Basil, Jalapeño, Pistachio Pesto Sauce…

Finished mowing the lawn when I walked past the basil and jalapeño plants and noticed that they were a bit out of control.


Out came my garden scissors and after a few snips I had a bunch of jalapeños and plenty of basil.

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Had a container with some peeled pistachios and decided, why not make a basil, jalapeño, pistachio pesto?


Into the blender went the basil, the jalapeños, the pistachios, some salt and pepper, parmesan cheese and olive oil ( I also added a drizzle of sesame oil).


And just like that after a few pulses we have a lovely aromatic and spicy pesto.


My daughter walked into the kitchen and stated that the smell of fresh herbs was divine, could I please make some pasta with the pesto sauce, so as I good mama, her wish is my command and here we have, some bow ties with homemade jalapeño pesto sauce.


Baklava…..need I say more

Just completed an order of Baklava for a customer and decided that I should make another batch just to satisfy the families sweet tooth.

Depending on who you speak to, Baklava seems to come from various countries, the greeks say its greek, the Turkish people say its Turkish, the Lebense say its theirs, all I can say is that its totally divine and who ever invented was a sweet genius 🙂

Here is the recipe I use to make it and to date it has never failed me:

  • 1 (16 ounce) package phyllo dough
  • 1 pound chopped nuts
  • 1 cup butter
  • 1 teaspoon ground cinnamon
  • 1 cup water
  • 1 cup white sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup honey

Preheat oven to 350 degrees F(175 degrees C). Butter the bottoms and sides of a 9×13 inch pan. I actually like lining my pan with parchment paper.
Chop nuts and toss with cinnamon and set aside.


Unroll phyllo dough. Place two sheets of dough in pan, butter thoroughly.


Repeat until you have 8 sheets layered. Sprinkle 2 – 3 tablespoons of nut mixture on top.


Top with two sheets of dough, butter, add nuts, and repeat this over and over. The top layer should be about 6 – 8 sheets deep.

Using a sharp knife cut into diamond or square shapes all the way to the bottom of the pan. You may cut into 4 long rows the make diagonal cuts.

Bake for about 50 minutes until baklava is golden and crisp.

Make sauce while baklava is baking. Boil sugar and water until sugar is melted. Add vanilla and honey. Simmer for about 20 minutes.
Remove baklava from oven and immediately spoon sauce over it. Let cool. Serve in cupcake wrappers.  Do not cover as it gets soggy if it is wrapped up ❤