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askwhatsforlunch · 2 years

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Nasturtium Pesto

This pepper-y and fragrant Nasturtium Pesto, inspired by a recipe in this month’s The Simple Things, makes the most of the late Summer garden and promises to enhance the most comforting dishes.

Ingredients (makes about 1/3 cup):

2 tablespoons pumpkin seeds

about 10 grams/0.35 ounce freshly picked Nasturtium leaves, with their stem

half a dozen Basil leaves

1 large garlic clove

Parmesan Cheese

4 tablespoons extra virgin olive oil

In a small frying pan over a high flame, toast pumpkin seeds until just golden and fragrant. Remove from the heat; set aside.

Place Nasturtium leaves in a bowl, and pour boiling water over them. Blanch, 10 seconds. Then, drain (keep the water to water house plants once cooled!) and plunge in an ice bath, to stop cooking and cool.

Drain thoroughly and squeeze out the water from Nasturtium leaves.

Chop Nasturtium leaves roughly, and add to a pestle and mortar, along with Garden Basil. Peel and halve garlic clove and add to the mortar. Muddle and grind thoroughly, gradually adding toasted pumpkin seeds until a paste forms. Grate in about two tablespoons Parmesan, and muddle it in, gradually adding half of the olive oil until smoother.

Stir in remaining olive oil.

Use Nasturtium Pesto with pasta, in sandwiches, as a dressing... The possibilities are endless and all delicious!

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thevisionshazy · 4 months

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Pesto Sauce

To brighten pasta, pizza, or salads, make this simple pesto sauce recipe in just 10 minutes with fresh basil, walnuts, garlic, and Parmesan.

#cloves garlic #sauce #pasta #pesto sauce recipe #pesto sauce #change

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daily-deliciousness · 5 months

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Grilled chicken and pesto sandwich with sun dried tomatoes

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milkbreadtoast · 6 months

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Hey guys random but I wanna share this spinach pasta recipe I improvised the other day bc it's really east and tasty and a nice way to eat my greens... I've eaten it for the last several meals lol

sauce recipe (1 serving)

fresh spinach several(3?) handfuls (blended with sauce)

oat milk ~1/3 c (or a diff unsweetened milk)

small pat of butter(flavor) + 3 spoonfuls olive oil

lots of black pepper + couple shakes garlic powder (or minced garlic)

tiny pat of miso/deonjang (if u dont have it, just add more cheese, or some salt to taste)

Lots of pecorino romano or parmesan cheese (or both)

+

more handfuls spinach to eat w pasta whole, opt (several/3 handfuls; keep in mind spinach shrinks a lot when cooked) (cooked in microwave, with sauce liquid)

more cheese, black pepper, parsley etc for serving

Note: need a blender to make the spinach sauce green. I used a small bullet blender. If you don't have a blender, just cook and eat the spinach pieces whole alongside the pasta instead of blending it w the sauce, like an alfredo cream sauce.

With whole spinach pieces:

>combine sauce ingred in tall, microwave safe bowl except spinach & cheese; microwave 30 sec to melt butter/miso and mix thoroughly

>add several handfuls of spinach to the sauce liquid; this is the whole spinach pieces.

>cover + microwave for 1 min /until the spinach leaves are completely wilted and tender but still green

if u dont have a blender you'd be done here (microwave longer to reduce, add more cheese/oil to make it thicker, etc)

>add 2-3 handfuls fresh spinach into bullet blender and pour in most of the sauce liquid; Blend until fully broken down into a creamy green sauce. (add a splash more milk if it's not blending)

>combine w rest of sauce in the bowl; add cheese and microwave 30+ sec more uncovered (*i add cheese at the end bc it's harder to blend with the spinach)

Without whole spinach pieces (just green sauce): combine all sauce ingred Including spinach into bullet blender; blend until fully combined; transfer to bowl & microwave 1 min + longer as needed to reduce (uncovered)

Pasta:

> boil pasta in salted water according to directions (go a min under and test if its cooked, for al dente pasta)

> drain + return to pot, add the sauce + stir

note: if doing this method u can also make the sauce in the same pot instead of using a microwave; after draining the pasta, leave it in strainer, and make the sauce in the same pot and simmer... turn up the heat to boil + reduce as desired, then add the pasta back in and stir until hot. (If i was making a bigger portion for multiple ppl i'd prob do this)

USING LEFTOVER COOKED PASTA (this is what i did, bc i had made a lot of pasta a few days ago, and had the leftovers stored in fridge):

> microwave pasta by itself in a bowl/plate for 1 min, covered

> add the hot sauce on top of hot pasta (microwave first if it's not hot enough)

(^i microwave sauce + pasta separately to ensure the pasta stays al dente btw... if u microwave sauce with pasta it gets soft)

(If making large batches ahead I'd store the pasta and sauce separately for the same reason... I'd prob do the same thing I did, make a large batch of pasta and then make the sauce right before eating... I just hate soft pasta tho so if u dont then dw abt it🫡 lol)

> Top w extra cheese, black pepper, parsley and serve/eat immediately!!

#food #pasta #spinach #spinach pasta #recipe #my recipe #cooking #easy meals #its rly easy and tasty... and its easier to eat spinach this way lmao #if u dont want to eat the whole spinach pieces blend all the spinach w the sauce #its rly delicious... ive eaten this for the past 3 meals to use up my leftover pasta #and its so good...#if u added basil leaves too thatd basically be pesto...#i dont have basil rn tho #i like this bc it reminds me of that peruvian dish that i rly like... what was it called?#green noodles...#*googles* tallarines verdes... i should try actually making that sometime its prob not much harder #but for now i rly like this recipe and wanted to share... success...

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royal-food · 1 year

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Two Pesto Chicken Pizza

#recipe #pizza #savory #two pesto chicken pizza #chicken pizza #food #pesto sauce #pesto

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beautyandlifestyleblog86 · 11 months

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Healthy pasta ideas

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everyveganrecipe · 1 year

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Basil Pesto Recipe Basil pesto made oil-free, nut-free, and packed with additional nutrition for a healing sauce or dip. Featuring basil, spinach, sunflower seeds, ginger, and lemon juice. 🌿

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etherealarte · 3 months

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Pappardelle with shrimp and fresh pesto

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corduroy-leggings · 3 months

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It's about 11 degrees out and sunny right now but I'm missing winter so I'm going to explain how to make what I believe to be the best hot chocolate ever

Pardon the lack of precise measurements, this is a "measure with your heart" type recipie :)

You will need:

A microwave safe mug. If you don't have one, heat your milk beforehand in a Pyrex type measuring cup.

A spoon to get the powder.

2-3 heaping spoonfuls of hot chocolate powder. I use a jam/tea spoon to do this. It's probably about 2-3 tablespoons. If you're using pre- packaged portions, use one of those.

Around 300 mL (about 1 1/2 cups) of milk or as much as you want to fill your cup and then a splash more

Cinnamon, nutmeg, chilli powder, any other spices to taste (optional)

Peppermint or almond extract or some sort of alcohol if you're old enough (which I am not) (optional)

1 teabag if you want to make tea infused hot chocolate. My favourites are Earl Grey or bagged chai mix. I will put separate instructions for this at the end. (optional)

Marshmallows, whipped cream, infused or flavoured sea salt, chocolate chips, or anything else you like on top of your hot chocolate

Instructions:

Put the chocolate powder in your mug. If you're adding spices, put them in now.

Add a small splash of milk and mix. You will ideally get a doughy paste. Add another small splash of milk and mix until your paste is smooth. This will help eliminate the lumps that a lot of people get if you add all the milk at once.

Add a medium splash of milk, mix again, and if you want, microwave to help combine the milk and chocolate even more. I usually skip this step unless I'm getting bits floating around.

Now you can add the rest of the milk and stir until you're happy. Add your extracts here. I don't know if alcohol can be microwaved. If it can be, add it here too.

Microwave your chocolate at 30 or 45 second intervals until it's warm enough for you.

Garnish your hot chocolate! I like putting whipped cream, chocolate caramel sea salt, and cinnamon on top. Other things that I like include big marshmallows and chocolate sauce, or a blob of dulce de leche.

For tea-infused hot chocolate:

Heat the milk first until it's warmer than you would like it (it cools down a bit) and steep your teabag. I steep mine for about 5 minutes to really get the flavour in the milk. Prepare the hot chocolate as per my previous instructions, but ignore the microwave part.

Enjoy!

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morethansalad · 2 years

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Grilled Garlic Scapes with Sundried Tomato Pesto and Sea Salt (Vegan)

#vegan #appetizer #sauces #wild garlic #garlic scapes #field garlic #wild foods #pesto #sundried tomatoes #sea salt #pine nuts #basil #olive oil #if you do decide on making any of today's recipes be sure you forage/source sustainably or not at all #Also be 150% sure in your identifications 💕#grilled #💚#❤️

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curvycarbivore · 7 months

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Cauliflower Pesto Pasta with Tempeh "Bacon" (Vegan, without oil)

Yield: 6 servings | Prep time: 25 minutes | Cook time: 30 minutes | Total time: 55 minutes

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This easy vegan recipe can be made in under an hour, or even less if you opt out of making the tempeh bacon. The cauliflower makes this pesto super creamy but still light, and the tempeh bacon adds a nice smokey flavor to the dish. This creamy cauliflower pesto sauce is the ultimate comfort food after a long day, but is light enough where you won't feel super heavy and overly stuffed. Try it out today!

Ingredients:

1 lb of pasta

2 cups of unsweetened almond milk

1 cup of raw cauliflower

2 cloves of garlic

2 handfuls of fresh basil

1/3 cup nutritional yeast

1/4 cup walnuts

1/2 tsp black pepper

1/4 cup olive oil + more for topping

Tempeh bacon for topping (optional)

Directions:

Bring a large pot of water to a boil and cook the pasta according to the instructions on the box.

Meanwhile, make the pesto sauce.

Heat a large sauce pan over medium.

Roughly chop your cauliflower and garlic.

Add the cauliflower, onion, garlic, and almond milk to the sauce pan.

Cook, covered, for about 7-8 minutes or until the veggies become tender.

Carefully transfer the cauliflower/almond milk mixture over to a blender.

Add the basil, nutritional yeast, walnuts, oil and spices to the blender.

Blend until the sauce is completely liquefied (it's okay if there are some small lumps).

Transfer the sauce back to the sauce pot. Heat covered on low for 3-4 minutes.

Add the cooked pasta to the large sauce pan and gently mix until all the pasta is evenly coated.

Serve and top with the tempeh bacon and a small drizzle of olive oil.

Tips and Tricks:

You can make the sauce ahead of time. Place it in the fridge in an air-tight container for up to 7 days, then reheat in the microwave or in a sauce pan on the stove (medium/low heat).

You can make the tempeh bacon ahead of time too, but it tends to get less crispy as time passes. If you want to crisp it back up, add it to a dry frying pan for a few minutes to reheat.

#entrees #pasta #pasta recipes #vegan #vegan recipes #pesto #vegan pesto #pesto sauce #cauliflower #tempeh

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comfortspringstation · 1 year

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9 Amazing Things You Can Make With Chocolate

#recipes #chocolate #chocolate recipes #savory recipes #savory chocolate recipes #chocolate vinaigrette #cocoa rubbed ribs #mole sauce #chocolate gananche #chocolate ganache strawberries #chocolate cake #cacao nib pesto

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foodiesrack · 1 year

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Guest Post - Basil Pesto Pizza with Mozzarella and Roasted Tomatoes

Basil pesto pizza with mozzarella and grilled cherry tomatoes. It's time to make pizza night even better with the best homemade pesto recipe and easy homemade pizza dough!

Link: https://www.foodiesrack.com/basil-pesto-pizza-with-mozzarella-and-roasted-tomatoes/

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daily-deliciousness · 3 months

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Chicken parmesan sandwich

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moonstruckwytch · 2 years

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Cor cor cor i have a would u rather for u:

Would you rather use zero recipes for a whole month (experimenting or cooking from memory is fine) or have to cook the same dinner for a whole week (u pick the dish) 👀👀👀

oh this answer may be wildly disappointing lmao.

i would rather make the same thing for a week, because honestly? sometimes i do that already. when i’m really truly burnt out and struggling i default to either making a huge batch or something and eating it for days, or making the same thing over and over. generally speaking it’s scrambled eggs with cheese, sausage, pan fried hash browns or tater tots, and toast. but in the interest of putting some more thought in, if i could only make one thing for a whole week? it would probably be either justine snack’s corn quinoa bake because that’s easy and versatile with toppings, (smoked salmon, avocado, maple chipotle roasted sweet potatoes and goat cheese is my go to) or a vietnamese ga xao xo ot recipe i saved from the wayback machine that’s almost a perfect duplicate for some of my favorite takeout in my hometown. i’d also probably happily eat oyakodon all week so long as i had a fresh pack of chicken thighs and didn’t have to defrost things.

honestly, the idea of trying to cook without recipes for a month is mildly terrifying. despite working in kitchens for years and having been cooking since i was 3 (when i topped my first pizza - there are pictures) i don’t like to experiment without a baseline. i can and will, but it’s not my preferred method. i like to make recipes as written once or twice to get a feel for them, and only then will i make alterations to my own tastes. i could probably cook from memory / experiment (without repeats) for 2 weeks or so before i got stressed about it.

this was fun. i’m always down to talk about cooking (but you know that!)

#what could i make from memory?#blackened catfish w grits #salt & pepper tofu #pierogi w bacon & onion #faux cacio e pepe orzo #chicken thighs w baked gnocchi #pesto ramen #obviously the basics like breakfast for dinner or breakfast burritos #i could probably do that tofu in spicy coconut sauce #portobello mushroom bowls?#smoked salmon toast & experimental zucchini fritters #oh i might be able to pull off those shrimp toasts #i guess i could probably use the blackend catfish rub on shrimp and make shrimp & grits #the problem i have run into compliing this list is thinking of things i would want to include in this menu #to mix up the cuisine or the prep method #and then realizing i would need the recipe #like my mother’s avoglemono or the zucchini chicken meatballs i had last month #thanks cav ilysm #pls send me more food asks if you’re so inclined #(thats an open invitiation for everyone lol)

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askwhatsforlunch · 2 years

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Nasturtium Pesto Cheese Toastie

I find myself making a lot of these as the days get cooler. There is something so comforting about cheese toasties. The melting cheese oozing out of the crisp, buttery bread. It’s a simple delight, but a delight nonetheless! This Nasturtium Pesto Cheese Toastie is quite special as it brings the Summer garden on your Autumn plate, and it pairs very well with a steaming bowl of soup!

Ingredients (serves 1):

2 large slices Soft White Bread

1 tablespoon butter, softened

1 heaped tablespoon cream cheese

1 tablespoon Nasturtium Pesto

Parmesan Cheese

Heat a frying pan over medium-high heat.

Spread butter on one side of both Soft White Bread slices.

Flip them on the other side. Spread one of the Soft White Bread slices generously with cream cheese, and the other with Nasturtium Pesto.

Grate about a heaped tablespoon Parmesan over the cream cheese.

Sandwich both Soft White Bread slices together carefully, and place sandwich onto the hot pan. Cook, 2 to 3 minutes on each side, until well-grilled and cheese is melted.

Cut Nasturtium Pesto Cheese Toastie in halves and enjoy immediately, with a hot bowl of soup, and a glass of chilled Chardonnay (or other dry white wine)!

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