Rhubarb Chia Jam

Rhubarb Chia Jam | A Couple Cooks

Bright pink rhubarb immediately caught our eye when we visited a new-to-us farmer’s market this weekend (hey, Binford Market!). May …


Chimichurri (Ramp or Classic)


I ran by the farmer’s market this weekend (which couldn’t be any more different than the Southeast Asian markets from …


Fresh Tomatillo Salsa


Before we started getting interested in Latin cooking, the word “tomatillo” would have fallen on deaf ears. A few years …


Basic Vinaigrette


When it comes to eating “off the grid”, one of the easiest things you can do is throw out those …


Classic Tomato Sauce


Since we love to cook in the Mediterranean style, we’ve been in search of the perfect homemade tomato sauce. I …


Basil Pesto

It’s August and our garden has produced enough basil to exceed our (high!) expectations. I only had 32 square feet of garden room, and tried to maximize it with food that either tastes better or is cheaper that what you can find at the grocery. Basil falls into both of these categories.

Although fresh basil has been gracing plenty of dishes for us this summer, we’ve had to hone our pesto skills so that we can preserve and freeze our basil come fall. While we enjoyed a good hand-beaten pesto in the mortar and pestle, it was a lot more work and had bit more chunky consistency than the standard sauce. The trusty ol’ food processor won this challenge.

Pesto is great on just about anything, especially pasta, pizza, and sandwiches.