Essential Recipes - A Couple Cooks

How to Brown Butter

Sonja Overhiser — Sun, 01 Oct 2023 01:07:00 +0000

Here’s how to make brown butter! Its nutty flavor adds a rich complexity to sauces, cookies, breads, and more.

Here’s a way to step up any recipe that calls for butter: make brown butter! Cook butter past its melting point and the milk solids begin to toast and caramelize, infusing a lovely nutty aroma almost like hazelnut. It takes chocolate chip cookies and banana bread to a whole new level, and butter sauces for chicken and fish become liquid gold. It takes just a few minutes for this kitchen magic: here’s what to do!

How to brown butter

Brown butter is butter that’s heated until the milk solids start to brown and caramelize, and the water content evaporates. This process imparts a nutty, toasted flavor to the butter. Called beurre noisette in French, it can be substituted for butter in many recipes that call for it, both sweet and savory. Think cookies, cakes, quick breads, pasta sauces, drizzles for vegetables, chicken or fish, and more!

Browned butter tastes like butter with added toffee and caramel notes. It takes under 10 minutes to make and requires no special equipment! Keep in mind the timing varies based on the amount of butter being browned; smaller quantities will take less time.

Place the butter in a large skillet, cut into pieces.
Heat over medium heat, stirring occasionally. First the butter melts, then it starts to foam (around 1 ½ minutes if browning 1 stick of butter).
Continue to stir occasionally until the foaming stops and the butter starts to bubble, typically around 5 minutes.
Continue to watch and stir occasionally until the butter becomes brown in color and starts to smell nutty, around 7 minutes. Immediately remove the butter from the heat and pour it into a bowl or container to cool (this is important, otherwise the residual heat from the pan will continue to cook the butter). Do not overcook, or you risk burning the butter.

Why is it foamy?

It is normal for brown butter to have a layer of foam on top, which is the whey proteins. If you’re using it in a recipe where you care about the appearance (a lemon butter sauce, for example), you can skim off the top layer. But if you’re using it in baked goods like cookies, muffins, or quick breads, there’s no need to skim.

Ways to use brown butter

Brown butter works in savory and sweet recipes, from pasta sauces to cakes and cookies. There’s nothing a little browned butter can’t do! Here are a few recipes where brown butter can add a nutty, toasty layer of flavor:

Cookies like chocolate chip cookies or pumpkin cookies
Sweet breads like banana bread or chocolate chip banana bread
Pasta sauces like brown butter sage sauce
Drizzles for roasted vegetables like roasted acorn squash or roasted sweet potatoes
Butter sauces for chicken or fish like garlic butter sauce or lemon garlic butter sauce
Other baked goods and breakfast items like muffins, pancakes, waffles, and more!

How to substitute brown butter in recipes

You can brown butter and substitute it for butter in most any recipe you choose. However, keep in mind that 1 stick (½ cup or 8 tablespoons butter) loses 1 tablespoon butter to evaporation. So if you’re substituting it in a very precise baking recipe, you may want to add 1 additional tablespoon butter. However, we’ve substituted 1 stick of brown butter in baked goods like banana bread and muffins and it works well.

Avoid substituting brown butter for regular in recipes that rely on room temperature butter to make a specific set texture, like cookies, cakes and icing.

If you do substitute brown butter, make sure to cool it to room temperature before using it in recipes. You can place it in the freezer for about 15 minutes to speed up the process.

Can you store brown butter?

Brown butter stores in a sealed container in the refrigerator for up to 3 months; re-melt it to bring it to a liquid state before using.

More butter recipes

Brown butter’s versatility is a game-changer in the culinary world. Next time you’re in the kitchen, give it a try to elevate your dishes to a gourmet level! Here are a few more butter recipes to try:

Learn How to Make Butter from cream
Discover liquid gold Clarified Butter and Ghee
Understand How to Freeze Butter
Make Garlic Butter or Compound Butter
Try savory Miso Butter to add salty notes to rice, vegetables, and more

How to Make Clarified Butter

How to Make Ghee

How to Make Butter

Miso Butter

This brown butter is…

Vegetarian and gluten-free.

How to Brown Butter

★★★★★

5 from 1 review

Author: Sonja Overhiser
Prep Time: 0 minutes
Cook Time: 10 minutes
Total Time: 10 minutes
Yield: ½ cup

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Description

Here’s how to make brown butter! Its nutty flavor adds a rich complexity to sauces, cookies, breads, and more.

Ingredients

1 stick (½ cup) butter, unsalted or salted*

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Instructions

Place the butter in a large skillet**, cut into pieces.
Heat over medium heat for about 5 to 7 minutes total, stirring occasionally. The butter will melt, turn foamy, stop foaming and start to bubble, and then become brown in color and smell nutty.
Once the butter solids turn brown, immediately remove the butter from the heat and pour it into a bowl or container to cool (this is important, otherwise the residual heat from the pan will continue to cook the butter). Do not overcook, or you risk burning the butter.
Use in recipes as desired. (Note: If desired, you can skim the foam off the top before using.) Brown butter stores in a sealed container in the refrigerator for up to 3 months; re-melt it to bring it to a liquid state before using.

Notes

*You can brown any amount of butter you like. Using smaller amounts of butter, the process will go faster.

**Some recipes specify a light-colored pan so that you can easily see the browning, but it’s not required here (unless you have one).

Category: Essentials
Method: Stovetop
Cuisine: Essentials
Diet: Vegetarian

Keywords: Brown butter, how to brown butter

A Couple Cooks - Recipes worth repeating.

Brown Butter Sage Sauce

Sonja Overhiser — Sat, 30 Sep 2023 19:53:00 +0000

This brown butter sage sauce is rich and nutty, with an herbaceous punch from the sage! Perfect for gnocchi and ravioli.

Want a sauce with fall and winter flavors? This brown butter sage sauce hits all the right notes, with rich, nutty undertones punctuated by an herbaceous punch from the fresh sage. It’s simple to whip up and makes gnocchi, tortellini and ravioli taste like a dream! Brown butter, garlic, and sage work beautifully complemented by lemon zest to brighten. Mix up a batch for a deliciously cozy meal.

Ingredients in brown butter sage sauce

This brown butter sage sauce comes together simply, by browning butter then adding garlic, fresh sage, and lemon zest and juice. The garlic and lemon balance the sweet and nutty brown butter perfectly. Fresh sage is essential here: dried won’t work well as a substitute. This classic flavor combination is well known as an Italian ravioli sauce. Here are the ingredients for this brown butter sage sauce:

Gnocchi or ravioli
Salted butter
Garlic cloves
Fresh sage
Lemon zest and juice
Parmesan cheese
Kosher salt

Tips for brown butter

Making brown butter is key to this sauce. It’s a simple process, but there are a few things to note about the method. Here’s what to know about how to brown butter:

Melt the butter over medium heat, stirring occasionally.
The butter will melt, then turn foamy, then start to become brown in color and smell nutty. The timing will vary each time, but it’s typically around 5 minutes or so.
Cook just until the butter turns brown and smells nutty: be careful not to overcook! It’s easy to burn butter, so don’t go overboard. For this recipe, once the butter is browned, you’ll turn the heat to low and add the garlic and sage, so it’s important to not get it too browned. In other recipes, you remove it to a bowl to stop the cooking.

Best uses for brown butter sage sauce: ravioli and gnocchi

This brown butter sage sauce recipe works best with gnocchi or filled pastas like ravioli and tortellini. We’ve tried this sauce with dried pasta like spaghetti, but it just doesn’t have the impact that it does with a smaller, filled style of pasta. Here are a few notes:

The best use is with gnocchi or ravioli. We made ours with 1 pound packaged gnocchi and loved it. You can also use any filling style of ravioli (bonus points for butternut squash, though).
A secondary use is tortellini. This works with 18 ounces of your favorite refrigerated tortellini or tortelloni. Keep in mind that this is fresh filled pasta, so the weight does not correspond to dry. Do not use dried tortellini here.
Avoid using dry pasta like spaghetti, penne, etc. This browned butter sage sauce gets lost on dry pasta, unless you use large quantities of the butter sauce. We prefer it with a filled fresh pasta or gnocchi.

More sauce recipes

This brown butter sage sauce is a favorite in fall! Here are a few more sauces and pasta sauce recipes you can use any time of year:

Make Homemade Tomato Sauce or Pomodoro Sauce
Mix up Sun Dried Tomato Cream Sauce (perfect for pasta!)
Go creamy with Tzatziki Sauce, Buffalo Ranch, or Garlic Aioli
Try zingy Lemon Pepper Sauce, Lemon Butter Sauce, or Lemon Caper Sauce
Go for rich and tasty Garlic Butter Sauce or Lemon Garlic Butter Sauce

Garlic Butter Sauce Pasta

Sun Dried Tomato Cream Sauce

Lemon Garlic Butter Sauce

45 Essential Sauces

This brown butter sage sauce recipe is…

Vegetarian and gluten-free.

Brown Butter Sage Sauce

★★★★★

5 from 1 review

Author: Sonja Overhiser
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Yield: 3 to 4

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Description

This brown butter sage sauce is rich and nutty, with an herbaceous punch from the sage! Perfect for gnocchi and ravioli.

Ingredients

1 pound gnocchi or ravioli*
6 tablespoons salted butter
4 garlic cloves, finely minced
3 tablespoons packed finely chopped fresh sage**
Zest of 1/2 lemon and 1 teaspoon lemon juice
¼ cup grated Parmesan cheese
¼ teaspoon kosher salt, plus more for pasta water and to taste

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Instructions

Start a large pot of generously salted water to a boil. Add the gnocchi or ravioli and boil as indicated on the package instructions. Reserve ½ cup pasta water, then drain the gnocchi or ravioli and return it to the pot. Toss with a little olive oil if the sauce is not yet ready.
In a large skillet, brown the butter over medium low heat: heat the butter for a few minutes until it melts, turns foamy, and then just starts to become brown in color and smells nutty, stirring occasionally. (The timing varies but should take around 5 minutes.) Be careful not to overcook.
Immediately turn the heat to low. Add the minced garlic, sage, lemon zest, lemon juice and cook 2 to 3 minutes until fragrant and garlic just starts to turn golden. Remove from the heat before garlic browns (watch carefully because it can brown quickly!). Reserve until the gnocchi or ravioli are ready.
In the skillet, toss the drained pasta, grated Parmesan cheese, ¼ teaspoon kosher salt, and just enough pasta water until saucy (start with 2 to 3 tablespoons). Taste again and add a few more pinches of salt if desired. Enjoy warm. Leftovers store up to 2 days refrigerated; re-warm in a skillet and add a few pinches of salt if desired.

Notes

*Or, use 18 ounces refrigerated cheese tortelloni (or refrigerated tortellini); keep in mind that this is fresh filled pasta so the weight does not correspond to dry. Do not use dried tortellini here. We also don’t recommend this particular sauce for dry pasta noodles (like spaghetti, penne, etc).

**Do not substitute dried sage; it doesn’t translate well here.

Category: Sauce
Method: Stovetop
Cuisine: Italian inspired
Diet: Vegetarian

Keywords: Brown butter sage sauce, sage brown butter sauce

A Couple Cooks - Recipes worth repeating.

Chicken Seasoning

Sonja Overhiser — Sun, 17 Sep 2023 15:34:00 +0000

This really is the best chicken seasoning recipe! Make this mix of common spices to take your chicken to the next level.

Want to season chicken to perfection? Here’s our very best chicken seasoning recipe, a mix of common spices that make a symphony of flavor! We first tried this on baked chicken thighs and couldn’t believe how irresistibly juicy and savory-spiced they came out. You can use it on any cut of chicken with any cooking method you like. Come, experience the magic!

Ingredients in the best chicken seasoning

This really is the best seasoning for chicken, in our opinion, because it brings loads of savory flavor with a handful of spices you might already have on hand. If you’re not stocking them already, they’re standard spices you’ll use often in other recipes. Here are the 7 spices you’ll need for this chicken seasoning recipe:

Smoked paprika (or sweet paprika)
Garlic powder
Onion powder
Dried thyme
Cumin
Chili powder
Allspice
Kosher salt

Notes on smoked paprika

You can certainly substitute sweet paprika in this chicken seasoning, but it’s absolutely worth snapping up a jar of smoked paprika for the flavor punch it packs. Smoked paprika is a Spanish style of paprika made up of dried pimiento peppers that that are smoked over a fire, then ground. This adds a unique smoky depth to the seasoning, and you can use it in many recipes (like these 20 Smoked Paprika Recipes).

Keep in mind that smoked paprika may be labeled as any of the following on the shelves at the grocery store: pimentón, Spanish smoked paprika or sweet smoked paprika. Make sure to avoid hot smoked paprika: it’s very spicy and not interchangeable.

How to season chicken

To mix up a batch of this chicken seasoning, head to the recipe below. Then you’re ready to season chicken! This blend has some salt, but you’ll need to use the seasoning in combination with salt for perfectly seasoned meat. Here’s what to do:

Pat the chicken dry.
Sprinkle on 1 tablespoon chicken seasoning and ½ teaspoon kosher salt for every 1 pound of chicken (boneless). If using skin-on chicken, rub the seasoning under the skin as well.
If desired, place in the refrigerator and marinate at least 30 minutes or up to 24 hours for maximum flavor.
Cook according to your desired method, like grilled, baked, pan seared, roasted, or rotisserie.

Ways to cook chicken

You can use this chicken seasoning on any cut of chicken you like: breasts, thighs, legs, wings, or a whole chicken. Here is how to use it with a few methods for cooking chicken:

Grilled Chicken: Follow the instructions in this recipe but substitute 1 tablespoon seasoning and ½ teaspoon kosher salt for the listed seasonings.
Pan Seared Chicken: Swap in 1 tablespoon of the seasoning and ½ teaspoon kosher salt for the seasonings in this recipe.
Baked Chicken Thighs: This recipe uses a modified version of the seasoning, so follow the chicken thighs recipe.
Rotisserie Chicken: Use 3 tablespoons seasoning and 1 tablespoon kosher salt in place of the seasonings in this recipe.

Chicken seasoning storage

This chicken seasoning blend stores well: make up a double batch and keep the leftovers for using with all your chicken recipes! This blend lasts for 6 months to 1 year if stored in a cool, dry place.

More seasoning blends

This chicken seasoning is one in a long list of other homemade seasoning blends! Here are few more seasonings you can make at home:

Try our Best Seafood Seasoning, which works with salmon, seafood, and more!
Make homemade Cajun Seasoning or Blackened Seasoning
Go for DIY Old Bay Seasoning
Try Italian Seasoning or Greek Seasoning
Mix up Fajita Seasoning or Taco Seasoning

Seafood Seasoning

Cajun Seasoning

Italian Seasoning

Taco Seasoning

This chicken seasoning recipe is…

Gluten-free.

Chicken Seasoning

★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

No reviews

Author: Sonja Overhiser
Prep Time: 5 minutes
Cook Time: 0 minutes
Total Time: 5 minutes
Yield: About 6 tablespoons

Print Recipe

Description

This really is the best chicken seasoning recipe! Make this mix of common spices to take your chicken to the next level.

Ingredients

2 tablespoons smoked paprika (or sweet paprika)
2 tablespoons garlic powder
1 tablespoon onion powder
1 teaspoon dried thyme
½ teaspoon cumin
½ teaspoon chili powder
¼ teaspoon allspice
2 teaspoons kosher salt

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Instructions

Whisk the ingredients together in a small bowl. Transfer to an airtight container or jar. Store for 6 months to 1 year in a cool, dry place.
To season chicken, pat the chicken dry. Sprinkle on 1 tablespoon chicken seasoning and ½ teaspoon kosher salt for every 1 pound of chicken (boneless). If desired, place in the refrigerator and marinate at least 30 minutes or up to 24 hours for maximum flavor. If using skin-on chicken, rub it under the skin as well. Cook according to your desired method, using the cooking steps like Grilled Chicken, Pan Seared Chicken, Baked Chicken Thighs, or Rotisserie Chicken.

Category: Essentials
Method: No Cook
Cuisine: Poultry
Diet: Gluten Free

Keywords: Chicken seasoning, best seasoning for chicken, chicken seasoning recipe, best chicken seasoning

A Couple Cooks - Recipes worth repeating.

Maple Glaze

Sonja Overhiser — Sat, 16 Sep 2023 19:01:00 +0000

This maple glaze is perfect for donuts, bread, cakes, muffins and more! The flavor is bold and sweet, and it sets up beautifully.

Want to add a pop to your baked goods? Try this easy maple glaze, perfect for donuts, quick breads, cakes, muffins, and more! In just 5 minutes, you can whip up a sweet glaze with a bold flavor that’s bursting with maple essence. You can customize the maple flavor to taste, so it’s just what you need for different recipes. It’s ideal for pumpkin bread, baked donuts, and more!

Ingredients for maple glaze

This easy maple glaze requires just 6 ingredients and has a quick prep time. It also sets nicely at room temperature, so it stays solid instead of becoming sticky like other glazes. The key? Maple extract, which brings just the right intensity of maple flavor. Technically you can make a maple glaze without extract, but it’s what brings in the true, pure maple flavor. Here are the ingredients you’ll need:

Powdered sugar
Butter, salted or unsalted
Maple syrup
Salt
Maple extract
Milk of choice

For a vegan version of this glaze, use vegan butter and your non-dairy milk of choice (we like oat milk).

The secrets to this maple glaze

There are secrets to the bold flavor and robust texture of this maple glaze recipe: maple extract and butter. The butter is such a game-changer for homemade glazes and icings, because it makes them more stable at room temperature. Here’s what to know:

Maple extract is a flavoring made from steeping maple syrup in a neutral syrup, like vodka or grain alcohol, for a few weeks to extract the flavor. The extract has a much stronger maple flavor than the syrup itself, which is very neutral. It’s the same idea as using vanilla extract instead of a vanilla bean! You can adjust the intensity of the maple to taste here.
Butter used in this maple glaze is what lets it set up as solid at room temperature. Other types of glazes can become sticky at room temperature storage (especially this cream cheese glaze), but this maple glaze sets beautifully.

Whisk and adjust as needed

This maple glaze is similar to other powdered sugar icings and glazes: it’s simply a matter of whisking a few ingredients in a bowl. You can add additional liquid as necessary until the glaze comes to the desired consistency. Here’s what to know:

Gradually add the milk. The milk quantity specified below should create a smooth, glossy texture to the maple glaze. Add it gradually to make sure it comes to a thick yet drizzle-able texture.
Add more a hint more milk as necessary. If it’s not yet to the correct consistency, add liquid a teaspoon at a time until the desired texture is reached.
Taste the glaze and add more maple extract if desired. Want a super maple-y glaze? Simply add a few more drops of maple at a time until the flavor pops. It’s pretty potent stuff, so add it just a bit at a time!
Use a fork to drizzle the glaze across the bread. This gets a much better drizzle consistency than a spoon, which makes very large lines.

Ways to use maple glaze

The best ways to use this maple glaze? We love using this one as a pumpkin bread glaze or for baked donuts. But there are so many other ways! Here are a few top ways to use maple glaze:

Donuts like Baked Donuts or Mini Donuts
Bundt cakes or pound cakes
Sheet cakes like pumpkin cake or applesauce cake
Cookies like applesauce cookies or pumpkin cookies
Quick breads like apple bread, applesauce bread, banana bread, P umpkin Bread or Zucchini Bread
Scones like pumpkin scones
Bars like apple pie bars or blueberry pie bars
Muffins like apple cinnamon muffins, sweet potato muffins, banana muffins, or banana oatmeal muffins

Storage info

Allow approximately 20 minutes for the glaze to dry. The glazed bread stores up to 5 days at room temperature (without getting sticky!) or for best results, store refrigerated up to 10 days.

More glaze recipes

Want more tasty glaze recipes for your baked goods? Here are a few more to try:

Go for Vanilla Glaze or Easy Chocolate Glaze
Make Easy Cream Cheese Glaze
Mix up Easy Lemon Glaze

Vanilla Glaze

Easy Chocolate Glaze

Easy Cream Cheese Glaze

Easy Lemon Glaze

This maple glaze recipe is…

Vegetarian and gluten-free. For vegan, use vegan butter and non-dairy milk.

Maple Glaze (for Donuts, Bread, Cake, & More!)

★★★★★

5 from 1 review

Author: Sonja Overhiser
Prep Time: 5 minutes
Cook Time: 0 minutes
Total Time: 5 minutes
Yield: 12 donuts, 12 muffins, or 2 quick bread loaves

Print Recipe

Description

This maple glaze is perfect for donuts, bread, cakes, muffins and more! The flavor is bold and sweet, and it sets up beautifully.

Ingredients

1 cup* powdered sugar
2 tablespoons melted butter, salted or unsalted (or vegan butter)
¼ cup pure maple syrup
1 pinch kosher salt
⅛ teaspoon maple extract, plus more if desired
2 tablespoons milk of choice, plus more if needed

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Instructions

Heat the butter and maple syrup in a small saucepan until the butter melts. In a medium bowl, slowly whisk the powdered sugar, butter and maple syrup, salt and maple extract until a thick glaze forms. Gradually add the milk to make a smooth, pourable glaze. If the glaze is too sticky, add a teaspoon more milk until it comes to a smooth, thick consistency. Taste and if desired, add more maple extract to taste, a few drops at a time.
Use a fork to drizzle across the bread. Allow approximately 20 minutes for the glaze to dry. The glazed baked good can generally stay up to 5 days at room temperature (without getting sticky!) or for best results, store refrigerated up to 10 days.

Notes

*For a lighter drizzle for pumpkin bread, quick bread, or muffins, make a half batch!

Category: Essentials
Method: No Cook
Cuisine: Drizzle
Diet: Vegetarian

Keywords: Maple glaze, maple glaze for donuts

A Couple Cooks - Recipes worth repeating.

Pumpkin Bread Glaze

Sonja Overhiser — Sat, 16 Sep 2023 18:19:00 +0000

This glaze for pumpkin bread takes this tasty loaf over the top! Try it with this simple maple or vanilla icing.

Looking for a glaze for pumpkin bread? This recipe is the best way to take your loaf to the next level! This delicious maple glaze has a sweet, nuanced flavor and sets up beautifully. It’s ideal for drizzling over any type of quick bread and it comes together quickly. In just 5 minutes, you’ve got a thick, bakery style glaze.

Ingredients for this glaze for pumpkin bread

What’s the best glaze for pumpkin bread? We think this easy maple glaze takes the cake, with just a few ingredients and a quick prep time. It also sets nicely at room temperature so it stays solid instead of becoming sticky like other glazes. Here are the ingredients you’ll need:

Powdered sugar
Butter
Maple syrup
Salt
Maple extract or vanilla extract
Milk of choice

The secrets to this glaze

There are a few secrets to the flavor and texture in this pumpkin bread glaze: maple extract and butter. In addition, it’s important to drizzle the glaze with a fork versus a spoon.

Maple extract is a flavoring made from steeping maple syrup in a neutral syrup, like vodka or grain alcohol, for weeks to extract the flavor. It offers a much stronger maple flavor than the syrup itself. It’s the same idea as using vanilla extract instead of a vanilla bean.
Butter used in this pumpkin bread glaze is what lets the glaze set up as solid at room temperature. Other types of glazes can become sticky at room temperature storage (especially this cream cheese glaze), but this maple glaze sets beautifully.
Use a fork to drizzle the glaze across the bread. This gets a much better drizzle consistency than a spoon, which makes very large lines.

Storage info

Allow approximately 20 minutes for the glaze to dry. The glazed bread stores up to 5 days at room temperature (without getting sticky!) or for best results, store refrigerated up to 10 days.

Variations on pumpkin bread glaze

There are a few other options for a glaze for pumpkin bread. Here are a few other options:

Vanilla Glaze: This glaze is simple and requires only 4 ingredients. You can also add butter if you want it to be more stable at room temperature.
Cream Cheese Glaze: Perfect for pumpkin bread! This drizzle is best added directly before serving.
Easy Chocolate Glaze: Pumpkin and chocolate work well together! Try this pumpkin chocolate chip bread for even more decadence.

More pumpkin bread recipes for glaze

This 1- Bowl Pumpkin Bread recipe is our pick for this glaze. But you can use it on many different types of pumpkin bread! Here are a few ideas:

This classic Pumpkin Bread is our favorite
Make Healthy Pumpkin Bread in a blender
Go for Vegan Pumpkin Bread (use vegan butter and non-dairy milk in the icing)
Try Pumpkin Chocolate Chip Bread or Pumpkin Banana Bread
Go for muffins instead with these Pumpkin Muffins
Or, try these 10 Pumpkin Bread Recipes for the Season

Pumpkin Bread (1 Bowl!)

Healthy Pumpkin Bread

Vegan Pumpkin Bread

10 Pumpkin Bread Recipes for the Season

This glaze for pumpkin bread recipe is…

Vegetarian and gluten-free. For vegan, use vegan butter and non-dairy milk.

Pumpkin Bread Glaze

★★★★★

5 from 1 review

Author: Sonja Overhiser
Prep Time: 5 minutes
Cook Time: 0 minutes
Total Time: 5 minutes
Yield: Enough for 1 loaf or 12 muffins

Print Recipe

Description

This glaze for pumpkin bread takes this tasty loaf over the top! Try it with this simple maple or vanilla icing.

Ingredients

For the maple glaze (or use Vanilla Glaze or Cream Cheese Glaze)

½ cup powdered sugar
1 tablespoon melted butter, salted or unsalted (or vegan butter, or omit*)
2 tablespoons maple syrup
1 pinch kosher salt
3 drops maple extract (or ½ teaspoon vanilla)
1 tablespoon milk of choice, plus more if needed

For the pumpkin bread

Go to 1-Bowl Pumpkin Bread (or one of these 10 Pumpkin Bread Recipes)

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Instructions

Make the Pumpkin Bread.
When the pumpkin bread is fully cooled to room temperature, heat the butter and maple syrup in a small saucepan until the butter melts. In a medium bowl, slowly whisk the powdered sugar, butter and maple syrup, salt and maple extract (or vanilla) until a thick glaze forms. Gradually add the milk to make a smooth, pourable glaze. If the glaze is too sticky, add a teaspoon more milk until it comes to a smooth, thick consistency. (If desired, you can add more maple extract to taste.)
Use a fork to drizzle across the bread. Allow approximately 20 minutes for the glaze to dry. The glazed bread stores up to 5 days at room temperature (without getting sticky!) or for best results, store refrigerated up to 10 days.

Notes

*The butter is crucial for having a glaze that stays solid during storage and doesn’t become sticky. If you choose to omit it, adjust the milk quantity accordingly and store refrigerated for best results.

Category: Baked
Method: No Cook
Cuisine: Baked
Diet: Vegetarian

Keywords: Glaze for pumpkin bread, pumpkin bread glaze

A Couple Cooks - Recipes worth repeating.

Pickled Red Onions

Sonja Overhiser — Tue, 12 Sep 2023 09:30:00 +0000

Want to add big flavor to salads, tacos, and more? This quick pickled red onions recipe is so easy and takes only 5 minutes of hands-on time!

A bright pink jar of quick pickled red onions is kitchen gold, really. This tangy topping brings a sweet tart pop of flavor to tacos, salads, sandwiches, enchiladas: you name it! They’re our favorite chili topping and they make a loaded baked potato taste like a dream. The best part is that you can whip up a batch in just over 30 minutes with just 4 ingredients. As home cooking experts, this is one of our top tips for taking your recipes to the next level!

What is quick pickling?

Quick pickles, also known as refrigerator pickles, are vegetables that have been marinated in a mixture of vinegar, salt, sugar, and water. They don’t require canning, so they’re not shelf stable like canned pickles. Instead, you can store quick pickles refrigerated, where they can last for up to 1 month.

This pickled red onion recipe makes quick pickles, so there’s no special canning equipment required. All you need is about 2 minutes to slice the onion, then you’ll wait 30 minutes for the pickling brine to work its magic.

Ingredients for quick pickled red onions

Here at A Couple Cooks, we discovered quick pickled red onions early on in our cooking journey and haven’t looked back. Their sweet tart flavor and bright pink color make the perfect topping for sandwiches, tacos, bowl meals, and anything that needs a little pizzazz. You’ll need just a short list of ingredients to make a jar you can store in the refrigerator for weeks. Here’s what you’ll need:

Red onion: This method works with white and yellow onions as well, but red onion has the best bright pink color.
White vinegar: In our opinion, white vinegar has the best straightforward flavor for a pickled red onion. Another option is apple cider vinegar, but we prefer
Granulated sugar: Sugar is essential to any pickle recipe to make the tangy flavor. These pickled red onions aren’t very sweet, but the sugar balances out the salt.
Kosher salt: Salt is the other essential ingredient for pickles, which seasons the vegetables and inhibits the growth of bacteria.

How to make pickled red onions

These quick pickled red onions take only 5 minutes of hands on time, so it’s not difficult to make time for whipping up a jar.

First, slice a red onion as thin as possible. We like to use a French cut the onion, which is cutting parallel to the top and root end. You can also use a mandoline if preferred to make incredibly thin slices.
In a small saucepan over high heat, add ¾ cup each white vinegar and water, ¼ cup granulated sugar, and 2 teaspoons kosher salt. Whisk until it dissolves, about 2 to 3 minutes.
Place the onions in a jar and pour the brine over the top. Allow to sit for 30 minutes.
Transfer to the refrigerator for storage.

Storage info

How long do homemade quick pickled red onions last? In a sealed container, pickled red onions last up to 1 month refrigerated. Because they are not canned pickles, they are not shelf-stable.

Ways to serve pickled red onions

This pickled red onions recipe adds a tangy sweet pop of flavor to so many types of foods! Here are our top ways to serve them:

Use them as a taco topping. Try them on Shrimp Tacos, Salmon Tacos, Quinoa Tacos, or Black Bean Tacos.
Use them as a chili topping. Add a handful to Vegetarian Chili, Vegan Chili or Quick Chili.
Add them to baked potatoes. Make them to top Loaded Baked Potatoes or Stuffed Sweet Potatoes.
Throw them on a pizza. Try them on a Loaded Mexican Pizza.
Add them to a salad. They’re great on a Kale Caesar Salad.
Put them on power bowls. Add them to Easy Power Bowls, Mediterranean Bowls, or Salmon Rice Crunch Bowl.
Sprinkle over roasted vegetables. Try them on Best Roasted Vegetables, Roasted Sweet Potatoes or Roasted Butternut Squash.
Add them on a sandwich. Add some to make a pop on an Egg Salad Sandwich or Tuna Salad Sandwich.

More pickle recipes

You can pickle just about any vegetable! Here are some of our favorite homemade pickles recipes:

Try Easy Pickled Peppers, Pickled Jalapeños or Pickled Banana Peppers
Go for Easy Pickled Carrots or Pickled Green Beans
Make classic Dill Pickles
Opt for Pickled Watermelon Rind
Try Pickled Cauliflower or Quick Pickled Radishes

Easy Pickled Peppers

Easy Pickled Carrots

Pickled Green Beans

Quick Pickled Radishes

This pickled red onions recipe is…

Vegetarian, vegan, plant-based, dairy-free and gluten-free.

Pickled Red Onions (Quick & Easy!)

★★★★★

5 from 1 review

Author: a Couple Cooks
Prep Time: 35 minutes
Cook Time: 0 minutes
Total Time: 35 minutes
Yield: 1 pint (2 cups)

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Description

Want to add big flavor to salads, tacos, and more? This quick pickled red onions recipe is so easy and takes only 5 minutes of hands-on time!

Ingredients

2 to 3 cups thinly sliced red onion (1 medium onion)
¾ cup white vinegar
¾ cup water
¼ cup granulated sugar
2 teaspoons kosher salt

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Instructions

Thinly slice the red onion.
In a small saucepan over high heat, heat the white vinegar, water, sugar, and salt. Whisk until the sugar and salt are dissolved and the mixture starts to simmer, about 2 to 3 minutes.
Place the onions in a jar or bowl. Pour over the brine and allow it to sit for at least 30 minutes. Transfer to the refrigerator and store refrigerated for up to 1 month.

Category: Condiment
Method: Pickling
Cuisine: American
Diet: Vegan

Keywords: Pickled red onions, pickled onions, pickled red onion recipe, how to pickle red onions

A Couple Cooks - Recipes worth repeating.

Sun Dried Tomato Cream Sauce

Sonja Overhiser — Sun, 10 Sep 2023 15:33:00 +0000

This sun dried tomato cream sauce is rich and creamy! It’s a tasty sauce for serving with pasta, chicken, and more.

Looking for a sauce that makes anything taste irresistible? Try this sun dried tomato cream sauce! It’s bursting with rich, creamy flavor with garlic, spinach, and earthy, bright bursts from tomatoes. Try it with pasta as a killer sauce, but it’s also great with chicken, salmon or other fish. Here’s how to make this simple sauce recipe!

Ingredients in sun dried tomato cream sauce

This sun dried tomato cream sauce is simple and flavorful: the type of essential recipe you can whip out to impress guests or to make a splash on a weeknight. There’s a relatively short ingredient list, and you can leave out the spinach if you like! The most important ingredient is the cream: all you need is ¼ cup to add richness and body. Here’s what you’ll need:

Salted butter
Garlic
Fresh or dried thyme
Milk
Heavy cream
Parmesan cheese
Sun dried tomatoes, packed in oil
Spinach
All-purpose flour
Salt and pepper

Tips for making sun dried tomato sauce

This sauce is quick and simple to whip up. The main thing to note for serving is that you’ll cook the pasta, chicken or fish separately, then make the sauce, then add them back to the sauce.

Use julienne cut tomatoes, or thinly slice them. We like using oil packed sun dried tomatoes because they’re plump and moist. If you get the jar that’s already sliced, it simplifies the sauce!
You’ll add flour as a thickener after simmering the sauce. A standard cheese or cream sauce starts with a roux, a mixture of flour and butter that thickens cheese sauces. This sauce is a little different. While it does contain flour as a thickener, you’ll add it at the end of simmering.
For a gluten-free version, use cornstarch or gluten-free 1 for 1 flour. This helps to thicken and add body to the sauce.

Ways to serve this sauce

Sun dried tomato cream sauce makes an excellent meal when paired with pasta, chicken, fish, or other seafood! Here are a few pointers for how to pair the sauce with each protein:

Pair with 8 ounces pasta. You can use short cut noodles like penne or rigatoni (as we did here), or long noodles like spaghetti or linguine.
Add chicken. Make this sauce with chicken for a stunning 1-pan meal. Use Step 1 and 2 from this Garlic Chicken recipe to cook the chicken, set it aside, then make the sauce and add the chicken back to the pan!
Add salmon. Same idea as above! Make this Pan Seared Salmon recipe, set aside, then make the sauce and add back the salmon.
Serve with scallops. Scallops are great with this sauce! Make these Pan Seared Scallops, set aside, then add back to the sauce and warm before serving.

More sauce recipes

Want more tasty sauces? Here are a few more easy sauce recipes to try:

Go creamy with Tzatziki Sauce, Buffalo Ranch, or Garlic Aioli
Try zingy Lemon Pepper Sauce, Lemon Butter Sauce or Lemon Caper Sauce
Go for Garlic Butter Sauce or Lemon Garlic Butter Sauce
Make bright green Chimichurri Sauce or creamy red Roasted Red Pepper Sauce
Make Peanut Sauce or Ponzu Sauce

Tzatziki Sauce

Lemon Pepper Sauce

Buffalo Ranch

Chimichurri Sauce

This sun dried tomato cream sauce is…

Vegetarian and gluten-free.

Sun Dried Tomato Cream Sauce

★★★★★

5 from 1 review

Author: Sonja Overhiser
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Yield: About 1 ½ cups; enough for 8 ounces pasta

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Description

This sun dried tomato cream sauce is rich and creamy! It’s a tasty sauce for serving with pasta, chicken and more.

Ingredients

2 tablespoons salted butter
4 garlic cloves, finely minced
2 teaspoons fresh thyme or ½ teaspoon dried thyme
1 cup milk
¼ cup heavy cream
½ cup grated Parmesan cheese
½ cup sun dried tomatoes packed in oil (julienne-cut), drained
3 to 5 cups (3 to 5 ounces) baby spinach or roughly chopped fresh spinach
¾ teaspoon kosher salt
1 tablespoon all-purpose flour (or cornstarch)
For serving: 8 ounces pasta of any type

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Instructions

If serving with pasta, start a large pot of generously salted water to a boil. Add the pasta and boil until al dente (check a few minutes before the package instructions indicate). When cooked, drain the pasta. If it finishes before the sauce, toss with a drizzle of olive oil to prevent sticking. If serving with chicken, cook the chicken following Step 1 and 2 of this Garlic Chicken recipe.
Meanwhile, heat a large sauté pan or saucepan over medium low heat. Melt the butter, then add the garlic and thyme and cook for 30 seconds to 1 minute until the garlic is lightly browned and fragrant. Add the milk, heavy cream and Parmesan cheese and cook for 2 to 3 minutes until the cheese has melted and it thickens slightly. Add the sun dried tomatoes, spinach, and salt and cook 2 to 3 minutes more, until the spinach is wilted.
In a small bowl, mix the flour with 2 tablespoons water. Pour it into the pan with the sauce, then stir until it thickens. Cook 2 minutes more.
Add the drained pasta and stir to combine (or, add the cooked chicken back to the pan and warm each side for 1 minute). Stir in a few grinds of fresh ground black pepper if desired. Serve immediately. Leftovers last refrigerated for up to 3 days.

Category: Sauce
Method: Stovetop
Cuisine: Vegetarian
Diet: Vegetarian

Keywords: Sun dried tomato cream sauce, sun dried tomato sauce

A Couple Cooks - Recipes worth repeating.

Buffalo Ranch

Sonja Overhiser — Wed, 06 Sep 2023 15:46:00 +0000

This buffalo ranch sauce is perfect for dipping or as a dressing! Use it for veggies, fries, chicken and more.

We’re all about clutch sauces around here: any homemade sauce that can be made in minutes little pre-planning. And this one is too much fun: try this Buffalo Ranch sauce! In just a few minutes, you can make a killer sauce that’s creamy, tangy, spicy, savory, and ideal for dunking just about anything. Try it with veggie sticks, fries, or chicken thighs, or drizzle it over a crisp green salad. It’s a quick win that everyone goes crazy for!

Ingredients in buffalo ranch sauce

This buffalo ranch sauce is just a few major ingredients, then a handful of spices you’ll likely have on hand in your spice cabinet. The combination of mayonnaise and sour cream makes a rich, thick, base. If you prefer, you can swap out the sour cream for Greek yogurt for a lighter spin. The ingredients you’ll need for buffalo ranch are:

Mayonnaise
Sour cream (or Greek yogurt)
Frank’s hot sauce
Garlic
Spices: Dried dill, garlic powder, onion powder, salt and pepper
Fresh chives, optional

The key: dried dill

The key to any homemade ranch recipe is dried dill. Dill adds that classic ranch flavor and tastes just like the package of ranch powder that’s popularly sold in grocery stores.

Buying dried dill for your spice cabinet is handy for ranch-flavored dips and dressings like buffalo ranch, ranch dip, or chipotle ranch. It’s also a key flavoring that adds an herby undertone to recipes like this tortellini salad and this broccoli potato soup.

Sour cream vs Greek yogurt

Using Greek yogurt in this buffalo ranch sauce makes it taste lighter and reduces the overall calories. Full fat Greek yogurt is preferable: it reduces the calories yet still lends a richness to the flavor.

Sour cream is our favorite in this sauce, though. It makes it rich, creamy and perfect for dipping and drizzling.

Ways to use buffalo ranch

This buffalo ranch sauce is ultra versatile: it works as a dip, drizzle, or dressing for just about anything! Here are a few great ways to use it:

Veggie sticks like carrots and celery
French fries
Cauliflower wings or crispy cauliflower
Chicken thighs or chicken wings
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More sauce recipes and dips

Buffalo ranch is one of our favorite homemade sauce recipes to date! Here are a few more fun sauces we love:

Try Easy Ranch Dip or Chipotle Ranch Dressing
Make Chipotle Crema, Easy Avocado Crema or Easy Lime Crema
Go for Greek Tzatziki Sauce or sweet and tangy Mustard Sauce
Make spicy Horseradish Sauce
Mix up creamy Easy Sour Cream Sauce

Easy Ranch Dip

Tzatziki Sauce

Horseradish Sauce

Easy Avocado Crema

This buffalo ranch recipe is…

Vegetarian and gluten-free.

Buffalo Ranch

★★★★★

5 from 1 review

Author: Sonja Overhiser
Prep Time: 5 minutes
Cook Time: 0 minutes
Total Time: 5 minutes
Yield: ¾ cup

Print Recipe

Description

This buffalo ranch sauce is perfect for dipping or as a dressing! Use it for veggies, fries, chicken and more.

Ingredients

½ cup high quality mayonnaise
¼ cup sour cream
2 tablespoons Frank’s hot sauce
1 garlic clove, grated
½ teaspoon dried dill
½ teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon kosher salt
¼ teaspoon ground black pepper
1 tablespoon fresh chives (optional)

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Instructions

Mix all ingredients together in a bowl. Serve immediately. Stores refrigerated for 2 weeks or more.

Category: Sauce
Method: No Cook
Cuisine: Sauce
Diet: Vegetarian

Keywords: Buffalo ranch

A Couple Cooks - Recipes worth repeating.

Gluten Free Pizza Dough

Sonja Overhiser — Sun, 03 Sep 2023 20:18:00 +0000

This gluten-free pizza dough recipe is chewy and satisfying so everyone can enjoy this tasty pie! Here are all the secrets.

We are pizza fanatics, and a pizza night with firing up our outdoor oven is our idea of a good time. We’ve spent years developing the perfect pizza dough and pizza sauce. But we have a few good friends who eat a gluten-free diet who had to feel left out…until now! This gluten-free pizza dough recipe makes a chewy, satisfying pizza crust that’s perfect for piling on toppings. It’s a huge improvement on those customary gluten-free crusts with the texture of cardboard. Here are all our secrets!

Ingredients in this gluten free pizza dough recipe

Here at A Couple Cooks, Alex is our pizza dough expert. We’ve spent years working together honing the perfect pizza dough recipe with a fluffy, pillowy texture. We recently got a reader request: can you make a gluten free pizza dough recipe? Alex put on his thinking cap and started tinkering to create a recipe that’s both easy to make and satisfying as a gluten-free dough.

While it doesn’t come close to the revelation that is our standard pizza dough, this gluten-free pizza dough is extremely satisfying! It’s chewy and full of flavor, versus the crumbly, dense texture or bland flavor you can get with other gluten-free dough recipes. Here are the ingredients you’ll need:

Gluten free baking flour
Active dry yeast
Sugar
Xanthan gum
Garlic powder
Dried oregano
Kosher salt
Warm water
Olive oil

A few ingredient notes

Turns out, you can’t just substitute gluten-free 1 to 1 flour into a standard pizza dough recipe and expect good results. Gluten-free flour requires more liquid, since if you use it in the same quantity it makes for a dry, dense dough.

Another key to this recipe is xanthan gum. Xanthan gum helps to make a chewier texture to the dough, making it less crumbly. You can find it at most mainstream grocery stores.

The other flavor secret to this gluten free pizza dough is garlic powder and dried oregano. These seasonings help to infuse a robust flavor into the dough, which can taste more bland than a standard dough recipe.

Shaping gluten free pizza dough

Gluten-free pizza dough is more dense than a standard pizza dough. It requires a 30 minute rest (or proof) for the dough to have the best structure. But if you’ve worked with standard dough you’ll notice that the dough puffs only slightly, whereas standard dough rises to almost double in size.

After the 30 minute rest, shape the gluten free pizza dough into a circle on a piece of parchment paper. Be sure to leave a raised ridge around the edge of the crust. Then allow the dough to rest for 10 minutes before baking.

Baking gluten-free pizza dough

There are a few tricks to baking gluten-free pizza dough. This type of dough requires a par-bake, which means baking the dough first without toppings. Then, you can add toppings and bake more.

Preheat a pizza stone. The best crispy gluten free pizza dough is achieved with a pizza stone! This circular stone gets just the right texture.
Bake the pizza dough for 9 minutes without toppings. This helps to cook the crust through and helps the crust to puff slightly.
Add toppings and bake for 6 minutes, until the cheese melts. For toppings, we recommend our easy Pizza Sauce that takes just 5 minutes to make, no cooking required!

Pizza toppings

You can use the gluten free pizza dough recipe below with any types of toppings you enjoy! Here are a few pizza topping ideas you can swap in for the toppings listed below:

Go for classic Italian Quattro Formaggi Pizza (4-cheese!)
Make the most popular pizza of them all, Margherita Pizza
Opt for Red Pepper Pizza with Feta or Olive Pizza
Try classic American Supreme Pizza, Cheese Pizza or Taco Pizza
Go for Greek Pizza or Mushroom Pizza

Quattro Formaggi Pizza

Homemade Margherita Pizza

Olive Pizza

Red Pepper Pizza with Feta

This gluten free pizza dough recipe is…

Gluten-free, vegetarian, and vegan.

Gluten Free Pizza Dough

★★★★★

5 from 1 review

Author: Sonja Overhiser
Prep Time: 10 minutes
Rise Time: 40 minutes
Cook Time: 15 minutes
Total Time: 1 hour 5 minutes
Yield: 1 medium pizza

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Description

This gluten-free pizza dough recipe is chewy and satisfying so everyone can enjoy this tasty pie! Here are all the secrets.

Ingredients

For the pizza dough

225 grams 1-to-1 gluten free baking flour (1 ½ cups)
1 tablespoon active dry yeast
½ tablespoon sugar
¾ teaspoon xanthan gum
½ teaspoon garlic powder
½ teaspoon dried oregano
½ teaspoon kosher salt
¾ cup warm water
1 tablespoon olive oil

For the pizza

Olive oil
½ cup Homemade Pizza Sauce
2/3 cup shredded whole milk mozzarella cheese
2 tablespoons grated Parmesan cheese
Fresh basil, for garnish

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Instructions

In the bowl of a stand mixer, stir together the dry ingredients. With the paddle attachment on the mixer, set the speed to low and slowly add the water and oil until the dough is the texture of mashed potatoes. Increase the speed to medium and beat 20 seconds until a smooth paste forms. Form into smooth ball, return to the bowl and cover with a towel. Allow to rise for 30 minutes in a warm place (it will puff only slightly).
Place a pizza stone in the oven and preheat oven to 450°F.
After the rise, place a piece of parchment paper on a countertop. Dust your fingers with gluten-free flour. Press the dough into an 11-inch wide circle on parchment paper, making a raised rim around the crust. Cover with a towel and allow to rise for 10 more minutes.
Slide a pizza peel or baking sheet under the parchment paper and transfer the pizza to the pizza stone. Bake without toppings for 9 minutes, until puffy and a little crispy on top.
Remove the dough from the oven and brush the crust with a thin layer of olive oil. Top with pizza sauce, a sprinkle of kosher salt, whole milk mozzarella cheese, and grated Parmesan cheese.
Bake another 6 minutes until the cheese is melted and the crust is browned. Remove from the oven and allow to cool slightly. Slice into pieces, top with fresh basil leaves, and serve.

Category: Pizza
Method: Baked
Cuisine: Pizza
Diet: Gluten Free

Keywords: Gluten free pizza dough

A Couple Cooks - Recipes worth repeating.

Basil Pesto Recipe

Sonja Overhiser — Mon, 28 Aug 2023 16:00:00 +0000

This basil pesto recipe is a flavor-packed classic Italian sauce starring basil, pine nuts, olive oil, and Parmesan cheese!

Got a load of fresh basil? Then run, don’t walk, to make a batch of this basil pesto recipe! It’s savory, garlicky, creamy, peppery, and you can slather a smear on anything. Is there anything better? Use it to take pasta from plain to magnificent, or throw it on a pesto pizza for maximum flavor. If you’re never made basil pesto at home: now is the time!

What’s in this basil pesto recipe?

Basil pesto is a sauce that originates in Italy (the city of Genoa, more specifically). The word pesto comes from an Italian word that means “pounded” or “crushed”. A pesto can refer to any type of sauce that is crushed, but pesto alla genovese, the version of pesto from Genoa, is the most popular version. The traditional ingredients in basil pesto are fresh basil leaves, pine nuts, garlic, Parmesan cheese, olive oil, and salt.

Pesto ingredient notes

Pine nuts are traditional in basil pesto, but they can be pretty expensive here in the US. In this pesto recipe, you can use cashews or walnuts as a substitute. We’ve tested and both turn out fabulously! You can use any type of nut you prefer. Our favorite is pine nuts because they make for the best classic flavor. But the cashew version is delicious, and we always have cashews around.

Another feature we added to our basil pesto recipe is a squeeze of lemon juice! It helps to brighten the flavors and takes this sauce to a while new level.

How to make this pesto recipe

Basil pesto is traditionally made in a mortar and pestle to grind the ingredients together, but modern recipes typically use a blender or food processor. You’ll simply blend up all ingredients, then add the olive oil until the sauce becomes creamy.

Here’s how to make basil pesto:

Toast the nuts for a few minutes in a dry skillet, stirring constantly, until fragrant.
Place the nuts, Parmesan cheese, and garlic in a food processor and blend until finely chopped.
Add fresh basil leaves, lemon juice and salt. Start the food processor and add the olive oil in a steady stream. Add a bit more olive oil to bring to the desired consistency, if necessary.

Pesto variations

There are many ways to change up pesto! Here are a few variations on basil pesto for you:

Easy Vegan Pesto or Vegan Cashew Pesto: Want pesto without cheese? These pesto recipes use tricks to substitute a cheesy flavor.
Walnut Pesto or Cashew Pesto: Swap out the pine nuts for a delicious spin!
Kale Pesto: You can substitute kale for basil in the off season! This spicy variation is also tasty.
Arugula Pesto: Spicy arugula also works as a substitute for basil!
Sun Dried Tomato Pesto: This red spin is bursting with rich, savory flavor.
Basil Sauce: This sauce is similar to pesto, without the nuts and cheese! It’s remarkably good.

How to freeze pesto

Here’s an important note! The best way to store homemade pesto, if you’re not going to eat it all at once, is to freeze it. Here’s how to freeze basil pesto:

Pour the pesto into an ice cube tray and pop in the freezer.
Once frozen, remove the cubes and place them in a freezer safe sealed container.
When you’re ready to eat, you can pop out small servings of pesto. Place them in a container and allow to come to room temperature on the counter or in the refrigerator.

Growing and storing basil

Ever grown basil? Basil is easy to grow at home: it’s very hardy as long as you place it in full sun! Basil adds an aromatic flavor to such a wide variety of recipes. If you’re looking to grow your own basil plant, go to this step-by-step guide, How to Grow Basil.

When you harvest branches of your basil plant and bring them inside, they’ll wilt after about an hour unless you follow this trick! Place a little water in the bottom of a large ball jar, then place the stems inside, cut side down. Add the top and it will stay fresh for 3 to 5 days in the refrigerator! (See How to Store Basil for more.)

Ways to use pesto

Once you’ve made your basil pesto: what to do with it? There are thousands of recipes for how to use basil pesto online and in cookbooks. To help you sort through the clutter, here are our best recipes with pesto:

Pizza: Slather pesto on on pizza dough to make Pesto Pizza
Pasta: Add a swirl of basil pesto to make Pesto Pasta, Pesto Spaghetti, Pesto Tortellini, Pesto Gnocchi, Pesto Mac and Cheese, or Pesto Cavatappi
Pasta Salad: Go for bright green Pesto Pasta Salad
Salmon: Bake up roasted Pesto Salmon
Shrimp: Make Shrimp Pesto Pasta or Easy Pesto Shrimp
Aioli: Add to mayo for a creamy Pesto Aioli
Salad Dressing: Try Pesto Salad Dressing

Pesto Pizza Recipe

Pesto Pasta

Pesto Pasta Salad

Pesto Tortellini

This basil pesto recipe is…

Vegetarian and gluten free. For vegan, plant-based, and dairy-free, use Vegan Pesto.

Basil Pesto Recipe

★★★★★

4.9 from 7 reviews

Author: Sonja Overhiser
Prep Time: 5 minutes
Cook Time: 0 minutes
Total Time: 5 minutes
Yield: Heaping 1 cup (about 18 tablespoons)

Print Recipe

Description

This basil pesto recipe is a flavor-packed classic Italian sauce starring basil, pine nuts, olive oil, and Parmesan cheese!

Ingredients

½ cup raw unsalted pine nuts, cashews, or walnuts*
½ cup grated Parmesan cheese
2 medium garlic cloves
2 cups loosely packed fresh basil
1 tablespoon fresh lemon juice
¼ teaspoon kosher salt
½ cup olive oil, plus additional as needed

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Instructions

In a small dry skillet, toast the nuts over medium high heat, stirring constantly, for about 2 to 3 minutes. Remove the nuts to a bowl and allow them to cool slightly. (This step is optional, but brings out a more robust flavor in the nuts.)
In food processor**, combine the nuts, cheese, and peeled garlic. Process until finely ground, 20 to 30 seconds.
Add the basil, lemon juice and kosher salt. Turn on the food processor and gradually pour in the olive oil. Once combined, turn off the food processor. Blend in a bit more olive oil if desired, to achieve a looser texture. Stores for about 1 week in the refrigerator and several months frozen.

Notes

*Pine nuts are traditional, but can be expensive. We’ve tested both cashews and walnuts and they have great flavor. Since we often have these stocked in our pantry, we use these variations more often than pine nuts.

**You also can do the same method using a mortar and pestle, adding the basil leaves gradually and crushing them against the sides of the mortar.

Category: Sauce
Method: Blended
Cuisine: Italian

Keywords: Basil pesto, basil pesto recipe, Pesto recipe, Pesto

A Couple Cooks - Recipes worth repeating.