The folks at Organic Girl asked me if they could send over some of their products and I said "yes, please". They are sponsoring a show on Lifetime TV called "
All Mixed Up" and I think it's great that kale, spinach, and other healthy greens are getting the spotlight.
So I did my own version of all-mixed-up by taking some of
OG's kale, spinach, and arugula and mixing them all up in a blender with olive oil, garlic, Parmesan cheese,and walnuts to make a gorgeous green pesto, bright in color and fresh flavor. There are so many uses for this tasty dip/sauce/spread - toss with hot pasta or your favorite cooked grains; just say no to mayo and spread on sandwiches for fantastic flavor and color; pesto pizza anyone?
My first recipe is to take homemade or store bought ravioli (mine are homemade with
Melissa's Won Ton Wrappers), quick fry them in oil - 2 minutes or so in each side, then serve them on a platter with the 3 Greens Pesto as a fun starter. (Recipe below.)
The second recipe I created using the 3 Greens Pesto is a pizza using frozen bread dough. Thaw the dough, spread out with your fingers until flattened, let sit 10 minutes, brush with olive oil, bake at 375 degrees about 12 minutes, and remove from the oven. Now for the delicious part - spread the dough with the 3 Greens Pesto, place sliced fresh mozzarella over the pesto, sprinkle rehydrated slivers of
sun dried tomatoes over the top, garnish with fresh basil and smoked sea salt. Bake about 15 minutes.
Maybe you can include 3 Greens Pesto in your St. Patrick's Day celebration?
3 Greens Pesto
2 cups kale
2 cups spinach
2 cups arugula
3/4 cup olive oil
1/2 cups walnuts
1/3 cup Parmesan cheese
salt/pepper
Process all the ingredients in a blender. Add additional oil and/or water if necessary to reach a creamy consistency.
The folks at Organic Girl asked me if they could send over some of their products and I said "yes, please". They are sponsoring a show on Lifetime TV called "
All Mixed Up" and I think it's great that kale, spinach, and other healthy greens are getting the spotlight.
So I did my own version of all-mixed-up by taking some of
OG's kale, spinach, and arugula and mixing them all up in a blender with olive oil, garlic, Parmesan cheese,and walnuts to make a gorgeous green pesto, bright in color and fresh flavor. There are so many uses for this tasty dip/sauce/spread - toss with hot pasta or your favorite cooked grains; just say no to mayo and spread on sandwiches for fantastic flavor and color; pesto pizza anyone?
My first recipe is to take homemade or store bought ravioli (mine are homemade with
Melissa's Won Ton Wrappers), quick fry them in oil - 2 minutes or so in each side, then serve them on a platter with the 3 Greens Pesto as a fun starter. (Recipe below.)
The second recipe I created using the 3 Greens Pesto is a pizza using frozen bread dough. Thaw the dough, spread out with your fingers until flattened, let sit 10 minutes, brush with olive oil, bake at 375 degrees about 12 minutes, and remove from the oven. Now for the delicious part - spread the dough with the 3 Greens Pesto, place sliced fresh mozzarella over the pesto, sprinkle rehydrated slivers of
sun dried tomatoes over the top, garnish with fresh basil and smoked sea salt. Bake about 15 minutes.
Maybe you can include 3 Greens Pesto in your St. Patrick's Day celebration?
3 Greens Pesto
2 cups kale
2 cups spinach
2 cups arugula
3/4 cup olive oil
1/2 cups walnuts
1/3 cup Parmesan cheese
salt/pepper
Process all the ingredients in a blender. Add additional oil and/or water if necessary to reach a creamy consistency.
Your pesto has such a brilliant color and your recipes sound delicious! Organic Girl's products sound great but meanwhile I wonder whether I could make pesto with wild mustard greens from the yard?
ReplyDeleteDid you make the pesto without garlic so it wouldn't overpower the delicate taste of the fresh mozzarella?
I think you can make a pesto with just about any greens and/or herbs, with or without cheese, and with any nuts you like. I've made pesto using pepitas and it was delicious. The garlic I had on hand was elephant which I knew would be intense so I left it out. P.S. I made the fresh mozzarella - it's vegan, made with cashews!
DeleteWow, that's amazing that you made fresh mozzarella with cashews! Was it a lot of work, and did you need a high-speed blender?
ReplyDeleteUnfortunately I don't have a high speed blender, so I used a basic blender and then I also used a processor. It wasn't hard, just a few steps spread out over a 2-day period.
DeleteUnfortunately I don't have a high speed blender, so I used a basic blender and then I also used a processor. It wasn't hard, just a few steps spread out over a 2-day period.
DeleteIs the recipe you used for cashew mozzarella online? Do you have a link?
Delete