I love making pesto with things other than basil and/or pine nuts. In fact, I can’t remember the last time I made a “traditional” pesto! This arugula pesto is bright and zesty from the spiciness of the arugula and the fresh lemon juice. The bright green color is fabulous.
I served this tossed with whole wheat spaghetti, anchovies, and peas, topped with a soft boiled egg. Delicious!
All measurements below are approximate – I eyeballed it! Feel free to adjust quantities to suit your taste.
1/4 cup grated Parmesan cheese
Scant 1/4 cup slivered almonds
Juice of 1/2 lemon
1-3 cloves garlic (depending how garlicky you want it!)
2 cups arugula
1/4 cup extra virgin olive oil; more or less as needed for the thickness you want
Salt & freshly ground black pepper to taste
1. Combine all of the ingredients except the oil in a food processor. If you have a small one, like mine, you can add the arugula in stages. Blitz until combined and smooth, pouring in the oil in a thin steady stream while the food processor is running
2. Taste and adjust quantities and seasoning if necessary
That’s it! You can make this in advance of whatever recipe you want to use it in, and store it in the fridge for up to 2 days.
I love breakfast foods, but I sometimes have trouble remembering to eat breakfast (or convincing myself to) during the week. I don’t like to eat right after I wake up, and once I start work, a couple of hours usually pass before I realize, “hey, I should eat something.” By that time, I don’t really feel hungry. But if I don’t eat breakfast, I can’t focus as well, and I tend to eat more than I should at lunch and dinner.
To keep myself accountable and make sure I eat breakfast (almost) every day, I decided to chronicle my weekday breakfasts here on this blog. Here’s week 1!
How about you? Do you have trouble remembering to eat breakfast? What are your favorite weekday breakfast foods?
Monday -Nothing (not a great start – but I was sick with a stomach bug)
Tuesday – A couple of handfuls of dry Kashi cereal (still recovering from stomach bug)
Wednesday – Oatmeal with Peanut Butter & Strawberries
Thursday – Oatmeal Raisin Clif Bar
Friday – Oatmeal with Cinnamon, Brown Sugar, Slivered Almonds, and Blueberries
This is a delicious accompaniment to chicken, steak, pork, fish… anything really! So far I have served it with venison liver & onions, and buffalo meatloaf. I added a couple of potatoes to the puree for smoothness and body. Not only does it taste great, it looks amazing! You can certainly use a regular white cauliflower if you can’t find a yellow one. Or, if you can find them, try this with a purple or green cauliflower too!
Golden Cauliflower Puree
1 Head Yellow Cauliflower, roughly chopped into ~1″ pieces
1 small yellow potatoes, peeled and chopped into ~1″ pieces
1/4-1/2 cup milk
3 Tbsp butter
Freshly grated nutmeg
Salt & pepper
1. Place the cauliflower and potatoes in a large pot and cover with water. Bring to a boil over high heat, covered, then turn heat down to medium-high and boil for 15-20 minutes until the potatoes and cauliflower are tender (but not falling apart). Drain.
2. Add 1/4 cup milk, butter, salt & pepper, and freshly grated nutmeg
3. Mash with a potato masher until the pieces of cauliflower and potato are broken up, but it doesn’t need to be smooth
4. Transfer to a blender or food processor, or use an immersion blender, and puree until smooth. If you want a thinner texture, add additional milk
5. Taste, and adjust seasoning if necessary
Add some yummy color to your dinner plate!