Monthly Archives: September 2010

Walnut Pesto

I’m attempting to refrain from any assertions that my pesto is the best-o. For one thing, it’s not my recipe. For another, I haven’t been to Italy. Quite simply, I’m unqualified.

This pesto, however, has the mark of a good pesto, in my opinion: garlic. Keep vampires at bay. Entice humans with your culinary prowess. Everyone wins.

I like walnut pesto on homemade French bread (see above) or a simple angel hair pasta. I also slather it on pizza. (Okay, actually, I slather it on any savory carb I can find. It’s green–it’s healthy.)

This recipe is also from the Italian momma.

Walnut Pesto:
4 to 5 cups fresh basil leaves, washed and spun or patted dry (no stems)
8 large garlic cloves, peeled
1 and 1/2 to 2 cups walnuts
2 cup extra-virgin olive oil
1/2 cup grated Romano cheese
2 cup grated Parmesan cheese
Salt and ground pepper to taste

1) Combine garlic and walnuts in processor and chop (don’t pulverize it too much) then remove the mixture and put on plate.
2) Chop basil leaves in processor, and then add back the nut mixture. Mix a little.
3) Slowly add olive oil then shut off motor. Add all the cheese, a pinch of salt, and a liberal grinding of pepper.
4) Process briefly to combine. Refrigerate or freeze.

Roasted Broccoli

Vegetables should not taste like candy. And yet, roasted broccoli, with its caramelized freckles, bright lemon bite, and peanut-y garlic companion, could be candy. It’s the best way to eat green things. (Granted, I love plain broccoli, too. But this way is just… better.)



Unlike steamed broccoli, this broccoli maintains its crispy integrity while keeping that cooked tenderness that I adore.

I don’t know what else to say. Roasted broccoli is delicious–divine, even. It’ll make a broccoli believer out of you.

Roasted Broccoli:
A few heads of broccoli washed and dried thoroughly
3 cloves of garlic, minced
A few tablespoons of olive oil
Salt & pepper
1 lemon
Parmesan cheese

1) Cut broccoli into similarly-sized pieces and place evenly in one layer on baking sheet.
2) Drizzle olive oil over the broccoli, then sprinkle minced garlic on top.
3) Season with salt and pepper as desired.
4) Roast for 10 minutes at 400 degrees. Remove from the oven and stir, then roast for another 10 minutes and remove from the oven.
5) Zest lemon over the broccoli, then sprinkle with lemon juice and parmesan cheese.

What’s your favorite way to eat vegetables?