Pea and Pine Nut Pesto

Pea and Pine Nut Pesto
Pea and Pine Nut Pesto

Isn’t pesto one of those great things to always have on hand in the fridge? I just love a good pesto, and although there are many great versions out there, subtly inserting green peas in one has to be winning, right? This Pea and Pine Nut Pesto tastes fresh and clean, it’s easy to make and it’s so versatile. Try it and let me know what you think.

For another great recipe that’s as versatile and that I love to have available in the fridge at all times, check out this Traditional Chimichurri.

Print

Pea and Pine Nut Pesto

  • Author: Karine K
  • Prep Time: 5 minutes
  • Total Time: 5 minutes
  • Yield: 46 servings 1x
  • Category: Quick
Scale

Ingredients

  • 1/2 cup toasted pine nuts
  • 1 1/2 cup frozen green peas, thawed
  • 1 cup fresh basil, chopped
  • 1/2 cup fresh mint, chopped
  • 1/4 cup olive oil
  • 1 clove garlic
  • 1 teaspoon sea salt
  • Zest and juice of 1 lime

Instructions

Place all the ingredients in a food processor and pulse until you get a homogenous but coarse texture. Serve with pasta, stuff an avocado, or garnish some baguette. Bon appétit!

Keywords: pesto, pine nuts, green peas

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!


Print

Pesto aux noix de pin et petits pois

  • Author: Karine K
  • Prep Time: 5 minutes
  • Total Time: 5 minutes
  • Yield: 4 à 6 portions 1x
Scale

Ingredients

  • 1/2 tasse de noix de pin rôties
  • 1 1/2 tasse de petits pois congelés, décongelés
  • 1 tasse de basilic frais, haché
  • 1/2 tasse de menthe fraîche, hachée
  • 1/4 tasse d’huile d’olive
  • 1 gousse d’ail
  • 1 c. à thé de sel de mer
  • Zeste et jus de 1 lime fraîche

Instructions

Placer tous les ingrédients dans le bol d’un robot culinaire. Pulser jusqu’à l’obtention d’une consistance uniforme, mais grossière. Servir sur des pâtes, farcir un avocat, ou déguster sur une baguette rôtie. Bon appétit!

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

Kale and Spelt Salad with Peach and Pine Nuts

Kale and Spelt Salad with Peach and Pine Nuts | livitygardens.com
Kale and Spelt Salad with Peach and Pine Nuts | livitygardens.com

This Kale and Spelt Salad with Peach and Pine Nuts really started as a kitchen sink salad, but ended up being something I made three times in a week. So yes, it’s this good. I had kale from the farmers market that I wanted to use as well as some cherry tomatoes. I knew I wanted a grain in there, I love kale salads with grains, so I opted for spelt this time, but feel free to use freekeh, farro, or barley. Any chewy grain will do.

If you make this recipe, I’d love to see it. Please tag @LivityGardens on Instagram and use the hashtag #LivityGardens.

Print

Kale and Spelt Salad with Peach and Pine Nuts

  • Author: Karine K
Scale

Ingredients

  • 1 cup spelt, cooked according to package directions
  • 1 bunch Tuscan kale (lacinato), stemmed and sliced thin
  • Fresh juice from 2 lemons
  • Olive oil, to taste
  • Sea salt and pepper, to taste
  • 1 peach, diced
  • 1 quart cherry tomatoes, halved
  • Kernels from one ear of fresh corn
  • 1/2 cup red onion, diced
  • 1 big handful baby spinach
  • 1 zucchini, diced
  • 1/3 cup pine nuts, toasted
  • 1 clove garlic, minced
  • Toppings: micro greens or sprouts, hemp seeds, red pepper flakes

Instructions

While you cook the spelt according to package directions, place the sliced kale in a large bowl, drizzle with a bit of olive oil, the juice of half a lemon, and a pinch of sea salt. Massage with your hands for about 2 minutes. Make the vinaigrette by mixing some olive oil, lemon juice, minced garlic clove, and sea salt and pepper, to taste. Assemble the salad by adding the drained spelt to the kale, mix well. Add the peach, tomatoes, corn, red onion, baby spinach, and zucchini. Mix delicately. Add the vinaigrette, top with the pine nuts and gently mix. Add the toppings and serve. Bon appétit!

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!


Print

Salade de kale et d’épeautre avec pêche et noix de pin

  • Author: Karine K
Scale

Ingredients

  • 1 tasse d’épeautre, cuit selon les directives sur l’emballage
  • 1 botte de chou kale toscan (lacinato), paré et tranché mince
  • Jus de 2 citrons
  • Huile d’olive, au goût
  • Sel de mer et poivre, au goût
  • 1 pêche, coupée en dés
  • 1 emballage de tomates cerises, coupées en deux
  • Grains de maïs d’un épi
  • 1/2 tasse d’oignon rouge, coupé en dés
  • 1 grosse poignée d’épinards frais
  • 1 zucchini, coupé en dés
  • 1/3 tasse de noix de pin, rôties
  • 1 gousse d’ail, émincée
  • Garnitures: jeunes pousses, graines de chanvre, flocons de chili broyés

Instructions

Pendant la cuisson de l’épeautre, déposer le chou kale dans un grand bol et arroser du jus de citron, d’un trait d’huile d’olive et d’une pincée de sel de mer. Masser avec les mains pendant 2 minutes.

Pour faire la vinaigrette, combiner de l’huile d’olive, le jus de citron, l’ail émincée, le sel de mer et le poivre, au goût. Assembler la salade en ajoutant l’épeautre au chou kale en remuant. Ajouter les pêches, tomates, maïs, oignon rouge, épinards et zucchini. Ajouter la vinaigrette, garnir de noix de pin et mélanger délicatement. Ajouter les garnitures, si désiré, et servir. Bon appétit!

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

Broccolini with Pine Nuts and Raisins

Broccolini with Pine Nuts and Raisins
Broccolini with Pine Nuts and Raisins

This Broccolini with Pine Nuts and Raisins dish was so satisfying, and you really feel like you’re eating clean. Look good, feel good, right? My kids loved this because of the sweetness of the raisins, and it made them eat some broccolini, which is high in vitamin C. It also contains vitamin A, calcium, folate, and iron. I took my inspiration from Peter Berley, which I love. His cookbook The Modern Vegetarian Kitchen is one of my favorites. Serve this broccolini recipe as a side, or as part of a complete meal, when served with a grain or some quinoa.

If you make this recipe, I’d love to see it! Please tag @LivityGardens on social.

Print

Broccolini with Pine Nuts and Raisins

  • Author: Karine K
Scale

Ingredients

  • 6 cloves garlic, peeled and left whole
  • 2 bunches broccolini, trimmed and cut in 2″ lengths
  • 1/3 cup olive oil
  • 1/3 cup pine nuts
  • 1/3 cup raisins
  • 1/21 teaspoon red pepper flakes
  • Sea salt and pepper, to taste
  • Lemon wedges, to serve

Instructions

In a large pot, bring some water to a boil. Add the garlic and let cook for 3-4 minutes. Remove the garlic to a paper towel lined plate. With the water still boiling, add the broccolini and cook for about 2-3 minutes. Drain.

In a pan, heat up the oil over medium heat. Holding the pan on its side, so the oil pools to one side, add the garlic and sauté for about 2 minutes, until starting to turn golden. Level the pan and add the pine nuts, raisins, and red pepper flakes. Sauté for about 2 minutes. Add the broccolini, season with salt and pepper to taste, and sauté until tender, 5-6 minutes. Serve with the lemon wedges. This is a great one. You can serve with a grain for a complete meal. Bon appétit!

Keywords: broccolini, pine nuts, raisins

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!


Print

Broccolini avec noix de pin et raisins secs

  • Author: Karine K
Scale

Ingredients

  • 6 gousses d’ail, pelées et entières
  • 2 bottes de broccolini, paré et coupé en longueur de 2 pouces (5 cm)
  • 1/3 tasse d’huile d’olive
  • 1/3 tasse de noix de pin
  • 1/3 tasse de raisins secs
  • 1/2 à 1 c. à thé de flocons de chili broyés
  • Sel de mer et poivre, au goût
  • Garnitures: quartiers de citron

Instructions

Dans une grande casserole, porter de l’eau à ébullition. Ajouter l’ail, laisser mijoter 3 à 4 minutes. Retirer l’ail et déposer sur des papiers absorbants. Avec l’eau à ébullition, ajouter le broccolini et cuire pendant 2 à 3 minutes. Égoutter.

Dans une poêle, chauffer l’huile d’olive à feu moyen. En soutenant fermement la poêle à 45˚ afin que l’huile s’accumule d’un côté, ajouter l’ail. Laisser dorer pendant 2 minutes. Remettre la poêle à plat et ajouter les noix de pin, les raisins secs et les flocons de chili broyés. Faire revenir pendant 2 minutes. Ajouter le broccolini, assaisonner de sel de mer et de poivre, au goût, et cuire, en remuant souvent, jusqu’à ce qu’il soit tendre, environ 5 à 6 minutes. Servir avec les quartiers de citron. Bon appétit!

Keywords: broccolini, noix de pin, raisins secs

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!