Pesto Recipes

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Arugula Salad with Pesto Vinaigrette Recipe

I'm often asked what makes a salad delicious and my immmediate response is the dressing. You can make it very simply with vinegar and olive oil, but this time around I used the elements from the salad itself to increase the flavor.

The salad dressing is a combination of arugula, mâche, pine nuts and green olives. Sprinkle a little crumbled feta cheese and the salad is complete.


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Pommes Anglaise: Pesto Potato Salad Recipe Recipe

Pommes à l'Anglaise is just a fancy name for boiled potatoes. Once the potatoes were cooked, I coated them in pistachio radish pesto (I still had more radish greens in our garden) and softened the spicy flavor of the greens with yogurt.

The preparation is super easy, and this dish will go fast!


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Radish Pesto Recipe Recipe

Radish Pesto Recipe

05.15.12 by Jackie

Here's a simple pesto made with radish greens. Radish greens have a strong, peppery flavor, which adds an interesting dimension to traditional pesto. If it's too strong for you, you could mix it with more traditional greens, such as basil or spinach.

We grow our own radishes, and it's really wonderful to be able to use all the fruits of our labor. Radishes are one of the easiest and fastest maturing crops that can be planted in the garden. The "French Breakfast" variety used in this recipe only require about 22 days to mature. Here in California, that works out to at least four or five harvests per season. So expect to see more radish recipes as long as it's sunny out!

The longer you leave the radishes in the ground, the spicier they get and the hairier the leaves will become. The leaves are still edible, but, the texture may become unpleasant, which is why I decided to put these greens to use in a pesto. In France, there are several soups made with radish greens. Cooking the greens, in general, will mellow them out a bit.

Radish Pesto Recipe with Picture

 


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Eggplant Israeli Couscous with Pistachio Pesto Recipe

I don't often cook with toasted Israeli couscous. It's not because it's complicated to prepare, it's just that it's not a very common ingredient to find at the market. I personally like it because it can simply be boiled and serve as a side dish. I flavored it with puréed Japanese eggplant and a bright, sweet and tasty pistachio pesto.

I served the warm, green Israeli couscous with veal scallopini, which was absolutely delicious. There was some extra pistachio pesto, which I stored in the freezer for future use. I don't know what I'm going to cook it with, but I can tell it will be scrumptious!


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Arugula Pesto Pasta Recipe Recipe

Arugula Pesto Pasta Recipe

01.02.12 by Jackie

Good bye 2011, hello 2012! I'd like to wish the happiest of New Years to you and yours. Ours is starting off great with my little baby girl. That also means new resolutions and mine this year is to lose all the baby weight. I'm determined to be healthy after 9 months of indulging in decadent meals. To start off on the right foot, today I made a healthy pesto pasta using arugula, sunflower seeds and Parmesan cheese. I love cooking with arugula; it tastes like a cross between mustard and hazelnut with a hint of pepper. It’s a nutritious meal that is healthy and filling.

For everyone out there starting off the year with a weight-loss resolution, best of luck!

 


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