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RECIPES!
Walnut Pesto
I made this with the intention of slathering it on garlic toast, rather than tossing it with a pasta. It's thick and rich and dense. (If you want it to be a pasta sauce, thin it with chicken/veggie broth and/or cream.)
1 cup walnuts (I may have used closer to 2... I like walnuts)
2-3 cups fresh basil leaves
3 cloves of garlic (or a very generous spoonful of mashed garlic [which is much handier to keep on hand] )
generous pinch of salt
~1 Tbsp of lemon juice (more if you like that bright, sharp citrus zing)
Olive oil (probably 1/2 cup, possibly more)
Put all in your food processor or blender and pulse until combined; turn the processor on and drizzle in olive oil until you get the consistency you want. (Mine was similar to very soft peanut butter - not too hard to spread, but not especially thin.) [You can also put this in a ramekin with a layer of Parmesan and stick it under the broiler for a few to get a yummy hot chip spread.]
Roasted Garlic Hummus
This is a thinner hummus, and creamier, because I used a 50/50 mix of cannelini and garbanzo beans. It's also labor intensive if you don't have already-roasted garlic on hand.
(For the roasted garlic: [I used a foil-lined jelly roll pan to prevent spills and aid cleanup.] With a sharp knife and lots of caution, nip off the top 1/4" of each garlic clove on a head of garlic. Set on the foil-lined pan. Drizzle lightly with about a 1/2 tsp of olive oil and let it soak in; lather, rinse repeat for as many heads of garlic as you want roasted. Do a second quick drizzle of oil lightly over the garlic heads, cut sides up, and then cover the whole pan securely with a layer or two of foil. In a ~400 degree (F) oven, let them roast for about 45 minutes. NOTE: My oven is wonky, and the rack was in the wrong spot, so several of the lower cloves burnt instead of roasted. Next time, I will probably add a few more layers of foil or a silpat for insulation and place the rack in the middle, rather than leaving it in the upper third where it had been.)
1 can cannelini beans, drained and rinsed
1 can garbanzo beans, drained and rinsed
3/4 cup roasted garlic cloves (or more, or less, however you prefer it)
1/3 cup tahini (the jar I have said 'roasted sesame paste with salt' and as I'm not much for tahini, I was pretty cautious with it. It isn't as awful as some kinds.)
1 tsp salt
a scant tsp of regular soy sauce (not low sodium)
1/4 cup lemon juice (I'm lazy, it came from a bottle. You can be fancy and use fresh PLUS the zest if you want.)
olive oil
Pulse all but the olive oil in your food processor to combine. With the processor on, drizzle the oil slowly until the contents of the bowl are smooth and creamy. Continue to let the processor run for another minute or so to keep it super smooth. Mellow overnight in the fridge (optional). Serve with a generous sprinkling of smoked paprika. (This would make old flip flops taste pretty good, IMO.)
Edamummus
Same approach as the walnut pesto, and the same process. Food processor it to smithereens, liquid to thin and smooth. Serve.
(NOTE: I was completely and utterly winging it on this one, and oddly enough, it came out as the most popular of the three I made the other night.)
These amounts are all very approximate:
1/2 bag shelled edamame (from the frozen aisle - let them thaw unless you want some sort of wonky sorbet)
2 generous Tbsp Tamari soy sauce
1 tsp garlic soy sauce (from the asian market)
1 clove garlic (or a spoonful of garlic paste)
1/4 cup lemon juice
1/2 tsp hot chili oil
~2 Tbsp dark sesame oil
1 Tbsp tahini (see above for type - roasted with salt)
1/4 - 1/2 cup mirin
Run through the food processor, use the mirin in the same way you'd use the olive oil in the above recipes. Will be thick like a spread, rather than a dip. (You can thin it out, possibly with more mirin or maybe just regular ol' sake if you really felt like it... Or vegetable stock, or more lemon juice, or water...) I like it thick. Best with Triscuits or Wheat thins, IMO.
Walnut Pesto
I made this with the intention of slathering it on garlic toast, rather than tossing it with a pasta. It's thick and rich and dense. (If you want it to be a pasta sauce, thin it with chicken/veggie broth and/or cream.)
1 cup walnuts (I may have used closer to 2... I like walnuts)
2-3 cups fresh basil leaves
3 cloves of garlic (or a very generous spoonful of mashed garlic [which is much handier to keep on hand] )
generous pinch of salt
~1 Tbsp of lemon juice (more if you like that bright, sharp citrus zing)
Olive oil (probably 1/2 cup, possibly more)
Put all in your food processor or blender and pulse until combined; turn the processor on and drizzle in olive oil until you get the consistency you want. (Mine was similar to very soft peanut butter - not too hard to spread, but not especially thin.) [You can also put this in a ramekin with a layer of Parmesan and stick it under the broiler for a few to get a yummy hot chip spread.]
Roasted Garlic Hummus
This is a thinner hummus, and creamier, because I used a 50/50 mix of cannelini and garbanzo beans. It's also labor intensive if you don't have already-roasted garlic on hand.
(For the roasted garlic: [I used a foil-lined jelly roll pan to prevent spills and aid cleanup.] With a sharp knife and lots of caution, nip off the top 1/4" of each garlic clove on a head of garlic. Set on the foil-lined pan. Drizzle lightly with about a 1/2 tsp of olive oil and let it soak in; lather, rinse repeat for as many heads of garlic as you want roasted. Do a second quick drizzle of oil lightly over the garlic heads, cut sides up, and then cover the whole pan securely with a layer or two of foil. In a ~400 degree (F) oven, let them roast for about 45 minutes. NOTE: My oven is wonky, and the rack was in the wrong spot, so several of the lower cloves burnt instead of roasted. Next time, I will probably add a few more layers of foil or a silpat for insulation and place the rack in the middle, rather than leaving it in the upper third where it had been.)
1 can cannelini beans, drained and rinsed
1 can garbanzo beans, drained and rinsed
3/4 cup roasted garlic cloves (or more, or less, however you prefer it)
1/3 cup tahini (the jar I have said 'roasted sesame paste with salt' and as I'm not much for tahini, I was pretty cautious with it. It isn't as awful as some kinds.)
1 tsp salt
a scant tsp of regular soy sauce (not low sodium)
1/4 cup lemon juice (I'm lazy, it came from a bottle. You can be fancy and use fresh PLUS the zest if you want.)
olive oil
Pulse all but the olive oil in your food processor to combine. With the processor on, drizzle the oil slowly until the contents of the bowl are smooth and creamy. Continue to let the processor run for another minute or so to keep it super smooth. Mellow overnight in the fridge (optional). Serve with a generous sprinkling of smoked paprika. (This would make old flip flops taste pretty good, IMO.)
Edamummus
Same approach as the walnut pesto, and the same process. Food processor it to smithereens, liquid to thin and smooth. Serve.
(NOTE: I was completely and utterly winging it on this one, and oddly enough, it came out as the most popular of the three I made the other night.)
These amounts are all very approximate:
1/2 bag shelled edamame (from the frozen aisle - let them thaw unless you want some sort of wonky sorbet)
2 generous Tbsp Tamari soy sauce
1 tsp garlic soy sauce (from the asian market)
1 clove garlic (or a spoonful of garlic paste)
1/4 cup lemon juice
1/2 tsp hot chili oil
~2 Tbsp dark sesame oil
1 Tbsp tahini (see above for type - roasted with salt)
1/4 - 1/2 cup mirin
Run through the food processor, use the mirin in the same way you'd use the olive oil in the above recipes. Will be thick like a spread, rather than a dip. (You can thin it out, possibly with more mirin or maybe just regular ol' sake if you really felt like it... Or vegetable stock, or more lemon juice, or water...) I like it thick. Best with Triscuits or Wheat thins, IMO.
