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!!
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
- 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.
- 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
- 1 lb kale
- 1 lb green leaf lettuce
- 1 bunch spring onions
- 1 lb ground chorizo
- 1 lb ground beef