Thursday, February 10, 2011

Pistachio Pesto

I love greens. I always have a bag or a box of spinach in my fridge at all times. And we love arugula as well (obviously). I put them in or on top of absolutely everything: saldas, eggs, pasta dishes, panini sandwiches, etc., etc., nom nom nom...

I also love to make pesto with greens instead of basil, to change things up a bit, especially when basil isn't exactly in season and readily available. It's also a bit cheaper if you want to make a large quantity.

This pesto is made up of spinach, toasted pistachios, the zest and juice of 1 meyer lemon, 2 garlic cloves, salt, pepper, and extra virgin olive oil. We just pulsed the garlic and pistachios in the mini food processer for a few seconds then added the lemon zest, juice and spinach and processed until all of the spinach is finely chopped. Lastly we streamed in olive oil until it reached the desired consistency (I like it a little thick) and added salt and pepper to taste.

We served this pesto at room temperature on top of local chicken breasts from Oink, Moo, Cluck Farms here in Columbus. It is some of the BEST chicken I have ever had in my life. No joke. The flavor and texture are so much better than what you get out of the stuff at the grocery store. We just lightly salted and peppered the chicken breasts and cooked them in a skillet with olive oil.

The last time we made pesto, we used arugula and regular lemon zest and used it to top pork chops from Oink, Moo, Cluck. They were just as tasty as the chicken breasts. And one of the best parts? You order their products online and they personally deliver it all right to your house! You can also find them at the Clintonville and Worthington farmer's markets in the summertime.

This pesto would also be great over roasted vegetables, tossed with roasted potatoes, on top of pasta, etc., etc....



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