from Langdon Cook's excellent blog about foraging food in the Northwest, Fat of the Land
2 cups stinging nettles, blanched chopped (figure 6 cups raw)
1/2 cup parmesan
1/2 cup pine nuts roasted
4-5 large garlic cloves
1/2 cup olive oil
1 tsp lemon juice
salt and pepper to taste
1. Blanche nettles for 1 minute in boiling water to remove stingers, remove to a salas spinner and shake off excess water, then ball up and give them a good squeeze to wring them out.
2. Put in food processor along with other ingredients and half the olive oil. Mix and then add the rest of the olive oil. Continue mixing until it is at desired consistancy. Add more olive oil if you prefer a more spreadable pesto.
Showing posts with label pesto. Show all posts
Showing posts with label pesto. Show all posts
Thursday, June 10, 2010
Arugula Pesto Wheat Berry
From Heidi Swanson. She says that this is a great salad but to make more of a meak out of it she added Sweet Earth brand seitan or cubes of cooked potatoes could be added too.
3 cups cooked wheat berries
3 medium garlic cloves
2/3 cups pine nuts or sliced almonds (local hazelnuts!?)
3 cups loosely packed arugual leaves
1/2 cup grated parmesan
2 big pinches salt
1 tbsp fresh lemon juice
1/3 cup olive oil
1/3 cup black Kalamata olives, chopped
4-6 ounces seitan (optional), chopped and pan fried into crispy bits in a bit of oil
A bit of shaved parmesan as a garnish
1. Place wheat berries in a large mixing bowl and set aside so they can come to room tempurature.
2. Make arugual pesto by combining the garlic, 1/2 cup of the pine nuts, most of the arugula, parmesan, salt and lemon juice in the food processor. Pulse a few times, then begin to drizzle the olive oil into the mixture while continuing to pulse until pesto is smooth. Taste, adjust if needed with more salt or lemon juice.
3. Pour half of pesto over the wheat berries, add the seitan if you are using it, the rest of the arugula, and 1/4 to 1/2 cup hot water. Toss everything until wellpcoated. Add more pesto a bit at a time until the wheat berries are dressed to your liking- I actually go a bit on the heavy side with this particular combo. Arrange on a platter and top with the olives, remaining pine nuts and a bit of shaved parmesan.
Serves: 6 or so as a side, less as a main dish
3 cups cooked wheat berries
3 medium garlic cloves
2/3 cups pine nuts or sliced almonds (local hazelnuts!?)
3 cups loosely packed arugual leaves
1/2 cup grated parmesan
2 big pinches salt
1 tbsp fresh lemon juice
1/3 cup olive oil
1/3 cup black Kalamata olives, chopped
4-6 ounces seitan (optional), chopped and pan fried into crispy bits in a bit of oil
A bit of shaved parmesan as a garnish
1. Place wheat berries in a large mixing bowl and set aside so they can come to room tempurature.
2. Make arugual pesto by combining the garlic, 1/2 cup of the pine nuts, most of the arugula, parmesan, salt and lemon juice in the food processor. Pulse a few times, then begin to drizzle the olive oil into the mixture while continuing to pulse until pesto is smooth. Taste, adjust if needed with more salt or lemon juice.
3. Pour half of pesto over the wheat berries, add the seitan if you are using it, the rest of the arugula, and 1/4 to 1/2 cup hot water. Toss everything until wellpcoated. Add more pesto a bit at a time until the wheat berries are dressed to your liking- I actually go a bit on the heavy side with this particular combo. Arrange on a platter and top with the olives, remaining pine nuts and a bit of shaved parmesan.
Serves: 6 or so as a side, less as a main dish
Subscribe to:
Posts (Atom)