Tag: pesto
Dill and Pistachio Pesto
We were going to my cousin’s house for the weekend for a birthday celebration. She called to discuss the menu for the special dinner we were planning on cooking for the family. Since they live so close to the shore, we decided to cook seafood- salmon and scallops came to mind.
We decided to keep it simple and marinate the seafood in olive oil, lemon juice and salt. I began the thinking process for two sauces or pestos to serve with the main entrees. With the scallops I thought of a fruit chutney of some kind; and for the salmon, dill came to mind.
I came up with a dill and pistachio pesto for the fish. I roasted the pistachios and processed them with some garlic. I then added fresh chives and parsley. I used the parsley to bring some freshness to the pesto and to tone down the dill flavor. Like a regular pesto I added olive oil, cheese and some lemon juice. I prefer pecorino cheese, so I used it in here as well.
The pesto turned out absolutely delicious. It complemented the salmon really well. The dill flavor came through loud and clear but it was not over powering. The creamy pistachios were a perfect match with the dill and lemon flavor.
We cooked the salmon very simply in the oven and served the pesto on the side. It was a big hit with the scallops and the mango and nectarine chutney- will post the recipe soon.
- 1 cup pistachios, roasted
- ½ cup extra virgin olive oil
- 1/3 cup fresh dill, chopped
- ½ cup fresh parsley, chopped
- 1 garlic clove
- Salt
- Zest of one lemon
- Juice of ½ lemon
- ½ cup pecorino romano cheese, grated
In a processor, add the pistachios and garlic. Process for 30 seconds. Add the dill and parsley. Start the processor and gradually drizzle the olive oil. Process till everything is incorporated. Take out in a bowl and add the salt, lemon zest, lemon juice and the pecorino cheese. Mix well and refrigerate.
Broccoli Rabe and Spinach Pesto with Pan Seared Flounder
Our favorite local restaurant is Arturos. We go there at least once a week if not more. My daughter loves their mushroom and olive pizza; mushroom ravioli and the boar ragu. The food is delicious and best of all it’s a byo- and we sure do bring our own wine! Arturos has a tasting menu every Saturday which is very good but a little pricey. Usually on Fridays Dan, the owner has some of the components ready for the next day- and if you are lucky- you get to taste some of them.
We got lucky one Friday when it was not too crowded (which is a rare occurrence now) and Dan was there. We asked him if he had anything special for us to eat in addition to the menu items. He brought us a few delicious things, one of which was a pasta covered with broccoli rabe pesto. When I heard the description, I was immediately excited since broccoli rabe is one of my favorite vegetables- I love the bitter taste and the earthiness of it. Once I tasted the pasta, I was in heaven- it was out of this world. It had a delicate taste of the broccoli rabe with a dash of cheese and salt (I asked for the ingredients).
I knew I had to make this soon at home- and I did. I bought a fresh bunch of broccoli rabe and I also had some baby spinach at home. I decided to use both and experiment with a pesto similar to what I had at Arturos. I was going to serve with a whole-wheat pasta and some pan seared flounder.
I processed the broccoli rabe and spinach leaves with olive oil and salt. I cooked it gently with some pine nuts and finished it off with a dusting of pecorino romano- okay it was more than a dusting- and it was unbelievably delicious. I simply pan seared the fish and the dinner was done. My husband and daughter loved it but couldn’t understand why I was so excited about it. I am not sure either- I guess great food made simple makes me really really happy!
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Quick and Easy Pesto Salad with Green Beans and Tomatoes
I love anything made out of pesto. It’s my favorite thing to have around and use in a pinch. Since it has all the yummy ingredients I would normally cook with, it’s easy to add a dollop of it on anything. My favorite way of eating pesto is making a shrimp pasta with lots of pesto and more fresh basil on top. Shrimp and pesto are a match made in heaven- really, you should try it. I always have shrimp in the freezer- and on days when I am all out of ideas and don’t have a lot of time to cook- the pesto and shrimp come out. A nice salad on the side and some garlic bread with a yummy bottle of red- what else do you want??
Last summer I tried making a big batch of pesto to freeze for the winter- but it was a disaster. I harvested the basil too late which made it extremely bitter. All my hard work went down the drain- I was not happy. I was off making pesto for a while and yes I was buying it from the store. The store bought versions are actually quite good. For people who are working all day and don’t have time to make their own pesto- store bought is a great option- I would highly recommend it. Having a container of pesto in the fridge is very handy- it makes a great condiment for sandwiches; a big dollop on a piece of fish with a salad is a great lunch; meatballs with pesto are delicious and easy; pasta with mushrooms and pesto is out of this world- this list goes on and on.
We were going out for dinner and I wanted to eat a light lunch at home. There was nothing made in the fridge and I decided to go outside to harvest my yummy looking tomatoes. While out there, I noticed the basil plants thriving. I decided to bring some inside and make a pesto- a small quantity, just enough for the meal. I cut the tomatoes in half and remembered the green beans in the crisper. I blanched and added them to the mix. I had frozen fresh pasta which I decided to use. The whole thing came together in just a few minutes. The pesto was absolutely delicious and so was the salad. There were a few pieces of leftover chicken from a restaurant which worked out very nicely with this dish.
I think this would be a great accompaniment to any barbecue or nice just by itself for a light lunch. Grilled shirmp or chicken would taste delicious in this dish as well- again sky is the limit- enjoy!
Fresh Herbs and Pistachio Pesto served with Zucchini Pasta
Pesto (basil) symbolizes summer for me- the color, taste and smell is all warm weather goodness. I usually grow a lot of basil in the back yard to make abundant pesto and freeze for the winter. I am then able to use it year round- although it tastes best in the summer.
I love using basil pesto in pastas, salads and on meats. Of course, I also use it to make my super easy and fast meatballs. It is instant boost of flavor in any dish. It is definitely a staple in my fridge. I think my favorite way is to pair it with shrimp and pasta- the flavor of pesto and the crustaceans go fabulously well.
The other day my friend Nancy, called to tell me about a pistachio pesto she made for her family. She served it with pasta and zucchini. I had just been to the farmers market and bought some fabulous looking summer squash. I decided to make the pesto for a get together- I was planning on making a boneless leg of lamb. I thought I could make the pasta with grated zucchini and serve it to the kids- the rest I would add the pesto for the adults- perfect! I love when I come up with a fabulous menu.
Nancy emailed me the recipe and I made it with the fresh herbs growing in my backyard. I tweaked the recipe a bit- the original asked for parsley and mint- I added tarragon to the mix. I also switched the parmesan cheese with pecorino since it (pecorino) has a stronger flavor and I like it better. The last thing I added was lemon juice and zest- to give it an extra boost of goodness. The pesto was absolutely delicious! I used it all up in the pasta- I will definitely be making more soon to serve on top of salmon.
There are so many different ingredients to make pestos these days. I think the pistachio one is definitely going to be part of my repertoire. I am now motivated to research some other ones- possibly with sun dried tomatoes!
Baked Vegetable Pasta with Pesto
This is my go to pasta recipe for when someone is coming over. It’s perfect for a make ahead dish and is absolutely delicious. A friend was coming over for a meal and so I decided to make this dish. I bought some zucchinis and red peppers and decided to roast them with olive oil, salt and pepper. I had already cooked fresh marinara sauce that morning- I added that with pesto. I love using pesto in a variety of dishes. It gives everything an instant boost of flavor. I bought fresh mozzarella- actually it was buffalo mozzarella – which is a lot creamier and flavorful than the regular fresh mozzarella. I had fontina cheese-again, has a great flavor, melts beautifully and is great to use in a baked pasta. All the flavors married beautifully with the vegetables and the pasta in the oven. We had the pasta with garlic bread and some delicious red wine.
- 1 large or 2 medium zucchini, cut into 2 inch pieces
- 1 large or 2 medium red peppers, cut into 2 inch pieces
- 2 tablespoons extra virgin olive oil
- Salt and Pepper
In a large lined baking sheet, mix the cut vegetables with olive oil, salt and pepper. Roast the vegetables under the broiler for 10-15 minutes, or till they are golden brown and soft.
Keep aside.
- 1 cup basic marinara sauce
- ½ pound penne, cooked
- ½ cup basil pesto
- ½ cup fontina cheese, grated
- 1 ball fresh buffalo mozzarella cheese, cut into 1inch squares
- Salt and Pepper
Preheat oven at 350 degrees.
In a medium ovenproof dish, add the roasted vegetables, marinara sauce, penne, pesto, fontina and the mozzarella cheeses. Mix well, check for seasonings and cover with aluminum foil. Bake for about 30 minutes and serve.
Tomato and Roasted Vegetable Salad
- 1 orange, red and yellow bell pepper, cored and cut into squares
- 2 zucchini, cut into one inch diagonal pieces
- 2 tablespoons extra virgin oil
- Salt and fresh ground pepper to taste
- 1 pound different varieties of grape tomatoes cut in half
- 2 tablespoons homemade or store bought pesto
- Salt and pepper to taste
Preheat oven to 375 degrees.
Place the peppers and zucchini on a cookie sheet.
Add the olive oil with the salt and pepper. Mix well and bake for 30 minutes. In the meantime in a serving bowl, add the tomatoes and the pesto. Add the roasted vegetables to the bowl and mix well. Add salt and pepper.
Roasted Potatoes and Green Beans in Pesto
- 5 Medium Yukon Gold Potatoes peeled
- 1 lb. green beans
- 3 tablespoons extra virgin olive oil
- Salt
- Pepper
- 2 tablespoons home made or store bought pesto
Pre-heat oven to 350 degrees.
Boil and slice potatoes. Trim beans and cut in half. Combine potatoes with 2 tablespoons olive oil, salt and pepper and roast in oven for 30 minutes. At the same time, combine the beans with the remaining olive oil, salt and pepper. Place in the oven for 15 minutes. Place the roasted vegetables in a serving bowl. Add the pesto, combine and serve.