Hatch Chile Pecan Pesto

 

I have never been a fan of pine nuts. Honestly, their lack of flavor makes me wonder why anyone is. I suspect that the reason the Italians used pine nuts in pesto when it was first created is because of convenience, because they’re so widely available in Italy. No, I think pesto is better using almost any other seed or nut, and I have done so.

 

Today, not only did I try pesto with pecans, but spicy pecans from Melissa’s produce, Hatch Chile Seasoned Pecans in particular. Melissa’s Hatch Chile pecans are available in both red and green. I used the green variety for this pesto, but I wouldn’t hesitate to use the red, or a combination of the two. This pesto was out of this world! I’m a fan anyway, but seriously I could’ve eaten this stuff with a spoon. If you would like to seriously enhance the flavor of your pesto, this recipe is a must try.

Hatch Chile Pecan Pesto

 3 large garlic cloves

1/3 c. Melissa’s Hatch Pecans

¼ c. grated Parmesan cheese

2 c. packed fresh basil leaves

½ c. olive oil

¼ - ½ teaspoon kosher salt

¼ - ½ t. freshly ground black pepper

1½ t. freshly squeezed lemon juice

 Place garlic and pecans into the work bowl of a food processor and process until blended. Add cheese and basil and process until blended. With machine running, slowly drizzle in olive oil. Lastly, add salt, pepper, and lemon juice, and pulse to combine. Keeps in the fridge for two days, freezes for 2-3 months.

Sicilian Citrus Pesto

 

Tomorrow is release day for Frances Mayes’ (of Under the Tuscan Sun fame) new cookbook, released via Abrams Books, Pasta Véloce: Irresistibly Fast Recipes from Under the Tuscan Sun. There’s a lot to like about this book, but what I found particularly fascinating were all of the recipes for pesto. I love pesto so much that I could eat it with a spoon. Her book has not only the basic version, walnut and pistachio versions, but also olive pesto, and this bright and delicious citrus version. I like to add lemon juice to pesto, but it never occurred to me to add orange juice or lime juice, much less all three together. This pesto has the freshest taste of any that I’ve tried. It is bright and refreshing, and, as such, so perfect for summer.

Sicilian Citrus Pesto
Makes about 1 cup

2 c. lightly packed fresh basil leaves
2 cloves of garlic, quartered
½ t. coarse salt
3 T. fresh orange juice
2 T. fresh lemon juice
1 T. fresh lime juice
2 T. sliced almonds
3 T. extra-virgin olive oil
½ c. grated Parmesan Reggiano cheese

In a food processor combine the basil, garlic, salt, orange juice, lemon juice, lime juice, and almonds. Pulse four or five times. Then, with the machine on, add the olive oil, then the cheese. Scrape down the inside of the processor with a spatula. Pulse about 10 times until the pesto is coarsely chopped.

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 Disclosure: I received a complimentary copy of this book from Abrams Books as a member of their Abrams Dinner Party 2022-2023.

Broccoli Pesto

We are on the cusp of October, and what that means is that  it’s time to harvest all of the tender herbs in your garden. For me, that means basil, and basil means pesto. Pesto is one of those things that I could eat with a spoon. I love the bite of the garlic, the freshness and fragrance of the basil, and the pungency of the Parmesan cheese. Recently I have discovered a lot of new recipes for pesto, and I plan to try them all. This one, for broccoli pesto was something that I couldn’t even imagine. The combination of broccoli and basil doesn’t immediately spring to mind, but it really works. Broccoli is such a wonderful antioxidant, and this is a deliciously easy way to get it into your diet. Whether you like broccoli or not, you’ll never know it’s here.

Sources: Pasta Bowl, Black Floral Flatware

Broccoli Pesto

From loveandlemons.com

 1 heaping cup very small broccoli floret pieces

½ c. fresh basil

⅓ c. extra-virgin olive oil

¼ c. grated Parmesan cheese

2 T. fresh lemon juice

1 t. lemon zest

2 garlic cloves

½ t. sea salt

Freshly ground black pepper

 Bring a medium pot of water to boil and place a bowl of ice water nearby. Blanch the broccoli in the boiling water for 30 seconds, and then use a slotted spoon to scoop it into the ice water to stop the cooking process. Drain and pat dry.

Place the broccoli into a food processor with the basil, olive oil, cheese, lemon juice and zest, garlic, salt, and several grinds of fresh pepper. Pulse until combined.

If desired, toss the pesto with the cooked pasta. Serve with pine nuts, red pepper flakes, and additional cheese. Season to taste and serve.

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Small Batch Basil & Sunflower Seed Pesto

I was reading an article the other day about the fragrance that the largest numbers of people consider to be their number one, and that was vanilla. I can’t say that it is not high on my list, but, in my case, my number one most favorite fragrance is that of pesto in the making. There is something about basil being whirred around in a food processor that makes me positively heady. August is the time of the year when there is much pesto making at my house. Because I make it in small batches, and because I always have a good bit of basil growing in my deck garden, I tend to make it once a week. I ran myself out of the nuts that I generally use, so this time decided to make a rather bold (at least I thought it was bald) substitution in sunflower seeds. I absolutely love the result! I also like the fact that sunflower seeds are something I can grow on my own so that next year I will have not only fresh basil, but fresh sunflower seeds as well, making this dish nearly fully organic, and cost-effective at the same time. If you haven’t tried it, you absolutely must!

Small Batch Basil & Sunflower Seed Pesto

 6 cloves garlic peeled

¼ c. roasted, salted sunflower seeds

½ c. grated Parmesan cheese

½ t. kosher salt, more or less

3 c. fresh basil leaves, packed

1 T. freshly squeezed lemon juice

Few gratings freshly ground black pepper

¾ c. good olive oil

 Place all ingredients EXCEPT the olive oil in a small food processor and pulse until blended. With the machine running, add the oil in a fine stream. Process until pesto is smooth.

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Antipasto Wraps

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How gorgeous is this sandwich?! Let me tell you something, it is as delicious as it is beautiful. A part of its magnificence is the pesto cream cheese made with your own homemade pesto. If you can’t do that, or don’t want to go to the trouble (PLEASE go to the trouble), do add chopped fresh basil leaves to the cream cheese in order to give it A wonderful, complex, Italian. Add a shake of Italian seasonings as well.

If you love antipasto plates as much as I do, this is a wonderful way to have one on the go. All of your favorite antipasto goodies, wrapped up in one magnificent meal, and a meal it is! This is one hearty sandwich. It is sure to please the biggest eaters in your family, while a half of a wrap will satisfy the lighter ones. If a half of a wrap is still too big for you, cut it into fourths. If you are looking to turn lunch into something memorable, make this. Now!

Antipasto Wraps

Adapted from food.com

 8 0z. cream cheese, softened

¼ c. homemade pesto

6 8” sun-dried tomato tortillas

6 romaine lettuce leaves

4 oz. salami, cut in julienne strips

4 oz. ham, cut in julienne strips

¾ c. shredded mozzarella cheese,

½ c. pitted ripe olives, sliced

½ c. Melissa’s Fire Roasted Red Peppers, diced

½ c. Melissa’s steamed artichoke hearts, chopped

 Mix cream cheese with the pesto until smooth and creamy. Spread 2 T. on each tortilla, taking it to within ¼” of the edge. Layer with romaine, salami, ham, and cheese.

 Next, layer on the olives, roasted red peppers, and artichoke hearts. Tightly roll up the tortilla and slice in half on the diagonal.

 

 

 

Creamy Scrambled Eggs with Kale Spinach Pesto

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There is a new book from Abrams publishing called Super Food! by Joy Bauer, subtitled 150 Recipes for Eternal Youth. Now, if the title alone doesn’t get to you, the recipes surely will.

I’m limited as to what I can make, despite my numerous online grocery orders, because many of the things I want aren’t available (which makes grocery delivery really expensive, but I digress). One recipe that caught my eye in particular was this one for kale and spinach pesto with scrambled eggs. I did not have kale, so I made up for it with more spinach and more basil. I couldn’t believe how good this was. I think this is going to be one of my favorite breakfasts of all time. Once you’ve made the pesto, it’s easy enough to spend a couple of minutes on the scrambled eggs. Then just drizzle some over the top and enjoy.

Having this pesto as a condiment alongside any type of egg dish would make your brunch extra special. This is definitely company worthy, but also a special way to treat your family. If you were thinking about growing kale, spinach, or basil in your garden this year, let me encourage you to do so, and make this pesto!

Bon appétit!

Creamy Scrambled Eggs with Kale Spinach Pesto
From Joy Bauer’s SUPER FOOD!

Pesto (Makes 1 ½ c.)
2 cloves garlic, peeled
¼ c. blanched, toasted almonds (or toasted walnuts or pine nuts)
¾ - 1 t. kosher salt
¼ t. ground black pepper, or more to taste
½ c. grated Parmesan or pecorino cheese
1 T. lemon juice
2 c. loosely packed baby kale leaves*
2 c. loosely packed baby spinach leaves
1 c. loosely packed fresh basil leaves
5 T. extra virgin olive oil

Creamy Scrambled Eggs
1 T. butter or olive oil
8 large eggs, beaten
Kosher salt and ground black pepper

For the pesto: combine the garlic, nuts, salt, pepper, cheese, lemon juice, kale, spinach, and basil in a food processor or blender and pulse until the greens are finely chopped. Add 3 to 4 tablespoons of water and scrape down the sides as needed to ensure everything is well combined. Then drizzle in the oil while you continue to pulse until everything is evenly blended. Toss in a small ice cube while blending to maintain the bright green color. Taste and season with additional salt and pepper if needed

For the eggs: in a large skillet, melt the butter or warm oil over medium heat. Once the butter is foaming (or the oil is heated), add the eggs and reduce the heat to medium-low. As the eggs begin to set, use a spatula to gently drag the eggs to the center. Continue to gently pull the eggs away from the side to create curds of egg, and cook until just about set, about three minutes.

Transfer the eggs to a serving dish and season with salt and pepper to taste. Drizzle the pesto over the top.

*I didn’t have kale, so I doubled up on the spinach and basil leaves

Green Hatch Chile Pecan Pesto

I just made the absolute best pesto that I have ever made in my entire life. My basil plants were starting to look a bit threatening, so I figured it was time for a harvest, and what better thing to do with fresh basil than to make fresh pesto? I’m not a fan of pine nuts, considering them a bit bland, so have never used them in pesto, I generally opt for walnuts. But, this season Melissa’s Produce introduced both Red and Green Hatch Chile Pecans (as well as almonds), so I used them. This stuff is heaven on earth! Who needs pasta? With this delicious pesto, all you need is a spoon.

Green Hatch Chile Pecan Pesto

2 large cloves garlic*
½ cup Melissa’s Green Hatch Chile Pecans
½ cup freshly grated Parmesan cheese
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
3 cups fresh basil
Scant ½ cup extra virgin olive oil

Place garlic, pecans, Parmesan, salt, and pepper into the work bowl of a food processor and pulse until it looks like course meal. Add basil, and pulse once or twice. Then, with motor running, slowly pour olive oil in through the work tube until everything is well blended and creamy. Store in an airtight container (drizzling the top with a little extra olive oil will keep it from turning dark). Best when used within two days. It freezes beautifully.

* Use more if you like things extra garlicky.

PRINT RECIPE

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Pattie’s Fresh Basil and Walnut Pesto

Last week my nephew called and asked if he could have my recipe for pesto. For the first time ever he has a small garden, and decided that he wanted to grow basil and make his own. I sent him this recipe, along with the link to this food processor (a relatively inexpensive, yet reliable machine of slightly smaller capacity), telling him that you must have a food processor in order to make pesto, and, indeed, you do! But, the expenditure, and storage space, is well worth it for something as delicious as this. If there is something that beats fresh pesto in the fall, I’d like to know what it is. I hobbled out into the open portion of my deck this morning (Did I mention that I broke my toe? Yeah.), and gathered up half of the basil. Later on, just before frost, I’ll retrieve the rest so that I can make my final batch of the year.

As I told my nephew, I don’t have a recipe, per se, just toss things together until, as my grandmother used to say, “it looks right.” I did manage to jot down what I do, and here it is. This is so good that I don’t even need pasta, I could eat it right out of the bowl.

 

There are many ways to get creative with pesto. I will stir it into mayonnaise to use a sandwich topping, put a dollop on top of soup, add some to chicken salad, or blend a healthy amount into softened unsalted butter to then spread on thick slices of French bread topped with grated cheese and run onto the broiler for a minute or two. Heaven! 

Pattie’s Fresh Basil and Walnut Pesto

2 c. packed fresh basil leaves, washed and thoroughly dried*
1/3 c. roughly chopped, toasted walnuts
1 large garlic clove
1/3 c. freshly grated Parmesan
1 t. freshly squeezed lemon juice
¼ t. kosher salt
1/8 teaspoon Melissa’s Lemon Pepper Seasoning
1/4 - 1/3 cup good olive oil**

Place all ingredients EXCEPT olive oil into the work bowl of a food processor. Pulse until thoroughly ground and paste-like. With the motor running, slowly drizzle in olive oil until it reaches desired consistency. Taste for additional seasoning.

*I use a salad spinner for this
**More or less to reach desired consistency

PRINT RECIPE

If pesto is not your thing, this One-Pan 30-Minute Pasta Alfredo is sure to please.

This post is linked to:

Happiness is Homemade Sunday

What’s for Dinner Sunday

Over the Moon

Smells Good Sunday

Dishing It & Digging It

Full Plate Thursday

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Product Recommendation: Melissa's Sun-Dried Tomato Pesto

I do not like sun-dried tomatoes. To me, they're like tomato-flavored raisins. Then, when they're packed in oil, they’re like oily tomato-flavored raisins. But, sun-dried tomatoes do find themselves appearing in a number of recipes that I want to try, many of which are Tuscan-inspired, and I do enjoy this type of food. If you feel the same way about sun-dried tomatoes as I do, then I think you're going to be interested in this product from Melissa's Produce (This is not a sponsored post, I just love it!). It's high up on my list of favorites (along with the Fire Roasted Sweet Red Bell Peppers, Hearts of Palm, and Roasted Jalapeno Peppers). Introducing Sun-Dried Tomato Pesto. Imagine!

I use it in every recipe that calls for sun-dried tomatoes. Because a lot of good ingredients go into this pesto (The highest quality sun dried tomatoes with extra virgin olive oil, Parmesan cheese, pine nuts, garlic and seasonings,), the depth of flavor in any recipe where it is used is so much better than if sun-dried tomatoes are used alone. It also adds no bitterness. I use anywhere from one heaping tablespoon to two heaping tablespoons depending upon how many sun-dried tomatoes are called for, or just according to my own personal taste. Once you try this, you will never go back to sun-dried tomatoes again. Why should you?

Come back tomorrow for a tasty example of the use of this pesto in place of sun-dried tomatoes in a delicious Tuscan Shrimp dish. You won’t want to miss this!

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Pesto Rolls for the ABM

Is this a thing or beauty, or what?  I’ll tell you, these rolls were so good that I think I could have sold them on the street.  Truly I have become Baroness of the Bread Machine, because here is yet another easy recipe with a fabulous end result.  My son happened by to assemble a TV stand, got one whiff of them, and stayed for the entire process, bagging up half a dozen before taking his leave.

Pesto Rolls for the ABM

1/2 cup warm water
¼ cup milk

¼ cup half ‘n half
6 tablespoons shortening
3 cups all-purpose flour
1½ cups wheat flour
½ cup granulated sugar
1½ pkgs. Red Star Bread Machine Yeast (3-1/2 teaspoons)

1 tablespoon baking powder 

¼ teaspoon kosher salt
2 large eggs

½ cup Melissa’s Basil Pesto (or your own homemade)
½ cup grated Parmesan cheese

1 egg, beaten

Coarse salt

Place first 11 ingredients into the work bowl of your bread machine in the order suggested by the manufacturer. Set machine on “dough” setting and press “start.”  When machine has completed the dough making process (usually 90 minutes), remove dough to a lightly floured surface and roll into a large rectangle. 

Using an offset spatula, spread with pesto, covering to the edge.  Sprinkle cheese evenly over the pesto.  Beginning at the long end, roll up as tightly as possible, pinching the seam to seal.  Slice into 1½" thick pieces.

Grease well (or spray with Pam) two 6-well muffin tins.  Put one1½" piece into each well, squeezing outer edge slightly so that the middle of the roll “pops” up.

Cover lightly with plastic wrap that has been sprayed with Pam. Place in a warm spot and allow to raise until doubled in size, 50-60 minutes.  

Preheat oven to 350 degrees. Brush tops of rolls with beaten egg, and sprinkle generously with coarse salt. Bake for 18-20 minutes until golden. Remove from oven and leave in pan for 5-10 minutes before carefully removing to a wire rack to cool completely. 

This post is linked to:

On the Menu Monday

Totally Tasty Tuesdays

Try a New Recipe Tuesday

Shells with Prosciutto and Basil Cream Sauce

It’s pesto making time at our house -- that annual mad dash to gather the basil that has been lovingly cared for all season before it gets hits by frost, and turn it into something marvelous.  The kitchen is so fragrant with the freshness of the newly-picked basil that I could almost swoon.  There are many recipes for pesto, and I’m sure you have a favorite of your own.  Not being a fan of pine nuts, I use walnuts in my recipe, as shown below.  But don’t think of pesto as only a dish in itself.  It makes a wonderful addition to other recipes, enhancing and freshening the flavors of soups and stews (incredible in Minestrone!), and added to a simple béchamel sauce makes for a wonderful pasta starter dish or main meal.

We had this for dinner with a side salad and crusty roll.  Quick and easy for everyday, yet elegant to serve for company.

Shells with Prosciutto and Basil Cream Sauce

1 tablespoon butter

1 tablespoon all-purpose flour

1 cup milk (I used 2%)

1/4 teaspoon freshly ground pepper

1/8 teaspoon Kosher salt

Freshly grated nutmeg

2-3 teaspoons homemade pesto*

4 handfuls shell pasta (I used conchiglie rigate)

3 very thin slices good prosciutto, cut into strips (as well as you can)

In medium stock pot, bring 8 cups of water to a boil.  Add salt, if desired, and cook pasta according to package directions.  Meanwhile, in a small sauté pan, melt ½ tablespoon unsalted butter and “frizzle” prosciutto (sauté until it becomes curled and fragrant).  Set aside.  In medium saucepan, melt butter over medium heat.  Stir in flour, pepper, salt, and nutmeg and cook for 2-3 minutes.  Slowly pour in milk, whisking constantly.  Bring to a boil and let simmer for 5 minutes or until thickened. stirring occasionally.  Stir in pesto.  At this point your pasta should be cooking, so drain it (not too well) and add it to the pot with the cream sauce, stir in prosciutto, and serve.

This recipe can be doubled or tripled, depending upon how many people you want to serve.  We had this as a main dish for two and this amount of ingredients worked out perfectly.

*Basil-Walnut Pesto

   2 cups packed basil leaves

   1/3 cup good olive oil

   1/2 cup finely chopped walnuts (substitute pine nuts if you prefer)

   2 cloves minced garlic

   1/2 cup freshly grated Parmesan cheese

   2 tablespoons softened unsalted butter, room temperature

   1/2 teaspoon Kosher salt

Place basil, olive oil, walnuts, garlic and salt in the work bowl of a food processor fitted with the metal blade.  Pulse until thoroughly combined.  Add Parmesan and butter (if using) and pulse  until incorporated.

 This post is linked to:

On the Menu Monday

Mouthwatering Monday

Totally Tasty Tuesdays

Tasty Tuesday

Cast Party Wednesday

What's Cooking Wednesday