Basil season is coming, but it's not here yet. Meanwhile, other types of greens also make tasty pestos (and persuade my preschooler to scarf down leafy greens). The sunflower seeds here were a spur-of-the-moment inspiration upon looking into the pantry, and they are good, but you could also use more traditional nuts - pine nuts or walnuts.
5 oz arugula, washed
1/4 cup extra virgin olive oil
1/2 cup sunflower seeds, lightly toasted
1 large clove garlic
2 tsp lemon juice
1/3 cup grated Parmesan
Salt to taste
Combine all ingredients in a food processor and process until smooth. Taste and adjust seasonings if desired.
Serve immediately over pasta or hot new potatoes, or serve as a dip with pita chips.
Makes enough to sauce 1 lb cooked pasta.
Showing posts with label dip. Show all posts
Showing posts with label dip. Show all posts
Saturday, May 25, 2013
Saturday, October 16, 2010
Roasted Eggplant-Garlic Dip
This is sort of a riff on baba ganoush. Try it with pita, crackers, or as a dip for veggies or chips.
I think eggplant season is finally just about over. We could have another frost any night now. Today I went out to the garden and picked all the eggplants that were past the itty-bitty size - meaning that once again I have a big pile of them needing to get used!
I have heard rumors that pureed eggplant like this actually freezes decently, unlike most preparations of it. But I haven't yet tried it out to confirm.
1 lb eggplant
1/4 cup extra virgin olive oil
2 Tbsp lemon juice
1 head roasted garlic, cloves peeled
Salt and pepper to taste
Chopped fresh parsley to taste (optional)
Preheat the oven to 500 degrees. Cut the calyxes of the eggplants and place them in a baking dish. Bake until completely soft, about 20-30 minutes (exact time will depend on the size and shape of your eggplants). Remove from oven and let cool enough to handle.
When the eggplant is cool enough to handle, peel the skin off (with the help of a paring knife, it should come right off in strips). Place the eggplant flesh in a food processor along with the olive oil, lemon juice, and some salt and pepper. Process until smooth. Taste and adjust seasonings. Add parsley if desired.
Refrigerate until ready to use. Serve cool or at room temperature.
Makes 1 1/2 - 2 cups.
I think eggplant season is finally just about over. We could have another frost any night now. Today I went out to the garden and picked all the eggplants that were past the itty-bitty size - meaning that once again I have a big pile of them needing to get used!
I have heard rumors that pureed eggplant like this actually freezes decently, unlike most preparations of it. But I haven't yet tried it out to confirm.
1 lb eggplant
1/4 cup extra virgin olive oil
2 Tbsp lemon juice
1 head roasted garlic, cloves peeled
Salt and pepper to taste
Chopped fresh parsley to taste (optional)
Preheat the oven to 500 degrees. Cut the calyxes of the eggplants and place them in a baking dish. Bake until completely soft, about 20-30 minutes (exact time will depend on the size and shape of your eggplants). Remove from oven and let cool enough to handle.
When the eggplant is cool enough to handle, peel the skin off (with the help of a paring knife, it should come right off in strips). Place the eggplant flesh in a food processor along with the olive oil, lemon juice, and some salt and pepper. Process until smooth. Taste and adjust seasonings. Add parsley if desired.
Refrigerate until ready to use. Serve cool or at room temperature.
Makes 1 1/2 - 2 cups.
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