Category Archives: Sauces & Condiments

Mizuna Pesto

My CSA is in full swing with delicious veggies coming in every week from Parker Farm. It’s always a challenge to figure out how to use up the goods before they go bad. Tonight’s menu included home made pizza (made with a little rye, a little flax, and unbleached flour) topped with my pesto creation listed below and sliced cherry tomatoes also compliments of the farm. It was deliciously amazing. My husband and I enjoyed it as we sat and discussed the additional promo/web presence work he needs to take care of for ensuring visibility of his band, The Globs‘ latest album “Hit You With Your Own Fantastic.” (That’s a shameless unnecessary plug if you weren’t sure).

Anyway, this pesto is wonderful. Mizuna packs a peppery punch much like arugula so I think the walnuts help temper that very well. This pesto was great slathered in big globs on our pizza and I expect I’ll use the other half either on sandwiches or tossed with some pasta.

 

Ingredients:

  • Medium bunch of mizuna
  • 1/4- 1/2 Cup parmesan cheese
  • 2 Garlic cloves
  • 1/2 Cup walnuts
  • 1/2 tsp salt
  • 1/4-1/2 Cup Olive oil

Directions:

  1. Toss all ingredients in a food processor. Pulse until all are well combined.
  2. Enjoy!
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Arugula Hazelnut Pesto

Camping in New Hampshire a few weeks back, one of my friends blew my mind by making chard pesto.  From basil my thoughts naturally went to cilantro and parsley, but turning swiss chard into a nutty concoction to be tossed with pasta, smeared on meats and vegetables, and put to use countless other ways was beyond the pale.

Due to this revelation, when my CSA share last week included a bunch of arugula, I knew exactly what its fate would be.  Since making it the other day, this pesto has been paired with plain pasta, my butternut squash knishes, and vegetable omelettes D made, which I will soon be sharing on the blog.

Ingredients:

  • 1 bunch of arugula, washed
  • 1/2 Cup hazelnuts
  • 2 Garlic cloves
  • Dash salt
  • 1/2 Cup olive oil

Directions:

  1. Toss all the ingredients, save the oil into a food processor.  Pulse.  Slowly add the oil until combined and desired consistency.

Voila!

Note: If you want chunkier bits of arugula, try pulsing the nuts, cheese, and garlic together first before adding the arugula and the rest of it.

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Cilantro Pesto

This is a great basic pesto recipe.  This same recipe can be used to make a great basil or parsley pesto, just replace the cilantro with whatever you have on hand.

Ingredients:

  • 1 1/2 to 2 Cups Cilantro
  • 1/2 Cup Parmesan Cheese
  • 2 Garlic Cloves
  • 1/2 Cup Almonds
  • 1/2 tsp Jalepeno pepper (or few shakes red pepper flakes)
  • 1/2 tsp salt
  • 1/2 Cup Olive oil

Directions:

  1. Pulse everything together except the oil in the food processor.
  2. Add in the oil and continue processing until smooth.

Note: (If making in a less-than-top-notch blender, chop all the ingredients pretty fine first before blending together.)

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