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Now that summer’s officially here and basil and good tomatoes can be found in somewhat abundance, there are a few staple items one’s fridge should never be without -- cold beer, a chilled bottle of pinot grigio, homemade salsa and pesto.
These four items will prove invaluable to anyone who entertains on the fly and wants to impress. The salsa can be used for practically anything: you can pair it with bruschetta, use it as a base for pasta puttanesca, mix it with cubes of fresh mozzarella for a quick first course, or use it to make, well, salsa and chips. The pesto transforms itself into a quick no-cook sauce for fish, chicken or steak; serves as a delicious homemade dip for crudite when mixed with a bit of sour cream and mayonnaise; or adds an unexpected, delicious, herby freshness dolloped on top of a frittata.
The booze is always a welcome backup in case the food items don't impress, but trust us, they always do.
Basil Pesto
- 1 large garlic clove
- ½ cup olive oil
- 1 bunch basil
- ¼ cup toasted pine nuts, walnuts or almonds
- ¼ cup freshly grated parmesan
- salt/pepper to taste
Puree all ingredients in a food processor. Will keep in your fridge for up to two weeks.
Homemade Salsa
- 10 roma tomatoes – diced
- 2 jalapeno peppers – large dice (could use 3 for more heat)
- 1 ear of corn (roasted and off the cob)
- 1 medium-sized red onion – roughly chopped
- 3 tbs. fresh cilantro – roughly chopped
- ¼ cup apple cider vinegar
Puree all ingredients - except for the corn - in a food processor until desired consistency. Stir in corn and serve. Will keep in your fridge for up to two weeks.
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