Radish Top Pesto

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In the sprit of DIY, why let anything go to waste?

-Wash and spin-dry the tops from 1 bunch of radishes.

-Put ¼ cup sun-dried tomatoes in a small heat proof bowl and then add boiling water to cover. Let stand for 5 minutes to rehydrate.

-Add the radish tops to the bowl of a food processor and process for a few seconds until finely chopped.

Then add the following to the food processor:

1/3 cup chopped roasted almonds.

1/3 cup freshly-grated Parmigiano Regianno cheese.

2 cloves of fresh garlic.

1 TBS or 2 of extra-virgin olive oil

Sea salt and freshly-cracked black pepper to taste

the drained sun-dried tomatoes

-Process for a few seconds until everything is well-combined.

-Serve as an appetizer with sliced bread or with pasta.

Purslane Pesto

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Use on toasted bread, pizza or with pasta.

-Break 1 bunch of purslane into small florets, you can use the stems.

-Put ½ cup walnuts and ¼ cup pumpkin seeds in a cast iron pan.

-Roast over medium heat stirring often until lightly browned, about 5 minutes.

-When brown, add the walnuts/pumpkin seeds to the bowl of a food processor fitted with the blade.

-Then add the following:

The juice from half a lemon

¼ cup olive oil

2 tsp. honey

A big pinch of sea salt and some freshly ground black pepper

-Pulse until you can't see any whole leaves.

 

 

Parsley-Pepita Pesto

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-Toast 1/3 cup raw green pumpkin seeds in a heavy skillet over medium heat, stirring frequently until golden and puffed, about 4 minutes.

-Put 1 large garlic clove in a food processor and process until well chopped.

-Add ½ tsp salt, ¼ tsp black pepper and the leaves from 1 bunch of flat leaf parsley.

-Pulse until well chopped and add ¼ cup grated Parmigiano-Reggiano and the toasted pumpkin seeds.

-Process until seeds are finely chopped.

-With the motor running add 1/3 cup olive oil in a slow steady stream.

To serve with pasta: Put the pesto in a large bowl.

-Cook 1# of spaghetti until al dente.

-Whisk about ½ cup of the pasta water into the pesto.

-Drain pasta then toss with pesto, adding salt and pepper to taste.

Oven Risotto with Kale Pesto

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-Preheat your oven to 350°.

-Toast ½ cup walnuts on a rimmed baking sheet, tossing occasionally, until golden brown, 8–10 minutes. Let cool.

-Finely chop 1 onion.

-Heat 2 TBS olive oil in a large ovenproof saucepan over medium heat.

-Add onion and cook, stirring often, until softened and translucent, 5–8 minutes.

-Stir in the following:

1 cup Arborio rice

A pinch of sea salt

Some fresh black pepper

-Cook, stirring, until some grains are translucent, about 5 minutes.

-Add ½ cup dry white wine, bring to a simmer and cook until pan is almost dry, about 3 minutes.

-Add 2 cups very hot water.

-Bring to a simmer, cover, and bake in oven until liquid is mostly absorbed but rice is still starchy in the center, 15–18 minutes (it should be undercooked).

-Meanwhile, pulse the following together in a food processor until very finely ground.

1 large clove of garlic

Half of the toasted walnuts

-Take the stems out of 1 bunch of kale.

-Add the following to the garlic/walnut mixture:

2 TBS extra virgin olive oil

Half of the kale  

¼ cup cold water

-Process until smooth, season pesto with sea salt and pepper.

-Set saucepan over medium heat.

-Add ¾ cup very hot water and cook rice, stirring constantly, until it is tender but still has some bite and sauce is creamy, about 3 minutes.

-Stir in pesto along with the following:

2 TBS butter

1.5 cups of grated Parmesan

And the remaining kale

-Adjust consistency with water, if needed; season with salt and pepper.

-Serve topped with remaining walnuts and more grated Parmesan cheese.

Garlic Scape Pesto

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-Wash 4 or 5 scapes, then cut 2 inches off of the very end of the flower bud.

-Chop the scapes into pieces, then add to a blender container.

-Puree with ½ cup extra virgin olive oil in a blender until smooth.

-Then add 1 cup freshly grated Parmesan cheese and 1 TBS fresh lemon juice.

-Season to taste with sea salt and black pepper.

-Serve on bread, crackers, or toss with pasta.

 

Basil-Arugula Pesto

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This pesto is a nice twist on traditional basil pesto; serve it with pasta or on crostini.

-To the work bowl of a food processor add ¼ cup olive oil, 1 bag basil leaves (stems and all), 1 bunch arugula leaves (washed and spun dry), ½ cup grated pecorino Romano cheese, 1/3 cup pine nuts, 2 cloves of garlic and ½ tsp lemon zest. 
-With the motor running, add ¼ cup more olive oil and 1 TBS water. 
-Blend until smooth and season to taste with salt and pepper.

Arugula Pecan Pesto

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From Mollie Katzen’s The Vegetable dishes I can’t live without.

-Chop 1 bunch of arugula into thirds.

-Wash and spin it dry.

-Put the arugula in a food processor along with 1 clove of fresh garlic, ½ cup pecans and a pinch of sea salt.

-Pulse until pulverized, then add 1 tsp fresh lemon juice and 1 TBS golden raisins.

-Run the processor again, drizzling in 3 TBS of olive oil in a steady stream. Taste for salt.

-Smooth the top of the pesto with the back of a spoon and add a think layer of olive oil to cover the top. Serve chilled.