Dark Chocolate Chip Cookies

by Erin on April 14, 2014

in baking, dessert

Dark Chocolate Chip Cookies // The Speckled Palate

During the last few years, my taste in chocolate has shifted drastically, taking me away from the semi-sweet chocolate I loved in my youth and landing me firmly in the dark chocolate of 60% or more camp.

In fact, one of my friends has mentioned that she thinks I have a dark chocolate problem… or an addiction.

I may or may not have told her that I don’t consider this a problem because dark chocolate is so much better than the rest of the chocolates out there.

Dark Chocolate Chip Cookies // The Speckled Palate

So. These cookies.

You’ll notice I’m using dark chocolate chips, and I think they make all the difference.

The dark chocolate is so incredibly rich and decadent that you can only eat one or two of these cookies in a sitting. As opposed to the whole pan. Because let’s be real: We all know I have this problem, especially while in training.

Dark Chocolate Chip Cookies // The Speckled Palate

These cookies are adapted from one of my mother’s friend’s award-winning chocolate chip recipe, and I like to think she’d smile at my adaptation. While these cookies call for a few different ingredients than her famous ones, they’re equally delicious and add in a delightful punch of rich dark chocolate that’s hard to turn down!

Here’s how you make ‘em:

Dark Chocolate Chip Cookies
 
Prep time
Cook time
Total time
 
Rich, decadent dark chocolate chip cookies, made with coconut oil and applesauce instead of the traditional butter or vegetable shortening.
Author:
Recipe type: Dessert
Serves: 12
Ingredients
  • ¼ cup coconut oil, solid
  • ¼ cup unsweetened applesauce
  • ½ cup granulated sugar
  • ¼ cup dark brown sugar
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 1¼ cup unbleached all-purpose flour
  • ½ teaspoon kosher salt
  • ½ teaspoon baking soda
  • 1 cup dark chocolate chips (60% cocoa)
Instructions
  1. In a large mixing bowl, combine the coconut oil, applesauce and sugars until creamed together.
  2. Add in the egg and vanilla extract, beating until combined.
  3. Combine the dry ingredients — flour, salt and soda — in a smaller bowl.
  4. Measure in half of the dry ingredients, mixing until combined, then add the other half, blending until the batter has come together.
  5. Measure in the dark chocolate chips, and stir in with a spoon.
  6. Chill the dough for at least 2 hours (or overnight.)
  7. Preheat the oven to 350°F. Line a baking sheet with parchment paper.
  8. Using a cookie scooper, measure out 1″ rounds of the cookie dough.
  9. Evenly spread the cookie dough rounds out on the baking sheet, 2″ apart.
  10. Bake for 10-15 minutes, or until golden brown.
  11. Enjoy warm with a glass of your favorite kind of milk!
Notes
Makes 24 cookies.

Dark Chocolate Chip Cookies // The Speckled Palate

What kind of chocolate is your favorite?

{ 3 comments }

Welcome to another week of That’s Fresh Friday! We’re so happy that you’re hanging with us and sharing your amazing posts!

If this is your first time with us and don’t know what That’s Fresh Friday is, it’s a weekly link-up hosted by Southern Girl Blog Community and seven other amazing ladies. You can come and share all of the “freshest” posts from your blog and meet some new friends through the event. The only thing that we ask is that you read our simple rules below and help spread the word about our party.

First, let’s meet the girls who let us hang with them every week:

That's Fresh Friday Hosts and Co-Hosts // The Speckled Palate

Hosts for That’s Fresh Friday:

Southern Girl Blog Community :: Facebook :: Twitter :: Instagram

Chene @ Prototype Mama :: Facebook :: Bloglovin’ :: Pinterest

Co-Hosts for That’s Fresh Friday:

Kathryn @ Up To Date Interiors :: Facebook :: Twitter :: Pinterest

Aleshea @ Glitz & Grits :: Twitter :: Facebook :: Instagram

Erin @ The Speckled Palate :: Facebook :: Twitter :: Instagram

Candyce @ The Sewcialite :: Facebook :: Twitter :: Instagram

Michelle @ Diva With A Purpose :: Facebook :: Twitter :: Pinterest

Tiffany @ The Fabulous Mom Blog :: Facebook :: Bloglovin :: Twitter


Check out my favorites from last week:

It should come as no surprise that I’m highlighting some screen-licking beautiful recipes, right? Because that’s how I roll…

Sicilian Chicken Soup from A Dash of SANity // That's Fresh Friday #20 at The Speckled Palate

Sicilian Chicken Soup from A Dash of SANity

Pecan Pie Pancakes from The Egg Farm // That's Fresh Friday #20 at The Speckled Palate

Pecan Pie Pancakes from The Egg Farm

Caramel Apple Popcorn from Lou Lou Girls // That's Fresh Friday #20 at The Speckled Palate

Caramel Apple Popcorn from Lou Lou Girls

Rainbow Cake from Sprout's House // That's Fresh Friday #20 at The Speckled Palate

Rainbow Cake from Sprout’s House

M&M Cookie Dough Milkshake from Dixie Chik Cooks // That's Fresh Friday #20 at The Speckled Palate

M&M Cookie Dough Milkshake from Dixie Chik Cooks

Lace Doily Easter Eggs from Little Red Window // That's Fresh Friday #20 at The Speckled Palate

Lace Doily Easter Eggs from Little Red Window

And then check out what my other co-hosts are digging from last week’s party. All of our features have been pinned to our That’s Fresh Friday feature board on Pinterest: Go check them out here.

The Rules:

Link up anything with the exception of giveaways, reviews and blog/link parties.

Follow ALL Hosts & Co-hosts via one of the methods listed above.

Visit at least two links before yours and mingle with some of the other bloggers! I’m sure you’ll find a new bloggy friend!

Display our link up button somewhere on your blog (sidebar or post) or link back.

That's Fresh Friday LOGO // The Speckled Palate

(Find code HERE.)

Link up as many posts as you like. (Please link directly to your post!)

Spread the word about the freshest Friday link-up via Twitter, Facebook, etc.!

The more, the merrier. And be sure to use the hashtag ‪#‎thatsfreshfriday‬ to spread the word!

Every week when the link-up goes LIVE, Chene (one of our lovely hosts) sends out a ‘heads up’ email to our That’s Fresh subscribers. If you would like to be added, click here.

Now it’s time to PARTY! We can’t wait to see what you guys have been up to!

{ 4 comments }

Marathon Training Update: 3 Weeks Out

by Erin on April 9, 2014

in personal

This past weekend, I ate enough fajitas for two people on Saturday afternoon, enjoyed a few beers (because, carbs!), attended a wedding and then ran 20 miles Sunday afternoon after waiting out morning thunderstorms.

I spoke about it last week, but I’ve become a bottomless pit.

It’s not a bad thing. In fact, Winnie the Pooh pretty much describes concerned how I am about all the eating I’ve been doing:

All the Bothers // Winnie the Pooh

However, I’m about to cut back drastically because my mileage is going down drastically as I taper before my race… and that’s a little strange after all this running I’ve been doing.

Simply put: Running has taken up a large portion of my free time during the last few months. And now that I’ve got a bit more time on my hands, I have some reflections for y’all about marathon training. Because, you know, when you run, you’ve got a lot of time to think about all the things, including why you’re doing what you’re doing, what kind of food sounds good for dinner and how did you ever think this was a good idea? (And I have, y’all… You have no idea.)

The biggest thing I’ve learned during this process is you think something is impossible until you prove to yourself that it’s not.

I thought it was impossible for me to run several sub-10-minute miles in a row… and then I did it. (There may or may not have been gleeful text messages exchanged with a friend including screenshots of my running app, proving I broke two of my three time goals for the year in a singular run.)

I thought it was impossible for me to run 20 miles… and then I did it. (It wasn’t pretty, and I needed a little assistance from friends along the way. They perked me up at mile 13 with a combination of Gatorade, a cookie and headache medicine… and I finished the 20-miler stronger than I started.)

And I thought it was impossible for me to feel ready to run a marathon… but I do. I’m still not 100% positive that it will be pretty or that I’ll hit my time goal, but you know what? I’m gonna run the race to the best of my ability. Crossing the finish line is more than enough for me, and I know it’s going to feel glorious.

This training process has been physical, mental and crazy emotional, and I cannot believe that in less than three weeks, I’ll be lining up at the starting line to begin the final leg of this journey.

While I’ll still readily admit that I am terrified, I cannot wait.

{ 8 comments }

Welcome to another week of That’s Fresh Friday! We’re so happy that you’re hanging with us and sharing your amazing posts!

If this is your first time with us and don’t know what That’s Fresh Friday is, it’s a weekly link-up hosted by Southern Girl Blog Community and seven other amazing ladies. You can come and share all of the “freshest” posts from your blog and meet some new friends through the event. The only thing that we ask is that you read our simple rules below and help spread the word about our party.

First, let’s meet the girls who let us hang with them every week:

That's Fresh Friday Hosts and Co-Hosts // The Speckled Palate

Hosts for That’s Fresh Friday:

Southern Girl Blog Community :: Facebook :: Twitter :: Instagram

Chene @ Prototype Mama :: Facebook :: Bloglovin’ :: Pinterest

Co-Hosts for That’s Fresh Friday:

Kathryn @ Up To Date Interiors :: Facebook :: Twitter :: Pinterest

Aleshea @ Glitz & Grits :: Twitter :: Facebook :: Instagram

Erin @ The Speckled Palate :: Facebook :: Twitter :: Instagram

Candyce @ The Sewcialite :: Facebook :: Twitter :: Instagram

Michelle @ Diva With A Purpose :: Facebook :: Twitter :: Pinterest

Tiffany @ The Fabulous Mom Blog :: Facebook :: Bloglovin :: Twitter


Check out my favorites from last week:

It should come as no surprise that I’m highlighting some screen-licking beautiful recipes, right? Because that’s how I roll…

Red Lentil and Bulgur Patties from Lydia's Flexitarian Kitchen

Red Lentil and Bulgur Patties from Lydia’s Flexitarian Kitchen

Tuxedo Crème Brûlée from A Dash of SANity

Tuxedo Crème Brûlée from A Dash of SANity

Deep Dish Pizza from In the Kitchen with Jenny

Deep Dish Pizza from In the Kitchen with Jenny

Spiked Strawberry Spritzer from Krystal's Kitsch

Spiked Strawberry Spritzer from Krystal’s Kitsch

Maple Pecan Scones from The Sweet Chick

Maple Pecan Scones from The Sweet Chick

And then check out what my other co-hosts are digging from last week’s party. All of our features have been pinned to our That’s Fresh Friday feature board on Pinterest: Go check them out here.

The Rules:

Link up anything with the exception of giveaways, reviews and blog/link parties.

Follow ALL Hosts & Co-hosts via one of the methods listed above.

Visit at least two links before yours and mingle with some of the other bloggers! I’m sure you’ll find a new bloggy friend!

Display our link up button somewhere on your blog (sidebar or post) or link back.

That's Fresh Friday LOGO // The Speckled Palate

(Find code HERE.)

Link up as many posts as you like. (Please link directly to your post!)

Spread the word about the freshest Friday link-up via Twitter, Facebook, etc.!

The more, the merrier. And be sure to use the hashtag ‪#‎thatsfreshfriday‬ to spread the word!

Every week when the link-up goes LIVE, Chene (one of our lovely hosts) sends out a ‘heads up’ email to our That’s Fresh subscribers. If you would like to be added, click here.

Now it’s time to PARTY! We can’t wait to see what you guys have been up to!

Link up your amazing post and meet some new friends!


{ 2 comments }

Dark Chocolate Chunk Muffins

by Erin on April 2, 2014

in baking, breakfast

Dark Chocolate Chunk Muffins // The Speckled Palate

I’ll be the first to admit that marathon training has transformed me into more of a cookie monster than I already was.

I eat a ton of food these days, which makes sense because food equals energy, and I need all kinds of energy for all the running I’m doing. Try as I might to keep my meals and snacks relatively healthy, I find myself baking at all hours because I have weird hankerings for specific types of cookies, muffins or cakes.

Real talk: I’m horrible at denying myself when I desperately want something… and since I’m more or less eating everything in sight these days, I’m leaning into these cravings and hoping they subside as my mileage lowers.

It’s bad, y’all.

The good news? My longest long run is this weekend, then I’ll taper for the rest of April until the 27th, when my body will hopefully carry me through 26.2 miles.

It’s pretty insane, but I’m excited/terrified for it. Emphasis on the terrified, even though I know I can run at least 18 miles, then walk the remaining 8.2. I’m building up to the whole, “Oh yeah, I can totally do this,” thing. I’m just not there. Honestly, I’m not sure if I’ll be there until race day… and the finish line is within sight.

So.

I’ve been a cookie monster these days, and when I stumbled upon this recipe from Tina’s Chic Corner, I knew I needed to make chocolate muffins. However, since I’m trying to use less dairy products in my cooking these days and since I’m avoiding dairy before long and medium-length runs, I decided to shake up her delightful recipe a little bit… and the result was quite tasty!

Dark Chocolate Chunk Muffins
 
Prep time
Cook time
Total time
 
Delicious and decadent breakfast muffins that are dairy free! Perfect for a weekend get-together.
Author:
Recipe type: Breakfast
Serves: 5
Ingredients
  • 1¾ cups unbleached all-purpose flour
  • ½ tablespoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon kosher salt
  • 2 tablespoons extra virgin olive oil
  • ½ cup granulated sugar
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • ¾ cup unsweetened applesauce
  • ½ cup dark chocolate (bar or chips), chopped + 1 tablespoon
Instructions
  1. Preheat your oven to 375° and spray your standard-sized muffin tin with cooking spray. (Or go the butter and flour route, if you’re feeling wild.) Set the baking pan aside.
  2. Whisk together the flour, baking powder, baking soda and salt. Set these dry ingredients aside.
  3. In a larger bowl, mix the olive oil and sugar together.
  4. Add the egg and vanilla extract to the oil and sugar mixture, and stir until combined.
  5. Pour half of the flour mixture into the wet ingredients. Scoop in half of the applesauce, too, and combine.
  6. Once combined, sprinkle in the other half of the flour mixture and the remaining applesauce, beating until the batter just comes together. Do not overmix.
  7. Pour ½ cup of dark chocolate into the batter, and stir until sprinkled throughout the batter.
  8. Using a cookie scoop, dollop the batter into the greased muffin tins. Evenly sprinkle the 1 tablespoon of chocolate on the tops of the muffins.
  9. Bake the muffins in the preheated oven for about 25-30 minutes or until a toothpick inserted into the middle of one of the muffins comes out clean. (Please note my oven is old, so check yours at 20 minutes to confirm these will not burn.)
  10. Once cooked through, allow the muffins to cool in the pan for 10 minutes, then transfer them to a wire rack to finish cooling.
  11. Enjoy warm or cold with a glass of your favorite (dairy-free!) milk.
Notes
The batter makes around 10 muffins, depending on how full you fill the muffin cups. Please note that the muffins will rise quite a bit, so do not overfill the muffin cups.

 

Dark Chocolate Chunk Muffins // The Speckled Palate

Are you a cookie monster, too?

{ 3 comments }

Raspberry and Strawberry Smoothie

by Erin on March 24, 2014

in breakfast, fruit

Raspberry and Strawberry Smoothie // The Speckled Palate

It’s officially spring!

While it might not FEEL like spring in some places, my town included this morning as I’m wrapped in a blanket typing, flowers are beginning to bloom, and the weather is warming up. I love the transformations that occur this time of year, and I’m looking forward to warmer days that aren’t too warm. (Because we worry about things like that in Texas… and it’s a real concern, y’all.)

To celebrate the changing of the seasons, let’s use some of our favorite fruits to make a breakfast smoothie!

This Raspberry and Strawberry Smoothie is a delicious start to any day. It calls for both raspberries AND strawberries, it’s sweetened with agave nectar and blended with dairy-free milk. This (accidentally, but awesomely) vegan smoothie is slightly sweet and delicious, and I’m currently sipping on one now.

Raspberry and Strawberry Smoothie
 
Prep time
Total time
 
Author:
Recipe type: Breakfast
Serves: 1
Ingredients
  • 1½ cups unsweetened vanilla almond milk
  • ½ cup fresh raspberries
  • 1 cup frozen strawberries
  • 1 teaspoon agave nectar
Instructions
  1. Combine all the ingredients in the blender.
  2. Blend until combined, then pour into a cup and enjoy immediately!

 

Raspberry and Strawberry Smoothie // The Speckled Palate

What is your favorite part about springtime?

{ 4 comments }

Welcome to another week of That’s Fresh Friday! We’re so happy that you’re hanging with us and sharing your amazing posts!

If this is your first time with us and don’t know what That’s Fresh Friday is, it’s a weekly link-up hosted by Southern Girl Blog Community and seven other amazing ladies. You can come and share all of the “freshest” posts from your blog and meet some new friends through the event. The only thing that we ask is that you read our simple rules below and help spread the word about our party.

First, let’s meet the girls that let us hang with them every week:

That's Fresh Friday Hosts and Co-Hosts // The Speckled Palate

Hosts for That’s Fresh Friday:

Southern Girl Blog Community :: Facebook :: Twitter :: Instagram

Chene @ Prototype Mama :: Facebook :: Bloglovin’ :: Pinterest

Co-Hosts for That’s Fresh Friday:

Kathryn @ Up To Date Interiors :: Facebook :: Twitter :: Pinterest

Aleshea @ Glitz & Grits :: Twitter :: Facebook :: Instagram

Erin @ The Speckled Palate :: Facebook :: Twitter :: Instagram

Candyce @ The Sewcialite :: Facebook :: Twitter :: Instagram

Michelle @ Diva With A Purpose :: Facebook :: Twitter :: Pinterest

Tiffany @ The Fabulous Mom Blog :: Facebook :: Bloglovin :: Twitter


Check out my favorites from last week:

It should come as no surprise that I’m highlighting some screen-licking beautiful recipes, right? Because that’s how I roll…

Garlic Cheese-Stuffed Pretzel Bombs from Erica's Recipes // That's Fresh Friday Link-Up #17 at The Speckled Palate

Garlic Cheese-Stuffed Pretzel Bombs from Erica’s Recipes

Chewy Good Butterscotch and Chocolate Chip Cookies from I Dig Pinterest // That's Fresh Friday Link-Up #17 at The Speckled Palate

Chewy Good Butterscotch and Chocolate Chip Cookies from I Dig Pinterest

Baked Shrimp Po'Boy Sandwiches with a Spicy Mayo from A Dash of SANity // That's Fresh Friday Link-Up #17 at The Speckled Palate

Baked Shrimp Po’Boy Sandwiches with a Spicy Mayo from A Dash of SANity

Carrot Cake Cupcakes with Cream Cheese Frosting from Steak n Potatoes Kinda Gurl // That's Fresh Friday Link-Up #17 at The Speckled Palate

Carrot Cake Cupcakes with Cream Cheese Frosting from Steak n Potatoes Kinda Gurl

Pad Thai Spaghetti Squash with Creamy Peanut Sauce from Blue Crab Martini // That's Fresh Friday Link-Up #17 at The Speckled Palate

Pad Thai Spaghetti Squash with Creamy Peanut Sauce from Blue Crab Martini

And then check out what my other co-hosts are digging from last week’s party. All of our features have been pinned to our That’s Fresh Friday feature board on Pinterest: Go check them out here.

The Rules:

Link up anything with the exception of giveaways, reviews and blog/link parties.

Follow ALL Hosts & Co-hosts via one of the methods listed above.

Visit at least two links before yours and mingle with some of the other bloggers! I’m sure you’ll find a new bloggy friend!

Display our link up button somewhere on your blog (sidebar or post) or link back.

That's Fresh Friday LOGO // The Speckled Palate

(Find code HERE.)

Link up as many posts as you like. (Please link directly to your post!)

Spread the word about the freshest Friday link-up via Twitter, Facebook, etc.!

The more, the merrier. And be sure to use the hashtag ‪#‎thatsfreshfriday‬ to spread the word!

Every week when the link-up goes LIVE, Chene (one of our lovely hosts) sends out a ‘heads up’ email to our That’s Fresh subscribers. If you would like to be added, click here.

Now it’s time to PARTY! We can’t wait to see what you guys have been up to!

Link up your amazing post and meet some new friends!


{ 3 comments }

Spicy Tomato Soup

by Erin on March 19, 2014

in entrees, vegetables

Spicy Tomato Soup (paired with a Fancy Grilled Cheese Sandwich) // The Speckled Palate

The weather in Texas has been a little crazy recently, bouncing between the 30′s and the 70′s pretty regularly, and it’s been making me a bit tired. I realize the temperatures are more extreme in other parts of the country, but I think we can agree that this wishy-washiness that always starts off spring is a challenge for everyone.

So, while winter just barely holds on, let’s make a spicy soup that will warm our bodies and souls.

It should come as no surprise that as a Tennessee girl, I wasn’t raised loving all kinds of spicy foods, and I wasn’t really into trying them, either, even though they were certainly available. This drew quite a bit of commentary when I trekked down to Louisiana for college, and people would gather around when I was introduced to a new dish, especially if it included a bit of heat.

I’ve slowly built up my tolerance over the years, and I credit this largely to my husband, who enjoys adding hot sauce to most everything. My exploration of spicy foods started off as me wanting to make a meal flavorful (read: HOT) enough for him, but not so spicy that my tastebuds would be rendered useless for the rest of the day.

The good news: My taste has slowly evolved! And while I still can’t take nearly as much heat as he can, he’s adding less hot sauce to the meals we make at home these days.

This Spicy Tomato Soup is a new favorite, and I made it with Winston’s love of hot sauce in mind. Not only is it a quick meal to whip up, but it’s quite delicious, and it packs a punch of heat, too.

I’ll admit that I have to drink a LOT of water with this soup, as the heat sneaks up on you as you’re eating, but it’s well worth it because the flavors meld together wonderfully… and go fabulously with a grilled cheese sandwich that you dip into the soup every so often.

Here’s how you can make your own:

Spicy Tomato Soup
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Entree
Serves: 6
Ingredients
  • 2 tablespoons extra virgin olive oil
  • 1 large onion, diced
  • 4 garlic cloves, minced
  • 28 oz. can of tomato puree
  • 2 cups chicken (or vegetable) broth
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • ½ teaspoon crushed red pepper flakes
  • 2 tablespoons fresh basil
  • 2 teaspoons hot sauce
  • ¼ cup heavy whipping cream
Instructions
  1. Heat the olive oil in a large saucepan over medium-high heat. When shimmering, add the onion and garlic cloves, sauteeing until transparent.
  2. Add the tomato puree and broth, and bring to a boil. Season with the salt, black pepper, red pepper flakes, basil and hot sauce.
  3. Remove from heat, and transfer into a blender. (If you have one, use a hand blender.) Blend the ingredients together, then pour in the heavy whipping cream.
  4. Julienne another fresh basil leaf, topping the soup with the herb, and enjoy warm with a grilled cheese sandwich!

Spicy Tomato Soup (paired with a Fancy Grilled Cheese Sandwich) // The Speckled Palate

Are you a fan of spicy foods?

{ 7 comments }

Runner Food: Basil Pesto

by Erin on March 17, 2014

in Runner Food, vegetables

How to make Basil Pesto for pasta or pizza // The Speckled Palate
First and foremost, Happy St. Patrick’s Day, y’all!

If your weekend was anything like mine, you may or may not have been drinking beer around 11 a.m. on Saturday at a friend’s St. Patrick’s Day Party because that’s what you do. And then you may have avoided beer yesterday because you ran a ton (read: 18 painstaking miles) and were afraid that it would put you to sleep. (Spoiler alert: Beer is delicious, but sleeping while drinking a beer? Makes me sad.)

Today, I’m sharing a green recipe that also doubles as runner food. However, if you’re looking for a sweet St. Patrick’s Day-inspired recipe for later, might I suggest my Guinness Cupcakes with Bailey’s Cream Cheese Icing and Jameson Simple Syrup… or the Guinness Brownies with Bailey’s Cheesecake Swirl that I made for Delightfully Southern last year… or the Guinness and Root Beer Floats I shared at The Perch last year?

How to make Basil Pesto for pasta or pizza // The Speckled Palate

So.

Basil Pesto.

It’s a simple recipe, and it’s not crazy fancy… but it’s incredibly delicious and goes wonderfully on both pasta and pizza.

In fact, this Basil Pesto on top of pasta (regular or the gluten free variety, like I’ve been consuming recently) is solid running food because of the good fats that reside in the olive oil and all the other fresh ingredients pulled into the recipe. I have yet to try this combo before a super long run, but I’ve read encouraging things.

As my race draws closer, I find myself reaching for the foods I already know and love and the ingredients I know make me feel good. This pesto, while pretty basic, is one of those dishes I know.

Here’s how you can make your own:

5.0 from 1 reviews

Basil Pesto
 
Prep time
Total time
 
Author:
Recipe type: Sauce
Serves: 4
Ingredients
  • 2 cups fresh basil leaves, packed
  • 3 garlic cloves
  • ⅓ cup pine nuts, toasted
  • ¾ cup extra virgin olive oil, divided
  • ¼ to ½ cup freshly grated parmesan cheese (you choose how much!)
  • Kosher salt and freshly ground black pepper, to taste
Instructions
  1. Add the basil, garlic and toasted pine nuts to a food processor and pulse until coarsely chopped.
  2. Pour in ½ cup of the oil, then process until incorporated and smooth. Season with salt and pepper to taste.
  3. If using immediately, add the remaining oil and pulse until smooth. Transfer the pesto to a serving bowl (or jar) and stir in the cheese, then enjoy immediately.
  4. If you’re freezing the pesto, transfer it to an air-tight container and drizzle the remaining oil over the top. Freeze for up to 3 months. When appropriate, thaw, then stir in cheese and enjoy.
  5. To make pesto pasta: Boil 1 lb. of noodles of your choice until al dente, then drain and transfer the pasta into the bowl with the pesto. Combine, then serve warm.

 

How to make Basil Pesto for pasta or pizza // The Speckled Palate

Are you a big pesto fan, too?

What is your favorite food before a long run?

{ 8 comments }

Welcome to another week of That’s Fresh Friday! We’re so happy that you’re hanging with us and sharing your amazing posts!

If this is your first time with us and don’t know what That’s Fresh Friday is, it’s a weekly link-up hosted by Southern Girl Blog Community and seven other amazing ladies. You can come and share all of the “freshest” posts from your blog and meet some new friends through the event. The only thing that we ask is that you read our simple rules below and help spread the word about our party.

First, let’s meet the girls that let us hang with them every week:

That's Fresh Friday Hosts and Co-Hosts // The Speckled Palate

Hosts:

Southern Girl Blog Community :: Facebook :: Twitter :: Instagram

Chene @ Prototype Mama :: Facebook :: Bloglovin’ :: Pinterest

Co-Hosts:

Kathryn @ Up To Date Interiors :: Facebook :: Twitter :: Pinterest

Aleshea @ Glitz & Grits :: Twitter :: Facebook :: Instagram

Erin @ The Speckled Palate :: Facebook :: Twitter :: Instagram

Candyce @ The Sewcialite :: Facebook :: Twitter :: Instagram

Michelle @ Diva With A Purpose :: Facebook :: Twitter :: Pinterest

Tiffany @ The Fabulous Mom Blog :: Facebook :: Bloglovin :: Twitter

And this week, we’re welcoming two amazing guest co-hosts!

That's Fresh Friday Special GUEST Co-Hosts // The Speckled Palate

Jenn @ JVKom Chronicles :: Facebook :: Twitter :: Bloglovin

Dawn @ Spatulas on Parade :: Facebook :: Twitter :: Google Plus

Check out my favorites from last week.

It should come as no surprise that I’m highlighting some screen-licking beautiful recipes, right? Because that’s how I roll…

Grasshopper Brownies from Mommy on Demand  // That's Fresh Friday #16

Grasshopper Brownies from Mommy on Demand

Dark German Bread from Sabor Pastel // That's Fresh Friday Link-Up #16

Dark German Bread from Sabor Pastel

Circus Animal Sugar Cookies from I Dig Pinterest // That's Fresh Friday Link-Up #16

Circus Animal Sugar Cookies from I Dig Pinterest

The "Bloody Point" Mary from Blue Crab Martini // That's Fresh Friday Link-Up #16

The “Bloody Point” Mary from Blue Crab Martini

Triple Irish Cupcakes from The Sweet Chick // That's Fresh Friday Link-Up #16

Triple Irish Cupcakes from The Sweet Chick

All of our lovely features have been pinned to our That’s Fresh Friday feature board on Pinterest. Go check them out here!

The Rules:

Link up anything with the exception of giveaways, reviews and blog/link parties.

Follow ALL Hosts & Co-hosts via one of the methods listed above.

Visit at least two links before yours and mingle with some of the other bloggers! I’m sure you’ll find a new bloggy friend!

Display our link up button somewhere on your blog (sidebar or post) or link back.

That's Fresh Friday LOGO // The Speckled Palate

(Find code HERE.)

Link up as many posts as you like. (Please link directly to your post!)

Spread the word about the freshest Friday link-up via Twitter, Facebook, etc.!

The more, the merrier. And be sure to use the hashtag ‪#‎thatsfreshfriday‬ to spread the word!

Every week when the link-up goes LIVE, Chene (one of our lovely hosts) sends out a ‘heads up’ email to our That’s Fresh subscribers. If you would like to be added, click here.

Now it’s time to PARTY! We can’t wait to see what you guys have been up to!


Related Posts Plugin for WordPress, Blogger...

{ 6 comments }