Posts Tagged ‘Pesto’

Green Eggs and Ham (a.k.a. Pesto Eggs & Prosciutto)

In an effort to get children to eat something green (haha!), I thought I’d try this Dr. Seuss connection.  While it didn’t work for the kids, (yuck!) it did work deliciously for the adults (yum!).

For each serving:

  • 1 egg
  • about 1 tsp olive oil or butter for pan
  • salt to taste
  • 1 Tbsp basil, pine nut, and romano or other pesto
  • 1 slice ham or prosciutto
  • 1 english muffin or slice toast or slice polenta

You have some assembly options…

Sunny Side Up, Over Easy, or Fried Eggs:  Fry an egg in the pan with olive oil and salt until done to your liking.  Toast the english muffin, bread, or polenta slice.  Add the ham or prosciutto on top, followed by the egg, and top with the pesto.

Scrambled Eggs: Scramble an egg with pesto and fry in a pan until done to your liking.  Place atop the toast along with the meat or serve separately.

Below is a photo of an over easy version, which I like best because the basil retains its bright green color and contrasts beautifully with the golden egg yolk.

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Almond Romano Pesto and a Nod to Pestos in General

Got herbs in your garden or CSA? Make pesto! There’s much room for creativity, it’s marvelous and versatile stuff, and stores for weeks in the refrigerator.

The Basics…

  • 1 Bunch of Leafy Herbs (Basil, Parsley, Arugula, Oregano, etc.)
  • 1 Tbsp Nuts (Pine Nuts, Almonds, Walnuts, Pistachios, etc.)
  • 1 clove garlic
  • 1/3 cup olive oil
  • 1/3 cup hard cheese (Parmigiana, Romano, Asiago, etc.)

Almond Romano Pesto

  • 1 bunch Parsely
  • 1 Tbsp Almonds
  • 1 clove garlic
  • 1/3 cups olive oil
  • 1/3 cup Pecorino Romano Cheese

Toss it all into the food processor and process until it becomes a paste. Step back and smell the herbs. Your whole house will now smell fresh and green. Happy sigh. Add more olive oil if it’s too thick. Store in a lidded jar with a layer of olive oil, which will help it keep its bright color. Use it on pastas, in sandwiches, and on bruschetta, which is an Italian-style toast.

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When you’re ready to use, scoop out what you need, making sure the layer of olive oil is still enough to cover.

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Garlic Greens Pesto

To make this dish you need to start planning in autumn. What? You didn’t plant your garlic bulbs last fall? Ok then, just find yourself a farmers’ market and purchase some new garlic with its greens still attached. The young garlic is still tender and usually, although this also depends on the variety, has a milder, less pungent flavor. Still, this recipe is guaranteed to keep the vampires away! Use it on pasta, in sandwiches, and on bruschetta, which is an Italian-style toast.

Garlic Greens Pesto

  • 3-4 bulbs garlic with greens attached
  • 1/3 cup Parmigiana or Pecorino Romano Cheese or a Combination
  • 1 Tbsp Pine Nuts (You can also substitute walnuts)
  • 1/3 cup Olive Oil

Remove the greens from the bulb with a knife or culinary scissor. Reserve the bulbs for other recipes.

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If using a food processor, help it out by precutting the garlic greens into 2″ pieces and/or peel the leaf layers almost like you would shuck corn.

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Add cheese, nuts, and olive oil.

Process until it comes together into a paste. You may need to add more olive oil if it’s too thick.

If you’re using a knife instead of a food processor, use the peeling method. Then chop into tiny pieces until you wish you had a food processor, but smile because you’re building all that upper body strength. Mix the minced greens with the remaining ingredients.

Place the pesto in a covered jar with a layer of olive oil. Store in the refrigerator.

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