Cooking Basic

Pesto sauce can be used both to toss with pasta and to serve as an appetizer with slices of bread. This is the most simple and basic recipe for pesto.  Be sure to use freshly grated Parmesan, it gives your pesto a fresher taste. If your grocery store does not carry pine nuts, almonds or hazelnuts can be used instead.

 Ingredients 

• 2 Cups loosely packed basil leaves
• 1/2 Cup grated Parmesan cheese
• 1/3 Cup pine nuts
• 2 Medium garlic cloves, peeled
• 1/2 Olive oil

  Directions

In a food processor combine all ingredients and pulse until it forms a paste. Add more olive oil as needed and season with salt and pepper. Bam, pesto!

This is the easiest sauce I know how to make and it dresses up the already fancy filet mignon. If you are in the Phoenix area I suggest checking out the bacon wrapped filet mignon found at your local Fry’s grocery store.

Ingredients

• 1 Cup of red wine
• 2 Tablespoons cold cut-up butter

Directions

Place 1 cup red wine in a small saucepan; boil until reduced to 1/4, 8-10 minutes. remove from heat; add 2 tablespoons cold cut-up butter, and swirl pan until butter is melted and sauce is thickened, about 1 minute. Drizzle over filet mignon or beef cut of your choice.