Fresh-Pressed Olive Oil Club

Code Red Basil Pesto

This pesto is also great with steamed, roasted, or grilled vegetables.

  • 1 cup of basil leaves, loosely packed (see Note below)
  • 3 cloves garlic, peeled and coarsely chopped
  • 1 tablespoon lemon zest
  • 2 tablespoons lemon juice
  • 2 tablespoons pine nuts
  • Pinch of hot red pepper flakes (optional)
  • 1/3 cup fresh-pressed extra virgin olive oil
  • Salt and freshly ground black pepper, to taste
  1. Place the basil, garlic, lemon zest, lemon juice, pine nuts, and hot red pepper flakes in a blender
  2. or food processor and pulse until mixture is finely chopped. 
  3. Slowly add the olive oil while the machine is running, until the pesto is emulsified. 
  4. Add salt and pepper to taste.
  5. Use as a drizzling sauce on steak, burgers, chicken, shrimp, salmon, or spiral zucchini “noodles,” or as a marinade for chicken or shrimp. 

Note: If desired, you can make it an herb blend rather than using only basil. I like thyme, flat-leaf parsley, and rosemary; any blend is delicious!

Makes about 2/3 cup — Recipe adapted from

Fancy Roasted Broccoli

To make a quick and easy version of this dish, toss whatever broccoli you have in a plastic bag, drizzle with fresh-pressed extra virgin olive oil until well-coated (you can even do this a few hours in advance and pop in the fridge).

  • 4 to 5 pounds broccoli
  • 4 garlic cloves, peeled and very thinly sliced
  • 1/3 cup plus 2 tablespoons fresh-pressed extra virgin olive oil (divided use)
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 teaspoons lemon zest
  • 2 tablespoons freshly squeezed lemon juice
  • 3 tablespoons pine nuts, toasted
  • 2 tablespoons julienned fresh basil leaves
  1. Preheat the oven to 425 degrees.
  2. Cut the broccoli florets from the thick stalks, leaving an inch or two of stalk attached to the florets. Discard the rest of the stalks or save them for another use. Cut the larger pieces through the base of the head with a small knife, pulling the florets apart. You should have about 8 cups of florets. Place the florets on a rimmed sheet pan large enough to hold them in a single layer. 
  3. Toss the garlic on the broccoli and drizzle with 1/3 cup of olive of olive oil. Season with salt and pepper. 
  4. Roast for 20 to 30 minutes, until the florets are tender-crisp and browned to your liking.
  5. Remove the broccoli from the oven and immediately toss with the remaining 2 tablespoons of olive oil, the lemon zest, lemon juice, pine nuts, and basil. Serve hot.

Variation: Easy Roasted Broccoli

  1. Spread oiled broccoli on a rimmed sheet pan in a single layer and season with salt, pepper, and hot red pepper flakes, if desired. 
  2. Roast at 425 degrees until tender-crisp and browned to your liking. (I prefer mine with a bit of extra char and crispy edges!) 

    Enjoy while hot!

Serves 6 to 8 — Recipe adapted from

All-Purpose Vinaigrette Recipe

My favorite optional flavor additions, which you can use to make this recipe your own, include: chopped fresh herbs, monk fruit sweetener, Dijon mustard, minced shallots, crushed red pepper flakes, and anchovy paste added to taste.

  • 2 tablespoons vinegar of your choice (red wine, white wine, balsamic, or apple cider vinegar)
  • 1 small clove of garlic, peeled and finely minced
  • 1/4 cup fresh-pressed extra virgin olive oil
  • Salt and freshly ground black pepper, to taste

Combine the ingredients in a bowl and whisk until the vinaigrette is emulsified. Taste for acid balance. If needed, add additional olive oil, monk fruit sweetener, or vinegar as desired.

Makes about 1/3 cup — Recipe adapted from