Thursday, January 21, 2010

Roasted Tomato & Almond Pesto with Israeli Couscous

It’s been a great week. I'm always a happy and energetic person, but this week they have been at an extreme. I have a big morning tomorrow that I’m looking forward to and hoping that all goes supremely well.

Dinner was a pretty good tonight, I love the tender chewiness of Israeli couscous. The pesto was different in a good way, though I probably would have preferred regular basil pesto, but I have been wanting to check this one from Ellie Krieger out. I had roasted asparagus on the side, love the stuff!!

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Served with 1 1/3 cup dried Israeli couscous, cooked. Other options are pasta, rice, or chicken.

  • 1/4 cup blanched sliced or slivered almonds
  • 1 14-ounce can diced fire-roasted tomatoes, drained
  • 1/4 cup lightly packed fresh basil leaves
  • 1 1/2 teaspoons red-wine vinegar
  • 1/8 teaspoon crushed red pepper, or to taste
  • 1/4 cup extra-virgin olive oil
  • 1/4 cup freshly grated Parmesan cheese
  • 1/8 teaspoon salt
  1. Toast almonds in a large dry skillet over medium-high heat, stirring frequently, until golden and fragrant, 3 to 5 minutes. Allow them to cool slightly.
  2. Transfer the almonds to a food processor and process until finely ground. Add tomatoes, basil, vinegar and crushed red pepper. As the processor is running, drizzle in oil in a steady stream, about 30 seconds. Stir in Parmesan and salt.

Fresh Tomato Variation: You can also make this pesto with fresh, in-season tomatoes. Start with 1 pound fresh plum tomatoes, cut into quarters and place them on a large baking sheet. Roast at 400° for 30 minutes. Use the roasted tomatoes in place of the diced tomatoes in Step 2.

Brinkley Farms Winter CSA - Week 9

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  • 1 lb kale
  • 1 lb green leaf lettuce
  • 1 bunch spring onions
  • 1 lb ground chorizo
  • 1 lb ground beef

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