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3 years ago, I made a video of my grandmother and myself making baghrir, the famous Moroccan pancakes with a thousand holes. I posted the video on youtube, and that’s when I realized, tthat here were many people out there who found it useful. the truth is that 3 years ago, I was not a good cook, but after receiving so many emails requesting more Moroccan recipes, it became my mission to collect, test, and simplify Moroccan recipes, so that people like me and You, can reproduce the flavors of morocco wherever they are.
today, I would like to celebrate 3 years of CookingwithAlia by making another variant of the baghrir recipe that got it all started! and again, thank you so much for all your support and emails, because without you, I would not be here today.
Home » Howto & Style » Cooking » Popular Moroccan Recipe » Orange Flavored Baghrir Recipe – Celebrating 3 years of CookingWithAlia! – Episode 148
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Summer basil pesto is already in rotation around here and I just couldn’t be happier!! Such a simple recipe but my favorite. I already know there will be people bickering in the comments about the use of lemon juice but if you don’t care for it just simply leave it out, I just think it adds lovely brightness to it and keeps the color so gorgeously green. To store in the fridge, once you have in your jar, let it settle for 5 minutes then top with a layer of extra virgin olive oil to keep the pesto from oxidizing. Recipe below! You’ll see this a lot in my summer recipes so save this to always have it in your back pocket! RECIPE: 2 cups of fresh basil (pack the basil in the cups to measure approximately) 1/3 cup of toasted pine nuts 1 to 2 tbsp of lemon juice (I use 2) 1 large or two small cloves of garlic Pinch of salt Stream in 1/2 cup of extra virgin olive oil Then stir in 1/2 cup of grated parm (I like to stir the parm in after it’s blended I think it tastes better and has better texture). Store covered up to a week making sure to always top it off with a little oil to keep it nice and green!