Tag Archives: nuts

Pesto Spread

Dinner Ideas May 28, 2026 Leave a comment
Toast with Genovese pesto, poached egg, and salad on a ceramic plate with coffee cup
Pesto Spread

My potted basil exploded with growth in this humidity, so I snipped it back before blooms appeared. I didn’t have enough basil for classic pesto—only an ounce—plus a handful of parsley. Undeterred, I grabbed almonds and macadamia nuts, silky avocado oil, vibrant purple garlic, grated Parmesan, salt and pepper. The result was a playful pesto spread, packed with nutty richness and herb brightness, perfect for jazzing up sandwiches, dolloping on pasta, or spreading on warm crusty bread. I hope you enjoy it as much as I do.

Ingredients

  • 1 – 2 ounces of fresh basil leaves or basil and parsley
  • 1/3 cup of avocado oil (or olive oil)
  • ¼ cup shredded parmesan cheese
  • 1/3 cup of nuts (almonds, walnuts, pine or macadamia)
  • 2 cloves of fresh purple garlic (spicy) or regular garlic
  • ½ teaspoon of table salt
  • ¼ teaspoon freshly ground pepper

Process

  1. Add the nuts and garlic to a food processor and pulse until everything is minced.
  2. Add the remaining ingredients; basil, (and parsley if using), parmesan, and half of the oil, salt and pepper, pulse until the basil is well blended with the nuts and garlic, add the remaining oil. Add more oil to get a loose, spreadable consistency.

Refrigerate in a glass jar with a lid for 3 – 4 days or freeze for up to 3 months.

Tip: freeze in ice cube trays for individual portions.

Moist Banana Nut Bread You’ll Love

Bread, Breakfast, Dessert November 28, 2025 Leave a comment
Banana Streusel Bread

There are so many recipes for Banana Nut Bread and truthfully, they are all pretty good. I found this recipe about 10 years ago and discovered it is hands down the best recipe I have ever made for Banana Nut Bread, moist, dense with an intense banana flavor highlighted by toasted walnuts or pecans and a cinnamon streusel topping.

Ingredients:

  • ¾ cup butter, softened
  • 1 8oz package of cream cheese, softened
  • 2 cups of sugar
  • 2 large eggs
  • 3 cups of all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1-1/2 cups mashed ripe bananas (about 4 with dark spots)
  • 1 cup chopped toasted walnuts or pecans
  • ½ teaspoon vanilla extract

Directions:

  1. Beat butter and cream cheese with an electric mixer until fluffy
  2. Gradually add sugar, beating until light and fluffy
  3. Add eggs one at a time, beating until just blended after each addition
  4. COMBINE flour and next three ingredients
  5. Gradually add butter mixture at low speed until blended
  6. Add bananas, vanilla and nuts
  7. Spoon batter into two greased and floured 8 x 4-inch bread pans
  8. Top with streusel topping
  9. Bake for 1 hour in a 350°F. degree oven or until a toothpick inserted in the center comes out clean and sides pull away from pan.
  10. Cool pans on wire rack for 10 minutes and remove from pan
  11. Cool completely before slicing

STREUSEL TOPPING

Stir together ½ cup firmly packed brown sugar; ½ cup chopped toasted nuts; 1 tablespoon melted butter; 1 tablespoon flour; 1/8 tsp ground cinnamon. Sprinkle over batter before baking. It may be necessary to cover the last 15 minutes with foil to prevent overbrowning.