When we are at work in the office, the CMEE staff often participate in “community lunches.” We each bring one ingredient, without discussing it beforehand, and use whatever we have to make a large lunch for everyone to share. It’s fun (and typically very healthy!). Lunches are usually a big salad, or on Friday’s a big, yummy sandwich with our favorite 8-grain bread from the King Kullen bakery.
One staple is pesto! We always seem to have it, and it always works with whatever we are eating…salads, sandwiches, rice, pasta, and meat are all improved with this delicious green sauce. Sometimes it’s an arugula pesto, or just green herbs, sometimes walnuts or pine nuts, and sometimes it’s a vegan recipe!
Here are two recipes for pesto…while they are certainly delicious, sub out ingredients with whatever you have at home. Pesto is a great, flexible culinary experiment that usually always turns out delicious. Be creative, and have fun!
Lara’s Pesto “Guidelines”
- Marilee Foster’s Arugula
- Olive oil
- Pine nuts (just a sprinkle)
- Salt and Pepper
- Dash of crushed red pepper
- If you are not vegan, add parmesan
Add all the ingredients into a food processor or Magic Bullet. Add olive oil, a little bit at a time, until the pesto is a consistency that you like.
President Steve’s Presto Pesto
- 1 Avocado
- 1 Cup packed parsley
- 1 Jalapeño, ribs and seeds removed (optional but recommended!)
- 2 Garlic cloves
- Juice from one lime
- 1/2 Cup water
- 1/2 Olive oil
- 1 Tsp salt
- 1/2 Cups pistachio (or walnut, pine nuts or almonds)
- Add everything except nuts to the food processor and process until smooth.
- Add nuts, and blend again until coarse in texture, or smooth…it’s up to you!
Have an easy-to-make and delicious recipe you’d like to share? E-mail Chef Liz!