One last fresh herb recipe to make before the frost takes it all. I am preparing a program in November at the Morton Arboretum on Baking Sweets with Herbs. As a result I am working on recipes using herbs in different ways than the traditional additive to a main dish.
This was the result of one of my searches into non traditional uses of an herb I love.
Calendula Pesto
2 garlic cloves
2 ginger squares in syrup
1/2 cup unblanched almonds
1 cup fresh calendula petals
1/2 cup fresh basil leaves
1/2 cup fresh thyme leaves
3/4 cup freshly grated Parmesan cheese
3/4 cup olive oil
In a food processor or blender, mince garlic and
ginger for 1 minute. Add nuts; process until coarsely chopped. Add calendula,
basil, thyme and cheese; process until minced. With motor running, add olive
oil in a steady stream. Process or blend until well mixed. Season to taste with
salt and pepper if desired.
Transfer mixture to a jar or storage container.
Cover and refrigerate for up to 2 days or freeze for up to 1 month. Makes
1 1/2 cups.
Use as you would any traditional pesto. Toss with spaghetti or other pasta; Use as a topping on grilled or roasted shrimp chicken or pork; Make Pesto
Pizza by splitting a loaf of French bread and brushing with pesto. Top with capicola,
shredded mozzarella and grated Parmesan. Broil until the cheese melts; Mash
3/4 cup pesto into 4 tablespoons softened butter for a pesto butter you can use instead of garlic butter.
Such an interesting take on pesto, Marcy! Thanks for sharing as always! xo
ReplyDeleteBumper crop this year caused experimentation!
ReplyDeleteThank you! Marcy