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Cooking Artfully – Pesto

By mid-July when I finally arrive home from Paris, the family garden in Vermont is a complex construct of tomato cages, and sugar snap vines. Seemingly every known shade of green are inter-woven in a thick fusion within their beds- unruly stalks of kale, and swiss chard careen over and above the wooden boxes meant to contain them. It is gazing out into this virtual jungle of abundance that my mother and I begin to feel an unstoppable inspiration to create, and so we did. The following recipes have all been brought to life through experiments in our Vermont kitchen together this summer.

PESTO

Pesto can be used on way more than just a simple pasta dish, though of course I would never turn down a bowl of tagliatelle topped with any kind of pesto, here are a few other ideas for creating an amazing meal using homemade pesto as well as some other options rather than the traditional basil pesto to go along with it!

The Kitchn has a list of 10 ways to use pesto other than on pasta. Some of my favorite ideas include, baking pesto into bread; spreading on a sandwich; using pesto as a pasta sauce or on flatbreads; spicing up your salad dressing; and adding pesto to meat dishes such as grilled steak, pork chops or chicken.

 

Pea Pesto

Peas Please

In a food processor – mix:

  • Fresh green peas
  • Almonds
  • Minced garlic
  • Shredded cheese (I like Asiago)
  • A dew basil leaves
  • Olive oil
  • Salt and pepper to taste

One way to serve this is to create a bed of pea pesto with seared scallops on top. It’s just too good!

 

Carrot Top Pesto Recipe

Use the WHOLE carrot, for once

In a food processor – mix:

  • Carrot tops
  • Minced Garlic
  • Pine nuts
  • A few basil leaves
  • Shredded cheese (I like Asiago)
  • Olive oil
  • Salt and pepper to taste

Lightly drizzle olive oil and sprinkle salt and pepper on top of carrots.

Roast carrots on a baking sheet at 400 degrees for about 30 minutes, or until carrots turn golden brown and tender.

Serve roasted carrots on a bed of carrot top pesto, or mix both together and serve on top of a pasta or quinoa.

Parsley- it’s much more than a garnish

In a food processor – mix:

  • Parsley
  • Minced garlic
  • Almonds
  • Shredded cheese (Asiago or Parmesian)
  • Chives or spring onion tops
  • Olive oil
  • Salt and pepper to taste

This pesto is so, so good served with grilled meat (steak for me J) or on bruschetta.

Give your taste buds a rush with garlic scape and basil

In a food processor – mix:

  • Garlic scapes
  • Minced garlic
  • Walnuts
  • Basil leaves
  • Shredded cheese
  • Olive oil
  • Salt and Pepper to taste

One of my better decisions in life was to put this pesto on my grilled cheese sandwiches.

 

Arugula Pesto Recipe

Arugula – it’s not just a salad green

In a food processor – mix:

  • Arugula (about 6 ounces)
  • Walnuts
  • Minced garlic
  • Shredded cheese (Asiago or Parmesean)
  • Chives or spring onion tops
  • Olive oil
  • Salt and pepper to taste

Enjoy this pesto spread over bread and mixed in a sandwich, with the pasta of your choice, or any way you see fit! Enjoy :)

hannah-magsamen-barry

2 Responses to Cooking Artfully – Pesto

  1. Lydia Rand October 3, 2014 at 3:47 pm #

    Memories of our amazing summer dinners in the Hiland Hall garden.

  2. Melissa Borden Viallon October 3, 2014 at 6:14 pm #

    My potager in the South of France was truly inspired by visiting your home in Vermont.