Pesto

Kale-Pistachio Pesto

{original recipe from cooking stoned}

Do you ever make your own pesto? I grew up with a traditional Genovese style pesto that my mom would make with basil from her garden. It was not until recently that I began to experiment with other greens in pesto. If you are not yet totally over all of the kale hype, this is a brilliant use for kale. If you do not have pistachios on hand, I am pretty sure almonds or even pine nuts could make an apt substitute.

This pesto can be used in many ways. This was excellent with pasta and I can imagine this would make a great base for a white pizza or a fine addition to a grilled cheese sandwich. I also served a dollop of this with steamed asparagus, which made for a great pairing. How would you use this pesto?

ingredients:
3 large kale leaves, deveined
1/2 cup shelled pistachios, unsalted
3 cloves garlic
1/4 extra virgin olive oil
1 tsp sea salt

1. rip the kale into smallish pieces

2. peel the garlic cloves

3. add all ingredients into a food processor and pulse until smooth. 

Backyard Bounty

Marinated Spring Onions

We have received a very warm welcome into our new neighborhood vis a vis our friendly new neighbor - Paul. He is an avid gardener with little spare time to cook (on account of his very busy dog walking schedule). We are counting ourselves lucky to live in such close proximity to someone with such a wealth of gardening knowledge, and even luckier when we become the benefactors of his backyard bounty. Recently, he gifted us this beautiful bouquet of spring onions. 

Similar to our chimichurri recipe, these  green onions can be used as a condiment or marinade & they pair incredibly well with grilled meats. Using a sharp knife, slice the white parts of the spring onions paper thin. Toss together with 1 tbsp walnut oil (expensive, but worth every penny!), 1/2-1 tsp balsamic vinegar & a generous handful of fresh, chopped thyme. Let sit for a few hours -- for best results overnight. The walnut oil breaks down the bitterness of the onions & allows these onions to take on a delicate nutty flavor. We served with a grilled skirt steak, but this would also be great with grilled vegetables and perhaps feta cheese. Frankly, these are so good, we tend to snack on them alone. 

And we always reserve our scallion greens to make a Korean Seafood Pancake (Haemul Pajeon). It has taken us years to finally get this right - and this last time we nailed it (perhaps we have Paul and his backyard inspiration to thank)! I was feeling too spooked by the prospect of yet another failed attempt to document this particular round, but perhaps this recipe from Apartment Therapy's thekitchn can provide a springboard for experimentation, should you feel inspired to try this at home. 

photo credits:
#1: Andrei Sinioukov; #2: thekitchn

Argentine Chimichurri

Chimichurri

{original recipe from Simply Recipes}

In Argentina, chimichurri is a popular companion to grilled steak. Vibrantly green & bursting with flavor, chimichurri can be used as a marinade or a pairing sauce. The variations on this recipe are endless, and its uses extend well beyond red meat. We served with a grass fed NY Strip & a bottle of Malbec. And we continued to enjoy this chimichurri for several days afterwards -- see below for other suggested uses for chimichurri.

ingredients:
1 cup packed fresh flat leave parsley
3-4 garlic cloves
2 tsp dried oregano
1/2 cup olive oil
2 tbsp red or white wine vinegar 
1 tsp sea salt
1/4 tsp fresh ground black pepper
1/4 tsp crushed red pepper flakes

1. finely chop parsley & garlic. place in a small bowl.

2. stir in oregano, olive oil, vinegar, salt & peppers.

3. serve immediately or refrigerate. return to room temperature before serving. can keep for several days.

Other Suggested Uses:

leftover chimichurri makes for a great sandwich condiment. spread chimichurri on a toasted wheat bun, layer with sliced feta & peppered turkey. or serve in a warmed tortilla with sliced avocado & diced cherry tomatoes. 

alternatively, try with grilled chicken, salmon, pork tenderloin, or even potatoes. 

we would love to hear from you - let us know if you discover any other creative uses for chimichurri!

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Photo collage credits: Andrei Sinioukov