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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

Watermelon & Feta Skewers

Posted on by The Olive Oil Hunter

These skewers are a refreshing appetizer for summer gatherings and a great finger food—no forks required. It can be prepped a few hours in advance, but wait until you’re ready to serve before drizzling with the oil and vinegar.

Ingredients

  • One 5-pound or larger watermelon
  • 16-ounce block of feta cheese, preferably from Greece
  • Twelve 8-inch wooden skewers
  • Extra virgin olive oil, for drizzling
  • Balsamic vinegar of Modena, for drizzling
  • Freshly ground black pepper to taste

Directions

Cut the watermelon and the feta into 1-inch cubes. Thread 2 cubes of each in an alternating pattern onto wooden skewers. Arrange on a platter, drizzle with olive oil and vinegar, and sprinkle with black pepper.

Yields 12 skewers

Churrascas

Posted on by The Olive Oil Hunter

Churrascas are a great last-minute homemade bread because the dough needs just a short amount of rest after kneading. While this recipe calls for making them on the stovetop, you can also make them on your grill, cooking as many as will fit all at once. Do enjoy them right away, while they’re still soft and pillowy. Note: Don’t confuse churrasca the bread with churrasco the grilled meat that’s often stuffed into a sandwich—you will find a great recipe for that in the current Chilean Pressing Report.

Ingredients

  • 4 cups all-purpose flour
  • 2 teaspoons coarse sea salt 
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 cup olive oil 
  • 3/4 cup warm tap water, to start

Directions

Step 1

In the bowl of a stand mixer or a large bowl, whisk together the dry ingredients. Combine the oil and 3/4 cup water in a measuring cup, whisk, and add to the bowl; stir to make a dough ball. If the dough is raggy, add additional water, 1 tablespoon at a time. Knead with the dough hook attachment for 5 minutes or by hand for 10 minutes until smooth.

Step 2

Turn out the dough and cut into 6 portions. Roll each one into a ball, then roll them out, one at a time, with a rolling pin, doing quarter-turns until about 5 inches in diameter and about 1/4-inch thick. Rest the dough for 30 minutes.

Step 3

Heat a griddle, preferably cast iron, over medium heat. When the pan is hot, add two churrascas and cook for about 5 minutes, turn with tongs, and cook for another 4 to 5 minutes. Repeat twice more with the rest of the rounds.

Yields 6 churrascas

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