I LOVE Williams-Sonoma and all of their sauces and toppings. While they are a tad pricey they are super delicious; so I limit their usage to make an occasional meal a lil more special. One of my favorite sauces of theirs was a pesto genovese sauce with cashews. Needless to say, once I tried this sauce I had to recreate my own. And it was a good thing I did as they no longer seem to sell this sauce (at least online). It goes great on chicken, pasta, ravioli, pizza (instead of a classic tomato sauce) and/or panini’s; this time around I used it on spaghetti squash.
Pesto Genovese Sauce Recipe
Ingredients:
5 tbs cashews
4+ tbs pine nuts
2 cups basil
1/2 cup olive oil
1/2 cup of parmesan cheese
a few squirts of lime juice (3 to 5 based upon taste)
sea salt to taste
Directions:
1. Put cashews, pine nuts and clean basil leaves in food processor and blend together.
2. Add in olive oil, parmesan and lime juice. Blend together.
3. Salt to taste.
Spaghetti Squash with Pesto Heirloom Tomatoes and Fresh Mozzarella Recipe
Ingredients:
Pesto or 1 jar of Pasta Sauce
1 Spaghetti squash
Directions:
1. Preheat oven.
2. Poke about 10 holes or so all around the spaghetti squash with a fork and put on baking sheet or brownie pan.
3. Once the oven is preheated place the spaghetti squash in the oven for 1 hour.
4. During this time you can make the pesto sauce or if you prefer you could make the sauce ahead of time and just go about your daily routine.
5. Cut up tomatoes and fresh mozzarella (and/or any protein toppings of your choice if you so desire..meatballs, chicken, shrimp, etc.).
6. After 1 hour, take the spaghetti squash out of the oven and cut in half. Scoop the seeds out from the middle.
7. Run a fork through the remaining spaghetti squash to create spaghetti “noodles”.
8. Mix squash noodles with sauce.
9. Throw in tomatoes, mozzarella and any other toppings you decided to add.
10. Bon Appetite!