The Perfect Inspired Spaghetti with Homemade Pesto!

One of my favorite ways to celebrate fresh basil from the garden. This is one of my favorite summer lunch dishes.

There is nothing more delightful that fresh basil from the garden to make a delicious basil pesto that pairs perfectly with spaghetti and fresh parmesan cheese and a dollop of butter.

INGREDENTS

Fresh basil leaves picked from the stalks and soaked in cold water to remove any sand and dirt. Gather as much basil as you can you should try to have at least 4-5+ cups.

Good quality olive oil

6-8 cloves of fresh garlic

1/2 cup of pine nuts

Salt and pepper

1 cup of fresh grated parmesan cheese

INSTRUCTIONS

Drain the basil and place leaves out on a clean kitchen towel. Roll gently to dry the leaves and set aside until ready to use. In a food processor place garlic and pine nuts pulse until just combined. Add basil and parmesan and pulse turn on the processor and slowly add olive oil until you get a consistency that is smooth and slightly thick a good test is that the pesto coats the back of a spoon. Add salt and pepper to taste.

Set aside a cup or so for immediate use and place the rest of the pesto in mason jars. Gently top the pesto in jars with a 1/4 inch layer of olive oil. Keep in the refrigerator for up to three months. Each time you use some of the pesto in the jars add more oil to cover and preserve the pesto. You can use it in many recipes from bruschetta to sandwiches, chicken dishes. It is all up to your imagination and what inspires you.

Cook spaghetti until al dente in a bowl add 2-3 pats of unsalted butter and your pesto. Toss and serve warm with fresh parmesan, a drizzle of olive oil and crusty Italian bread. Enjoy! #myinspiredrecipes #pesto #spaghetti #basil

Slow Braised Stuffed Braciole in Tomato Sauce!

A wonderful slow braised beef braciole for an amazing dinner. I used leftover sauce for another inspired main dish Shrimp with Asparagus and Zucchini. Check out that recipe at the end of this post.

I was inspired to make this beef braciole when I was at the grocery store and saw this package of thin cut bottom round on sale for $4.35 for 5 slices. All the other ingredients I had on hand in my kitchen. My only decision was how to make it special and delicious.

I checked the fridge and I had a package of prosciutto, some arugula and parmesan cheese. In my cabinet I had onion, garlic and cans of San Marzano tomatoes along with a tube of tomato paste. And luckily I had kitchen twine. (kitchen twine is good to always have on hand). So this inspired recipe was born.

INGREDIENTS

Thin sliced beef - you can use various cuts the more marbling the better.

One slice prosciutto per beef

Parmesan cheese

Fresh arugula or baby spinach leaves

Salt and Pepper

Olive oil

1/2 large onion chopped

4 garlic cloves sliced (not too thin)

2 cans San Marzano Italian Plum Tomatoes

2 tablespoons of tomato paste

1/4 teaspoon dried oregano

1/2 tablespoon chopped fresh basil

Red pepper flakes - a sprinkle (more if you like it spicy)

INSTRUCTIONS

Salt and pepper the beef, add a slice of prosciutto, sprinkle with cheese and add fresh arugula or baby spinach. This arugula is from a local farmer who grows the round leave variety. Roll up tightly and tie with two pieces of kitchen twine and set aside.

Heat olive oil in an oven proof pan and brown the braciole on all sides. Remove from pan and set aside. Add onions and garlic to the pan and sauté for a few minutes until tender. Do not burn the garlic. Add the tomato paste and cook for a minute to release the flavor.

Add the canned tomatoes. Crush the whole tomatoes squeezing them with your hand, this keeps some of the tomatoes "chunky". Add the spices and bring to a slight boil. Add back in the beef and stir to coat.

Preheat oven to 300 degrees. Cover pan and place in the oven for one hour. After one hour lower the heat to 250 degrees and cook covered for another two hours.

Choose a pasta you love to serve with the beef and sauce. I chose a dried pasta Malloreddus (Sardinian Gnocci) they are like little boats that hold the sauce nicely. Cook in well salted water until al denti or about 8-10 minutes. Make sure you taste your pasta to make sure it is perfectly done. Drain the pasta reserve some pasta water incase the pasta gets dry. Add your sauce to the pasta and serve with the braciole and a sprinkle of parmesan and a twist of fresh ground pepper. Enjoy! #myinspiredrecipes #beefbraciole #southernitalian