Lemon Olive Pesto

 

If you are a pesto lover like I am then you owe it to yourself to give this unique one a try. This Lemon Olive Pesto is a vibrant culinary gamer and will rapidly become your new go-to! Bursting with the buttery richness of green olives, the fresh herbaceous notes of basil and parsley, and a zesty kick from lemon, this pesto is a delightful departure from the traditional pine nut and basil version. Inspired by a recipe from Melissa’s Produce, this easy-to-make condiment is perfect for tossing with pasta, spreading on sandwiches, or serving as a dip with crusty bread. Ready in just 10 minutes, it’s a versatile addition to your kitchen repertoire that’s sure to impress!

Lemon Olive Pesto 

 1 10.6-oz. jar pitted Frescatrano olives

½ bunch fresh basil leaves (about ½ c.)

½ bunch flat-leaf Italian parsley (about ½ c.)

1 heaping T. organic capers, rinsed

1 lemon, juiced and zest removed in ½-inch strips with a vegetable peeler

½ t. fine sea salt

½ t. red pepper flakes

¼ c. good-quality California extra virgin olive oil

Pit the olives if not already pitted, rinse the capers, and zest the lemon using a vegetable peeler to create ½-inch strips. 

Add the olives, basil, parsley, capers, lemon zest, lemon juice, salt, and red pepper flakes to a food processor. Pulse several times until the mixture is combined but still chunky.With the food processor running, slowly drizzle in the olive oil until fully incorporated. Stop processing to maintain a chunky texture. 

Transfer the pesto to a bowl. Serve immediately or store in an airtight container in the fridge for up to 5 days. For best flavor, let it come to room temperature before serving.

 Serves 4-6

Serving Suggestions

Pasta: Toss with warm spaghetti or linguine for a quick weeknight dinner.

Appetizer: Spread on toasted baguette slices for a zesty bruschetta.

Main Dish: Spoon over grilled halibut or chicken for a burst of flavor.

Dip: Serve with crudités or pita chips for a crowd-pleasing appetizer.

Breakfast: top with egg slices and melted cheese.

Or...be a piggy and eat it with a spoon.

 To store, press a piece of plastic wrap directly onto the surface of the pesto to prevent oxidation. Keeps in the fridge for 3-5 days.

This Lemon Olive Pesto is a game-changer for anyone who loves bold, fresh flavors. Whether you’re hosting a dinner party or just spicing up a weeknight meal, this recipe will become a staple in your kitchen. Try it today and let us know how you use it in the comments below!

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Giada’s Artichoke and Arugula Pesto: A Fresh Twist on a Classic

I’ve been diving into arugula recipes this week, and stumbling across Giada’s Artichoke and Arugula Pesto was a game-changer. I’d never thought to use arugula in pesto, but this recipe blew me away! The peppery bite of arugula, paired with the tangy artichoke hearts and fresh basil straight from my garden, created a vibrant, flavorful dip that I couldn’t stop eating. Seriously, I could devour this stuff with a spoon! It’s perfect for crackers, veggies, chips, crostini, or even as a pasta sauce with a splash of pasta water.Here’s the recipe to try yourself:

Giada’s Artichoke and Arugula Pesto

 1 14-oz. jar artichoke hearts, drained well
1 large or 2 small garlic cloves
3 c. packed Melissa’s arugula, roughly chopped
1 c. packed basil leaves, roughly chopped
1 t. lemon zest (from 1 lemon)
½ t. kosher salt
1½ T. freshly squeezed lemon juice (from ½ a lemon)
½ c. olive oil

 In a food processor, combine artichoke hearts and garlic. Pulse until roughly chopped.

Add arugula, basil, lemon zest, and salt. Pulse to combine, keeping ingredients roughly the same size.

Add lemon juice and olive oil. Pulse until it reaches a thick, dip-like consistency.

Serve with crackers, crudité, chips, crostini, or as a pasta sauce loosened with pasta water.

This pesto is a must-try for anyone looking to elevate their appetizer game or add a fresh twist to pasta night. The bright, zesty flavors make it a versatile crowd-pleaser!

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Artichoke Pesto

 

If you’re looking for a recipe that’s as easy as it is unforgettable, this Artichoke Pesto recipe that I found on the back of a jar of Mezzetta marinated artichoke hearts is going to be your new go-to. Ready in less than 10 minutes, this vibrant, nutty, and zesty spread is a game-changer for weeknight dinners, impromptu gatherings, or even a solo treat. What makes it stand out? The unique combination of Artichoke Hearts, toasted walnuts, fresh parsley, and Parmigiano Reggiano creates a flavor profile that’s both sophisticated and comforting. Whether you’re tossing it with pasta or slathering it on toasted ciabatta, this pesto is versatile enough to elevate any dish.

 I love how this recipe comes together with minimal effort—just toss everything into a food processor, blend, and you’re done! It’s perfect for busy days when you want something homemade without the fuss. Plus, it stores beautifully in the fridge for up to four days, making it a meal-prep dream. The artichoke hearts add a tangy, savory depth that sets this pesto apart from the classic basil version, while the lemon zest and juice bring a bright, fresh finish. Trust me, one bite and you’ll be hooked on this deliciously unique creation. I could eat it with a spoon.

Artichoke Pesto

1 c. Mezzetta Marinated Artichoke Hearts, drained

1 c. fresh parsley leaves

½ c. toasted walnuts

Zest and juice of 1 Melissa’s organic lemon

2 garlic cloves

Salt and pepper, to taste

1 c. freshly grated Parmigiano Reggiano

½ c. Mezzetta Drizzle Extra Virgin Olive Oil

Cooked pasta or toasted ciabatta, for serving

 Place all ingredients except the olive oil onto a food processor and pulse until finely chopped. With the processor running, slowly drizzle in the olive oil, processing until smooth. Transfer to an airtight container and store in the fridge for up to 4 days.

 Serve over warm pasta or spread on toasted or grilled ciabatta.

 This artichoke pesto is proof that simple ingredients can create something extraordinary. Its versatility means you can use it as a dip, sandwich spread, or even a pizza topping. Whether you’re a pesto purist or just looking to try something new, this recipe will quickly become a staple in your kitchen. Whip it up, savor the deliciousness, and let its unique flavors shine!

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Slow Cooker Pasta Sauce (That Your Italian Grandmother Would Love)

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 I feel fairly confident that you have never had a spaghetti sauce made quite like this before. Here’s what happened: I had a craving for meatloaf, so I pulled out a favorite recipe and made one. It was very tasty and I enjoyed it for a couple of days, and then, quite frankly, I’d had enough. I thought about cutting it into slices, wrapping each slice in plastic wrap, putting those slices into a gallon Ziploc freezer bag, and putting them into freezer, but as I have no doubt mentioned to you in the past, it is like playing a game of freezer Jenga every time I attempt to add something new. My goal is to take things out of the freezer, not to put things in. That freezer, that wonderful, magnificent freezer, that I bought in 1979 is still (knock on wood) working. That was back in the day when appliances were worth the money you paid for them. I was freshly out of college, living on my own, and that was one of my first major purchases. Sure, other college kids were buying furniture, I figured that I could sit on the floor, a freezer was what I wanted. But, as freezers tended to be back in the day, it wasn’t frost-free. Defrosting that freezer is something that I have not done since I moved into this house nine years ago. Now do you understand why it looks like the Arctic north? But I digress.

Where am I going with this, you ask yourself, well, I’ll tell you. I went from craving meatloaf to craving a good spaghetti sauce. I had Italian sausage that I could use and indeed, I had a couple of pounds of frozen ground chuck, but as I looked at that meatloaf from the other day, I thought, why not just cut it up into tiny little cubes and use it in the meat sauce, so I did. It was excellent! Because there was so much flavor in the meatloaf itself, I think that imparted an additional flavoring into the sauce. Now, all of this said, I’m not suggesting that you make a meatloaf and cut it up. Go ahead and, as listed in the recipe below, use ground chuck. This is a good sauce whether you make it the way I did with the meatloaf or not, but keep in mind that leftovers have many uses. More than you might think. Be creative. Always.

 

Slow Cooker Pasta Sauce

(That Your Italian Grandmother Would Love)

1 lb. sweet or spicy* Italian sausage, sliced 
1 lb. ground chuck

2 Melissa’s shallots, minced

3 cloves garlic, minced

1/2 c. minced fresh parsley

1 28-oz. can crushed tomatoes

1 14.5 oz. can tomato sauce

2 6-oz. cans tomato paste

½ c. red wine**

2 T. sugar

1½ t. dried basil

½ t. fennel seed

1 t. Italian seasoning 

1 bay leaf

½ t. oregano

½ t. salt

¼ t. freshly ground black pepper

½ t. Montreal steak seasoning

 

In a 10- to 12-inch sauté pan over medium heat, cook sausage and beef until browned; drain on paper-towel-lined plate. Once drained, add it, and the rest of the ingredients to a 6-quart crockpot, give it a mighty stir, and cook on high for four hours.

 Mangia!

 *I like food with a bit of zing, so I used spicy sausage, use what your family likes.

**If you don’t have red wine, use coffee or beef stock. In the name of all things holy, do NOT use water! Water has no taste. It will add nothing to your delicious homemade sauce.

 

 

Roasted Vegetable Bolognese

Lately I have been on a real roasted vegetable tear. I’m not just roasting them to enjoy on their own, but also to use in various soups I’ve been making (including my legendary Potato Leek that I serve annually at Thanksgiving). It is amazing the depth of flavor it can add to a dish when you roast them.

After such enormous success, I decided to do the same for Bolognese, i.e. roast the onions, carrots, and garlic that I would normally sauté.

I think this method is much easier than the traditional one.  It is certainly time saving because, once the vegetables are in the oven, I can let them roast while I work on other components of the sauce.

 There are a number of specialty ingredients here, and as I mentioned in an earlier post, every pantry needs tomato and Worcestershire powders, because they are going to add such richness and flavor to whatever you make, without it being watered down by liquid.

Here's my recipe, I hope you like it as much as I did. Seriously, I could have eaten this straight from the bowl with a spoon and forgotten all about the pasta.

Roasted Vegetable Bolognese

1 pound ground chuck
¼ teaspoon Montréal steak seasoning
1 large yellow onion
Handful baby carrots, I think I used 8 to 10
2 cloves garlic
2 tablespoons olive oil
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
2 14.5-ounce cans fire roasted diced tomatoes
½ cup dry red wine
1 cup beef stock
½  tablespoon Italian seasoning
1 Bay leaf
1 teaspoon tomato powder
1 teaspoon Worcestershire powder
1/4 cup heavy cream

Preheat oven to 400°F.

Place onions, garlic, and carrots onto a sheet pan; sprinkle them with salt, pepper, and olive oil. Mix together with hands making sure that all vegetables are well coated, and roast 35 to 40 minutes until carrots are tender. Remove pan from oven to top of the stove, pour in red wine, and use a metal spatula to stir up all of the brown bits from the bottom of the pan, tossing the vegetables as you do. Pour vegetables into a medium stockpot; add tomatoes, beef stock, and seasonings. Using an immersion blender whisk it all together until desired chunkiness is reached. (If you don't have an immersion blender, you can do this in a food processor and return it to the pan.)
While vegetables are roasting, brown ground chuck in a 9” sauté pan with steak seasoning. Drain on a paper towel-lined plate. Add seasoned ground beef to your tomato mixture, toss in a bay leaf, and cook over low heat for 1-1/2 to 2 hours. Just before serving, remove Bay leaf and stir in heavy cream. Use with your with your favorite cooked pasta.

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Slow Cooker Bolognese Sauce

I love a good Bolognese, and for years I was treated to one as, in addition to being the major fish cooker in the house, Mr. O.P. was also master of the Bolognese. He'd collected, over the years, that old Time Life Treasury of Great Recipes"series of books, each set of which came with one hard bound book telling about the cuisine of the featured country, along with a smaller, spiral bound book of recipes. He would spend an entire day making sauce (largely, I think, because he was easily distracted during his course of duty, and also because he was the slowest vegetable dicer I think I've ever seen). At day's end, though, we were rewarded with a restaurant-quality sauce to enjoy (and massive cleanup, all of which was done by me because of that damnable rule we'd put into place when we'd first married about “one cooks, the other cleans”). And when I talk massive, I'm not just kidding around. The sauce was made in a large batch in a stock pot the size of a hot tub. It simmered all day long, tiny bubbles of red sauce exploding at the top, sending little specks of red sauce all over the top of the stove, all over the nearby cabinets, running down the side of the stove, and all over the floor. The last time I cleaned up this mess I swore that Paul Newman was the man for me, and embraced his Sockarooni Sauce not long after.

Then along came this crockpot Bolognese, and I had to give it a try. Now, generally, crockpot recipes are quick and easy. This one is indeed easy, but not at all quick as you might imagine as there is a boatload of chopping before everything can be put together. But once that is accomplished, and all ingredients are safely contained in the crock, beneath a splatter-saving lid, all you have to do is go about your day for the next six hours as the sauce slowly becomes delicious.

I used my medium-sized, 4-quart slow cooker for this recipe. Feel free to double or triple if you want a lot of sauce, increasing the size of your crockpot in the process. Bear in mind that for things to cook properly, the crockpot needs to be 2/3s full and no more.

Buono Appetito!

Slow Cooker Bolognese Sauce

1 tablespoon olive oil

1/2 onion, diced fine

2 celery ribs, diced fine

1 medium carrot, diced fine

2 garlic cloves, minced

1 tablespoon tomato paste

1 pound ground chuck

1 teaspoon kosher salt

2 teaspoons sugar

2 teaspoons dried Italian seasoning

1/4 teaspoon freshly ground black pepper

1/8 teaspoon freshly ground nutmeg

1 bay leaf

1/2 cup red wine

1 (28-oz.) can crushed tomatoes

1/3 cup heavy cream

In a large skillet over medium-high heat, heat olive oil and saute onion, celery, and carrot, and until tender. Add garlic and tomato paste stirring constantly for 30 seconds. Transfer to a 4-qt. slow cooker.

In the same pan vacated by the vegetables, brown beef; drain. Return beef to pan and stir in kosher salt and seasonings. Stir in wine, and continue to cook, stirring occasionally, 7 minutes or until almost all liquid has evaporated. Add to slow cooker with tomatoes and stir to combine.

Cover and cook on LOW 6-8 hours. Stir in cream. Check sauce; it should be thick and creamy. (If a thicker sauce is desired uncover and cook 30 more minutes.) Discard bay leaf.

Serve atop the pasta of your choice.

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