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JuanJo’s Farm Pistachio Pesto and Roasted Tomatoes

Posted on by The Olive Oil Hunter

For his pesto, JuanJo used semi-matured goat cheese rather than Parmigiano-Romano (see more in the Healthy Ingredient Spotlight in Newsletter). It was simple, fast, and stunning. He dolloped it on just-roasted tomatoes, and it’s equally delicious on bruschetta, as a sandwich spread, tossed with hot pasta and a splash of pasta water, served with grilled fish or chicken, and stirred into warm white beans.

Ingredients

For the tomatoes:

  • 4 ripe tomatoes, about 8 ounces each
  • 1/2 teaspoon coarse sea salt
  • 1/2 teaspoon freshly ground black pepper
  • Extra virgin olive oil
  • 2 ounces semi-matured or hard goat cheese, finely grated

For the pesto:

  • 1 cup shelled pistachios, raw and unsalted
  • 2 garlic cloves
  • 2 cups fresh basil leaves, loosely packed
  • Zest and juice of 1 lemon, plus more to taste
  • 1/3 cup finely grated semi-matured or hard goat cheese, plus more to taste
  • 1/2 cup extra virgin olive oil, plus more as needed 
  • Coarse sea salt to taste

Directions

Step 1

Preheat your oven to 400°F.

Step 2

Halve the tomatoes horizontally and place them, cut side up, in a shallow casserole dish. Sprinkle on the salt and pepper and drizzle with olive oil. Roast for 25 to 30 minutes, until they soften and begin to brown. Then top each half with equal amounts of the cheese and roast for another 10 minutes until the cheese is melted and lightly golden on top.

Step 3

While the tomatoes are roasting, make the pesto. Warm the pistachios in a hot, dry skillet for 2 to 3 minutes, just enough time to wake up their natural oils but not to color them. This keeps the pesto a vivid green.

Step 4

Pulse the pistachios and garlic in a food processor until coarsely chopped. Add the basil, lemon zest, and juice and pulse a few more times. Add the cheese and pulse briefly to combine.

Step 5

With the processor running, drizzle in the olive oil until the pesto becomes a spoonable consistency. If too thick, add more olive oil, 1 tablespoon at a time, and pulse. Taste and season with salt if needed. If desired, add more lemon for brightness, more olive oil for body, and/or more cheese for richness.

Step 6

Plate two tomato halves on each of four plates and spoon generous amounts of the pesto over each one.

Yields 4 servings

Glorious Greens Salad

Posted on by The Olive Oil Hunter

The variety of lettuces is what makes this salad so special. It features a vinaigrette that combines the sweetness of balsamic with the tartness of red wine vinegar. Remember that true balsamic vinegar must come from Modena, Italy. Turn this salad into a meal by adding cold shrimp or grilled chicken.

Ingredients

For the vinaigrette:

  • 2 tablespoons red wine vinegar
  • 2 tablespoons balsamic vinegar from Modena
  • 1 tablespoon Dijon mustard
  • 1 tablespoon honey
  • 1/2 teaspoon coarse sea salt, plus more to taste
  • 1/2 garlic clove, minced 
  • 1/2 cup extra virgin olive oil
  • Freshly ground black pepper to taste

For the salad:

  • 1 head green leaf lettuce
  • 1 head red leaf lettuce
  • 1 small head romaine
  • 1 large Belgian endive
  • 1 bunch watercress or arugula
  • 1 small head radicchio
  • 1/4 cup freshly grated Parmigiano-Reggiano cheese
  • Freshly ground black pepper to taste

Directions

Step 1

In a medium mixing bowl, whisk together the two vinegars, mustard, honey, the 1/2 teaspoon salt, and garlic. Gradually whisk in the olive oil until the dressing is emulsified. Season to taste with black pepper and more salt; set aside.

Step 2

Trim the various lettuces and greens and discard any tough or marred outer leaves. Carefully wash and dry the remaining leaves (see Quick Kitchen Nugget in newsletter). 

Step 3

Leave small lettuce leaves whole, but cut the romaine, endive, radicchio, and any large leaves into wide ribbons. Toss all together in a large bowl. To assemble each dish, mound a handful on each of 6 large plates, drizzle with vinaigrette, then top each with a second handful and more vinaigrette. Sprinkle with equal amounts of the grated cheese and some fresh pepper. 

Yields 6 servings

Peach Pebre

Posted on by The Olive Oil Hunter

Pebre is the delicious Chilean spin on salsa. This recipe brings in sweetness from peaches and makes a terrific summer accompaniment to grilled chicken or fish.

Ingredients

  • 1 jalapeño or aji pepper, seeded and minced
  • 1/3 cup fresh cilantro (leaves and tender stems), chopped
  • 1 garlic clove, peeled and finely minced
  • 1 large ripe red tomato, diced small
  • 1 small sweet onion, such as Vidalia, diced small
  • 2 ripe peaches, pitted and cut into 1/2-inch chunks
  • 1 scallion (white and green parts), chopped
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon fresh lime juice
  • Coarse sea salt
  • Freshly ground black pepper

Directions

Combine all the ingredients in a medium bowl, adding salt and pepper to taste.

Serves 4

Black Garlic Aioli

Posted on by The Olive Oil Hunter

Move over, ketchup! This is about to become your favorite dip for fries and roasted potatoes as well as the perfect panini condiment. A Microplane grater is ideal to make the zest and grate the garlic.

Ingredients

  • 1/2 cup mayonnaise 
  • 2 tablespoons extra virgin olive oil 
  • 1 teaspoon lemon zest 
  • 1 teaspoon fresh lemon juice, more to taste
  • 1 to 2 garlic cloves, peeled and finely grated 
  • 1 teaspoon Savory Black Garlic 
  • 2 teaspoons Dijon mustard 
  • 1 teaspoon whole-grain mustard 
  • 1/2 teaspoon coarse sea salt 
  • 1/2 teaspoon freshly ground Vine-Ripened Black Peppercorns

Directions

Place all the ingredients in a small mixing bowl and whisk to combine. Cover and refrigerate if not using immediately. 

Yields about 3/4 cup