Pea Shoot Pesto....Updated
Glory to God!
Whew...I feel like I’ve been spinning around in our microgreen spinner! Life has been a bit crazy (well, crazier than normal;)). Last week was our annual family reunion at the ranch. Family members come and camp out and we have great time! This year was a little different in that we had to work a little before the fun. Our totally awesome family offered to come early and help with things around the ranch. We had help processing, delivering, planting, building and cleaning. What a blessing to have so much help! God is good! It was also nice for Mr. Martian and me to have a little fun and take a break from the project, while getting to spend time with family. So it's been challenging to keep with social media and blog postings but hoping to be back on the saddle now!
We are continuing to sell out at Rosaures…which is so amazing to me…all the glory goes to God! It makes me believe even further that He must have a great plan here! Rosaures asked for 20 clamshells for next week instead of the 16 we had been delivering! We are still on the search for a distributer for our microgreens…so if you have any ideas please shoot us an email! I believe we will get there, just lots of little hoops to jump through and God’s perfect timing! God is on our side….so who can be against us? :)
What, then, shall we say in response to this? If God is for us, who can be against us? (Romans 8:31).
The November 11th deadline (the date we had our first snow fall last year) is creeping up on us. Mr. Martian and I both feel fall in the air already! Where did summer go? As much as I love the sun I am already dreaming of the snowy winter days, warm fires and a new recipe wardrobe! Wait, I seem to have skipped fall and it’s one of my favorite times of year, especially where we live in the Pacific Northwest! I think the project has me totally messed up!
Well in honor of it still actually being summer…pesto!!. With the heat wave we’ve had lately our basil has skyrocketed and I needed to use it up. What better way than pesto! And you know I had to use our pea shoots:). In a previous post I created a similar pesto but decided to update it a little with using just basil instead of other herbs, since I need to use it up, and pine nuts instead of pecans (it’s what I had on hand and is pretty traditional in pesto). It turned out pretty yummy! There is one change I would have made....our bolted basil was mostly shoots and tiny leaves so I think it made my pesto a little bitter and more fibrous. Large, fresh beautiful basil leaves are a must do next time! The basil is growing good in our aquaponics system so hopefully sooner rather than later! I may even add a little more than a cup next time I make it. Parmesean cheese would also be fabulous in here!
With the end of summer coming upon us, if you grew herbs this year, it is a great time to harvest those beautiful herbs you worked so hard to grow! Here are some links for ideas on how to store them and make them last all winter!
There are so many ways you can use pesto…mix in with some mayo for a great sandwich spread, add a bit more olive oil and make a yummy salad dressing, or do what we had last night for dinner…toss with some chicken and pasta for an easy dinner. You’ll also notice in the pic below that pasta box is a little different. I’ve been doing the paleo diet and found this amazing pasta! I’ve seen it before on The Urban Poser's blog (http://theurbanposer.com).If you haven’t before, please check it out...she is amazing! This pasta is made out of almond flour and I don’t even think Mr. Martian noticed:). They also make a gnocchi which I am excited to try. I bought mine at a local health food store but you can also buy it online (https://cappellos.com/products/fettuccine). However, you have to buy in bulk and it's pretty expensive. I believe I paid 12 something at health food store for one box. Definitely not an all the time thing but was fun for a special treat…I do love my pasta…especially with pea shoot pesto;).
Not to us, O Lord, not to us but to your name be the glory, because of our love and faithfulness (Psalm 115: 1).
Scripture for thought: Psalm 118: 28-29
Pea Shoot Pesto
Adapted from Saveur.com with helpful ideas from loveandlemons.com
3 cups lightly packed pea shoots
1 cup lightly packed basil
1/3 cup pine nuts, plus 1 tbsp, reserved
2 tbsp. fresh lemon juice (Organic is best http://www.nytimes.com/2013/01/29/science/what-is-the-risk-from-pesticide-residue-on-citrus-fruits.html)
1 large garlic clove
1⁄2 cup EVOO
S & P to taste
First toast you mine nuts in a dry pan over medium heat until lightly golden and fragrant (a couple minutes or so). Set aside to cool. If really toasty remove from pan so don't continue to cook and burn.
In a food processor combine the garlic and pine nuts and process until chopped. Add your pea shoots with the basil, lemon juice and salt and pepper and process until finely chopped. With the motor running, slowly drizzle in EVOO until desired consistency, stopping to scrape down sides of food processor as needed. Add more S & P if needed and process again.
Place pesto in bowl and stir in 1 tbsp pine nuts. Enjoy!
Storage Ideas: Store in an airtight container, covered with a thin layer of EVOO for up to one week. You can also freeze in cube trays, and then store in plastic bags in freezer for up to 6 months. You can also store freeze pesto in small jars or plastic containers for approx. 9-12 months. Source: http://www.theyummylife.com/How_to_make_Pesto