Pesto Recipes

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Kale Pesto Pasta Recipe Recipe

Kale Pesto Pasta Recipe

03.14.13 by Jackie

If you're looking for a vibrantly green dish to serve this St. Patrick’s Day, this kale cashew pesto fits the bill. To the kale I added Greek Myzithra cheese (unpasteurized sheep cheese) and cashew nuts. Pesto is a very versatile sauce that provides as much flexibility as it does flavor. You just have to keep in mind 3 main elements: greens, nuts and hard cheese.

The inspiration for this pesto came from Gary, a PhamFatale.com reader. Gary had sent me an email for guidance about a sauce for ravioli he had purchased at my favorite local market, The Milk Pail in Mountain View (by the way, if you live in the Bay Area, don't hesitate to shop there and show your support!). Gary bought the Milk Pail's specialty Thai Curry ravioli and didn't know what sauce to serve on the pasta. At his house, no one's keen on a milk-based sauce so he was looking for something with less milk or cream. I suggested a pesto made of flat-leaf parsley, Thai Curry cheddar cheese (using the same kind of cheese as in the ravioli filling) and peanuts. I'll post the recipe soon. Gary's family tried the pesto ravioli over the weekend and it got two thumbs up. Yay! 

Mary Garrigan from Rapid City Journal published a couple of St. Patrick’s Day-friendly recipes from my first book, Haute Potato. Check them out if you’re still in search of St. Patrick’s Day recipes!


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Meat and Potato Napoleon Recipe Recipe

Meat and Potato Napoleon Recipe

11.15.12 by Jackie

Here's a new take on a meat and potato dish. I pan-fried patties and potato slices, then stacked them into a charming presentation to create a napoléon. I flavored the savory napoléons with goat cheese pesto and placed them on a bed of garlic and basil tomato sauce. I think the tomato sauce helps cut the heaviness of the dish. 

I've started receiving photos and messages from those of you who pre-ordered my book "Haute Potato" and I'm so happy with the amazing responses I've received so far! If you're planning on cooking potato dishes for the holidays, here are some recipes from my new cookbook to consider: Cream of Rosemary Roasted Beet and Potato Soup; Pommes Château with Fried Calamari, Basil, and Tomato Cherry Relish; Timbale with Roquefort; Veal Hachis Parmentier; Pommes de Terre Rôties au Four and maybe try my family's favorite potato dessert: Lavender Peruvian Purple Potato White Chocolate Torte.


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Vegetarian Bacon-Wrapped Tofu Recipe Recipe

If you regularly follow my culinary journey, you'll know I often try to serve approximately the same dish to my husband Lulu, who is a vegetarian. I cooked chicken rolls for myself today, so for him I whipped up a mock bacon wrapped tofu equivalent dish with onion and mustard sauce. I used Morningstar Farms brand veggie bacon. I like the texture and the fact that it's soft before cooking. Otherwise, this dish would be impossible to make.

The result was surprisingly tasty. And of course, the vegetarian version is much healthier than the non-veg version. This recipe works equally well with meat, and I’ll post the chicken roll recipe soon. I accompanied it with steamed vegetables so Lulu and I shared (pretty much) the same meal!


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Caviar Tower with Beet Carpaccio Recipe

I came up with this elegant starter for a dinner party we hosted. I knew I was going to have to spend a lot of time on the main course, so I opted for a dish that was quick and easy to assemble. It's made of four flavorful layers: crème fraîche flavored with beet green pesto, pumpkin seed-crusted Russian rye bread, grilled beet carpaccio and a luxurious caviar topping.

I always make extra pesto that I store for later use. If you're storing frozen pesto cubes as I've suggested in the past, this is a recipe that you can whip up very easily. I also used freshly picked beets from our garden, grilled them on the barbecue and thinly sliced them with a mandoline. If you're looking for a vegetarian alternative to caviar, you could always replace it with roasted red bell pepper red pesto-flavored quinoa caviar. Either way, this first course is as appealing to the eye as it is to the stomach. 


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Beet Tart with Beet Green Pesto Recipe

Beet Tart with Beet Green Pesto

06.14.12 by Jackie

My husband Lulu has been harvesting the most beautiful vegetables this season. I cook depending on what's available in our vegetable box, and today, I played around with red and golden beets. Nothing went to waste. I made a beet leaf (it's edible!) pesto that I used as the filling for a -- you guessed it -- beet tart

I recently discovered fellow blogger Béatrice Peltre's new cookbook that shares the name of her lovely website, LaTartineGourmande.com. I adapted her savory crust recipe for this dish, and I was very pleased with the result. The xanthan gum dough holds together much better, so I'm definitely going to keep this tip in mind.

Beet Green Pesto Recipe with Picture

 


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