Sunday, August 28

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PHOENIX (3TV/CBS 5) -

Sunshine Reading Program
Andy Hull's Sunshine Foundation
602-550-8570
Andyssunshine.com

Kickoff for our Sunshine Reader Program
Monday evening 5:30 p.m. to 7:30 p.m.
2201 E. Camelback - main floor in the conference room

Holly Rowe Honored
Holly Rowe, ESPN
Named BBVA Compass Bright Futures Woman of Inspiration
Sunday, August 28th at 6 p.m. 
Talking Stick Resort Arena

Debbie Hernandez with Home Depot
@DIYDEBBIE 

Dr. Art Mollen
Dr. Mollen's Practice is located at 16100 N. 71st St in Scottsdale. For more information call 480-656-0016 or log onto www.drartmollen.com

Wally's Weekly Car Review
For more on Wally Cahill: www.azmotorsportsmania.tv or on facebook at Wally's Weekly Car Reviews or on twitter @CahillWally  

Sunday's Sweetheart 
If you'd like to add Sunday's Sweetheart or any other pet to your family, contact The Arizona Humane Society at (602) 997-7585. For more information about AHS events and programs, visit www.azhumane.org

Chef Dad
To email questions to Chef Dad, email questions@chefdad.com 
For more of Chef Dad's recipes go to www.chefdad.com
                 
Chef Dad's Pistachio Pesto 
INGREDIENTS:
1 Cup Pistachio Nuts* (shells removed)
5 oz. Package Spinach (fresh leaves)
1 oz. Package Basil (large stems removed)
½ Cup Manchego or Parmesan Cheese (grated)
1 Garlic Clove (rough chopped)
½ tsp. Kosher Salt**
¼ tsp. Fresh Cracked Pepper
¼ Cup Olive Oil (approx.)
COOKING:
1)    First put your pistachio nuts in a food processor then pulse the blades several times until they become "crumb like". Now add the spinach leaves, basil, grated cheese, garlic clove salt & pepper.  Pulse the blades several more times until your ingredients look well chopped.  Turn unit to the "on" position then remove the feeder tube.  Slowly start drizzling your olive oil in the tube until your mixture has emulsified.  You can add a bit more oil if you want, but we don't want the consistency to become too oily.  Taste for seasoning adjustment, if any.  This needs to be eaten fairly quickly since the pesto will discolor after sitting exposed to air.  You can cover with plastic wrap and refrigerate for up to 4 hours.
2)    Serve as a spread over toasted French baguette slices or toss with pasta.
If serving this pesto with pasta…
3)    Cook pasta in salted water per box instructions.
4)    Melt 2 Tbsp. butter in large pot over medium low heat then add your pasta then pesto to warm it through.  Using a pair of tongs, toss everything together to combine.  After you've put the pasta & pesto onto your serving dish, sprinkle some extra grated cheese over the top.  A nice accompaniment would be fresh garlic bread or sliced French bread.
Cooks Notes: * You can buy pre-shelled nuts in many supermarkets, just keep in mind that we are looking for 1 cup of nuts, after they've had the shells removed.  **Also, if your nuts come salted, you can reduce the kosher salt down to a pinch vs. ½ tsp. Manchego cheese is the Spanish version of Italian Parmesan cheese.  Most supermarkets carry it in the same section that you'll find the fresh bricks of parmesan cheese.
This pesto is best used with your favorite pasta, seafood or spread on top of crusty bread.

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