- 1 cup romano cheese
- 2 cups basil
- 1 tsp salt
- 1 tsp white pepper
- 1/2 cup of extra virgin olive oil (real stuff)
- 1/2 cup pine nuts roast quickly on the stove. Do not leave them for a second! Shake em around a little then pour right into the blender.
Blend all ingredients till smooth, set aside.
- 1 medium size spagetti squash
- 1 medium size red onion
- 4 cloves of garlic
- 1 tbsp of grape seed oil
Cut spaghetti squash in half, remove the seeds. Roast at 350 in the oven for about a half hour or until tender. Let it rest for ten minutes. Scoop the flesh out of the skin with a spoon into a bowl. It’s still hot so be careful. Grab a large fork and separate the flesh. It should fall apart. Cut up one small red onion and four cloves of garlic. Saute onion and garlic in grapeseed oil. Once tender add the squash . brown lightly then remove from heat. Add the pesto and enjoy.
Any meat will go well with this. I have also added an over medium egg to the dish for more depth.