salt

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add arugula and cook until bright green, about 30 seconds. Remove arugula to a bowl full of ice water for several minutes until cold. Drain and wring out arugula.
2. 2 Pulse arugula, olive oil, almonds, and garlic together in a blender, scraping down the sides, until mixture just becomes a coarse puree. Pour puree into a bowl and season with salt.

By John Mitzewich

Ingredients

• butter
• garlic
• black pepper
• salt
• nutmeg
• heavy cream
• lemon
• pecorino romano cheese
• parmesan cheese
• parsley

Instructions

1. 1 Melt butter in a 10-inch skillet over medium heat. Once butter is foamy, add garlic, pepper, salt, and nutmeg. Cook and stir until garlic is fragrant, about 30 seconds.
2. 2 Gradually whisk in cream, stirring constantly, to incorporate cream into butter. Drizzle in lemon juice, then add lemon zest, while stirring constantly. Keep stirring until sauce coats the back of a spoon, 3 to 5 minutes.
3. 3 Remove from heat and stir in grated Pecorino Romano and Parmesan cheeses. Taste and adjust seasoning, if necessary. Serve garnished with parsley.

By Bibi

Ingredients

• spinach linguine
• grape tomato
• parmesan cheese
• garlic scape
• olive oil
• basil
• sun-dried tomato
• lemon
• salt
• black pepper
• cooking spray
• baby spinach

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes; drain.
2. 2 Meanwhile, place grape tomatoes, Parmesan cheese, garlic scapes, olive oil, basil, sun-dried tomatoes, and lemon juice in the bowl of a food processor; pulse until smooth. Season with salt and black pepper.
3. 3 Coat a large skillet with cooking spray; place over medium heat. Add spinach leaves; cook until slightly wilted, about 3 minutes. Add linguine and pesto; stir to coat with sauce. Cook until hot, 2 to 3 minutes.

By jenndoll

Ingredients

• fennel bulb
• water
• white wine vinegar
• salt
• turbinado sugar
• olive oil
• chive

Instructions

1. 1 Inspect 2 jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until fennel is ready. Wash new, unused lids and rings in warm, soapy water.
2. 2 Place sliced fennel in a colander and rinse well.
3. 3 Combine water, vinegar, and salt in a large saucepan and bring to a boil. Add the fennel, sugar, olive oil, and chives; stir to combine. Bring back to a boil and cook for 3 minutes.
4. 4 Remove fennel from the cooking liquid with a slotted spoon and pack into sterilized jars. Fill the jars with the hot cooking liquid, leaving 1/2-inch head space. Wipe the tops of the jars with a clean cloth. Place lids on the jars and tighten.
5. 5 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 15 minutes.
6. 6 Remove the jars from the stockpot with a jar lifter and let rest on a kitchen towel, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area for 1 week before consuming.

By Kim's Cooking Now

Ingredients

• olive oil
• garlic
• oregano
• salt
• rosemary
• basil
• black pepper

Instructions

1. 1 Combine the olive oil, garlic, oregano, salt, rosemary, basil, and pepper in a skillet over medium heat; cook until the garlic begins to sizzle, about 5 minutes. Remove immediately from heat.

By Delores

Ingredients

• basil
• olive oil
• pine nut
• garlic
• pecorino romano cheese
• lemon juice
• kosher salt
• black pepper

Instructions

1. 1 Gather the ingredients.
2. 2 Combine basil leaves, oil, pine nuts, and garlic in a food processor or blender; purée until smooth.
3. 3 Stir in Pecorino Romano cheese; season to taste with lemon juice, salt, and pepper.

By Klantz

Ingredients

• garlic
• pine nut
• basil
• parmigiano-reggiano cheese
• pecorino romano cheese
• olive oil

Instructions

1. 1 Crush garlic using a mortar and pestle. Add pine nuts; crush with the garlic. Add basil leaves gradually, making circular movements with the pestle, until a smooth paste forms.
2. 2 Mix Parmigiano-Reggiano cheese and pecorino Romano cheese using a wooden spoon. Stir in olive oil until pesto is blended.

By MadameDanielaMoscaToba

Ingredients

• garlic
• salt
• basil
• pine nut
• parmesan cheese
• olive oil

Instructions

1. 1 Crush garlic and a pinch of kosher salt in a mortar with the pestle until garlic is mashed and paste-like, 1 or 2 minutes. Add basil in 3 or 4 additions, crushing and pounding down the leaves until they form a fairly fine paste, about 8 minutes or more depending on size of leaves and thickness of stems. Add and pound in pine nuts.
2. 2 Transfer a handful of grated cheese to mortar and pound into the sauce. Add another handful of cheese and incorporate into the mixture. Continue adding cheese a handful at a time until completely incorporated, about 5 minutes.
3. 3 Drizzle in olive oil 1 tablespoon at a time, pounding it into the sauce. When all the olive oil has been added and emulsified into the mixture, transfer pesto to a bowl and drizzle the surface with olive oil.

By John Mitzewich

Ingredients

• olive oil
• garlic
• basil
• tomato
• kosher salt
• red pepper flakes

Instructions

1. 1 Gather all ingredients.
2. 2 Heat olive oil in a saucepan over medium heat and add sliced garlic. Cook and stir for about 30 seconds before adding basil leaves. Sizzle garlic and basil in olive oil until the thinnest slices of garlic just start to turn golden. Quickly transfer in tomatoes. Add salt and pepper flakes (if using) and increase heat to medium-high.
3. 3 Cook, stirring occasionally, until the mixture simmers and the tomatoes have completely collapsed and liquefied. Turn off the heat.
4. 4 Using a strainer or colander, strain the sauce into another pot, pressing everything through with the back of a ladle or spatula, until nothing is left in the colander except the skins and seeds.
5. 5 Place strained sauce back over medium heat and reduce to about 5 cups, or until desired thickness. Taste for seasoning and use immediately, or store in an airtight container until needed.

By John Mitzewich

Ingredients

• olive oil
• onion
• garlic
• mushroom
• red bell pepper
• flat-leaf parsley
• oregano
• white sugar
• basil
• rosemary
• sage
• red pepper flakes
• salt
• black pepper
• tomato sauce

Instructions

1. 1 Heat olive oil in a saucepan over medium heat. Cook and stir onion and garlic until fragrant, about 2 minutes. Add mushrooms, red bell pepper, and parsley; cook and stir until mushrooms are slightly softened, about 2 minutes. Add oregano, sugar, basil, rosemary, sage, red pepper flakes, salt, and black pepper; stir to combine, 2 minutes.
2. 2 Stir tomato sauce into seasoned onion-mushroom mixture; cook over low heat until flavors have combined, 30 minutes.
3. 3 Transfer half the sauce to a blender; blend until smooth. Return to saucepan with the remaining sauce; stir to combine.

By SunnyDaysNora

Ingredients

• olive oil
• onion
• tomato
• garlic
• bay leaf
• red wine
• honey
• basil
• oregano
• marjoram
• salt
• black pepper
• fennel seed
• red pepper
• balsamic vinegar

Instructions

1. 1 Gather the ingredients.
2. 2 Heat olive oil in a stockpot over medium heat. Add onion; cook and stir until softened, about 5 minutes.
3. 3 Stir in tomatoes, garlic, and bay leaf. Bring to a boil; reduce heat to medium-low and simmer until tomatoes are soft, about 30 minutes.
4. 4 Stir in red wine, honey, basil, oregano, marjoram, salt, black pepper, fennel seed, and crushed red pepper; simmer and cook until herbs have flavored the sauce, about 30 minutes more.
5. 5 Add balsamic vinegar; still well to combine. Discard bay leaf.

By KerriWarmus

Ingredients

• tomato
• sweet onion
• garlic
• oregano
• basil
• salt
• black pepper

Instructions

1. 1 Cut an "X" in the bottom of each tomato. Fill a large mixing bowl with ice water.
2. 2 Bring a large pot of water to a boil. Add tomatoes to the boiling water until skins start to curl, about 30 seconds. Remove tomatoes from the boiling water and submerge in the bowl of ice water until cool enough to handle, 1 to 2 minutes.
3. 3 Remove tomatoes from the ice water; peel off and discard skins. Transfer skinned tomatoes to a blender and blend until liquefied. Pour into a medium saucepan; add onion, garlic, oregano, basil, salt, and pepper. Simmer over medium heat until sauce reduces to desired consistency, 60 to 90 minutes.
4. 4 Puree pizza sauce with an immersion blender until smooth. Use sauce immediately, or store in the refrigerator overnight to allow flavors to develop.

By Xandera

Ingredients

• eggplant
• salt
• white vinegar
• olive oil
• garlic clove
• oregano
• red pepper flake
• salt

Instructions

1. 1 Cut ends off and peel eggplants; cut into long strips about as big around as shoestring French fries. Place strips into a large bowl; stir in ½ cup coarse salt until evenly coated.
2. 2 Place a sturdy dinner plate upside-down in a clean sink, making sure the drain is not blocked. Place a generous handful eggplant strips on center of the plate; cover with a second upside-down dinner plate to create an eggplant sandwich. Layer more eggplant strips and plates until all eggplant strips are sandwiched. Place an additional plate on top; press down firmly. Set a sturdy stockpot on top; fill with enough water to create some pressure on eggplant layers. (Not so much pressure that you break your dishes, though.) Set eggplant aside to press for 8 hours to overnight.
3. 3 Fill a large bowl with ice water. Dismantle stack of plates, one layer at a time, briefly swish eggplant strips in ice water, then squeeze dry and place into a clean bowl. (If your hand starts to hurt, you are swishing too long.) Stir vinegar into eggplant strips; set aside for about 15 minutes.
4. 4 Heat a splash of olive oil in a small skillet over medium heat. Add garlic, oregano, pepper flakes, and ½ teaspoon sea salt; cook and stir until fragrant but do not cook garlic. Set aside to cool.
5. 5 Squeeze eggplants very well so they don't end up tasting like pickles; place into a large bowl. Stir in garlic mixture and remaining olive oil until well blended. Pack into a sterilized 1-pint or ½-pint jars, filling to the top; top with any olive oil left in the bowl. Wipe rims with a clean, dry cloth, and seal tightly with new, sterilized lids.
6. 6 Refrigerate before opening for at least 1 month.

By DXRICCI

Ingredients

• mayonnaise
• onion
• red wine vinegar
• sugar
• italian seasoning
• garlic powder
• salt
• black pepper

Instructions

1. 1 Blend mayonnaise, onion, vinegar, sugar, Italian seasoning, garlic powder, salt, and pepper in a blender until smooth.

By Cathy

Ingredients

• tomato sauce
• onion powder
• sugar
• oregano
• garlic pepper

Instructions

1. 1 Stir tomato sauce, onion powder, sugar, oregano, and garlic pepper seasoning together in a bowl until smooth.

By DIVIANA

Ingredients

• basil
• oregano
• rosemary
• marjoram
• thyme
• red pepper flake

Instructions

1. 1 Gather all ingredients.
2. 2 Combine basil, oregano, rosemary, marjoram, thyme, and red pepper flakes in a food processor.
3. 3 Blend for 1 minute, or until desired consistency is achieved.

By Suzanne

Ingredients

• olive oil
• balsamic vinegar
• shallot
• garlic
• mustard
• honey
• salt
• black pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Combine olive oil, balsamic vinegar, shallot, garlic, Dijon mustard, honey, salt, and black pepper together in a glass jar with a tight-fitting lid.
3. 3 Replace the lid on the jar and shake vigorously until thoroughly combined.

By Singer6

Ingredients

• walnut
• garlic
• basil
• parmesan cheese
• jalapeno pepper
• olive oil
• salt
• black pepper

Instructions

1. 1 Pulse walnuts and garlic in a food processor until finely chopped. Add basil, Parmigiano-Reggiano cheese, and jalapeno pepper; process until combined. Stream olive oil into basil mixture while food processor is still running until consistency is smooth. Season with salt and black pepper.

By curiouschef

Ingredients

• basil
• walnut
• olive oil
• garlic
• lemon juice

Instructions

1. 1 Blend basil, walnuts, olive oil, garlic, and lemon juice together in a food processor until pesto has a paste-like consistency.

By teachhope03

Ingredients

• basil
• garlic
• pine nut
• ricotta cheese
• parmesan cheese
• olive oil
• salt
• black pepper
• vegetable broth

Instructions

1. 1 Chop basil, garlic, and pine nuts in a food processor. Add ricotta cheese to basil mixture and process. Repeat with Parmesan cheese, olive oil, salt, and black pepper. Add vegetable broth and process until sauce is smooth. Add more broth if pesto is too thick.

By Jtallent

Ingredients

• sun-dried tomato
• basil
• parmesan cheese
• garlic
• salt
• olive oil

Instructions

1. 1 Place sun-dried tomatoes in a small pot and cover with water; bring to a boil. Remove from heat and let tomatoes soften, about 10 minutes. Drain.
2. 2 Blend tomatoes, basil, Parmesan cheese, garlic, and salt in a blender until mixed. Slowly add olive oil, about 1/4 cup at a time; blend until smooth.

By Jenny Crocker

Ingredients

• spinach
• basil
• pine nut
• parmesan cheese
• olive oil
• garlic
• lemon juice
• kosher salt
• lemon zest
• black pepper

Instructions

1. 1 Place spinach, basil, pine nuts, Parmesan cheese, 2 tablespoons olive oil, garlic, lemon juice, salt, lemon zest, and pepper into a food processor; blend until nearly smooth, scraping the sides of the bowl with a spatula as necessary.
2. 2 Drizzle remaining olive oil into the mixture while processing until smooth.
3. 3 Enjoy!

By Dianne

Ingredients

• tomato
• tomato paste
• parsley
• garlic
• oregano
• salt
• black pepper
• olive oil
• onion
• white wine

Instructions

1. 1 Place tomatoes, tomato paste, parsley, garlic, oregano, salt, and pepper in a food processor; blend until smooth.
2. 2 Heat oil in a large skillet over medium heat. Add onion and cook until slightly softened, about 2 minutes.
3. 3 Stir in blended tomato sauce and white wine.
4. 4 Simmer, stirring occasionally, until sauce has thickened, about 30 minutes.

By Jackie M

Ingredients

• olive oil
• anchovy
• garlic
• oregano
• tomato
• red pepper flakes
• oregano
• white sugar
• black pepper
• salt
• baking soda

Instructions

1. 1 Heat oil in a saucepan over medium-low heat. Add anchovy fillets and cook, stirring often, until they begin to sizzle, about 1 minute. Stir in garlic and cook just until fragrant, about 1 minute. Add fresh oregano and reduce the heat to low; cook until oregano is wilted, 2 to 3 minutes.
2. 2 Add tomatoes, pepper flakes, and dried oregano; bring to a simmer. Season with sugar, pepper, and salt; reduce the heat to low and simmer, stirring occasionally, until thickened and oil rises to the top, 35 to 40 minutes. Stir in baking soda until thoroughly incorporated.

By John Mitzewich

Ingredients

• milk
• buttermilk
• heavy cream
• salt
• cheesecloth

Instructions

1. 1 Line a large colander or sieve with 4 layers of cheesecloth. Set aside.
2. 2 Heat milk, buttermilk, heavy cream, and salt in a large, heavy, nonreactive saucepan over medium-low heat, stirring occasionally for the first 10 minutes. Continue heating, without stirring, until the temperature reaches 190 degrees F. Remove from heat and let stand for 1 hour. The mixture will be separated into white curds and clear whey.
3. 3 Using a slotted spoon, ladle approximately 1/4 of the curds into the cheesecloth-lined colander. Gather up the corners of the top cheesecloth and secure closed with a zip tie. Repeat with the rest of the curds, cheesecloth, and zip ties. Use the last zip tie to thread all of the cheeses together. Suspend the cheeses over a large wooden spoon over a large bowl, and let drain for 2 hours.
4. 4 Place the four cheeses, still in cloth, in a bowl in the refrigerator overnight. In the morning, cut zip ties, and transfer cheese to an airtight container.

By Orcashottie

Ingredients

• tomato
• basil
• olive oil
• onion
• garlic
• salt
• pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Cook tomatoes and basil in a large saucepan over medium-low heat until tomatoes are soft.
3. 3 Meanwhile, heat olive oil in a medium skillet over medium heat; add onion and garlic and sauté until onion has softened and turned translucent, about 5 minutes.
4. 4 Add onion mixture to tomato mixture; season with salt and pepper. Simmer on low heat for 2 hours or until thick.

By Mindi

Ingredients

• fig
• baking soda
• water
• white sugar
• water
• lemon

Instructions

1. 1 Gather all ingredients.
2. 2 Place figs in a large bowl; sprinkle baking soda over figs. Carefully cover figs with boiling water and soak for 1 hour. Drain figs and rinse thoroughly with cold water.
3. 3 Combine sugar and 4 cups of water in a large Dutch oven; bring to a boil and simmer for 10 minutes.
4. 4 Add figs and lemon slices to syrup and simmer for 1 hour, stirring occasionally.
5. 5 Spoon figs into hot, sterilized jars and spoon syrup over figs, leaving ½ inch of head space. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
6. 6 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
7. 7 Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area for up to 1 year.

By Dotti K

Ingredients

• tomato
• salt

Instructions

1. 1 Preheat the oven to 200 degrees F (95 degrees C).
2. 2 Wash and halve tomatoes. Gently squeeze out the seeds. Place the tomatoes on a nonstick cookie sheet, and sprinkle with salt to taste.
3. 3 Bake tomatoes in preheated oven until very dry but still pliable, checking after 4 hours, and then every hour. Keep in mind that larger tomatoes will require more oven time.

By Kellie

Ingredients

• olive oil
• beef shank
• pork sparerib
• chicken thigh
• onion
• salt
• garlic
• tomato
• water
• tomato paste
• parmesan cheese
• flat-leaf parsley
• salt
• black pepper
• red pepper flakes

Instructions

1. 1 Preheat oven to 425 degrees F (220 degrees C).
2. 2 Drizzle 1 tablespoon olive oil in the bottom of a large roasting pan. Place beef, pork, and chicken in pan and turn to coat with olive oil.
3. 3 Roast in the preheated oven until meat is well browned, 20 to 30 minutes.
4. 4 Heat remaining 1 tablespoon olive oil in a large pot over medium heat. Cook and stir onion with a pinch of salt in hot oil until onion is soft and translucent, about 5 minutes. Add garlic; cook and stir until fragrant, about 1 minute.
5. 5 Pour crushed tomatoes, 1 1/2 cups water, and tomato paste into onion mixture. Add roasted beef, pork, and chicken to tomato sauce mixture.
6. 6 Pour remaining 1/2 cup water into the roasting pan, and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Pour roasting pan water mixture into tomato mixture. Stir Parmigiano-Reggiano cheese, Italian parsley, 2 teaspoons salt, ground black pepper, and red pepper flakes into tomato sauce; bring to a simmer, reduce heat to low, and simmer gently until sauce reduces and meat is tender, about 4 hours. Transfer meat to a dish. Adjust sauce seasonings to taste.

By John Mitzewich