Tarragon, parsley and sunflower seed pesto

TARRAGON PESTO

 

A few years ago, I decided to plant a herb garden and one of the herbs I planted was tarragon. I love the way it smells and I have fond memories of a tarragon and red wine vinegar salad dressing my mother used to make. When I planted it, I had grand ideas for recreating that dressing. Sadly, I’ve never been able to duplicate it.

Every year my tarragon plant survives our harsh Cleveland winter and grows back bigger and better than the year before but I haven’t really put the herb to good use in my cooking. This year, all that changed when I stumbled upon the idea of using it for pesto.

I’ll admit, I was a little skeptical at first. Tarragon has a strong, anise-like flavor that can be extremely overpowering so highlighting it in a pesto seemed risky. As I researched different recipes, a common theme was to cut the tarragon with an equal amount of parsley, which has a fresh, bright flavor.

The result was surprisingly delightful. (Unfortunately, I didn’t think to take pictures but it looked like pesto.) Blending up the tarragon with the other ingredients helped to mellow out the flavor, while still giving a slight anise note. Since tarragon is part of the sunflower family I used sunflower seeds instead of traditional (and expensive) pine nuts and they gave it a nice nutty texture. You’ll notice the recipe doesn’t include garlic, which seems like blasphemy when talking about a pesto recipe. I left it out for fear of having too many strong flavors but I think you could add a clove or two and still have a wonderful dish.

Tarragon, parsley & sunflower seed pesto

1/2 cup tightly packed fresh tarragon

1/2 cup tightly packed parsley

4 tbsp sunflower seeds

2 tsp lemon juice

6 tbsp olive oil

Add the first 4 ingredients to a food processor or blender. Start blending on a low speed and gradually add the olive oil until the pesto is a creamy consistency. You may need more or less olive oil, depending on the consistency you’re going for. If needed, increase the mixing speed to fully incorporate the ingredients.

Just like any other pesto, you can serve this immediately on pasta, as a spread for bruschetta or as a fancy homemade pizza sauce. It also freezes very well. I plan to use my left-over pesto the next time I make my quick and easy pesto salad.

Have you tried making pesto with something other than basil? Share your experiments in the comments. I’m always looking for new recipes!

 

Garlic scape, basil and almond pesto

Garlic scape and basil pesto

Garlic scape, basil and almond pesto on Instagram

If you follow Emmet Street Creations on Instagram, you know that I have been somewhat obsessed by a culinary delight known as a garlic scape. Last fall, I planted around 30 cloves of hard neck garlic in my garden for the sole purpose of harvesting the scape.

The garlic scape is the flower that grows from the bulb of hard neck varieties of garlic. As it grows, it forms a graceful curl.

Harvesting the scape allows the plant to put its energy into growing the bulb. The scape has a very mild garlic flavor and can be used in any way that garlic can be used. I’ve roasted them whole with a little olive oil, salt and pepper, diced them to add flavor to roasted asparagus and I’ve frozen a bunch for future use.

So far, my favorite way to use them is in pesto. You can make pesto with only the garlic scape, olive oil, pine nuts and parmesan. But, I love basil pesto so I incorporated basil as well. For a twist, I used almonds instead of pine nuts.

Garlic scape and basil pesto

10 to 12 garlic scapes, roughly chopped with the bulb removed

1 cup tightly packed basil leaves

1 cup chopped almonds

1 cup parmesan cheese

1/2  to 1 cup olive oil

Salt and pepper to taste

Add the first 4 ingredients to a food processor or blender. (I used my Vitamix.) Start blending on a low speed and gradually add the olive oil until the pesto is a creamy consistency. I ended up using the entire cup of olive oil but you may prefer less. If needed, increase the mixing speed to fully incorporate the ingredients. Add salt and pepper to taste.

You can serve this immediately on pasta, as a spread for bruschetta or as a fancy homemade pizza sauce. It also freezes very well. I plan to use my left-over pesto the next time I make my quick and easy pesto salad.

 

 

Monday musings: Handmade soap and good, clean fun

Dolly Parton Knoxville TN 2014It’s been another busy week on Emmet Street. Christine and I both attended an outing to the Cleveland Botanical Garden, where we enjoyed nature and the awesome glasshouse environments the garden maintains.

I ventured out to another outdoor musical festival, a country-flavored one, where I got to put on my cowgirl boots and stomp my feet to the music of The Band Perry and Miranda Lambert! (There were others, but those two acts were the reason I wanted to endure a country music festival. I’m picky about the artists I like in that musical genre. I mostly like mine old school.)

Christine’s been busy getting ready for her second appearance at The Flea at the Evaporator Works in Hudson, Ohio. She’s got a lot of goodies for you to see, sample and smell so plan to come out to see her on June 27!

Handmade soap

There are so many creative soap makers that inspire us. Check out some of our favorite finds on Pinterest! (Are we pinning buddies there? We should be.)

Good, clean fun

If you’re not following us on Facebook, here’s some of the fun you missed:

  • Goats in pajamas – This story from NPR asks, “Do goats really need to wear pajamas?” After viewing the videos, there is no question that yes, goats do need to wear pajamas.
  • Chia seed jam – Strawberry season doesn’t last forever. Preserve the flavor of the season with this jam.
  • Butterfly bike – Christine fell in love with this bike at the Cleveland Botanical Garden. It would be even more awesome if the wings flapped!

Previous musings from Emmet Street you might have missed

Has the heat got you look for quick and easy dinner recipe? Check out Christine’s easy chicken pesto salad recipe. A few ingredients and you’ve got dinner done.

Have you made it to the farmer’s market yet? If so, remember most of the greens on the tops of your veggies are edible, so don’t throw them in the garbage or the compost pile! Check out this post discussing edible greens to get some inspiration.