Saturday, May 15, 2010

PLAYING CATCH-UP

My husband and kids are out of town.  I'm hanging with the dog, the computer, and a fridge full of leftovers. I'm hella relaxed. I haven't blogged in forever so I'm going to try to do a gazillion posts. Or maybe I'll just do one post and then sleep all weekend. Here goes round one...

These are arugula microgreens. These little babies are pulled out of the ground only a few days after they see the light of day.While they're delicate in texture, they have a very powerful flavor. Here's more about growing your own microgreens over at You Grow Girl (there really is a blog for everything).
I pulverized the hell out of them last week in another one of my late night pesto-making sessions. As some of you know, Bella is the pesto taste tester around here. She proclaimed this pesto the best ever. When she tasted it, she had just brushed her teeth with strawberry toothpaste, but I'd say she can be trusted when it comes to pesto.  

The spicy arugula stands up well to the sharp gruyère, while the creamy goat cheese mellows it out a bit. This pesto is potent so a little bit goes a long way. Here's what I did with it over the past few days:

1. I made lemon/pesto vinaigrette. (Soak a diced shallot in 1 tablespoon lemon juice. Whisk in 1 tablespoon pesto. Whisk in 2-3 tablespoons strong olive oil. The pesto emulsifies the dressing.)
2. I put it on pasta for Bella's lunch.
3.  I stuffed it inside herbed mashed potato pancakes (recipe coming soon).
4. I spread  it on bread topped with more microgreens.


THREE-CHEESE ARUGULA MICROGREENS AND SPINACH PESTO
printable recipe

Try any kind of microgreens that you want for this recipe or full-grown arugula. Or replace with intense greens like chard or mustard (blanched for a minute in boiling water).

1/2 cup pine nuts
2 cups spinach leaves, stems removed
2 cups arugula microcreens (or regular arugula)
2 cloves garlic, grated or chopped
1/2  to 3/4 cup olive oil
1/4 cup gruyère, grated
1/4 cup mild and creamy goat cheese
1/4 cup parmesan, grated
juice from 1/2 lemon
big pinch of salt
a few turn of pepper

Toast the pine nuts in a pan or in the oven until they're lightly browned. Throw all ingredients (including the warm nuts) into the food processor. Blend until smooth. Or you can leave it a bit chunky. Taste for seasoning. Add more of whatever flavor is lacking. Store in the fridge for up to a week with a thin coating of olive oil on top to prevent browning. Or you can freeze it in an ice cube tray and then transfer cubes to a ziploc bag.

11 comments:

  1. Beautiful pictures!! Enjoy your time out :)

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  2. I love these photos...beautiful light, greens are so vibrant...very spring like...

    I'm growing some arugula now, so I will think about using your recipe, especially that it's calling for three very yummy cheeses :)

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  3. Great photos! Maybe my favorites to date. So inviting.
    Arugula pesto yum!

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  4. MMMMM,I love arugula! I am going to find some arula seeds and grow some

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  5. Just discovered your blog. Love it and can't wait to follow:)

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  6. Beautiful. I love microgreens. We've been eating them every night thanks to our local farm. Everything looks delicious!

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  7. yum! my little one is not a fan of pesto yet... but I love it, and the idea of making it with gruyere sounds awesome!

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  8. Yum! I just planted my basil this past weekend. Will tuck this (and you're feta pesto) recipe away for future use.

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  10. oh this pesto is definately on my list for this week! thanks!

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  11. Hi Phyllis, I just found your blog and I have been reading it over the last few days (sad to say that I'm almost done!) anyhow, tonight I decided to make your arugula pesto and it was sooooo good! Thank you for sharing your talent and your kitchen adventures with the kids, they are great! I can just imagine that having lunch with you guys, it has to be a lot of fun!
    I am looking forward to reading your blog for a long, long time to come.
    Maria

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