Pistachio Pistou 3 Ways featuring Kores Estate Extra Virgin Olive Oil

Pistachio Pistou 3 Ways featuring Kores Estate Extra Virgin Olive Oil

I’ve got something so simply magical to share with you guys today! Pistachio pistou – or otherwise known as the stuff you’re going to be putting on everything all summer long! Pistou is a Provençal blend of herbs similar to pesto. It’s a pretty flexible recipe so feel free to play with summer’s big bounty of herbs or use what you have on hand. I used tarragon for the first time and now I can’t get enough of it! Since we’re just using a handful of ingredients here we really want the ones we pick to shine and be of best quality – which is where this lovely olive oil comes in! So when Olive Crate, a local (Waxhaw, NC) artisan producer and importer of single estate extra virgin Greek olive oil and organic balsamic vinegars told me about their oil I was beyond intrigued – I had to try some!  Their 600 acre olive grove estate is located in southern Greece and has been in the Kostouros family for more than six generations! The olives are picked when they are perfectly sun-ripened and then immediately cold-pressed, resulting in the most lush, light, fruity and buttery olive oil I’ve had. It tastes like love and sunshine, seriously so good. I’ve included 3 different ways you can enjoy this pistou but the possibilities are endless with this stuff – I can’t wait to put it on some grilled veggies or maybe some fish or a spoonful in some soup, as is the tradition. But here it is on fresh pasta, as a dip for bread and as a salad dressing. All together a simple meal but Mark and I both agreed it was one of the best tasting ones we’ve had in a while. Oh and Olive Crate is offering a 10% discount on any online order, just enter code: EARTHY10 at checkout!

Pistachio Pistou 3 Ways featuring Kores Estate Extra Virgin Olive Oil Pistachio Pistou 3 Ways featuring Kores Estate Extra Virgin Olive Oil Pistachio Pistou 3 Ways featuring Kores Estate Extra Virgin Olive Oil Pistachio Pistou 3 Ways featuring Kores Estate Extra Virgin Olive Oil Pistachio Pistou 3 Ways featuring Kores Estate Extra Virgin Olive Oil Pistachio Pistou 3 Ways featuring Kores Estate Extra Virgin Olive Oil Pistachio Pistou 3 Ways featuring Kores Estate Extra Virgin Olive Oil Pistachio Pistou 3 Ways featuring Kores Estate Extra Virgin Olive Oil Pistachio Pistou 3 Ways featuring Kores Estate Extra Virgin Olive Oil Pistachio Pistou 3 Ways featuring Kores Estate Extra Virgin Olive Oil Pistachio Pistou 3 Ways featuring Kores Estate Extra Virgin Olive Oil Pistachio Pistou 3 Ways featuring Kores Estate Extra Virgin Olive Oil Pistachio Pistou 3 Ways featuring Kores Estate Extra Virgin Olive Oil Pistachio Pistou 3 Ways featuring Kores Estate Extra Virgin Olive Oil Pistachio Pistou 3 Ways featuring Kores Estate Extra Virgin Olive Oil Pistachio Pistou 3 Ways featuring Kores Estate Extra Virgin Olive Oil Pistachio Pistou 3 Ways featuring Kores Estate Extra Virgin Olive Oil Pistachio Pistou 3 Ways featuring Kores Estate Extra Virgin Olive Oil

 

Ingredients for the Pistou

about 1.5 cups, (packed) of herbs like basil, parsley, tarragon

zest of half a lemon, juice of a whole lemon

about 1/3 cup of roasted pistachios

about 5 garlic cloves

pinch of salt, some fresh ground pepper

extra virgin olive oil,  1/4 to 1/3 cup

 

Directions

I roasted the garlic first to let the other delicate flavors shine but if you like a little punch just add it in raw. If your using it raw, I would just use one or two cloves. If you’re roasting the garlic, heat a small pan on low to medium heat with a little dab of butter or olive oil. Toast the garlic, flipping after a couple minutes so both sides get tender and light brown and fragrant. After the garlic is toasted you can simply blend all the ingredients, except the oil and salt and pepper in your food processor or grind using a mortar and pestle. I like to keep the mixture pretty rough so I can see all the different texture bits – it only takes a couple seconds in the food processor. After it’s blended to your preferred consistency place the herb mixture on a plate or in a bowl and add the olive oil and a couple fresh grinds of salt and pepper to taste. Serve with bread as a dip or toss the pistou with your favorite pasta.

 

Directions for the Salad Dressing

For the salad dressing I simply dressed the greens in the pistou sauce and added a few splashes of Olive Crate’s Organic Balsamic Vinegar - I was not prepared for how good this balsamic vinegar would be, I could drink it straight from the bottle! I’ll be dressing all my summer salads with it for sure!

 

Notes 

This was my first time making homemade pasta! I’m in love! It was so easy too! Just the confidence boost I need in my life right now. If you’re up for making your own, I followed this recipe and this one as well. It’s worth it, I promise!

 

Special thanks to Olive Crate for generously sharing their oil and balsamic vinegars with me! If you’re in the area make sure to check them out at the Waxhaw farmer’s market every Saturday as well as at the following locations in the area: The Butchers MarketPasta and Provisions, Grace Roots Farm in Waxhaw

Enter code EARTHY10 at checkout for 10% off any online order.

 

 

 

 

 

Teriyaki Noodle Stir-Fry

Teriyaki Noodle Stir-Fry

This is the ultimate clean-out-the-fridge meal. It’s always good to keep a couple of these in your back-pocket. This recipe is super versatile, literally anything you have in the fridge can be thrown in the mix. The sauce is easy to make and memorize, it’s just a handful of ingredients and y’all know it’s always all about dat sauce. My newly cleaned fridge sparked a whole series of fresh organization – all my winter clothes are packed away, the guest bedroom is all set up for Mark’s niece to stay with us (she’s gonna stay with us for a whole month!) and the porch renovation is in full swing. So no more weathered blue boards! But there will be a new porch floor, we just haven’t decided on the color quite yet. Ok, back to this recipe! It’s from the new book: Good + Simple by Hemsley & Hemsley, London-based, superstar sisters. So many fresh recipes are in here like, green goddess noodle salad, cheesy broccoli risotto, kasha buckwheat burgers and tons more. It’s got that whole eat good/feel good vibe which goes along perfectly with this spring cleaning theme. Have an awesome weekend, friends!

Teriyaki Noodle Stir-Fry Teriyaki Noodle Stir-Fry Teriyaki Noodle Stir-Fry Teriyaki Noodle Stir-Fry Teriyaki Noodle Stir-Fry Teriyaki Noodle Stir-Fry Teriyaki Noodle Stir-Fry Teriyaki Noodle Stir-Fry Teriyaki Noodle Stir-Fry

 

Ingredients for the Stir-Fry

10 oz buckwheat soba noodles

1 tablespoon olive oil

10 oz raw diced vegetables, such as carrots, zucchini, peppers, fennel or radishes)

1 tablespoon coconut oil

1 small cabbage or 2 heads of bok choy, shredded

4 spring onions, finely sliced

1 avocado, sliced

1 handful flaxseeds

1 large handful cilantro, roughly chopped

 

Ingredients for the Teriyaki Sauce 

4 tablespoons tamari

2 tablespoons apple cider vinegar

2 tablespoons maple syrup

1 garlic clove, pressed

1 teaspoon fresh ginger, diced or powered ginger

a pinch of pepper and/or pepper flakes

1 tablespoon tahini or other nut seed butter

 

Directions

Prep all your veggies. Once all the chopping is done this recipe comes together pretty quickly. Next make the sauce. Just add all the ingredients into a saucepan and simmer for 10 minutes until sauce is thickened and reduced. While the sauce simmers, cook the noodles according to package instructions (about 7 minutes). Rinse and drain with cool water and place in bowl and toss them with a little olive oil to prevent them from sticking. Now stir-fry all your veggies, starting with the heartier ones first, like the carrots. Give them a couple minute head-start and then add the the rest of the veggies, saving the most delicate ones for last. I had some edamame and tofu so I added those here too. Once the veggies are cooked to your liking – about 4 minutes for me, add all the rest of the ingredients together – the noodles and sauce and give it a stir. Garnish your plate with avocado slices, radish slices, cilantro and flax seeds.

 

Notes 

Recipe from the book Good + Simple: Recipes to Eat Well and Thrive. I received a copy of this book in exchange for an honest review.