Making Pesto and Tzatziki Sauce
by Joanne Troppello
I like to cook. I think I’ve gotten better at cooking through the years. I had to because my husband was used to his Italian mom’s delicious cooking—and I wanted to become a better cook.
I love spending time with my sister. So, when I started my YouTube channel, Sunflower Quest, a few months ago in an effort to share positive content, I thought it would be a good idea to do cooking videos with her.
Now, we’re not expert cooks, but we love to cook, and we enjoy the cooking process. For our first Sister’s Kitchen Capers video episode 1, we made pesto and Tzatziki sauce. We used basil and cucumbers from our vegetable garden and doubled the ingredients for both recipes because we wanted to make enough for both of us and our parents.
Pesto Recipe (recipe credit: AllRecipes.com)
4 cups packed fresh basil leaves
1/4 cup Italian parsley
2 cloves garlic, peeled and lightly crushed
1 cup pine nuts
1 1/2 cups shredded parmesan cheese
1 tbsp fresh lemon juice
1/2 cup extra virgin olive oil
1 pinch salt and ground black pepper to taste
1. Mix basil, parsley, & garlic in food processor and process for 30 seconds
2. Add pine nuts and process for 30 seconds.
3. Add parmesan cheese and process for 30 more seconds
4. Add lemon juice and olive oil (a little bit at a time) until mixed well.
5. Add in salt and pepper and season to taste.
Pesto will keep well in the refrigerator for up to a week. However, you can also put it in a plastic container and store in the freezer if you don't plan to use it within 1 week. We used the pesto sauce that day on rotini pasta and spaghetti. It was very delicious.
Tzatziki Sauce Recipe (recipe credit: The Mediterranean Refresh by Erika Simons)
1 cup Greek yogurt
2 tbsp dill
1/4 cup cucumber, diced
1 tbsp olive oil
1 tbsp lemon juice
Black pepper and salt to taste
1. Combine all ingredients into a blender or food processor. Blend until smooth.
The Tzatziki sauce can be used as a salad dressing or as a dipping sauce for meats like chicken and pork or for Felafel, in gyros, as a chip dip, and a healthy alternative to mayonnaise on sandwiches and in cold pastas.
Sunflower Quest: Sister's Kitchen Capers (Ep. 1 - Pesto & Tzatziki Sauce)
About the Author
Joanne Troppello is an author, writer, and poet. She is the publisher of the online Christian lifestyle magazine, Mustard Seed Sentinel.