Tag: pesto

Posted on

Heirloom Tomato and Burrata Salad with Superfood Pesto

This is a great summer salad for those drool-worthy heirloom tomatoes. The pesto recipe can be used with the burrata and heirloom tomatoes OR use it wherever you like to use pesto – minestrone, salad dressing, on hard-boiled eggs, etc.

Heirloom Tomato and Burrata Salad with Superfood Pesto

cleaneatingwithkatie
This recipe takes pesto to the next level – and no one will know that it has kale in it!
Print Recipe Pin Recipe
Prep Time 15 minutes
Course Appetizer, Salad
Cuisine Italian
Servings 4 people

Equipment

  • Cuisinart Food Processor

Ingredients
  

  • 1 large bunch of basil
  • 3-5 kale leaves destemmed
  • ⅓ cup pine nuts
  • ⅓ cup extra-virgin olive oil
  • 1 lemons, juiced
  • ¼ cup parmesan cheese optional
  • 1 large heirloom tomato
  • 1 container burrata cheese
  • 1 tsp garlic sea salt
  • 1 tsp lemon pepper
  • 1 tbsp extra-virgin olive oil optional garnish
  • flake salt optional garnish
  • fresh ground pepper optional garnish

Instructions
 

  • Rinse and trim the basil leaves. Add the kale, basil, pine nuts, olive oil, lemon, garlic sea salt, lemon pepper, and parmesan to a food processor or high-speed blender.
  • Pulse on high until smooth.
  • Add to a jar and set aside. 
  • Slice the heirloom tomato into wedges and add to your plate. (Pictured here is a brandywine heirloom tomato).
  • Add the burrata and drizzle the tomato and cheese with olive oil, sea salt, and fresh cracked pepper. Add the superfood pesto to the salad.
Keyword appetizer, heirloom tomato salad with burrato and superfood pesto, salad
Posted on

Dill Pesto Recipe

During our travels this summer, we had an amazing dinner in Florence, Italy. The food was so good that we ate lunch AND dinner at Trattoria Il Francescano during the course of one weekend. The salad that I ordered came with pesto sauce on it. This may seem simple, but for me it was revolutionary. I’ve used pesto in soups, on pizza, and on salmon, but never on salad. Since then I’ve been pretty obsessed with making my own basil pesto. Last week at the farmers market, Tomatero had huge bunches of fresh dill. I only needed a little for my salmon dinner that night, so rather than let the herb go to waste, I decided to make Dill Pesto. Result = AMAZING. I have these cool little herb freezer storage containers that allow me to save the extra. Highly recommended!

 

Dill Pesto

cleaneatingwithkatie
In late spring/ early summer the bunches of dill at the farmers market are enormous and I always end up with more than I can use. Pesto is great for using up herbs (and greens) that are on their way out. Pesto freezes well too!
Print Recipe Pin Recipe
Prep Time 10 minutes
Course Dressing, sauce
Cuisine Italian
Servings 6 people

Equipment

  • Cuisinart Food Processor

Ingredients
  

  • 2 small bunches of dill
  • ⅓ cup pine nuts other nuts work well too
  • 1 lemon juiced
  • ¼ cup extra-virgin olive oil
  • 1 tsp garlic sea salt
  • 1 tsp lemon pepper Simply Organic is the best

Instructions
 

  • Rinse the dill and pat dry. Trim the woodier part of the ends off.
  • Add all ingredients to food processor and pulse until combined. If the mixture is too thin, add more nuts. If it is too thick, add more lemon or olive oil based on a taste test. (A blender could be used instead.)
  • Serve on salads, veggies, or on salmon. Enjoy!
Keyword dairy free, pesto, salad dressing, sauce

Olive Oil is a great source of omega-9 fatty acids, copper, iron, and vitamin E. Olive oil has been shown to help manage and prevent cardiovascular disease, asthma, arthritis, cancer, and blood sugar disregulation. It also helps to lower inflammation.

Dill is a member of the Umbelliferae family which includes, carrots, celery, parsley, and fennel. Dill has been shown to reduce flatulence and digestive ailments. It also has antimicrobial and anticancer effects. It helps the liver in detoxification. Dill is also a known sleep aid. In addition to its phytonutrients, it is rich in vitamins A and C and manganese and potassium.

Pine Nuts are a good source of protein – more than any other nut or seed! They are a good source of vitamins B1, B2, B3, and E and manganese, copper, magnesium, molybdenum, zinc, and potassium.