A Little Twist - Chive Pesto
6 years ago
I have an over abundance of chives this year so I decided to try to make Chive Pesto. As usual, I just ad libbed it. It came out fantastic. The whole family loved it. We made Chicken Pesto Pizzas. Yum!
Here's the basic jist though I admit I did not actually measure so it is a guesstimate. Grandson has nut allergies so raw Pumpkin seeds are my go to for anything calling for nuts.
Chive Basil Pesto with Pumpkin Seeds
6 cups fresh Chives, chopped
1 cup fresh Basil, coarsely chopped
3 large cloves garlic
1/2 to 3/4 cups hulled raw Pumpkin seeds
¾ to 1 cup grated Parmesan Cheese
1 tsp. raw sugar (DD likes a little sweetness in her pesto but you could omit)
Olive Oil (I used a flavoful one.)
Sea salt and fresh ground black pepper
Add all the ingredients in a blender with enough olive oil to allow it to be pureed.
Makes about 4 cups.
Here's the pizza with grilled marinate chicken breast, fresh mozzarella, fresh cherry tomatoes and a fig balsamic drizzle.
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Pesto?
Comments (15)Try an herb roasted turkey on the grill . Purchase one fresh never frozen unprocessed turkey . Have the meat dept . saw it in half . In a large roasting pan layer long stalks with leaves of any fresh herbs picked from your garden or given to you by fellow GWs- dill, basil , oregano , parsley , onion tops - green or onion chunks - anything goes . Add two cups chicken or vegetable broth . Place turkey half right on top of the greens - skin side up . Lightly season with salt and pepper and anything else you like . Tightly wrap the entire pan with foil . Place on grill with indirect heat . Cover and let cook for one hour to one and a half hours . Check every 30 minutes to see if you need to add more liquid . I have added a cup of red wine in the past and that was pretty good ! I have also tried keeping the foil tightly closed or poking holes and allowing the steam to escape . Good both ways - just different . You can remove the foil during the last 20 minutes to allow the turkey to dry out a little if you like . No matter what ingredients or technique you use - you cannot go wrong . This will be one fabulous turkey ! I will never roast one in the oven again ....See MoreYour Greatest Hit Recipes for Leesa - The Condensed Version...
Comments (37)Newer version of Annie's Salsa - BWB only Annie's Salsa 8 cups tomatoes, peeled, chopped and drained 2 1/2 cups chopped onion 1 1/2 cups chopped green pepper 3 to 5 chopped jalapenos (for milder leave out seeds and ribs) 6 cloves minced garlic 2 tsp cumin (optional) 2 tsp pepper 1/8 cup canning salt 1/4 c fresh cilantro (optional) 1/3 c sugar (optional) 1 cup cider vinegar (see note on subbing lemon or lime juice option) 16 oz canned tomato sauce (to adjust density) 8-16 oz canned tomato paste (to adjust density) Mix all ingredients, bring to a boil, boil 10 minutes. Pour into hot jars, process pints for 15 minutes in BWB. Makes 6 pints. _________ A lot of changes have been made to this recipe over the years. Some people like lemon or lime juice in place of some or all of the vinegar, that's fine. (Note from Sheila - I like half lemon half lime.) Some people leave out the cilantro, that's fine too. Do not increase! Some people add more hot peppers or fewer onions, fine as long as you keep the same total measurements. (Note this is what NCHFP does in their new Choice Salsa recipe.) Some people leave out the sugar, that's fine. You can scoop out the goo in the middle of the tomatoes with your thumbs when I'm peeling and chopping for a less seedy version, so it's 8 cups of chopped tomatoes without the seeds and goo. Most who make it regularly as well as Annie recommend using a variety of different slicing tomatoes, not paste types, for best flavor and consistency. (Note: use the tomato sauce and paste to adjust the consistency of the final product to a "sloshy" consistency.) According to Annie "My salsa is not as thick as Heinz catsup but it's thicker than taco sauce. If you don't like it quite as thick or sweet, cut down the amount of paste. I would add some, then taste. Reducing that ingredient shouldn't affect the safety of the recipe. I use equal amounts of sauce and paste. You can pull it off the heat at any point and adjust for flavor. Before I cook it I check for salt, sugar, check the consistency. Add more pepper or cumin if I want. When I first started making this salsa, tomato sauce and paste came in 8 and 16 ounce cans. Like everything else, they've now been downsized, so now I have to use partial cans." Does anybody have good versions of the other recipes that have weird symbols in them for measurements?...See MoreLittle kitchen tricks
Comments (96)arkansas_girl, I don't recall exactly where I got the slide out cutting board/shelf but I'm sure it was one of the discount stores. Probably Kmart considering the time frame in which I got it. But wait a second, unless I ordered it from somewhere??? No I think I bought it in a store. I looked for some a year or two ago for a gift but didn't see them. I don't even know what you'd actually call it either. I'll try to take a picture of it, maybe someone else would know the "technical" name. And yes mustangs, I have a jarpop. I bought it at the grocery store for about $3 as I recall. I gave some as gifts after trying it out. It hangs on the frig along with my other gadgets like the strap wrench, putty knife, instant read thermometer and what not. Steamed TV dinners, huh? Hmmm. No, I think I'll have to pass! Back to tricks... Freezer bags make great ice packs. Fill with water, remove most air, freeze flat and as they melt they keep things from getting wet. A block of ice lasts quite a while too. I use them at summertime picnics and don't care if they get lost or damaged. An envelope or pouch set up by the door where you bring in mail (for me, it's the kitchen) is a great spot to stuff things you'll need for income taxes. As soon as it comes in, put it in the envelope and you know where everything is come tax prep time. I bought a fabric one that looks a little nicer than a plain envelope. Now I just have to put it up! I have a steel back door (firewall requirement by code for attached garage) so a magnet clip is perfect for holding outgoing letters and other things I need to remember. I put a little shelf on there to put gloves, hold some change, car keys, extra garage door opener (that I use when I'm blowing snow or mowing grass, or blowing grass and mowing snow...)...See Morehey pesto!
Comments (2)There is SUCH a taste difference between bought pesto and home-made pesto, isn't there? By comparison, the bought stuff is tasteless and boring. Have you tried Sage Pesto, Parsley Pesto, Coriander Pesto, Red Capsicum Pesto, Dill Pesto, Lemon Balm Pesto, Mint Pesto, Lemon Thyme Pesto, Rocket Pesto, Rosemary Pesto, Spinach Pesto, Tarragon Pesto? Some recipes below. Why not try some basil variations - eg lemon basil, lime basil, liquorice basil, purple basil etc? Some recipes below. I recommend you try the stuffed mushrooms! Mediterranean Pesto 2 large garlic cloves 2 tablespoons fresh rosemary leaves 1 tablespoon thyme leaves 1 tablespoon fresh summer savory leaves 1 tablespoon fresh oregano 1 cup fresh parsley leaves 1/3 cup freshly ground parmesan cheese 1/2 cup walnuts 1/3 cup plus 1 tablespoon olive oil salt and freshly ground pepper Combine all ingredients except olive oil in blender or food processor. Process to mix. With the motor running, slowly add the olive oil. Season to taste with salt and pepper and process to desired consistency. Let stand for 5 minutes before serving. Mixed Herb Pesto 2 tablespoons pinenuts, toasted 2 cloves garlic 2 cups torn spinach 3/4 cup fresh flat leaf parsley 1/2 cup rocket leaves 1/2 cup fresh oregano leaves 1/4 cup fresh thyme leaves 1/4 cup minced fresh chives 2 tablespoons grated Parmesan cheese 1/4 teaspoon salt 3 tablespoons extra virgin olive oil Drop pine nuts and garlic through food chute with food processor on and process until minced. Add remaining ingredients except oil, process until finely minced. With processor on, slowly pour oil through food chute. Process until well blended. Store in refrigerator. Oregano Pesto 1/2 cup fresh oregano leaves 1 1/2 cups fresh parsley 6 garlic cloves 1/2 cup parmesan cheese 1/2 cup walnuts or pine nuts 1/2 cup olive oil Combine oregano, parsley, garlic, cheese and nuts in food processor. Process to blend. With machine running, slowly add olive oil. Season to taste and process to desired consistency. Serve with tomatoes, zucchini or eggplant, or add a little Parmesan cheese and serve over pasta. Coriander Cashew Pesto 12 cloves garlic, chopped 9 loosely packed cups coriander, 3/4 of the stems removed 3 cups basil 1 cup chives 3 cups spearmint 1 heaped cup roasted cashews 1/2 cup unseasoned rice wine vinegar 1/2 cup seasoned rice wine vinegar 600ml cream salt and white pepper to taste Process the garlic, coriander, basil, chives, mint, and cashews while slowly adding the vinegars. Heat the cream in a small saucepan. Transfer the herb mixture to a bowl and stir in the hot cream. Season with salt and white pepper. In the refrigerator in a tightly sealed container, the pesto will keep for 6 weeks; in the freezer, it will keep for 6 months. Pesto Stuffed Mushrooms Wash and dry large mushroom caps carefully. Chop mushroom stems very fine and mix with equal parts of basil pesto and dry......See More
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