Sundried Tomato Pesto
Greetings and welcome to day four of Fresh Tasty Valentine – the brainchild of always fabulous Cam of Culinary Adventures with Camilla. Today’s post features ingredients from two of our incredible sponsors: Gourmet Gardens and Bob’s Mill both of which have products you can win as part of the giveaway. The hemp seeds used in today’s recipe are easily the most unique product I’ve worked with in a long time and one that I was a bit nervous about due to my hops allergy. Hemp and Hops are cousins if you will and I’ve had skin reactions to hemp bracelets in the past, but I couldn’t pass up the opportunity to try a potential pine nut replacement. So I started by pouring a few seeds in my hand (no reaction) before trying a few and waiting an hour – no reaction! Plus they were just as nutty tasting as the reviews promised.
For a vegan twist, switch out the chunky garlic paste with three garlic cloves and then toss with your favorite vegan pasta. For another twist, use as a sauce for pizza topped with some roasted vegetables or a chunky dressing for a salad.
If you haven’t entered the giveaway yet – what are you waiting for?!? This meal totally fits the bill for quick and easy, can even prep the pesto earlier in the day (or the night before) for an even quicker meal. I’ve also had luck freezing pesto using ice cube trays, just pop out when frozen and store in a freezer bag until time to use them.
Note: I received these products for free as part of my participation in Fresh Tasty Valentine. However I was not required to write a review of the products and with that all opinions are my own.
Sundried Tomato Pesto
Good morning (evening?) from Dublin! In theory while you are reading this I’m attempting to cross the Carrick-a-Rede bridge – my bestie in threatening to film this experience so there might be a video with some colorful language on the way once I return. While I’m out of the country, I decided to prep a bunch of meals for Joey to make things as easy as possible. One such prepped dish is this delicious, nut-free, pesto that comes together in record time! I just make up a huge batch and freeze the extra in ice cube trays – popping the frozen treats in to Ziploc bags when the time is right.
With the fresh pesto just toss it right into the hot pasta and stir well. When using the frozen pasta, you will still add it to the finished (drained and hot pasta) but add about 1/2 tbsp of olive oil to compensate and stir for at least 3 minutes to make sure the cube has full melted. Top with cheese (optional) and enjoy!
Another week another challenge from /52weeks! This week the challenge was of the secret ingredient variety and we had to work with legumes. Legumes come in all sorts of varieties and are one of the primary components of our diets – excluding peanuts of course. I decided to go with kidney beans and tried to recreate a common dinner I had growing up, with a vegetarian twist. Dirty rice is extremely simple to make, and there are a few kits on store shelves to make it even easier. The first few times I made the dish I used one such kit until I figured out the right combination of spices and ingredients.
I decided to top mine with some sour cream but Greek yogurt would also work, or nothing at all. The best part is this is one of those dishes where the protein doesn’t really matter, making it one of those awesome cabinet emptying dishes. For an extra boost, and crunch, serve over kale or spinach!
Note: So Delicious is not an affiliate link – I just really like their products