Thursday, 25 May 2017

Arugula Almond Pesto

Arugula Almond Pesto

Arugula Almond Pesto
INGREDIENTS

2 cup arugula
1/4 cup toasted almonds
1 clove garlic
1/3 cup Parmesan
pinch salt and pepper
1/4 cup olive oil

2 tablespoon lemon juice




INSTRUCTIONS

Combine all ingredients in a food processor and run until combined. Add more lemon juice or olive oil if the consistency is too thick ( I cheated and added a little water to thin mine down.Enjoy on sandwiches, eggs, and pasta.

Carrot, Feta & Pistachio Salad with Orange Blossom Toss

Carrot, Feta & Pistachio Salad with Orange Blossom Toss


INGREDIENTS


2 tablespoons olive oil
3 tablespoons red wine vinegar
1 1/2 teaspoons orange blossom water
2 teaspoons honey
1/4 teaspoon ground cumin
1/4 teaspoon ground cardamom
1/4 teaspoon crushed red pepper flakes plus more for garnish
1/4 teaspoon sea salt  
10 carrots washed and tops trimmed and reserved
1 cup coarsely chopped mint leaves plus more for garnish
2/3 cup chopped toasted pistachio nuts
2/3 cup crumbled feta


INSTRUCTIONS

Make the orange blossom toss: combine the oil, vinegar, orange blossom, water, honey, cumin, cardamom, the 1/4 teaspoon red pepper flakes, and the salt in a jar, seal, and shake to blend. Alternately, whisk the ingredients in a small bowl and set aside.

Make the salad: Use a vegetable peeler, mandoline, or spiralizer to slice the carrots into long, thin strips. Finely chop a handful of carrot tops (resulting in about 1/4 cup). Place the carrot strips and carrot tops in a large salad bowl.

Add the mint and pistachios, and our the dressing over all. Toss to combine. Gently fold in the feta. Top with mint and extra red pepper flakes, if you want an additional kick of spice.