Ingredients: rye bread, crackers, cream cheese and toothpicks - not an earthquake resistant structure ;-)
Wednesday, December 7, 2011
Monday, December 5, 2011
Garlic Chives Pesto
Source: Everyday Mom blog
Difficulty: 1 (out of 5)
Taste: 5 (out of 5)
Ingredients
• 10 (approximately) garlic chives (or garlic scapes), roughly chopped (10 cal)
• 1/4 cup walnuts, lightly roasted (170 cal)
• 1/2 cup olive oil (960 cal)
• 1/4 cup grated Parmigiano cheese (80 cal)
Total: 1 cup of pesto, 4 servings, 1220 calories, 305 cal / serving
Directions
1. In a food processor combine garlic chives and walnuts. Blend until smooth and combined.
2. With the processor still running slowly add the olive oil forming a paste.
3. Scoop pesto into mixing bowl, gently mix in cheese.
4. Serve with your favorite pasta, adding a little pasta water to help coat the pasta, as the pesto is a little thick. Chicken or mushrooms go great with this pesto.
Afterthoughts
• This was my November Secret Recipe Club assignment. My Secret Blog was Everyday Mom, a great site with lots of delicious and simple recipes, that I’ve been following for a while now. And since this month is very busy for me, I chose a really simple recipe, which turned out super-delicious! Thanks, Kim :-).
• The original recipe calls for garlic scapes, the garlic equivalent of green onions. I have only seen those in farmers’ markets during the summer months, and now it’s late autumn. But I recently discovered garlic chives that are sold in our local Asian grocery stores, and I suspect taste quite similar. So that’s what I used.
• I froze half of the pesto and plan to use it as a pizza topping... What will that taste like? That is still a mystery, to keep the future full of good surprises ;-)
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