The post Classic Basil Pesto appeared first on The Peony Life.
]]>Classic Basil Pesto is my all time favorite recipe!
If you were to ask what food I could eat for the rest of my life, I would most definitely cut you off by saying ‘anything pesto!’. I’m OBSESSED and don’t foresee this changing anytime soon. I love classic basil pesto sooo much that when I get a dog, I’m going to name him pesto! Cute right? You must have a seriously good personality to rock a name like Pesto!
All jokes aside, classic basil pesto is so delicious and you can put it on anything. After a few years of force feeding my partner pesto recipes, I’m happy to say he loves it almost as much as I do. You can’t go wrong with a classic basil pesto pasta or on home made pizza but lately I’ve been enjoying it over roasted vegetables, spread on fresh baked bread, in salad dressings and dips.
USE FRESHLY GRATED PARMEGIANO REGGIANO FOR BEST RESULTS
This recipe yields one cup of prepared pesto. If you’re not planning on enjoying the pesto right away, make sure you cover it with a thin layer of olive oil. This will keep it from turning brown and add longevity to your green pesto. Make sure the jar is sealed tightly and keep in the fridge for 3 days. I make this recipe a couple of times a month and normally double the recipe.
If you’re planning to freeze your pesto, don’t mix in the grated Parmigiano Reggiano. Wait until the pesto is defrosted and you’re ready to eat it, then mix it in. Parmigiano Reggiano loses a lot of its flavor once grated, so freshly grated parmesan will make for a more flavorful Pesto.
GET MAXIMUM SHELF LIFE BY STORING PINE NUTS IN FREEZER FOR UP TO 3 MONTHS
The ratios in pesto differ slightly depending on your specific taste. After making this recipe a few times, you’ll know how to make ‘your perfect pesto’.
Have fun! xx
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]]>The post Mushroom & Arugula Fusili with Pistachio Mint Pesto appeared first on The Peony Life.
]]>Mushroom & Arugula Fusili with Pistachio Mint Pesto
This addicting recipe transpired when I had a craving for pesto pasta but didn’t have any basil at home. My basil obsession prevailed and we ate our entire supply. I’m still impatiently waiting on a new batch to flourish. In the mean time, what could I make that would satisfy my craving?
My ‘newish’ mission is to try my best to use what I already have, in efforts to decrease my household waste. I feel enormous guilt when I throw away food and well, essentially money. Anyhoo, I remembered I had a whole whack of mint from the farmers market, and I thought that combined with pistachios and a few key ingredients; it would make deliciously smooth and fresh pesto.
TIME SAVER ALERT! Buy shelled pistachios to save time!
Pistachios are a tree nut that are high in protein and rich in dietary fiber. Pistachio trees are commonly found in Turkey, Greece, Italy, Iran, Syria, Lebanon and right here in California, to name a few. They are a ridiculously great source of vitamin E, which is key for healthy skin, eyes and a strong immune system.
I must confess I’m a Trader Joe’s-aholic and I buy most of my nuts there, among other things. They have super convenient shelled pistachios and they are very reasonably priced. I mainly love them because they save me SO MUCH time and I truly dislike the tedious task of removing the shells myself. If you live in Canada and don’t have access to TJ’s, I’ve found them in bulk at some Whole Foods & Safeway stores. I always go for the unsalted ones so I never end up with an over salted recipe. You can always add more but you can’t take it away!
Heads up I add a lot of garlic to this recipe! I use two large cloves or 3 small, so please adjust your recipe accordingly depending on preference. I also wait and fold in the green onions and pecorino into the pesto after removing it from the food processor. I just like the texture better that way but feel free to tweak whatever you like.
This recipe can easily be adapted to a vegetarian recipe by skipping the pancetta. I would probably make it vegetarian style more often if I was just cooking for myself, but my fiancé really loves this dish with pancetta.
Don’t forget to reserve 1 cup of pasta water. This is very important! Add it slowly one tablespoon at a time until you reach your desired consistency. Adding the pasta water slowly to the pesto pasta adds a rich & creamy component to this dish. Be careful not to add too much at a time.
SERVE THIS DISH FAMILY STYLE IN A BIG PASTA BOWL
Mushroom & Arugula Fusili with Pistachio Mint Pesto is one of my favorite go-to’s when hosting a casual dinner with friends & family. I love to serve this family style in a big pasta bowl and let everyone serve themselves. I put out little bowls of grated Pecorino Romano, shelled pistachios and mint on a tray and everyone can add the final touches to their pasta. People always go in for seconds of this recipe and I never have any leftovers! This recipe will definitely be made again & again at my house!
Enjoy!
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]]>The post Rustic Pasta with fresh Bread Crumbs appeared first on The Peony Life.
]]>THIS IS WHAT PEOPLE WOULD CALL A ‘PANTRY PASTA’
Wondering what to do with that day old baguette? This pasta totally transpired on a whim because I was absolutely sick of throwing things away!!! I feel like every week I’m throwing out veggies or leftovers we thought we would eat. It really irritates me. This year I’m really trying to use what I have, with efforts to reduce the amount of waste I produce on a daily basis. I’m making a conscious effort to think of ways to use whatever produce or ingredients I have at home before heading to the market. It’s been such a fun challenge and definitely something I will continue to adopt into my everyday routine. I really enjoy how it challenges me to get creative and be resourceful with what I have on hand.
The first thing I saw in my kitchen were two half-loaves of bread that I had made a few days prior. I would have to use them or toss them, so I opted to make my own herbed croutons and add them to a simple & slightly spicy pasta. I knew Rez would love it so much that it may be his new favorite dish of mine. I tease Rez that he could survive on salami & olives alone, but its actually true. I’ve never seen someone love something so much, that eat it every single day, often twice. That’s commitment.
As I write this post I can’t help but think, this would be something you would crave after a bad hangover. Just hear me out! We’ve all had those nights and if you’re like me, they will ruin your entire day. I can’t do it like I used to, that’s for sure.
This is what a hangover looks like when you’re 29: You wake up after a vivid dream of chugging a massive bottle of water, pop 2 Advils, drink more water, announce to whoever is around that ‘YOU’RE DYING’ and ‘you’re never ever drinking again, no matter how many times you’ve said it before’. Then you’ll probably take a nap, drink more water, stare at yourself in the mirror for far too long, willing it to stop. Fall asleep again somewhere else in your house (like the couch), maybe leave your apartment to grab something to eat (the struggle is real) and watch some netflix. Eff it, just start a freaking marathon because who are you kidding the day is over. After you’ve successfully lost the entire day to your hangover, you suddenly get this burst of energy and are famished. What to make? What do you want? THIS pasta is what you want!
It’s also good for any other day but this will cure your adult hangover just nicely!
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]]>OFTEN TIMES, SIMPLICITY IS BEST.
This is hands down the recipe I’ve made the most in my kitchen. It has few ingredients, not a lot of preparation and is very simple to execute well. I have made this so many times; I could make it in my sleep. This simple recipe is consistently delicious. I’m never disappointed when I make this for lunch or dinner.
This is one of those recipes that is so quick to produce but tastes like you’ve been cooking all day. It makes me fall in love with my simple pesto pasta, every damn time! I cannot stress to you how much I love this recipe. This is a recipe on my blog you need to have in your repertoire and stat!
FROZEN PEAS ARE GREAT TO ALWAYS HAVE IN YOUR FREEZER. THEY ARE PERFECT IN THE SIMPLE CLASSIC!
There is no real cooking involved in this dinner, seriously! You make the pesto in the food processor and boil the pasta & peas in the same pot, which makes for a super easy and low maintenance clean up! Remember that the peas don’t take as long as the pasta to cook, frozen peas only take 3 minutes, so pop them in when your pasta is almost al dente. Be really careful not to overcook your pasta. You want the noodle to be firm to the bite because the cooking process will continue over medium/low heat, when you toss the pasta with pesto.
I LIKE TO THROW IN A HANDFUL ON SMALL, WHOLE BASIL LEAVES RIGHT BEFORE SERVING.
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