Puertorrican Sofrito

Recao at my home in Dallas. Seeds imported from my moms yard in Puerto Rico

1/2 cup olive oil
1 medium yellow onions cut into pieces
1 red bell pepper cut into pieces
12 ajies dulces or 1 green pepper, seeded and cut into pieces
6 garlic cloves
8 recao leaves
1/2 cup cilantro
1 tbsp orégano
4 spanish olives cut into pieces
1 teaspoon capers
1 tbsp black pepper
2 tbsp sea salt

In a grinder puree all the ingredients and refrigerate until time to use it. I usually use 1 to 2 tablespoons when cooking my latin dishes.
COQUI!

sofrito

Basil Pesto

pesto 1
3/4 cup olive oil
3 cups fresh basil
1/2 cup pine nuts
3 garlic cloves or 4 if you love garlic
the juice of one lemon
sea salt and freshly ground black pepper to taste
2/3 cups grated pecorino cheese

Combine all ingredients but cheese in a food processor and pulse until creamy. Transfer to bowl and mix in the cheese. Use immediately or refrigerate until ready to use.

Pesto is great on top of any fish, chicken or just plain pasta
pesto 2

FYI: The unique array of active constituents called flavonoids found in basil provide protection at the cellular level. Orientin and vicenin are two water-soluble flavonoids that have been of particular interest in basil, and in studies on human white blood cells; these components of basil protect cell structures as well as chromosomes from radiation and oxygen-based damage.