One young Catholic family on a Journey towards Intentional and Communal Sustainability. One Artist, one full time Mama and two babies, we'll tell you about all our successes, and failures, as we try to make it in our overly Consumeristic society on just the bare necessities.

Friday, October 28, 2011

The Green Spiced Monster


We have a plethora of unripened, green Tomatoes.  I'm also up to my eyeballs in roasted green chiles that I got at the farmer's market on Monday.  So, what to do about this dilemma?  Make Pesto!

What?  Isn't Pesto just Basil and nuts?  Not this pesto!

Green Chile and Green Tomato Pesto

Ingredients:
2 green tomatoes
1 - 1 1/2 green Chiles- roasted, seeded, and skinned

Roasted, skinned, seeded and split
a handful of fresh basil (from my window herb garden- still going strong!)
another handful of pine nuts (crispy-fied)
2 small chunks of Parmesan cheese
about a 1/4 cup of Extra Virgin Olive Oil
Salt and Pepper

To make-
  1. Wash your Basil, wash and slice your tomatoes and chile.
  2. Put your Basil, Salt, Black Pepper and Pine Nuts in the food processor- process for a few seconds.
  3. Add your tomato and chiles, pulse another few seconds
  4. add the Cheese and EVOO.  Another few pulses.
  5. Taste to make sure it's the right spice level for you- add more chile for more heat, more tomato for more bulk or more basil to even out the spice.  If it's too spicy, too bad. There's no going back, so add your chiles a little at a time if you care about this.  Although a cup of milk with dinner might help.
  6. Top your favorite food!  We did pasta (a special treat for the toddler in the house who thinks pasta is likened to candy since we've cut back on grains!) but it would be good on pizza, spaghetti squash, etc.  Tell me what you topped with it!
Enjoy!
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3 comments:

  1. Melissa NaaskoOctober 28, 2011 at 10:05 AM

    Well...technically that is "cruda", except that you used parma instead of queso fresco but this is your world. Call it what you want. Looks good.

    Also, you can force ripen tomatoes with an onion because they naturally produce ethylene gas. That is why you can't store them with potatoes -- they are an ethylene sensitive veg like tomatoes and peppers. Just FYI.

    By the way, crafty Mama. You should stop by homemade by jill and check out her incredible pumpkin costume for her kiddo.

    ReplyDelete
  2. deProfundisOctober 28, 2011 at 10:33 AM

    Cruda? more like Yumbo!

    Thanks for the advice regarding the onion by the way. I imagine the taste isn't quite as good as if it were ripened on the vine, or does it matter?

    ReplyDelete
  3. Megan L.October 28, 2011 at 5:21 PM

    Yum! That sounds awesome! :)

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