Tag Archives: pesto

Picnic time

PestoDSC_3913.1Don’t use your stove during the heat. If you cook pasta beforehand, you will have a great base for cold pesto dishes for lunch and dinner that also work well as picnic and party food. This sundried tomato pesto tastes well warm or cold, if you add fresh tomato and basil, you will have a wonderful cold salad. My pesto will always have some wild herbs in it. See recipe

Love thy enemies

Just eat them!  Reading the German Wiki for the common Goutweed (Aegopodium podagraria), I was surprised how different the view was from the American version a good idea to look over the fence sometimes. Here goutweed is shunned as an aggressive exotic invader, sprayed, banned and hated. Surely, the perennial, with pesky underground rhizomes, gave my family a share of cursing this weed. Little did we know that the plant is a reliable medicinal plant and vegetable that recently celebrated a comeback, at least in modern German cuisine. Continue reading

French Country Style

What shall we do with all the pesto?  Besides serving with Ravioli or other pastas, or spread on bread with tomatoes, I found this french twist… The french ‘Soupe au Pistou’ uses the pesto (Pistou) to flavor soups, here a mixed country style vegetable soup with pasta. A very convincing mix with early Spring vegetables and lots-a garlic. See recipe

Battle of the pestos

 

Earth Day weekend paints the town green. NY City exhibits cars, green drinks and alternative snacks, with a party at Javit’s Center, Westchester retreats into volunteer garbage cleanups and weed cutting. And then I thought about eating an invasive weed that day… Traditionally, seven ingredients make an Italian Pesto: fresh basil, pine nuts, olive oil, parmigiano and pecorino, garlic and salt. However without sacrificing on flavor, pesto can be done in many different ways with aromatic herbs, without cheese and less oily nuts.

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Shades of green

Nordic wisdom has it that only witches can grow parsley. To get through the winter, my new year’s resolution is to plant more herbs this spring! Will my parsley survive the frost this time? Parsley from the freezer can be used for a great winter pesto. If you want a quick and creamy, but light killer version, try this one with avocado. A good reason to challenge your food processor. Whole wheat pasta with pesto gets the taste from avocado, frozen herbs, garlic of course, and is topped with freshly, wilted arugula. Try Me!

First autumn food


Fall season is here, 
our garden recovers from the summer heat. Leathery Greens such as kale, chard and bok choi is in high season again and I can see more mushrooms.
Mushroom season takes off with the more humid days in September, if not earlier. More local varieties become available. Once, a forage walk with the Wildman had us find real morels in Prospect Park. We are now planning to join COMA for a hike. Continue reading