Two Fit Moms

Tag: pesto

  • Recipe on the Go: Arugula Pesto

    Recipe on the Go: Arugula Pesto

    If you are like us, you are always on the go! Whether you are a working mom or a stay-at-home mom, you are all too familiar with having no time to spare.  Being able to rely on quick and nutritious recipes are key (especially if you can make them ahead of time!).  That being said, we are here to help.

    arugulapestoonthe goI want to share one of my favorite on the go meals.  It’s Arugula Pesto.

    I’m a big fan of pesto.  You can make it many ways — with different greens (maybe fresh spinach?) and herbs (think basil, parsley) and nuts and cheeses.  I like arugula.  I prefer the taste, and I can also always find a pre-washed bag of arugula in the grocery store, so it works for me.

    Generally, pesto will involve nuts.  This version does not.  I actually prefer the arugula on it’s own.  So, it’s super easy.  Arugula, olive oil, garlic, salt, pepper and parmigiano-reggiano cheese.  That’s it.

    This recipe is sufficient for one pound of pasta — any kind your heart desires — and, in a pinch you have a healthy pasta dinner.

    Arugula Pesto
    Yields approximately 1.5 cups, which is enough for a pound of pasta

    4 cups of arugula (if not using pre-washed, make sure the arugula is dry)
    3/4 cup of olive oil
    2 cloves of garlic, chopped
    1/2 teaspoon salt (plus more to taste)
    1/4 teaspoon black pepper (plus more to taste)
    3/4 cup of grated parmigiano-reggiano cheese

    In the bowl of a food processor, add the arugula, chopped garlic, salt and pepper.  Turn the food processor on and begin to stream in the olive oil.  Mix until combined.  Remove mixture to a separate bowl, and fold the grated cheese into the mixture.  Do not process it.  The heat from the food processor may change the consistency.

    Helpful Hint: You can make the pesto in advance, either keeping it in your refrigerator (up to a week) or freezing it in ice cube trays. In addition to being the perfect pasta topping, it’s also ideal for marinating meat and fish and for spreading on sandwiches.

  • Simple Broccoli Rabe Pesto

    Simple Broccoli Rabe Pesto

    broc rab pesto up close with banner with tfm squareDo you ever get sick and tired of the taste of your own recipes?  Some days, I feel like all of my meals taste the same, even if I change most of the ingredients.  When I fall into this kind of cooking funk, I call up my childhood friend, Kate, for inspiration. I know that Kate will have a delicious recipe for me that can be modified to fit my diet, even on its strictest days.  She also has an amazing knack for creating meals that my children find just as delicious as I do.  This recipe is no exception and will become a staple in your house, as it is in mine.

    Today, I want to introduce you to a versatile, easy-to-make sauce:  broccoli rabe pesto.  In the summer, we generally turn to herbs like basil and parsley for pesto, but this time of year, let’s work with a cold weather green like broccoli rabe.

    Broccoli rabe is known to be a little bitter, however, blanching it takes away the bitterness and makes it perfect for blending into a tasty pesto.

    Traditionally, pignoli nuts (and sometimes walnuts) appear in pesto recipes. This recipe, however, is nut free.  Feel free to experiment and make this recipe your own!  Throw a handful of toasted nuts into the food processor along with the rest of the ingredients.

    This pesto can also be used as a condiment on sandwiches, a marinade for fish and poultry, or a sauce to toss with pasta.  While Kate’s original recipe was made with cheese and wheat pasta, we were able to modify it so that it was both gluten and dairy free.

    Enjoy!

    Broccoli Rabe Pesto

    1 large bunch of broccoli rabe (stems removed)

    3 cloves of garlic, crushed

    ¼ cup of olive oil

    Salt

    Pepper

    1 lb of cooked pasta of your choice

    Cook broccoli rabe in a large pot of salted boiling water for 3-5 minutes – until just tender.  Drain and rinse with cold water to stop cooking.  Pat dry with a towel/paper towel.  Add broccoli rabe to the bowl of a food processor, add crushed garlic, olive oil and salt and pepper.  Pulse until emulsified.

    If you would like to add cheese, feel free to mix in ¼ cup of parmigiano reggiano cheese after the mixture has been pureed.

    Serve over pasta — or any other way you would like!

    Yields 1 healthy cup of pesto (enough to top approximately a pound and a half of pasta)