Pesto? Oregon Style (Arugula and Hazelnut, Natch)

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pestoCome the summer basil, and you’re sure to find pesto as a staple in my fridge. And bags of it in the freezer which I store for later use (because prolonging the bounty of the summer is half the fun of bringing in the summer bounty).

And while traditional Italian pesto is nothing short of delicious, I love this vegan variation using Oregon hazelnuts and an unlikely for the?base. Because not all pesto needs to be based on herbs. Arugula and Hazelnut Pesto offers a certain spiciness that I adore. Add the earthy flavors of the toasted nuts and you’ve got yourself a topping that’s perfect?atop salmon, grilled chicken, smoked turkey, in sandwiches, over any kind of pasta, pizza, salad dressing, or just as a spread for some good ol’ crusty bread. It’s so wonderfully versatile, like Frank’s Red Hot, you’ll put that sh*t on everything.

Double the recipe if you like, and put the?leftovers into sandwich bags to?freeze for whenever the pesto mood strikes.

Pesto? Oregon Style (Arugula and Hazelnut, Natch)
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    Pesto? Oregon Style (Arugula and Hazelnut, Natch)
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      Ingredients
      Servings:
      Instructions
      1. Over medium heat, toast the hazelnuts until fragrant. Remove from the heat and cool.
      2. Add the arugula and spinach (if using) to a food processor. Pulse for 5 seconds.
      3. Add the garlic, hazelnuts, salt, and pepper.
      4. Gradually drizzle in the olive oil while the food processor is running. Process until smooth.
      5. Taste to adjust seasoning and consistency. If it's too thick, add more oil.
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      Taking Your Chicken Strips to the Next Level

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      chicken1A chicken dish adults and children will beg for? You won’t believe it’s true.

      This crunchy chicken dish combines the heat from red peppers (left off of the kid’s serving), with?sweet honey and sour dill pickles for a tastebud tickling dish that everyone will enjoy. It’s like your sophisticated friend and the girl next store all wrapped up in the perfect package. Intriguing yet comforting at the same time.

      Serve it on skewers as finger food for Game Day parties or for your favorite Friday night dinner, since it’s easy to cook on a weeknight (I always make enough for leftovers).

      But fair warning, your friends and family will ask for this again. Enjoy!

      Taking Your Chicken Strips to the Next Level
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        Taking Your Chicken Strips to the Next Level
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          Ingredients
          Servings:
          Instructions
          1. Place 1/2 cup of spelt flour in a bowl.
          2. Mix remaining flour and the rest of the dry ingredients and place in a big plate.
          3. Dredge chicken in flour.
          4. Coat with egg.
          5. Cover well with flour/breadcrumb mixture.
          6. Heat oil in large pan and add chicken. Cook until golden on both sides (about 7 minutes).
          7. Drain on paper towels.
          8. Skewer or put directly onto plates, drizzle with honey, sprinkle with red pepper flakes and serve with chopped pickles.
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