The veggies are chopped. The spices are ground. Lets fire up the stove!
As the mother of a 4-year old, I love pestos, particularly this Walnut-Arugula Pesto. Pestos require minimal prep work or cooking, are incredibly nutritious, and they freeze really well. So when my mini-mo suddenly says at 3 p.m. “Mama, my tummy is hungry”, I spring into action, Boil kettle Toss the boiling water & pasta […]
Pesto in Italian means “to pound” with a mortar and pestle. Presumably we are pounding a set of ingredients into a raw sauce. As a vegetarian, I love the host of plant-based possibilities this opens up–arugula with walnut, peas with mint, asparagus with pistacho and of course, zucchini with edamame. The goal is threefold–bring veggies […]
Tomato Pesto With Olives, Instead of Olive Oil? Why Not Most pestos depend on 1/4-1/2 cup olive oil in order to keep the sauce fragrant and emulsified. Olives & Tomato Pesto does not. The tomatoes are a great emulsifying agent on their own and fresh olives bring the same flavors as olive oil, while cutting […]