Pesto is one of my guilty pleasures…but now I don’t have to feel so guilty!!
Arugula Pistachio Pesto
I’m such a tease.
Little did I know when I posted my tips for homemade frozen pizza, that all you really wanted was the recipe for the pesto I used to make the “hers” version.
If I share the recipe, will you forgive me?
I’ve been kind of crazy about this arugula pesto lately. Maybe it’s a basil-deficiency in my blood stream, or summer herb withdrawal syndrome. But tossing a handful of bright green rocket into the food processor instead seemed like the right thing to do.
I’ve probably made it a dozen times. I’ve smeared it on pizza. Tossed it with pasta. Slathered it on burgers. And, of course, spread it on some freshly toasted bruschetta with goat cheese. I’ve made it with walnuts, almonds, pistachios and pine nuts… added cheese and garlic and lemon. Spiced it up with red pepper flakes. But this. This is probably my favorite version.
Even though I expect my freshly planted basil to be primed for pesto in T-minus 65 days (brown-thumb notwithstanding), I don’t see myself tiring of this bright and nutty spread any time soon.
Basil? What’s that? Who needs it anyway.
YIELD: 1 cup
TOTAL TIME: 5 minutes
2 ounces arugula (about 2 cups, packed)
1/3 cup olive oil
1/4 cup shelled pistachios, lightly toasted
1 garlic clove, roughly chopped
1/4 teaspoon red pepper flakes
sea salt and freshly ground black pepper, to taste
Place arugula in the bowl of a food processor or blender. Add olive oil, pistachios, garlic, and red pepper flakes. Pulse until smooth, about 30 seconds. Season to taste with salt and pepper. Use immediately or store, refrigerated in an airtight container, for 1 day. Bring to room temperature before serving.
One thing I learned from this, is what an oblique cut is – Seems like a lot of work when you can just irregularly cut the veggies about the same size?
Cooking with beer is so much fun! I came across this recipe by Chef David Walzog and modified [added too much/bought the wrong stuff!] and stuffed it into my dutch oven.
My method is in green.
Preheat oven to 375 Degrees…
- 2 parsnips, peeled and cut into 1-inch oblique cuts (Used 2 x-large)
- 2 turnips, peeled and cut into 1-inch oblique cuts (Used 1 x-large)
- 2 carrots, peeled and cut into 1-inch oblique cuts (Used 15 baby carrots, halved)
- 2 Idaho potatoes, peeled and cut into 1-inch oblique cuts (Used 2 x-large Russets)
- 1 rutabaga, peeled and cut into 1-inch oblique cuts (Used 1 x-large)
- 10 cloves garlic, peeled (15 cloves, slightly smashed from peeling)
- 1 tablespoon fresh thyme, chopped
- 2 tablespoons fresh oregano, chopped
For the spice mixture:
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 teaspoon Espelette pepper (Used 1 1/2 Tbsp Chili Flake + 1 Tsp. Ground Cayenne Pepper)
- 1 tablespoon kosher salt (Next time will cut in half)
- 4 ounces whole butter, melted (Used 2 sticks)
- 6 ounces stout, such as Guinness (Used 8 oz.)
Place all of the vegetables [and garlic] in a large mixing bowl. Add the melted butter, chopped herbs
and sliced garlic. Season the vegetables with spices, salt and ground black pepper. Add this to an ovenproof baking dish that has a lid. Pour on the stout. Place the lid on the baking dish and put into a 375-degree preheated oven. Allow this to cook for 45 minutes (Stir and recover for 15 min and let rest for 15 min) or until the vegetables are soft.