Ragu à Shrimp with Pesto and Tomatoes

Ragu is an Italian meat (beef, pork, game, or even horse) base sauce, usually served over pasta. We are using shrimp instead in our ragu dish.

Ragù di gamberi con pesto e pomodorini (Italian)

serves 4

4 Tbs. olive oil

4 chopped organic garlic cloves

organic grape tomatoes

wild shrimp, peeled with tails on

juice of 1 organic lemon

basil pesto

cooked (gluten-free) pasta

gluten-free) bread

uno 1. Sauté in a saucepan over medium-high heat, add the oil, then the garlic, about 30 seconds.

due 2. Add the tomatoes for 8 minutes.

tre 3. Reduce to simmer add the shrimp over the tomatoes, cook for 7 minutes, until the shrimp turn pink (135-146F/57-60C).

quattro 4. Turn off the heat, add the lemon juice, fold in the pesto.

cinque 5. Serve over the cooked pasta with bread and salad. (White wine is nice also.)

Try some other pasta recipes: https://veggiefernandezs.blogspot.com/search/label/pasta

Goditi il tuo cibo! 

(Enjoy your food!)

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Basil-Spinach Pesto

Try something different with pesto which can be used as a dip for vegetables, spread over seafood and poultry, and of course a pesto for that Italian dish.

Pesto Di Spinaci Al Basilico (Italian)

Makes about 1 cup (340 g)

2 cups (260 g) organic spinach

1/4 cup (30 g) each organic: basil, sunflower seeds (raw, hulled), and Parmesan cheese or a dairy-free cheese

1/3 cup (45 g) organic pin nuts

3 crushed cloves of organic garlic

1 Tbs. (15 ml) organic lemon juice

1/4 cup (60 ml) each: olive oil and water

optional spices:

• black pepper
• oregano
• Italian spices
• red pepper flakes
• jalapeños

Goes well with spinach:

• dill
• chives
• ginger
• nutmeg
• allspice
• thyme

uno 1. In a food processor, pulse several times: spinach, basil, sunflower seeds, and pin nuts.

due 2. Add garlic, lemon juice, and cheese. Pulse several times.

tre 3. Slowly add oil and then water.

quattro 4. Stir in any spices and adjust for taste.

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Salmon with Pesto and Vegetables

A dinner on one baking sheet!

Salmone con pesto e verdure (Italian)

Serves 6-8

Preheat the oven to 375F (190C)

roasted bell peppers, chopped

2 Tbs. (30 ml) olive oil

2 pound (910 g) wild salmon fillet

8 small organic potatoes, lightly score

2 organic garlic bulbs

1 organic onion, cut in half

optional vegetables of choice

organic pesto of choice (or see below for a parsley pesto)

I.

uno 1. Combine the chopped peppers and 1 Tbs. (15 ml) oil.

due 2. Brush onto the salmon.

tre 3. Cover with plastic wrap and refrigerate.

II.

quattro 4. Place the potatoes, onion cut side down, in a parchment-lined baking pan.

cinque 5. Sprinkle with the rest of the oil.

sei 6. Bake for 30 minutes.

III.

sette 7. When the vegetables are almost done, make space and add the unwrapped salmon.

otto 8. Increase the temperature to 450F (230C).

nove 9. Bake for about 15 minutes or internal temperature is 145F (63C)

IV. 

dieci 10. Serve the pesto on top of the salmon before serving.

Parsley pesto

Pesto di prezzemolo

1 bunch organic parsley

zest of 1 organic lemon

1/4 cup (30 g) organic raw almonds, chopped

1 tsp. (5 ml) balsamic vinegar

1. Place parsley, lemon zest, and almonds in a food processor.

2. Add the balsamic vinegar.

3. Blend to a paste-like thickness.

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Vegan Pesto

No Parmesan? No problem. 

In a blender, add...

(Use organic if possible.)

Greens:

Try 

• basil
• half parsley and half cilantro
• radish greens
• spinach
• arugula
• kale
• carrot greens
• etc.

+

Nuts:

• almonds
• cashews
• walnuts
• sunflower or pumpkin seeds
• etc.

+

Cheesy:

Blend a tablespoon (15 g) of nutritional yeast. Then, taste and add more if desired.

If you do not have yeast, add

2 tsp. (10 g) capers or 2 oil-packed organic sun-dried tomatoes

+

Liquid:

• olive oil
• artichoke juice
• some lemon or lime juice
• etc.

Serve:

• noodles
• salad
• pizza
• bread
• grilled vegetables
• soups
• grain bowl
• etc.

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What to do with herbs

The stems are full of flavor. Chop their leaves as well. Here are few ideas for using those generous bunches of herbs to their utmost potential.

Hardy herbs used in cooking with food:

• rosemary
• thyme
• oregano
• marjoram
• sage
• lavender (Use sparingly on pork, fish, and chicken dishes.)

Tender herbs eaten raw:

• parsley
• cilantro
• mint
• basil
• dill
• tarragon
• chives
• chervil
• lemon verbena
• lovage
• Cuban oregano
• chives (even the flowers)
• epazote (Leaves are used in Mexican dishes.)

Use organic ingredients when possible.

I. Go beyond basil pesto:

• Use nuts other than pine nuts.
• Parsley, dill, and walnuts go together nicely with crumbles of feta.
• Cilantro and almonds are natural pairing.
• Basil and parsley with hazelnuts are different.

1. Spread a thick layer onto fish fillets and roast at his temperature.
2. Great on salmon. 


II. Herbs + basic crepe batter:
1. Fresh cheese and finely chopped herbs over the crepes and a good twist of black pepper.
2. Fold or roll.


III. Frittata:
1. Sautéed green onions, crumbles of feta, with lots of herbs.
2. Serve at room temperature, plain or with a drizzle of pesto.


IV. Potato salad:
1. Keep the herbs in tender springs or whole leaves.
2. Add a bit of bulk with arugula leaves or thinly sliced endive for texture.
3. Dress simply with lemon juice, olive oil, and black pepper.
4. Serve with lamb chops, the pesto-coated fish above (#1) or on top of crispy chicken schnitzel.


V. Eggs:

• few snips of chives on scramble eggs.
• marjoram and parsley in an omelet 

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Basil-Spinach Pesto

Try something different with pesto which can be used as a dip for vegetables, spread over seafood and poultry, and of course a pesto for that Italian dish.

Pesto Di Spinaci Al Basilico (Italian)

Makes about 1 cup (340 g)

2 cups (260 g) organic spinach

1/4 cup (30 g) each organic: basil, sunflower seeds (raw, hulled), and Parmesan cheese or a dairy-free cheese

1/3 cup 45 g) organic pin nuts

3 crushed cloves of organic garlic

1 Tbs. (15 ml) organic lemon juice

1/4 cup (60 ml) each: olive oil and water

optional spices:

• black pepper
• oregano
• Italian spices
• red pepper flakes
• jalapeños

Goes well with spinach:

• dill
• chives
• ginger
• nutmeg
• allspice
• thyme

1. In a food processor, pulse several times: spinach, basil, sunflower seeds, and pin nuts.

2. Add garlic, lemon juice, and cheese. Pulse several times.

3. Slowly add oil and then water.

4. Stir in any spices and adjust for taste.

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Asian Three-Herb Pesto

To make a quick and easy noodle salad... 

Tiga herba pesto (Indonesian)

1 1/2 cups (250 g) basil or Thai basil, packed tightly
1/4 cup (50 g) each: (a) cilantro or parsley, (b) mint leaves, packed tightly; and (c) tasted peanuts, cashews or pine nuts
2 Tbs. (30 ml) organic lime juice
1 Tbs. (15 ml) fish sauce
optional: 1 small serrano chile, seeded
1 Tbs. (15 g) minced ginger
3 large organic garlic cloves
1/2 cup (120 ml) olive oil
ground black pepper to taste

1. Combine all ingredients, except oil and pepper in a food processor.
2. Pulse and add in oil.
3. Season with pepper.
4. Mix the pesto with rice noodles and add diced grilled vegetables of your choice.

Try with "Grilled Eggplant and Zucchini" https://veggiefernandezs.blogspot.com/2019/08/grilled-eggplant-and-zucchini.html

-modified "The Herb Quarterly"

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Spinach-Basil Pesto

It can used as a dip or sauce for pasta, vegetables, seafood, and poultry.

Makes about 12 ounces (340 g)

Use organic ingredients:

2 cups (400 g) baby spinach

1/2 cup (100 g) each: fresh basil; organic: sunflower seeds (raw, unsalted) and pine nuts

3 cloves of organic garlic, crushed

1 Tbs. (15 ml) lemon juice

1/4 cup (50 g) (dairy-free) Parmesan cheese

1/4 cup (60 ml) each: water and olive oil
pinch or two of black pepper to taste 

1. In a food processor or blender, spinach, basil, sunflower seeds and pin nuts. Pulse server times.
2. Add garlic, lemon juice, and cheese. Pulse a few times.
3. Slowly add oil and then water in a steady, small stream.
4. Scoop into a container and stir in the pepper.

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Go beyond basil pesto...

Use nuts other than the pricey pine nuts. Parsley, dill and walnuts are gorgeous together, perhaps with a few crumbles of (dairy-free) feta thrown in. Cilantro and almonds are a natural parings as are basil and parsley with hazelnuts. 

Spread a thick layer onto fish fillets and roasted at high temperature. It goes great with salmon.

Ingredients?
Add as much as you like.

1. In a blender, purée the ingredients.


  
                                     walnuts


 
                                                almonds

  
                                                         hazelnuts

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Cilantro Pesto

Italian pesto, French pistou, and ...

(Lebanese Arabic) اوراق الكزبرة

/aliyyet al-kuzbara/ coriander leaves

...use to add flavor to stews, patties, soups, chicken, fish, and any yogurt sauce, cooked or uncooked.

Makes 1/4 cup (60 ml)

Just multiply the quantities to make more*.

1/4 cup (60 ml) olive oil

1 bunch of cilantro leaves, wash, dry, discard the stems, and chop the leave finely (= about 1 cup/ 200 g)

8 organic garlic cloves, chopped and mashed with 1 tsp. (5 g) sea salt until pasty

1. Heat the oil in a skillet over medium heat for 3 minutes.

2. Add the cilantro and garlic.

3. Quickly stir in the mixture with wooden spoon to form a taste.

4. Transfer it to a dish and set aside.

 (a) If not using right away, cool the pesto and place in small freezer bag or in ice-cube trays.

*double:

3/4 cups (150 g) olive oil

4 bouncers of cilantro

2 heads of garlic

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Vegetable-Green Tops Pesto or Dip

    Those carrot tops,

   radish leaves, or 

  beet greens 

made delicious pesto!

2 cups (400 g) (remove tough stems and wash) organic carrot tops, radish leaves and/or beet greens (or a mixture of all three) 
1/2 cup (100 g) each: basil and grated Parmesan or daily-free cheese
1/3 cup (65 g) toasted organic almonds
1-2 organic cloves of garlic
pinch or two of black pepper

1. In a food processor, pulse all ingredients.
2. Drizzle in 1/4 cup (60 ml) olive oil
3. Serve over cooked noodles or as a tasty dip!

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Mint Pesto

We grow a lot of mint. So it is nice to use it in many different recipes.

1/4 cup (50 g) organic almonds, sliced
1 garlic, copped 

1. Pulse in a blender.
2. Add to the almonds and pulse:

1 cup (200 g) each: mint and parsley leaves
1 Tbs. (15 ml) organic lemon zest

3. Put in a bowl with:

5 Tbs. (75 ml) olive oil
pinch of black pepper and red pepper

4. Mix together.

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Orzo with Artichoke Pesto

Orzo, a short-cut pasta (not gluten-free) from Italy pairs with artichokes to make a pesto to enrich an dish.

Orzo con Carciofi Pesto (Italian) 

Serves 6

1 12-ounce (340 g) organic artichoke hearts                      >
1 pound (455 g) whole-wheat orzo pasta

2 ears of organic corn or 1 cup (200 g) of organic frozen of corn

1/4 cup (50 g) chopped toasted organic walnut pieces

1/2 cup (100 g) fresh or 8 tsp. (35 g) dry each: oregano and parsley

zest of 1 organic lemon

1/4 cup (60 ml) orange lemon juice

1 smashed garlic clove

1/2 tsp. (2,25 g) black pepper

3/4 cup 180 ml) extra-virgin olive oil

2 cups (400 g) orange cherry tomatoes cut in half

1 1/2 cups (300 g) grated Parmesan 

uno 1. Bring a pot of salted water to a boil over high heat.
due 2. Add the orzo pasta and cook, stir a few times, until tender but still firm, about 8 minutes.
tre 3. Drain, reserving 1/2 cup (120 ml) pasta water.  Put the pasta in a bowl.
quattro 4. Corn
  (a) corn on the cob: grill over medium-high heat or on a charcoal grill, turn a few times, cook about 10 minutes. Let the corn cool slightly. Use a large knife to remove the kernels. Add the corn to the bowl
 (b) frozen corn: thaw and add to the bowl
cinque 5. In a food processor, combine 2 cups (400 g) of artichokes, the walnuts, parsley, oregano, lemon zest, lemon juice, garlic, black pepper, and oil.
sei 6.  Blend until the mixture is thick and smooth.
sette 7. Chop the remaining artichoke hearts into small pieces and add to the bow.

0tto 8. Add the pesto, tomatoes, cheese, and pasta water.
nove 9. Toss until all the ingredients are coated.
dieci 10. Serve warm or at room temperature.

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Mike's Mediterranean Pizza

It is fun to look in the refrigerator and make up your own pizza.

Serves 3

Preheat the oven to 400F/200C

Ingredients

• Mediterranean Garlic Hummus 
• 3 garlic Nan bread (or gluten-free substitute) 
• pesto
• sliced artichoke hearts
• 1 organic yellow bell pepper
• goat cheese (or dairy-free cheese)
• 1 white onions sliced
• 2 graded cloves of garlic
• feta cheese (leave out for a dairy-free pizza)
• 1 organic broccoli
• 1/2 cup/2 ml of sun dried tomatoes
• organic mushrooms
• 2 organic tomatoes
• Italian seasonings
• olive oil

Directions
1. Take Nan Bread, set out on pizza board.
2. Chop all ingredients, layer bottom of bread with hummus, pesto and olive oil.
3. Once all ingredients are chopped, add to the top of the bread.
4. Cook for 15 minutes, or until bread is crispy.

Buon appetito!

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Pesto with Goat Cheese

Pesto au Fromage de Chèvre (French)

A. in a blender:

1 cup (250 ml) goat cheese* (plain or with herbs)

1 clove garlic

6 organic green onions

B. drizzle:

1 cup (250 ml) olive oil

Goat cheese is lower in fat, calories and cholesterol than milk cheeses. It also provides more calcium and fewer carbohydrates than cream cheese.

* There is also a dairy-free goat cheese.

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