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Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86748\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Baby New Potato and Green Bean Salad with Lemon-Basil Pesto Vinaigrette. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>[aside postID='bayareabites_86210,bayareabites_109295' label='More Summer Recipes']\u003c/p>\n\u003cp>A barbecue just isn’t a barbecue without a big bowl of potato salad. Or, at least, that’s what my husband thinks. And while I love the classic mayo-mustard based version (to which I always add plenty of vinegar), I’m constantly looking for new and interesting ideas. \u003c/p>\n\u003cp>The following recipe isn’t a new idea at all--it makes use of ingredients that the Italians have known for decades (centuries?) that partner beautifully: pesto, potatoes, and green beans. Based on the classic Genoese pasta dish Trenette al Pesto, which combines small red potatoes, thin green beans, basil-pine nut pesto, and a fettuccine-like strand pasta called trenette, I amped up the amount of potatoes, and got rid of the pasta. I added the lemon to give it the zing you expect from a good potato salad, and here you have the delicious results.\u003c/p>\n\u003cp>This is quite possibly going to become one of my new favorite summertime side dishes.\u003c/p>\n\u003cfigure id=\"attachment_86749\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/potato-salad-ingredients1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/potato-salad-ingredients1000.jpg\" alt=\"Ingredients for Baby New Potato and Green Bean Salad with Lemon-Basil Pesto Vinaigrette. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86749\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ingredients for Baby New Potato and Green Bean Salad with Lemon-Basil Pesto Vinaigrette. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Baby New Potato and Green Bean Salad with Lemon-Basil Pesto Vinaigrette\u003c/h3>\n\u003cp>\u003cem>Makes 4 to 6 servings\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>2 lbs very small red or gold potatoes\u003c/li>\n\u003cli>Kosher salt and freshly ground black pepper\u003c/li>\n\u003cli>1 lb thin green beans, trimmed\u003c/li>\n\u003cli>Zest and juice of 1 large lemon\u003c/li>\n\u003cli>1/3 cup your favorite good-quality fresh basil pesto\u003c/li>\n\u003cli>1 tbsp white wine vinegar\u003c/li>\n\u003cli>Handful of fresh basil leaves, roughly torn or chopped, for garnish\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>In a large saucepan, cover the potatoes with cool water, add 1 tablespoon salt, and bring to a boil over medium-high heat. Reduce the heat and simmer until tender, 15 to 20 minutes. Drain the potatoes and let cool completely, then cut them in half.\u003c/li>\n\u003cfigure id=\"attachment_86752\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/potatoes1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/potatoes1000a.jpg\" alt=\"Prep the potatoes. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86752\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Prep the potatoes. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cli>Meanwhile, bring another saucepan of water to a boil. Add 1 tbsp salt, then add the green beans. Cook until crisp-tender, then drain in a colander. Run under cold water to stop the cooking. Drain well.\u003c/li>\n\u003cfigure id=\"attachment_86753\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/stringbeans1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/stringbeans1000.jpg\" alt=\"Prep the green beans. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86753\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Prep the green beans. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cli>Put the potatoes and green beans into a large serving bowl. In another bowl, stir together the lemon zest and juice, pesto, and vinegar. Pour over the potato mixture and stir to coat evenly. Let sit at room temperature for 30 minutes to 1 hour. (You can make this up to this point up to 1 day ahead. Store, covered, in the refrigerator. Allow to come to room temperature for 30 minutes before proceeding.)\u003c/li>\n\u003cfigure id=\"attachment_86734\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/dressing-salad1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/dressing-salad1000.jpg\" alt=\"Pour the Lemon-Basil Pesto Vinaigrette over the potatoes and green beans and stir to coat evenly. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86734\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pour the Lemon-Basil Pesto Vinaigrette over the potatoes and green beans and stir to coat evenly. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cli>Garnish with the basil and serve.\u003c/li>\n\u003cfigure id=\"attachment_86745\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/potato-salad-finish1000c.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/potato-salad-finish1000c.jpg\" alt=\"Garnish with the basil and serve. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86745\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Garnish with the basil and serve. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":"Looking for a way to sass up your potato salad? This fresh, summery version kicks the mayo to the curb in favor of zingy pesto and lemon vinaigrette.","status":"publish","parent":0,"modified":1561416139,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":7,"wordCount":487},"headData":{"title":"Summer Italian Potato Salad: Potato and Green Bean Salad with Lemon Pesto Vinaigrette | KQED","description":"Looking for a way to sass up your potato salad? This fresh, summery version kicks the mayo to the curb in favor of zingy pesto and lemon vinaigrette.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Summer Italian Potato Salad: Potato and Green Bean Salad with Lemon Pesto Vinaigrette","datePublished":"2014-08-27T17:00:21.000Z","dateModified":"2019-06-24T22:42:19.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"86219 http://blogs.kqed.org/bayareabites/?p=86219","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/08/27/summer-italian-potato-salad-potato-and-green-bean-salad-with-lemon-pesto-vinaigrette/","disqusTitle":"Summer Italian Potato Salad: Potato and Green Bean Salad with Lemon Pesto Vinaigrette","path":"/bayareabites/86219/summer-italian-potato-salad-potato-and-green-bean-salad-with-lemon-pesto-vinaigrette","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_86748\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/potato-salad-finish1000f.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/potato-salad-finish1000f.jpg\" alt=\"Baby New Potato and Green Bean Salad with Lemon-Basil Pesto Vinaigrette. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86748\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Baby New Potato and Green Bean Salad with Lemon-Basil Pesto Vinaigrette. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"bayareabites_86210,bayareabites_109295","label":"More Summer Recipes "},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>A barbecue just isn’t a barbecue without a big bowl of potato salad. Or, at least, that’s what my husband thinks. And while I love the classic mayo-mustard based version (to which I always add plenty of vinegar), I’m constantly looking for new and interesting ideas. \u003c/p>\n\u003cp>The following recipe isn’t a new idea at all--it makes use of ingredients that the Italians have known for decades (centuries?) that partner beautifully: pesto, potatoes, and green beans. Based on the classic Genoese pasta dish Trenette al Pesto, which combines small red potatoes, thin green beans, basil-pine nut pesto, and a fettuccine-like strand pasta called trenette, I amped up the amount of potatoes, and got rid of the pasta. I added the lemon to give it the zing you expect from a good potato salad, and here you have the delicious results.\u003c/p>\n\u003cp>This is quite possibly going to become one of my new favorite summertime side dishes.\u003c/p>\n\u003cfigure id=\"attachment_86749\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/potato-salad-ingredients1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/potato-salad-ingredients1000.jpg\" alt=\"Ingredients for Baby New Potato and Green Bean Salad with Lemon-Basil Pesto Vinaigrette. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86749\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ingredients for Baby New Potato and Green Bean Salad with Lemon-Basil Pesto Vinaigrette. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Baby New Potato and Green Bean Salad with Lemon-Basil Pesto Vinaigrette\u003c/h3>\n\u003cp>\u003cem>Makes 4 to 6 servings\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>2 lbs very small red or gold potatoes\u003c/li>\n\u003cli>Kosher salt and freshly ground black pepper\u003c/li>\n\u003cli>1 lb thin green beans, trimmed\u003c/li>\n\u003cli>Zest and juice of 1 large lemon\u003c/li>\n\u003cli>1/3 cup your favorite good-quality fresh basil pesto\u003c/li>\n\u003cli>1 tbsp white wine vinegar\u003c/li>\n\u003cli>Handful of fresh basil leaves, roughly torn or chopped, for garnish\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>In a large saucepan, cover the potatoes with cool water, add 1 tablespoon salt, and bring to a boil over medium-high heat. Reduce the heat and simmer until tender, 15 to 20 minutes. Drain the potatoes and let cool completely, then cut them in half.\u003c/li>\n\u003cfigure id=\"attachment_86752\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/potatoes1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/potatoes1000a.jpg\" alt=\"Prep the potatoes. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86752\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Prep the potatoes. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cli>Meanwhile, bring another saucepan of water to a boil. Add 1 tbsp salt, then add the green beans. Cook until crisp-tender, then drain in a colander. Run under cold water to stop the cooking. Drain well.\u003c/li>\n\u003cfigure id=\"attachment_86753\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/stringbeans1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/stringbeans1000.jpg\" alt=\"Prep the green beans. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86753\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Prep the green beans. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cli>Put the potatoes and green beans into a large serving bowl. In another bowl, stir together the lemon zest and juice, pesto, and vinegar. Pour over the potato mixture and stir to coat evenly. Let sit at room temperature for 30 minutes to 1 hour. (You can make this up to this point up to 1 day ahead. Store, covered, in the refrigerator. Allow to come to room temperature for 30 minutes before proceeding.)\u003c/li>\n\u003cfigure id=\"attachment_86734\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/dressing-salad1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/dressing-salad1000.jpg\" alt=\"Pour the Lemon-Basil Pesto Vinaigrette over the potatoes and green beans and stir to coat evenly. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86734\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pour the Lemon-Basil Pesto Vinaigrette over the potatoes and green beans and stir to coat evenly. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cli>Garnish with the basil and serve.\u003c/li>\n\u003cfigure id=\"attachment_86745\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/potato-salad-finish1000c.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/potato-salad-finish1000c.jpg\" alt=\"Garnish with the basil and serve. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86745\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Garnish with the basil and serve. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/86219/summer-italian-potato-salad-potato-and-green-bean-salad-with-lemon-pesto-vinaigrette","authors":["5015","5014"],"categories":["bayareabites_752","bayareabites_12869","bayareabites_12550","bayareabites_1763","bayareabites_12","bayareabites_1873"],"tags":["bayareabites_2813","bayareabites_11765","bayareabites_8987","bayareabites_9329","bayareabites_300","bayareabites_1815","bayareabites_218","bayareabites_11793"],"featImg":"bayareabites_86741","label":"bayareabites"},"bayareabites_84279":{"type":"posts","id":"bayareabites_84279","meta":{"index":"posts_1591205157","site":"bayareabites","id":"84279","score":null,"sort":[1404411540000]},"guestAuthors":[],"slug":"4th-of-july-recipe-summer-couscous-pesto-salad","title":"Crowd-Pleasing Summer Couscous Pesto Salad","publishDate":1404411540,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_84467\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/couscous-salad-small1000.jpg\">\u003cimg class=\"size-full wp-image-84467\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/couscous-salad-small1000.jpg\" alt=\"Israeli Couscous, Cherry Tomato, Arugula Salad with Basil Pesto Vinaigrette. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Israeli Couscous, Cherry Tomato, Arugula Salad with Basil Pesto Vinaigrette. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>This bright and sunny Israeli couscous salad is a fresh stand-in for pasta salad at your next barbecue (without all the mayonnaise). Israeli couscous, also called pearl couscous, is a toasted pasta shaped like little round balls and made from wheat or semolina. It’s similar to traditional couscous, which is made from granules of semolina, but larger and chewier.\u003c/p>\n\u003cp>It can be prepared in many ways, but I particularly love it in a salad. Not only is this salad fast and super easy to prepare, but it’s a real crowd- (and kid-) pleaser. And you can make it in advance, so it’s excellent to take along to your friend’s next gathering or for a picnic in the park.\u003c/p>\n\u003cp>It’s also as versatile as it is easy to make. Don’t have Israeli couscous? Use cooked farro instead! Have an abundance of zucchini? Sear it lightly on the grill, chop it up, and throw it in. It’s also fantastic served atop thick slices of ripe heirloom tomatoes. Add some chopped bocconcini mozzarella and swap out the white wine vinegar for balsamic, and you have yourself a Caprese pasta salad.\u003c/p>\n\u003cp>So, next time you are wondering what to make for the potluck barbecue at your Aunt’s house...try this crowd-pleaser.\u003c/p>\n\u003cfigure id=\"attachment_84465\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/couscous-salad-ingredients1000.jpg\">\u003cimg class=\"size-full wp-image-84465\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/couscous-salad-ingredients1000.jpg\" alt=\"Ingredients for Israeli Couscous, Cherry Tomato, Arugula Salad with Basil Pesto Vinaigrette. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ingredients for Israeli Couscous, Cherry Tomato, Arugula Salad with Basil Pesto Vinaigrette. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Israeli Couscous, Cherry Tomato, Arugula Salad with Basil Pesto Vinaigrette\u003c/h3>\n\u003cp>\u003cem>Serves 6–8\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>3 tablespoons extra virgin olive oil\u003c/li>\n\u003cli>2 cups Israeli couscous\u003c/li>\n\u003cli>Kosher salt\u003c/li>\n\u003cli>2 cups boiling water\u003c/li>\n\u003cli>1/4 cup best-quality fresh basil pesto (or better yet, homemade)\u003c/li>\n\u003cli>2 tablespoons white wine vinegar\u003c/li>\n\u003cli>Juice of 1/2 large lemon\u003c/li>\n\u003cli>1 1/2 cups cherry or grape tomatoes, halved (about 8 ounces)\u003c/li>\n\u003cli>About 2 cups baby arugula\u003c/li>\n\u003cli>1/4 cup pine nuts, lightly toasted\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Add 2 tablespoons oil to a large saucepan, and warm over medium-high heat. Add the couscous and cook, stirring, until toasted and golden, about 5 minutes. Sprinkle with a generous pinch of salt, then add the boiling water (be careful as it will fizzle and sizzle wildly!). Bring the mixture back to a boil, stir, cover, and reduce the heat to low and let simmer gently for 10 minutes. Remove from the heat, drain in a fine mesh sieve and cool under cold running water; drain well. Transfer to a large serving bowl and drizzle with 1 tablespoon olive oil.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_84476\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/couscous-toasted1000.jpg\">\u003cimg class=\"size-full wp-image-84476\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/couscous-toasted1000.jpg\" alt=\"Toast the couscous until it is golden. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Toast the couscous until it is golden.\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>In a bowl, whisk together the pesto, vinegar, lemon juice, and a pinch of salt. Pour over the couscous and toss to coat. Set aside for at least 15 minutes and up to 1 hour at room temperature.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_84462\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/couscous-salad-add-pesto1000.jpg\">\u003cimg class=\"size-full wp-image-84462\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/couscous-salad-add-pesto1000.jpg\" alt=\"Whisk together the pesto, vinegar, lemon juice, and a pinch of salt. Pour over the couscous and toss to coat. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Whisk together the pesto, vinegar, lemon juice, and a pinch of salt. Pour over the couscous and toss to coat.\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Just before serving, add the tomatoes and arugula and toss to combine. Garnish with the pine nuts and serve.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_84470\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/couscous-salad-toss1000a.jpg\">\u003cimg class=\"size-full wp-image-84470\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/couscous-salad-toss1000a.jpg\" alt=\"Add tomatoes and arugula and toss to combine. Garnish with the pine nuts and serve. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Add tomatoes and arugula and toss to combine. Garnish with the pine nuts and serve. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\n","blocks":[],"excerpt":"This crowd-pleasing couscous pasta salad will win you smiles from both the adults and kids. It’s quick, easy, and versatile and perfect for barbecues, picnics, or any outdoor gathering.","status":"publish","parent":0,"modified":1550609777,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":9,"wordCount":538},"headData":{"title":"Crowd-Pleasing Summer Couscous Pesto Salad | KQED","description":"This crowd-pleasing couscous pasta salad will win you smiles from both the adults and kids. It’s quick, easy, and versatile and perfect for barbecues, picnics, or any outdoor gathering.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Crowd-Pleasing Summer Couscous Pesto Salad","datePublished":"2014-07-03T18:19:00.000Z","dateModified":"2019-02-19T20:56:17.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"84279 http://blogs.kqed.org/bayareabites/?p=84279","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/07/03/4th-of-july-recipe-summer-couscous-pesto-salad/","disqusTitle":"Crowd-Pleasing Summer Couscous Pesto Salad","path":"/bayareabites/84279/4th-of-july-recipe-summer-couscous-pesto-salad","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_84467\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/couscous-salad-small1000.jpg\">\u003cimg class=\"size-full wp-image-84467\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/couscous-salad-small1000.jpg\" alt=\"Israeli Couscous, Cherry Tomato, Arugula Salad with Basil Pesto Vinaigrette. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Israeli Couscous, Cherry Tomato, Arugula Salad with Basil Pesto Vinaigrette. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>This bright and sunny Israeli couscous salad is a fresh stand-in for pasta salad at your next barbecue (without all the mayonnaise). Israeli couscous, also called pearl couscous, is a toasted pasta shaped like little round balls and made from wheat or semolina. It’s similar to traditional couscous, which is made from granules of semolina, but larger and chewier.\u003c/p>\n\u003cp>It can be prepared in many ways, but I particularly love it in a salad. Not only is this salad fast and super easy to prepare, but it’s a real crowd- (and kid-) pleaser. And you can make it in advance, so it’s excellent to take along to your friend’s next gathering or for a picnic in the park.\u003c/p>\n\u003cp>It’s also as versatile as it is easy to make. Don’t have Israeli couscous? Use cooked farro instead! Have an abundance of zucchini? Sear it lightly on the grill, chop it up, and throw it in. It’s also fantastic served atop thick slices of ripe heirloom tomatoes. Add some chopped bocconcini mozzarella and swap out the white wine vinegar for balsamic, and you have yourself a Caprese pasta salad.\u003c/p>\n\u003cp>So, next time you are wondering what to make for the potluck barbecue at your Aunt’s house...try this crowd-pleaser.\u003c/p>\n\u003cfigure id=\"attachment_84465\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/couscous-salad-ingredients1000.jpg\">\u003cimg class=\"size-full wp-image-84465\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/couscous-salad-ingredients1000.jpg\" alt=\"Ingredients for Israeli Couscous, Cherry Tomato, Arugula Salad with Basil Pesto Vinaigrette. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ingredients for Israeli Couscous, Cherry Tomato, Arugula Salad with Basil Pesto Vinaigrette. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Israeli Couscous, Cherry Tomato, Arugula Salad with Basil Pesto Vinaigrette\u003c/h3>\n\u003cp>\u003cem>Serves 6–8\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>3 tablespoons extra virgin olive oil\u003c/li>\n\u003cli>2 cups Israeli couscous\u003c/li>\n\u003cli>Kosher salt\u003c/li>\n\u003cli>2 cups boiling water\u003c/li>\n\u003cli>1/4 cup best-quality fresh basil pesto (or better yet, homemade)\u003c/li>\n\u003cli>2 tablespoons white wine vinegar\u003c/li>\n\u003cli>Juice of 1/2 large lemon\u003c/li>\n\u003cli>1 1/2 cups cherry or grape tomatoes, halved (about 8 ounces)\u003c/li>\n\u003cli>About 2 cups baby arugula\u003c/li>\n\u003cli>1/4 cup pine nuts, lightly toasted\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Add 2 tablespoons oil to a large saucepan, and warm over medium-high heat. Add the couscous and cook, stirring, until toasted and golden, about 5 minutes. Sprinkle with a generous pinch of salt, then add the boiling water (be careful as it will fizzle and sizzle wildly!). Bring the mixture back to a boil, stir, cover, and reduce the heat to low and let simmer gently for 10 minutes. Remove from the heat, drain in a fine mesh sieve and cool under cold running water; drain well. Transfer to a large serving bowl and drizzle with 1 tablespoon olive oil.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_84476\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/couscous-toasted1000.jpg\">\u003cimg class=\"size-full wp-image-84476\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/couscous-toasted1000.jpg\" alt=\"Toast the couscous until it is golden. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Toast the couscous until it is golden.\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>In a bowl, whisk together the pesto, vinegar, lemon juice, and a pinch of salt. Pour over the couscous and toss to coat. Set aside for at least 15 minutes and up to 1 hour at room temperature.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_84462\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/couscous-salad-add-pesto1000.jpg\">\u003cimg class=\"size-full wp-image-84462\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/couscous-salad-add-pesto1000.jpg\" alt=\"Whisk together the pesto, vinegar, lemon juice, and a pinch of salt. Pour over the couscous and toss to coat. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Whisk together the pesto, vinegar, lemon juice, and a pinch of salt. Pour over the couscous and toss to coat.\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Just before serving, add the tomatoes and arugula and toss to combine. Garnish with the pine nuts and serve.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_84470\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/couscous-salad-toss1000a.jpg\">\u003cimg class=\"size-full wp-image-84470\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/couscous-salad-toss1000a.jpg\" alt=\"Add tomatoes and arugula and toss to combine. Garnish with the pine nuts and serve. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Add tomatoes and arugula and toss to combine. Garnish with the pine nuts and serve. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/84279/4th-of-july-recipe-summer-couscous-pesto-salad","authors":["5015"],"categories":["bayareabites_752","bayareabites_12869","bayareabites_12550","bayareabites_1763","bayareabites_1246","bayareabites_12"],"tags":["bayareabites_8243","bayareabites_1289","bayareabites_13515","bayareabites_755","bayareabites_8987","bayareabites_14738","bayareabites_1815","bayareabites_3682"],"featImg":"bayareabites_84475","label":"bayareabites"},"bayareabites_84118":{"type":"posts","id":"bayareabites_84118","meta":{"index":"posts_1591205157","site":"bayareabites","id":"84118","score":null,"sort":[1404221012000]},"guestAuthors":[],"slug":"4th-of-july-recipe-throw-your-corn-on-the-grill","title":"Summer BBQ Recipe: Throw Your Corn On The Grill!","publishDate":1404221012,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_84219\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/corn-finished1000.jpg\">\u003cimg class=\"size-full wp-image-84219\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/corn-finished1000.jpg\" alt=\"Grilled Corn-On-The-Cob with Lime-Cilantro Pesto. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Grilled Corn-On-The-Cob with Lime-Cilantro Pesto. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Nothing says “It’s Summer!!” like sweet ears of corn charred with grill marks. I’ve long been a fan of squeezing lime over my corn; the acid of the lime highlights the sweetness of the corn. You don’t even need butter! (Not that I don’t love a good ear of corn slathered in butter and sprinkled with salt.)\u003c/p>\n\u003cp>I’ve also been a longtime fan of elotes, or Mexican Street Corn. You know those corncobs on a stick that have been grilled then spread with a mayo-crema-chili-cilantro mixture and coated with crumbled cotija cheese? Helllloooooo. Yum!\u003c/p>\n\u003cp>You might have figured out by now that I really love grilled corn-on-the-cob, just about any way you serve it. But sometimes you get tired of having the same thing, so I came up with a fun Mexican-style twist on pesto that can be slathered all over succulent grilled corn and then eaten with gusto.\u003c/p>\n\u003cp>Enter cilantro-lime-toasted almond pesto. I swear I could just get a spoon and eat it straight from the bowl. It’s soooo good. It’s salty and earthy and tangy and the perfect counterpoint to sweet corn. But don’t stop there. You can toss it with some cooked pasta or spoon it onto thick slices of grilled bread with chopped cherry tomatoes.\u003c/p>\n\u003cp>Enjoy!\u003c/p>\n\u003cfigure id=\"attachment_84215\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/corn-ingredients1000.jpg\">\u003cimg class=\"size-full wp-image-84215\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/corn-ingredients1000.jpg\" alt=\"Ingredients for Grilled Corn-On-The-Cob with Lime-Cilantro Pesto. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ingredients for Grilled Corn-On-The-Cob with Lime-Cilantro Pesto. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Grilled Corn-On-The-Cob with Lime-Cilantro Pesto\u003c/h3>\n\u003cp>\u003cem>Serves 8\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>8 ears corn, husked and silk removed\u003c/li>\n\u003c/ul>\n\u003cp>\u003cem>For the Pesto:\u003c/em>\u003c/p>\n\u003cul>\n\u003cli>1 cup chopped fresh cilantro leaves\u003c/li>\n\u003cli>1/3 cup slivered almonds, lightly toasted\u003c/li>\n\u003cli>Zest and juice of 1 large lime\u003c/li>\n\u003cli>1 clove garlic\u003c/li>\n\u003cli>1/3 cup olive oil\u003c/li>\n\u003cli>Kosher salt\u003c/li>\n\u003cli>Queso fresco or feta cheese, crumbled, for garnish\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Prepare a charcoal or gas grill for direct heat grilling. Bring a large pot of salted water to a boil over high heat. While you are waiting for the water to boil, make the pesto.\u003c/li>\n\u003cli>In a food processor, with the processor on, drop the garlic clove through the feed tube to chop. Add the cilantro, almonds, lime zest and juice, and a pinch of kosher salt and pulse until finely chopped, scraping down the sides. Turn the processor on and slowly add the olive oil through the feed tube. Spoon the pesto into a bowl and set aside. (The pesto can be stored in an airtight container for up to 1 week. It may discolor.)\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_84240\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/corn-pesto1000.jpg\">\u003cimg class=\"size-full wp-image-84240\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/corn-pesto1000.jpg\" alt=\"The consistency of the finished Lime-Cilantro Pesto. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The consistency of the finished Lime-Cilantro Pesto. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Drop the corn into the water and blanch, turning, for 2 minutes. Transfer to a plate.\u003c/li>\n\u003cli>Brush and oil the grill grate. Grill the corn until tender and nicely covered with grill marks, turning often, about 5 minutes. Transfer to a plate.\u003c/li>\n\u003cli>Spread each ear of corn with some pesto and sprinkle with cheese. Serve right away.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_84237\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/corn-finished700.jpg\">\u003cimg class=\"size-full wp-image-84237\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/corn-finished700.jpg\" alt=\"Grilled Corn-On-The-Cob with Lime-Cilantro Pesto. Photo: Wendy Goodfriend\" width=\"700\" height=\"1050\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Grilled Corn-On-The-Cob with Lime-Cilantro Pesto. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\n","blocks":[],"excerpt":"Sweet smoky corn-on-the-cob is a grill’s best friend in the summer. It’s quick, easy, and when you slather it with homemade cilantro-lime pesto, it’s out of this world.","status":"publish","parent":0,"modified":1550610080,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":11,"wordCount":523},"headData":{"title":"Summer BBQ Recipe: Throw Your Corn On The Grill! | KQED","description":"Sweet smoky corn-on-the-cob is a grill’s best friend in the summer. It’s quick, easy, and when you slather it with homemade cilantro-lime pesto, it’s out of this world.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Summer BBQ Recipe: Throw Your Corn On The Grill!","datePublished":"2014-07-01T13:23:32.000Z","dateModified":"2019-02-19T21:01:20.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"84118 http://blogs.kqed.org/bayareabites/?p=84118","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/07/01/4th-of-july-recipe-throw-your-corn-on-the-grill/","disqusTitle":"Summer BBQ Recipe: Throw Your Corn On The Grill!","path":"/bayareabites/84118/4th-of-july-recipe-throw-your-corn-on-the-grill","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_84219\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/corn-finished1000.jpg\">\u003cimg class=\"size-full wp-image-84219\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/corn-finished1000.jpg\" alt=\"Grilled Corn-On-The-Cob with Lime-Cilantro Pesto. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Grilled Corn-On-The-Cob with Lime-Cilantro Pesto. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Nothing says “It’s Summer!!” like sweet ears of corn charred with grill marks. I’ve long been a fan of squeezing lime over my corn; the acid of the lime highlights the sweetness of the corn. You don’t even need butter! (Not that I don’t love a good ear of corn slathered in butter and sprinkled with salt.)\u003c/p>\n\u003cp>I’ve also been a longtime fan of elotes, or Mexican Street Corn. You know those corncobs on a stick that have been grilled then spread with a mayo-crema-chili-cilantro mixture and coated with crumbled cotija cheese? Helllloooooo. Yum!\u003c/p>\n\u003cp>You might have figured out by now that I really love grilled corn-on-the-cob, just about any way you serve it. But sometimes you get tired of having the same thing, so I came up with a fun Mexican-style twist on pesto that can be slathered all over succulent grilled corn and then eaten with gusto.\u003c/p>\n\u003cp>Enter cilantro-lime-toasted almond pesto. I swear I could just get a spoon and eat it straight from the bowl. It’s soooo good. It’s salty and earthy and tangy and the perfect counterpoint to sweet corn. But don’t stop there. You can toss it with some cooked pasta or spoon it onto thick slices of grilled bread with chopped cherry tomatoes.\u003c/p>\n\u003cp>Enjoy!\u003c/p>\n\u003cfigure id=\"attachment_84215\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/corn-ingredients1000.jpg\">\u003cimg class=\"size-full wp-image-84215\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/corn-ingredients1000.jpg\" alt=\"Ingredients for Grilled Corn-On-The-Cob with Lime-Cilantro Pesto. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ingredients for Grilled Corn-On-The-Cob with Lime-Cilantro Pesto. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Grilled Corn-On-The-Cob with Lime-Cilantro Pesto\u003c/h3>\n\u003cp>\u003cem>Serves 8\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>8 ears corn, husked and silk removed\u003c/li>\n\u003c/ul>\n\u003cp>\u003cem>For the Pesto:\u003c/em>\u003c/p>\n\u003cul>\n\u003cli>1 cup chopped fresh cilantro leaves\u003c/li>\n\u003cli>1/3 cup slivered almonds, lightly toasted\u003c/li>\n\u003cli>Zest and juice of 1 large lime\u003c/li>\n\u003cli>1 clove garlic\u003c/li>\n\u003cli>1/3 cup olive oil\u003c/li>\n\u003cli>Kosher salt\u003c/li>\n\u003cli>Queso fresco or feta cheese, crumbled, for garnish\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Prepare a charcoal or gas grill for direct heat grilling. Bring a large pot of salted water to a boil over high heat. While you are waiting for the water to boil, make the pesto.\u003c/li>\n\u003cli>In a food processor, with the processor on, drop the garlic clove through the feed tube to chop. Add the cilantro, almonds, lime zest and juice, and a pinch of kosher salt and pulse until finely chopped, scraping down the sides. Turn the processor on and slowly add the olive oil through the feed tube. Spoon the pesto into a bowl and set aside. (The pesto can be stored in an airtight container for up to 1 week. It may discolor.)\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_84240\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/corn-pesto1000.jpg\">\u003cimg class=\"size-full wp-image-84240\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/corn-pesto1000.jpg\" alt=\"The consistency of the finished Lime-Cilantro Pesto. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The consistency of the finished Lime-Cilantro Pesto. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Drop the corn into the water and blanch, turning, for 2 minutes. Transfer to a plate.\u003c/li>\n\u003cli>Brush and oil the grill grate. Grill the corn until tender and nicely covered with grill marks, turning often, about 5 minutes. Transfer to a plate.\u003c/li>\n\u003cli>Spread each ear of corn with some pesto and sprinkle with cheese. Serve right away.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_84237\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/corn-finished700.jpg\">\u003cimg class=\"size-full wp-image-84237\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/corn-finished700.jpg\" alt=\"Grilled Corn-On-The-Cob with Lime-Cilantro Pesto. Photo: Wendy Goodfriend\" width=\"700\" height=\"1050\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Grilled Corn-On-The-Cob with Lime-Cilantro Pesto. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/84118/4th-of-july-recipe-throw-your-corn-on-the-grill","authors":["5015","5014"],"categories":["bayareabites_752","bayareabites_12550","bayareabites_1763","bayareabites_1246","bayareabites_12"],"tags":["bayareabites_8243","bayareabites_1289","bayareabites_12846","bayareabites_515","bayareabites_16302","bayareabites_16297","bayareabites_13513","bayareabites_8987","bayareabites_14738","bayareabites_3682"],"featImg":"bayareabites_84218","label":"bayareabites"},"bayareabites_75206":{"type":"posts","id":"bayareabites_75206","meta":{"index":"posts_1591205157","site":"bayareabites","id":"75206","score":null,"sort":[1387754352000]},"guestAuthors":[],"slug":"an-elegant-starter-jerusalem-artichoke-sunchoke-soup-with-chestnut-pesto","title":"An Elegant Starter: Jerusalem Artichoke (Sunchoke) Soup with Chestnut Pesto","publishDate":1387754352,"format":"aside","headTitle":"Christmas Recipes | Bay Area Bites | KQED Food","labelTerm":{"term":15122,"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_75410\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/finalsoup.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/finalsoup.jpg\" alt=\"Jerusalem Artichoke (Sunchoke) Soup with Chestnut Pesto. Herb & Gruyere Gougères on the side. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-75410\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Jerusalem Artichoke (Sunchoke) Soup with Chestnut Pesto. \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/12/18/herb-gruyere-gougeres-perfectly-cheesy-puffs-for-holiday-appetizers/\">Herb & Gruyere Gougères\u003c/a> on the side. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>All Photos:\u003c/em> \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">\u003cem>Wendy Goodfriend\u003c/em>\u003c/a>\u003c/p>\n\u003cp>I first had a soup very similar to this on a blustery New Year’s Eve at a cozy little gastropub in the Bermondsey district of London. Even though this was years ago, I distinctly remember the silky texture of the soup, with the gentle earthy flavor of the Jerusalem artichokes. I returned home, determined to seek out these vegetables, which I’d never really heard of before, and re-create the soup.\u003c/p>\n\u003cp>The Jerusalem artichoke, also commonly called a sunchoke, is neither from Jerusalem nor is it a type of artichoke. In fact, it has no relation whatsoever to either. It is a tuber, a lovely little root vegetable, that is a type of sunflower. Like other tubers, they must be cooked, but can be roasted, boiled, or fried into thin crisps. I particularly like them pureed, as they have an incredibly silky texture. I always peel them, but try to choose less nubbly ones if you can, as they can be a real pain to peel otherwise. \u003c/p>\n\u003cp>Anyway, a year or two passed, and one Christmas I decided to try to re-create the soup. I found a recipe from one of my favorite British chefs and authors, \u003ca href=\"http://www.rivercottage.net/about/meet-hugh/\">Hugh Fearnley-Whittingstall\u003c/a>, tried it out, and it took me right back to that blustery night. The soup is topped with a heavenly “pesto” that is made with cooked chestnuts, lemon, and parsley. And while the soup can certainly be served on it’s own (or drizzled with truffle oil like it was on that NYE in London so long ago), you would be remiss not to serve it with the pesto. \u003c/p>\n\u003cp>Over the years, I’ve adapted and changed and morphed the recipe into what I use today; and I make it and update it nearly every year. But the general premise stays the same: silky creamy pureed soup with a dollop of lemony pesto on top. This is great as a starter, which is how I serve it for Christmas dinner, but it can also be served as an elegant winter lunch (hence the range of servings). Be sure to make extra pesto and dollop it on some freshly cooked pasta or just eat it by the spoonful out of the jar. \u003c/p>\n\u003cfigure id=\"attachment_75451\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/sunchoke-soup-ingredients.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/sunchoke-soup-ingredients.jpg\" alt=\"Jerusalem Artichoke Soup with Chestnut Pesto ingredients. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-75451\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Jerusalem Artichoke Soup with Chestnut Pesto ingredients. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch3>Jerusalem Artichoke (Sunchoke) Soup with Chestnut-Parsley-Lemon Pesto\u003c/h3>\n\u003cp>\u003cem>Serves 8–12\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cem>For the pesto\u003c/em>\n\u003cli>4 1/2 oz cooked and peeled chestnuts (I use pre-cooked vacuum-packed chestnuts)\u003c/li>\n\u003cli>3 oz aged (hard) goat's cheese, grated\u003c/li>\n\u003cli>Kosher salt and freshly ground black pepper\u003c/li>\n\u003cli>1 packed cup chopped fresh flat-leaf Italian parsley leaves\u003c/li>\n\u003cli>Zest and juice of 1 large Meyer lemon\u003c/li>\n\u003cli>About 1/2 cup extra-virgin olive oil\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cem>For the soup\u003c/em>\n\u003cli>2 tablespoons unsalted butter\u003c/li>\n\u003cli>Olive oil\u003c/li>\n\u003cli>1 medium yellow onion, diced\u003c/li>\n\u003cli>2 1/2 lbs Jerusalem artichokes, peeled and cubed\u003c/li>\n\u003cli>1 large leek, trimmed, washed, and sliced\u003c/li>\n\u003cli>3 Yukon Gold potatoes (about 1 1/2 lbs), peeled and cubed\u003c/li>\n\u003cli>5–6 cups low-sodium chicken broth, plus more as needed\u003c/li>\n\u003cli>1/3 cup whipping cream\u003c/li>\n\u003cli>Kosher salt and freshly ground black pepper\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>To make the pesto, put the chestnuts, cheese, a big pinch of salt, and a few grindings of pepper into the bowl of a food processor and pulse about 6 times until it looks like very coarse bread crumbs. Add the parsley, lemon zest and juice and pulse a few times. With the machine on, slowly add the oil until the pesto is the consistency you like. Taste and adjust the seasoning if needed, then spoon the pesto into an airtight container. Pour a little oil over the top, cover, and refrigerate for up to 2 weeks.\u003c/li>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"75418,75437,75417,75425,75423,75429,75427,75439,75443,75422,75435,75436\"]\u003c/p>\n\u003cfigure id=\"attachment_75434\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/sunchoke-finalpesto31.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/sunchoke-finalpesto31.jpg\" alt=\"Spoon the pesto into an airtight container. Pour a little oil over the top, cover, and refrigerate for up to 2 weeks. Photo: Wendy Goodfriend\" width=\"500\" class=\"size-full wp-image-75434\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Spoon the pesto into an airtight container. Pour a little oil over the top, cover, and refrigerate for up to 2 weeks. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cli>In large, heavy soup pot over medium heat, melt the butter along with a glug of olive oil. Add the onion and sauté until softened, about 5 minutes. Add the leeks and sauté until starting to get tender, about 5 minutes. Add the potatoes and artichokes, another glug of olive oil, and season with salt. Stir until well combined and cook, stirring occasionally, until the vegetables begin to glisten, about 10 minutes. Add the chicken broth, bring to a boil over high heat, then lower the heat and simmer, partially covered, until the vegetables are very tender, about 30 minutes.\u003c/li>\n\u003cli>In batches, puree the soup to a very smooth puree in a blender or food processor, or use an immersion blender. Return the soup to the pot and stir in the cream. Gently re-warm the soup over medium heat. Season with salt and pepper. Serve in warm bowls, topping each with a big dollop of the pesto.\u003c/li>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"75415,75449,75430,75450,75441,75431,75440,75446,75445,75447,75432,75424,75419,75433,75428,75426,75444,75420\"]\u003c/p>\u003c/ol>\n\u003cfigure id=\"attachment_75409\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/finalsoup-pesto.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/finalsoup-pesto.jpg\" alt=\"Finished Jerusalem Artichoke (Sunchoke) Soup with Chestnut-Parsley-Lemon Pesto. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-75409\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Finished Jerusalem Artichoke (Sunchoke) Soup with Chestnut-Parsley-Lemon Pesto. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_75413\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/finalsoup3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/finalsoup3.jpg\" alt=\" Serve in warm bowls, topping each with a big dollop of the pesto. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-75413\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Serve in warm bowls, topping each with a big dollop of the pesto. \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/12/18/herb-gruyere-gougeres-perfectly-cheesy-puffs-for-holiday-appetizers/\">Herb & Gruyere Gougères\u003c/a> can be served on the side. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\n","blocks":[],"excerpt":"This silky, creamy vegetable soup gets a burst of flavor from extra lemony pesto. It’s special enough to kick off a holiday dinner, and easy enough to serve it for a cozy winter weeknight supper.","status":"publish","parent":0,"modified":1567627342,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":true,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":11,"wordCount":920},"headData":{"title":"An Elegant Starter: Jerusalem Artichoke (Sunchoke) Soup with Chestnut Pesto | KQED","description":"This silky, creamy vegetable soup gets a burst of flavor from extra lemony pesto. It’s special enough to kick off a holiday dinner, and easy enough to serve it for a cozy winter weeknight supper.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"An Elegant Starter: Jerusalem Artichoke (Sunchoke) Soup with Chestnut Pesto","datePublished":"2013-12-22T23:19:12.000Z","dateModified":"2019-09-04T20:02:22.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"75206 http://blogs.kqed.org/bayareabites/?p=75206","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/12/22/an-elegant-starter-jerusalem-artichoke-sunchoke-soup-with-chestnut-pesto/","disqusTitle":"An Elegant Starter: Jerusalem Artichoke (Sunchoke) Soup with Chestnut Pesto","path":"/bayareabites/75206/an-elegant-starter-jerusalem-artichoke-sunchoke-soup-with-chestnut-pesto","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_75410\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/finalsoup.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/finalsoup.jpg\" alt=\"Jerusalem Artichoke (Sunchoke) Soup with Chestnut Pesto. Herb & Gruyere Gougères on the side. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-75410\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Jerusalem Artichoke (Sunchoke) Soup with Chestnut Pesto. \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/12/18/herb-gruyere-gougeres-perfectly-cheesy-puffs-for-holiday-appetizers/\">Herb & Gruyere Gougères\u003c/a> on the side. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>All Photos:\u003c/em> \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">\u003cem>Wendy Goodfriend\u003c/em>\u003c/a>\u003c/p>\n\u003cp>I first had a soup very similar to this on a blustery New Year’s Eve at a cozy little gastropub in the Bermondsey district of London. Even though this was years ago, I distinctly remember the silky texture of the soup, with the gentle earthy flavor of the Jerusalem artichokes. I returned home, determined to seek out these vegetables, which I’d never really heard of before, and re-create the soup.\u003c/p>\n\u003cp>The Jerusalem artichoke, also commonly called a sunchoke, is neither from Jerusalem nor is it a type of artichoke. In fact, it has no relation whatsoever to either. It is a tuber, a lovely little root vegetable, that is a type of sunflower. Like other tubers, they must be cooked, but can be roasted, boiled, or fried into thin crisps. I particularly like them pureed, as they have an incredibly silky texture. I always peel them, but try to choose less nubbly ones if you can, as they can be a real pain to peel otherwise. \u003c/p>\n\u003cp>Anyway, a year or two passed, and one Christmas I decided to try to re-create the soup. I found a recipe from one of my favorite British chefs and authors, \u003ca href=\"http://www.rivercottage.net/about/meet-hugh/\">Hugh Fearnley-Whittingstall\u003c/a>, tried it out, and it took me right back to that blustery night. The soup is topped with a heavenly “pesto” that is made with cooked chestnuts, lemon, and parsley. And while the soup can certainly be served on it’s own (or drizzled with truffle oil like it was on that NYE in London so long ago), you would be remiss not to serve it with the pesto. \u003c/p>\n\u003cp>Over the years, I’ve adapted and changed and morphed the recipe into what I use today; and I make it and update it nearly every year. But the general premise stays the same: silky creamy pureed soup with a dollop of lemony pesto on top. This is great as a starter, which is how I serve it for Christmas dinner, but it can also be served as an elegant winter lunch (hence the range of servings). Be sure to make extra pesto and dollop it on some freshly cooked pasta or just eat it by the spoonful out of the jar. \u003c/p>\n\u003cfigure id=\"attachment_75451\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/sunchoke-soup-ingredients.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/sunchoke-soup-ingredients.jpg\" alt=\"Jerusalem Artichoke Soup with Chestnut Pesto ingredients. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-75451\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Jerusalem Artichoke Soup with Chestnut Pesto ingredients. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch3>Jerusalem Artichoke (Sunchoke) Soup with Chestnut-Parsley-Lemon Pesto\u003c/h3>\n\u003cp>\u003cem>Serves 8–12\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cem>For the pesto\u003c/em>\n\u003cli>4 1/2 oz cooked and peeled chestnuts (I use pre-cooked vacuum-packed chestnuts)\u003c/li>\n\u003cli>3 oz aged (hard) goat's cheese, grated\u003c/li>\n\u003cli>Kosher salt and freshly ground black pepper\u003c/li>\n\u003cli>1 packed cup chopped fresh flat-leaf Italian parsley leaves\u003c/li>\n\u003cli>Zest and juice of 1 large Meyer lemon\u003c/li>\n\u003cli>About 1/2 cup extra-virgin olive oil\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cem>For the soup\u003c/em>\n\u003cli>2 tablespoons unsalted butter\u003c/li>\n\u003cli>Olive oil\u003c/li>\n\u003cli>1 medium yellow onion, diced\u003c/li>\n\u003cli>2 1/2 lbs Jerusalem artichokes, peeled and cubed\u003c/li>\n\u003cli>1 large leek, trimmed, washed, and sliced\u003c/li>\n\u003cli>3 Yukon Gold potatoes (about 1 1/2 lbs), peeled and cubed\u003c/li>\n\u003cli>5–6 cups low-sodium chicken broth, plus more as needed\u003c/li>\n\u003cli>1/3 cup whipping cream\u003c/li>\n\u003cli>Kosher salt and freshly ground black pepper\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>To make the pesto, put the chestnuts, cheese, a big pinch of salt, and a few grindings of pepper into the bowl of a food processor and pulse about 6 times until it looks like very coarse bread crumbs. Add the parsley, lemon zest and juice and pulse a few times. With the machine on, slowly add the oil until the pesto is the consistency you like. Taste and adjust the seasoning if needed, then spoon the pesto into an airtight container. Pour a little oil over the top, cover, and refrigerate for up to 2 weeks.\u003c/li>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"file","ids":"75418,75437,75417,75425,75423,75429,75427,75439,75443,75422,75435,75436","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cfigure id=\"attachment_75434\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/sunchoke-finalpesto31.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/sunchoke-finalpesto31.jpg\" alt=\"Spoon the pesto into an airtight container. Pour a little oil over the top, cover, and refrigerate for up to 2 weeks. Photo: Wendy Goodfriend\" width=\"500\" class=\"size-full wp-image-75434\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Spoon the pesto into an airtight container. Pour a little oil over the top, cover, and refrigerate for up to 2 weeks. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cli>In large, heavy soup pot over medium heat, melt the butter along with a glug of olive oil. Add the onion and sauté until softened, about 5 minutes. Add the leeks and sauté until starting to get tender, about 5 minutes. Add the potatoes and artichokes, another glug of olive oil, and season with salt. Stir until well combined and cook, stirring occasionally, until the vegetables begin to glisten, about 10 minutes. Add the chicken broth, bring to a boil over high heat, then lower the heat and simmer, partially covered, until the vegetables are very tender, about 30 minutes.\u003c/li>\n\u003cli>In batches, puree the soup to a very smooth puree in a blender or food processor, or use an immersion blender. Return the soup to the pot and stir in the cream. Gently re-warm the soup over medium heat. Season with salt and pepper. Serve in warm bowls, topping each with a big dollop of the pesto.\u003c/li>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"file","ids":"75415,75449,75430,75450,75441,75431,75440,75446,75445,75447,75432,75424,75419,75433,75428,75426,75444,75420","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003c/ol>\n\u003cfigure id=\"attachment_75409\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/finalsoup-pesto.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/finalsoup-pesto.jpg\" alt=\"Finished Jerusalem Artichoke (Sunchoke) Soup with Chestnut-Parsley-Lemon Pesto. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-75409\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Finished Jerusalem Artichoke (Sunchoke) Soup with Chestnut-Parsley-Lemon Pesto. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_75413\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/finalsoup3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/finalsoup3.jpg\" alt=\" Serve in warm bowls, topping each with a big dollop of the pesto. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-75413\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Serve in warm bowls, topping each with a big dollop of the pesto. \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/12/18/herb-gruyere-gougeres-perfectly-cheesy-puffs-for-holiday-appetizers/\">Herb & Gruyere Gougères\u003c/a> can be served on the side. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/75206/an-elegant-starter-jerusalem-artichoke-sunchoke-soup-with-chestnut-pesto","authors":["5015","5014"],"series":["bayareabites_15122"],"categories":["bayareabites_752","bayareabites_12744","bayareabites_12550","bayareabites_1763","bayareabites_12"],"tags":["bayareabites_1597","bayareabites_558","bayareabites_12821","bayareabites_16285","bayareabites_12828","bayareabites_12804","bayareabites_8987","bayareabites_439","bayareabites_9016","bayareabites_16284"],"featImg":"bayareabites_75414","label":"bayareabites_15122"},"bayareabites_67901":{"type":"posts","id":"bayareabites_67901","meta":{"index":"posts_1591205157","site":"bayareabites","id":"67901","score":null,"sort":[1376020807000]},"guestAuthors":[],"slug":"dont-let-the-price-of-pine-nuts-keep-you-from-pesto","title":"Don't Let the Price of Pine Nuts Keep You from Pesto","publishDate":1376020807,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_67907\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/pesto-full.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/pesto-full.jpg\" alt=\"Julia della Croce says pistachio pesto is an economical — and delicious — alternative when Italian pine nuts can cost up to $120 per pound. Photo: Nathan Hoyt/Courtesy of Julia della Croce\" width=\"1120\" height=\"629\" class=\"size-full wp-image-67907\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Julia della Croce says pistachio pesto is an economical — and delicious — alternative when Italian pine nuts can cost up to $120 per pound. Photo: Nathan Hoyt/Courtesy of Julia della Croce\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/08/08/209604826/dont-let-the-price-of-pine-nuts-keep-you-from-pesto\">All Things Considered\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/atc/2013/08/20130808_atc_07.mp3\"] \u003c/p>\n\u003cp>Post by Serri Graslie, \u003ca href=\"http://www.npr.org/2013/08/08/209604826/dont-let-the-price-of-pine-nuts-keep-you-from-pesto\">NPR Food\u003c/a> (8/8/2013)\u003c/p>\n\u003cp>Basil is growing thick and leafy in many backyard gardens throughout the U.S. right now, which means many people are thinking about pesto. It's one of the more basic sauces you can make — in addition to basil, all you need is Parmesan or Romano cheese, a little garlic, some extra virgin olive oil and Italian pine nuts.\u003c/p>\n\u003cp>But if you've looked for them at the grocery store recently, you know those little nuts sport a big price tag. \u003ca href=\"http://www.theworld.org/2010/10/italy%E2%80%99s-pine-nut-pest/\">Hungry bugs\u003c/a> and warmer temperatures have \u003ca href=\"http://articles.chicagotribune.com/2010-09-01/features/sc-food-0827-pinenuts-20100901_1_pine-nuts-climate-change-harvesting\" target=\"_blank\">severely diminished harvests\u003c/a>. Now it's not uncommon to see them selling for $60 to $120 a pound.\u003c/p>\n\u003cp>Julia della Croce, author of \u003ca href=\"http://www.amazon.com/dp/1906868271\" target=\"_blank\">Italian Home Cooking\u003c/a>\u003cem>, \u003c/em>says it's a global problem.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"Even in Italy, where they're also very expensive, they keep them under lock and key in the shops,\" she says. \"So even the Italians can't afford them.\"\u003c/p>\n\u003cp>Asian pine nuts are more available. They're about half the price of the cheapest Italian pignolis, but della Croce says they are not as flavorful or aromatic. And buyer beware: The Asian-grown nuts are often sold in bulk but go rancid quickly because of their high oil content. Additionally, some consumers have also reported a \u003ca href=\"http://www.washingtonpost.com/wp-dyn/content/article/2010/12/14/AR2010121406053.html\" target=\"_blank\">long-lasting bitter aftertaste\u003c/a> from eating them.\u003c/p>\n\u003cp>If you're feeling ambitious and live in the American West or Southwest, you could \u003ca href=\"http://www.blm.gov/pgdata/etc/medialib/blm/nv/recreation.Par.60356.File.dat/pine_nuts.pdf\" target=\"_blank\">collect your own pinyon pine nuts\u003c/a> on most public lands that are managed by the Bureau of Land Management. You can harvest up to 25 pounds without a permit — but it's labor intensive, another factor that's driving up the price.\u003c/p>\n\u003cp>So what's a frugal cook to do if they want to make several batches of pesto? Della Croce turned to pistachios as a colorful — and still nutty — alternative. She shared a recipe for \u003cem>All Things Considered\u003c/em>'s \u003ca href=\"http://www.npr.org/series/175306271/found-recipes\" target=\"_blank\">Found Recipes\u003c/a> series.\u003c/p>\n\u003cp>The idea came to her when she was reminiscing about a trip to Sicily. A particular area near Mount Etna grows a lot of pistachios.\u003c/p>\n\u003cp>\"Very flavorful, delicious pistachios — and they were in everything,\" she says.\u003c/p>\n\u003cp>Instead of using pistachios as a wholesale replacement for the pine nuts, she added some almonds and cut the basil with parsley to tone down the sweetness. She topped it all off with some extra virgin olive oil and a little cheese.\u003c/p>\n\u003cp>\"I came up with the most delicious pesto,\" she says. \"In fact, I think I even prefer it to the original, and it's beautiful because the pistachios are green.\"\u003c/p>\n\u003cp>And when you're only paying $14 a pound for pistachios by comparison, it doesn't hit the pocketbook quite so hard.\u003c/p>\n\u003chr>\n\u003ch3>Recipe: Fusilli With Pistachio Pesto\u003c/h3>\n\u003cp>\u003cem>This pesto coats short macaroni cuts best, including fusilli, penne and gemelli. Fusilli are especially suitable because the coils trap the pesto nicely for an excellent ratio of sauce to pasta surface. Mind that when saucing pasta, it is essential to reserve about half a cup of the pasta cooking water before draining; you will need to blend a few tablespoons or possibly more with the pesto to loosen it up for an even coating.\u003c/em>\u003c/p>\n\u003cp>\u003cem>Note: If the membrane of the pistachios don't peel off easily after rubbing them with your fingers, blanch them in boiling water for about 1 minute. Drain, shock in cold water, and dry the nuts in a paper towel. Toast them lightly, and when they cool, peel off any skins that haven't come off.\u003c/em>\u003c/p>\n\u003cp>\u003cem>Serves 4 to 6\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Pesto\u003c/strong>\u003c/p>\n\u003cp>1/2 cup shelled, peeled, unsalted pistachios, plus a handful, roughly chopped, reserved for scattering over each portion\u003c/p>\n\u003cp>3 tablespoons lightly toasted, blanched almonds\u003c/p>\n\u003cp>1 packed cup fresh basil leaves\u003c/p>\n\u003cp>1/2 packed cup fresh flat-leaf parsley leaves\u003c/p>\n\u003cp>1/2 cup good quality extra-virgin olive oil\u003c/p>\n\u003cp>1/2 teaspoon sea salt\u003c/p>\n\u003cp>Freshly ground white or black pepper\u003c/p>\n\u003cp>\u003cstrong>Pasta\u003c/strong>\u003c/p>\n\u003cp>1 pound imported Italian fusilli\u003cem> \u003c/em>or other pasta mentioned in recipe headnote\u003c/p>\n\u003cp>2 tablespoons kosher salt\u003c/p>\n\u003cp>3 tablespoons freshly grated parmigiano-reggiano or grana padano cheese, plus additional for the table\u003c/p>\n\u003cp>In a food processor, combine the pistachios, almonds, basil, parsley, olive oil, salt and pepper. Process, pulsing every few seconds until the mixture is blended but still has a slightly grainy consistency. Take care not to over-grind to avoid a paste-like result. Use a rubber spatula to transfer the pesto to a small mixing bowl. Press plastic wrap directly on the surface of the pesto and chill until you are ready to use it. For best results, use it within several hours of preparing.\u003c/p>\n\u003cp>If you need to make it far in advance, proceed as above, transfer the pesto to a freezer container and cover with a thin film of olive oil; press plastic wrap directly on the surface and seal the container. When ready to use, thaw and continue with the recipe as below.\u003c/p>\n\u003cp>Bring 5 quarts water to a rolling boil. Add the salt and the pasta at the same time. Cook precisely as indicated on the package directions. Just before draining, set aside 1/2 cup of the pasta cooking water. Drain the pasta; while it is still dripping wet, return it to the pan. Add the pesto and the 3 tablespoons grated cheese, blending well with a wooden spoon and working in a few tablespoons of the reserved cooking water or more, if needed, to loosen up the sauce and coat the pasta evenly. Transfer to individual plates and scatter the chopped pistachios over each. Pass additional grated cheese at the table. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org\">NPR\u003c/a>.\u003cbr>\n\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"Hungry bugs and warmer temperatures mean pine trees aren't producing as many seeds as they once did, driving up the cost of Italian pine nuts to $120 per pound in some cases. Cookbook author Julia della Croce found a colorful — and delicious — alternative in pistachios.","status":"publish","parent":0,"modified":1376062758,"stats":{"hasAudio":true,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":35,"wordCount":995},"headData":{"title":"Don't Let the Price of Pine Nuts Keep You from Pesto | KQED","description":"Hungry bugs and warmer temperatures mean pine trees aren't producing as many seeds as they once did, driving up the cost of Italian pine nuts to $120 per pound in some cases. Cookbook author Julia della Croce found a colorful — and delicious — alternative in pistachios.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Don't Let the Price of Pine Nuts Keep You from Pesto","datePublished":"2013-08-09T04:00:07.000Z","dateModified":"2013-08-09T15:39:18.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"67901 http://blogs.kqed.org/bayareabites/?p=67901","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/08/08/dont-let-the-price-of-pine-nuts-keep-you-from-pesto/","disqusTitle":"Don't Let the Price of Pine Nuts Keep You from Pesto","nprByline":"NPR Staff","nprStoryId":"209604826","nprApiLink":"http://api.npr.org/query?id=209604826&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/2013/08/08/209604826/dont-let-the-price-of-pine-nuts-keep-you-from-pesto?ft=3&f=209604826","nprRetrievedStory":"1","nprPubDate":"Thu, 08 Aug 2013 15:51:00 -0400","nprStoryDate":"Thu, 08 Aug 2013 15:00:00 -0400","nprLastModifiedDate":"Thu, 08 Aug 2013 15:51:33 -0400","path":"/bayareabites/67901/dont-let-the-price-of-pine-nuts-keep-you-from-pesto","audioUrl":"http://pd.npr.org/anon.npr-mp3/npr/atc/2013/08/20130808_atc_07.mp3?orgId=1&topicId=1139&aggIds=175306271&ft=3&f=209604826","audioDuration":null,"audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_67907\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/pesto-full.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/pesto-full.jpg\" alt=\"Julia della Croce says pistachio pesto is an economical — and delicious — alternative when Italian pine nuts can cost up to $120 per pound. Photo: Nathan Hoyt/Courtesy of Julia della Croce\" width=\"1120\" height=\"629\" class=\"size-full wp-image-67907\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Julia della Croce says pistachio pesto is an economical — and delicious — alternative when Italian pine nuts can cost up to $120 per pound. Photo: Nathan Hoyt/Courtesy of Julia della Croce\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/08/08/209604826/dont-let-the-price-of-pine-nuts-keep-you-from-pesto\">All Things Considered\u003c/a> \u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"audio","attributes":{"named":{"src":"http://pd.npr.org/anon.npr-mp3/npr/atc/2013/08/20130808_atc_07.mp3","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>Post by Serri Graslie, \u003ca href=\"http://www.npr.org/2013/08/08/209604826/dont-let-the-price-of-pine-nuts-keep-you-from-pesto\">NPR Food\u003c/a> (8/8/2013)\u003c/p>\n\u003cp>Basil is growing thick and leafy in many backyard gardens throughout the U.S. right now, which means many people are thinking about pesto. It's one of the more basic sauces you can make — in addition to basil, all you need is Parmesan or Romano cheese, a little garlic, some extra virgin olive oil and Italian pine nuts.\u003c/p>\n\u003cp>But if you've looked for them at the grocery store recently, you know those little nuts sport a big price tag. \u003ca href=\"http://www.theworld.org/2010/10/italy%E2%80%99s-pine-nut-pest/\">Hungry bugs\u003c/a> and warmer temperatures have \u003ca href=\"http://articles.chicagotribune.com/2010-09-01/features/sc-food-0827-pinenuts-20100901_1_pine-nuts-climate-change-harvesting\" target=\"_blank\">severely diminished harvests\u003c/a>. Now it's not uncommon to see them selling for $60 to $120 a pound.\u003c/p>\n\u003cp>Julia della Croce, author of \u003ca href=\"http://www.amazon.com/dp/1906868271\" target=\"_blank\">Italian Home Cooking\u003c/a>\u003cem>, \u003c/em>says it's a global problem.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"Even in Italy, where they're also very expensive, they keep them under lock and key in the shops,\" she says. \"So even the Italians can't afford them.\"\u003c/p>\n\u003cp>Asian pine nuts are more available. They're about half the price of the cheapest Italian pignolis, but della Croce says they are not as flavorful or aromatic. And buyer beware: The Asian-grown nuts are often sold in bulk but go rancid quickly because of their high oil content. Additionally, some consumers have also reported a \u003ca href=\"http://www.washingtonpost.com/wp-dyn/content/article/2010/12/14/AR2010121406053.html\" target=\"_blank\">long-lasting bitter aftertaste\u003c/a> from eating them.\u003c/p>\n\u003cp>If you're feeling ambitious and live in the American West or Southwest, you could \u003ca href=\"http://www.blm.gov/pgdata/etc/medialib/blm/nv/recreation.Par.60356.File.dat/pine_nuts.pdf\" target=\"_blank\">collect your own pinyon pine nuts\u003c/a> on most public lands that are managed by the Bureau of Land Management. You can harvest up to 25 pounds without a permit — but it's labor intensive, another factor that's driving up the price.\u003c/p>\n\u003cp>So what's a frugal cook to do if they want to make several batches of pesto? Della Croce turned to pistachios as a colorful — and still nutty — alternative. She shared a recipe for \u003cem>All Things Considered\u003c/em>'s \u003ca href=\"http://www.npr.org/series/175306271/found-recipes\" target=\"_blank\">Found Recipes\u003c/a> series.\u003c/p>\n\u003cp>The idea came to her when she was reminiscing about a trip to Sicily. A particular area near Mount Etna grows a lot of pistachios.\u003c/p>\n\u003cp>\"Very flavorful, delicious pistachios — and they were in everything,\" she says.\u003c/p>\n\u003cp>Instead of using pistachios as a wholesale replacement for the pine nuts, she added some almonds and cut the basil with parsley to tone down the sweetness. She topped it all off with some extra virgin olive oil and a little cheese.\u003c/p>\n\u003cp>\"I came up with the most delicious pesto,\" she says. \"In fact, I think I even prefer it to the original, and it's beautiful because the pistachios are green.\"\u003c/p>\n\u003cp>And when you're only paying $14 a pound for pistachios by comparison, it doesn't hit the pocketbook quite so hard.\u003c/p>\n\u003chr>\n\u003ch3>Recipe: Fusilli With Pistachio Pesto\u003c/h3>\n\u003cp>\u003cem>This pesto coats short macaroni cuts best, including fusilli, penne and gemelli. Fusilli are especially suitable because the coils trap the pesto nicely for an excellent ratio of sauce to pasta surface. Mind that when saucing pasta, it is essential to reserve about half a cup of the pasta cooking water before draining; you will need to blend a few tablespoons or possibly more with the pesto to loosen it up for an even coating.\u003c/em>\u003c/p>\n\u003cp>\u003cem>Note: If the membrane of the pistachios don't peel off easily after rubbing them with your fingers, blanch them in boiling water for about 1 minute. Drain, shock in cold water, and dry the nuts in a paper towel. Toast them lightly, and when they cool, peel off any skins that haven't come off.\u003c/em>\u003c/p>\n\u003cp>\u003cem>Serves 4 to 6\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Pesto\u003c/strong>\u003c/p>\n\u003cp>1/2 cup shelled, peeled, unsalted pistachios, plus a handful, roughly chopped, reserved for scattering over each portion\u003c/p>\n\u003cp>3 tablespoons lightly toasted, blanched almonds\u003c/p>\n\u003cp>1 packed cup fresh basil leaves\u003c/p>\n\u003cp>1/2 packed cup fresh flat-leaf parsley leaves\u003c/p>\n\u003cp>1/2 cup good quality extra-virgin olive oil\u003c/p>\n\u003cp>1/2 teaspoon sea salt\u003c/p>\n\u003cp>Freshly ground white or black pepper\u003c/p>\n\u003cp>\u003cstrong>Pasta\u003c/strong>\u003c/p>\n\u003cp>1 pound imported Italian fusilli\u003cem> \u003c/em>or other pasta mentioned in recipe headnote\u003c/p>\n\u003cp>2 tablespoons kosher salt\u003c/p>\n\u003cp>3 tablespoons freshly grated parmigiano-reggiano or grana padano cheese, plus additional for the table\u003c/p>\n\u003cp>In a food processor, combine the pistachios, almonds, basil, parsley, olive oil, salt and pepper. Process, pulsing every few seconds until the mixture is blended but still has a slightly grainy consistency. Take care not to over-grind to avoid a paste-like result. Use a rubber spatula to transfer the pesto to a small mixing bowl. Press plastic wrap directly on the surface of the pesto and chill until you are ready to use it. For best results, use it within several hours of preparing.\u003c/p>\n\u003cp>If you need to make it far in advance, proceed as above, transfer the pesto to a freezer container and cover with a thin film of olive oil; press plastic wrap directly on the surface and seal the container. When ready to use, thaw and continue with the recipe as below.\u003c/p>\n\u003cp>Bring 5 quarts water to a rolling boil. Add the salt and the pasta at the same time. Cook precisely as indicated on the package directions. Just before draining, set aside 1/2 cup of the pasta cooking water. Drain the pasta; while it is still dripping wet, return it to the pan. Add the pesto and the 3 tablespoons grated cheese, blending well with a wooden spoon and working in a few tablespoons of the reserved cooking water or more, if needed, to loosen up the sauce and coat the pasta evenly. Transfer to individual plates and scatter the chopped pistachios over each. Pass additional grated cheese at the table. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org\">NPR\u003c/a>.\u003cbr>\n\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/67901/dont-let-the-price-of-pine-nuts-keep-you-from-pesto","authors":["byline_bayareabites_67901"],"categories":["bayareabites_63","bayareabites_2695","bayareabites_1962","bayareabites_10916","bayareabites_34","bayareabites_12"],"tags":["bayareabites_12189","bayareabites_8987","bayareabites_1992","bayareabites_2036"],"featImg":"bayareabites_67908","label":"bayareabites"},"bayareabites_65763":{"type":"posts","id":"bayareabites_65763","meta":{"index":"posts_1591205157","site":"bayareabites","id":"65763","score":null,"sort":[1374102633000]},"guestAuthors":[],"slug":"scape-velocity-green-garlic-takes-flight-2","title":"Scape Velocity: Green Garlic Takes Flight","publishDate":1374102633,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_65785\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/scapes-0.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/scapes-0.jpg\" alt=\"Garlic Scapes. Photo: T. Susan Chang for NPR\" width=\"1120\" height=\"839\" class=\"size-full wp-image-65785\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Garlic Scapes. Photo: T. Susan Chang for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/10593559/t-susan-chang\">T. Susan Chang\u003c/a>, \u003ca href=\"http://www.npr.org/2013/07/10/200147649/scape-velocity-green-garlic-takes-flight#pork\">Kitchen Window at NPR Food\u003c/a> (7/10/13)\u003c/p>\n\u003cp>Get recipes for: \u003ca href=\"#pork\">Pork And Garlic Scape Stir-Fry\u003c/a>, \u003ca href=\"#asparagus\">Sesame Ginger Scapes And Asparagus\u003c/a> and \u003ca href=\"#pesto\">Scape Pesto (Or \"Don't Have To\" Pesto)\u003c/a>\u003c/p>\n\u003cp>If you've never grown garlic, here's how you do it: On a bright cool fall afternoon, before the ground has frozen, you pry an ordinary, unpeeled clove of garlic off the bulb. You plant it in the ground, about 4 inches down and pointy side up. Maybe you cover the soil with some straw to protect it from extremes of heat, cold and drought.\u003c/p>\n\u003cp>Then comes the easy part — you forget about it. Thanksgiving comes, and a procession of seasonal holidays in which a lot of garlic is eaten, but none is given much thought. Thus ignored, the buried clove sleeps on while you sample chocolates in February and when the maple runs in March. And then, one day while venturing out into the winter-battered garden, still frost-edged and filled with flattened weeds, you see it — a small firm shoot poking up out of the ground like a miniature dorsal fin, glowing a brilliant emerald in an otherwise plantless wasteland.\u003c/p>\n\u003cp>The shoot grows slowly, then faster as the mercury rises. The rains of April multiply its leaves, while below the unseen clove fattens and divides. The rains also bring weeds, and for the first time since planting you actually have to take a few minutes to care for your garlic by keeping it free of new grass and lambs-quarters. Otherwise it pretty much takes care of itself.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>By late spring the plant is a foot and a half high, with a half-dozen leaves (one for every layer of skin that covers the bulb). And then — just when you're hunting for the first ripe strawberries — something odd happens. The garlic sends up a central stalk, chartreuse and pointy at the end, and it starts growing \u003cem>fast\u003c/em>. It's called a scape. The scape shoots up and then goes serpentine — it begins to curl, forming one loop or maybe even two. There's a bump toward the end of the scape, and if you leave it alone it will develop into a \"bulbil\" (which is not a hobbit, but a miniature garlic you could plant if you wanted).\u003c/p>\n\u003cp>Don't let things get that far; instead, snap off the scape when it's done curlicuing. It's the gardener's dividend, and it is a rich one. The taste of that green garlic is haunting — biting, fresh, vegetal and verdant. It is to mature garlic what a string quartet is to an orchestra; what a sonnet is to a novel.\u003c/p>\n\u003cp>The scape's texture is a little like asparagus, and you can use it in the kind of stir-fry you normally start with crushed or pressed or minced or sliced garlic cloves. As far as I'm concerned, garlic scapes qualify as a vegetable, and you need to add little more than a handful of protein to make a fragrant and memorable one-pot meal. Some people like to pickle them and some like to puree them into soup. I like to throw them in my morning fried rice (always a random, opportunistic mixture of the leftover and the in-season).\u003c/p>\n\u003cp>But by far the easiest and most popular way to use garlic scapes is to turn them into scape pesto. I think of it as \"don't have to\" pesto. I \u003cem>don't have to \u003c/em>use garlic, because the scapes \u003cem>are\u003c/em> garlic. I could use basil, but I \u003cem>don't have to\u003c/em>. I could hunt down pine nuts instead of whatever's around, and I could toast them, but I \u003cem>don't have to\u003c/em>. I could use both Pecorino Romano and Parmigiano-Reggiano, but I \u003cem>don't have to\u003c/em>. And I not only \u003cem>don't have to \u003c/em>use a mortar and pestle, I \u003cem>can't.\u003c/em> So the scapes and the oil and whatever nuts or cheese all get thrown in the food processor, willy-nilly. Although the lack of care I've just described is probably criminal, it still tastes great every time.\u003c/p>\n\u003cp>For just these couple of weeks, the scapes yield bonus after bonus. And then, suddenly, that's it. The de-scaped garlic plant continues to grow and the bulb continues to ripen, until one day in July when you notice that two of its six or seven leaves have yellowed and withered. On a sunny, breezy afternoon — the kind that kites are made for — you uproot the fat bulbs, knock the dirt off of them and hang them somewhere cool and dry.\u003c/p>\n\u003cp>The very fattest you save for seed, for garlic grows better from year to year as it gets used to the conditions of your garden. While the kids sleep off their Halloween binge, you drop them in the ground, to be forgotten again. Until next spring — when that first bright emerald sighting once more jogs your memory, sending up a beacon of hope and dreams of scapes to come.\u003c/p>\n\u003chr>\n\u003ch3>\u003cstrong>\u003ca name=\"pork\">\u003c/a>Recipe: Pork And Garlic Scape Stir-Fry\u003c/strong>\u003c/h3>\n\u003cp>\u003cem>This recipe is very loosely adapted from Fuchsia Dunlop's \u003c/em>\u003ca href=\"http://www.npr.org/books/titles/176069849/every-grain-of-rice-simple-chinese-home-cooking\" target=\"_blank\">Every Grain of Rice\u003c/a>\u003cem> (Norton, 2013), a terrific collection of Chinese weekday stir-fry essentials, in case you're looking for one. I've reduced the amount of oil. You only need a little bit to start things off, since pork belly will oil itself nicely as soon as it heats up. You can find the chili bean paste and fermented black beans at Chinese groceries, or Asian grocery stories with a good selection of jarred Chinese condiments. You could stir-fry the whole thing at once rather than in two batches, but the textures and colors won't be as vivid.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_65780\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/scapepork-lg.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/scapepork-lg.jpg\" alt=\"Pork And Garlic Scape Stir-Fry. Photo: T. Susan Chang for NPR\" width=\"1120\" height=\"840\" class=\"size-full wp-image-65780\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pork And Garlic Scape Stir-Fry. Photo: T. Susan Chang for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes 4 servings, with rice\u003c/em>\u003c/p>\n\u003cp>1 pound pork belly, skin removed (you can ask your butcher to do this if you don't want to do it yourself)\u003c/p>\n\u003cp>2 dozen garlic scapes\u003c/p>\n\u003cp>2 teaspoons oil or lard\u003c/p>\n\u003cp>Pinch of salt\u003c/p>\n\u003cp>1/2 teaspoon sugar\u003c/p>\n\u003cp>2 tablespoons Sichuan chili bean paste (also called broad bean paste with chili or \u003cem>tou ban jiang\u003c/em>)\u003c/p>\n\u003cp>4 tablespoons fermented black beans, rinsed and drained\u003c/p>\n\u003cp>Cut the pork into slices about 1/8- to 1/4-inch thick, each with a good mixture of fat and lean. If you need to firm up the pork for slicing, just stick it in the freezer for 10 minutes. Cut the garlic stems into 1 3/4-inch sections, discarding any fibrous parts at their bases.\u003c/p>\n\u003cp>Heat a wok over a high flame. When hot, add 1 teaspoon of the oil. Add half the pork, reduce the heat to medium and stir-fry until the slices are just curved and tinged with gold and the oil is clear, adding a pinch of salt about halfway through the cooking time.\u003c/p>\n\u003cp>Use a wok scoop or slotted spoon to move the pork to one side of the wok. Add half the chili bean paste and half the black beans to the oil that pools in the space you have created. Stir-fry them briefly until the oil is red and fragrant. Then mix everything together, add 1/2 the sugar and then half the garlic scapes.\u003c/p>\n\u003cp>Increase the heat to high and stir-fry until the garlic scapes are cooked (they will appear slightly blistered and a brilliant dark green, and when you taste one, the pungency will have mellowed to a sweet garlickiness). Transfer to a serving bowl.\u003c/p>\n\u003cp>Repeat with the remaining half of the ingredients and serve.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"asparagus\">\u003c/a>Recipe: Sesame Ginger Scapes And Asparagus\u003c/h3>\n\u003cp>\u003cem>If you can only get medium or thick asparagus, never fear. The asparagus from my garden comes in all different sizes at the same time, so I split the thicker stalks lengthwise down the middle (in half if you've got medium asparagus, in quarters if it's superthick) and proceed as directed. For this recipe, I prefer tamari to soy — it's a little less salty and drying — but I've used soy in a pinch.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_65784\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/scapesasparagus.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/scapesasparagus.jpg\" alt=\"Sesame Ginger Scapes And Asparagus. Photo: T. Susan Chang for NPR\" width=\"1120\" height=\"839\" class=\"size-full wp-image-65784\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sesame Ginger Scapes And Asparagus. Photo: T. Susan Chang for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes 4 servings as a side dish\u003c/em>\u003c/p>\n\u003cp>1 1/2 tablespoons vegetable oil\u003c/p>\n\u003cp>1 dozen garlic scapes chopped into 2-inch lengths\u003c/p>\n\u003cp>1 small bunch of pencil-thin asparagus, chopped into 2-inch lengths\u003c/p>\n\u003cp>1 1-inch knob of ginger, peeled and grated to yield about 1 teaspoon grated ginger\u003c/p>\n\u003cp>1 tablespoon tamari sauce\u003c/p>\n\u003cp>2 tablespoons mirin\u003c/p>\n\u003cp>1/2 teaspoon toasted sesame oil\u003c/p>\n\u003cp>About 1 tablespoon white sesame seeds, to garnish\u003c/p>\n\u003cp>Preheat a wok or large, heavy cast-iron skillet over a high flame until it's quite hot (a wisp of smoke may rise from the hot pan). Add the oil, followed immediately by the chopped scapes. Stir-fry for 2-3 minutes, until the scapes are aromatic and dark green, but not yet blistered.\u003c/p>\n\u003cp>Add the asparagus pieces and grated ginger together and continue stir-frying for a minute or two, until the asparagus has just softened and the ginger has released its fragrance. Don't overdo it — you'll have a chance to cook it further at the end if it's not quite done.\u003c/p>\n\u003cp>Push the greens to the side of the pan and add the mirin and tamari together. Reduce just a little, until the liquid bubbles and becomes a bit syrupy. Toss with the greens and shut off the heat. Add the sesame oil and toss a final time before garnishing with the sesame seeds and serving.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"pesto\">\u003c/a>Recipe: Scape Pesto (Or 'Don't Have To' Pesto)\u003c/h3>\n\u003cp>\u003cem>A food processor is better than a blender for scape pesto, because you need the wider surface area to chop up the scapes. Warning: This is a pungent, supergarlicky pesto because the scapes are raw — I like it that way, but then again I'm not going on a first date tonight. If you'd like a mellower, tamer pesto, try blanching the scapes for 1 minute in boiling water before adding them to the food processor.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_65779\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/scape-pesto.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/scape-pesto.jpg\" alt=\"Scape Pesto. Photo: T. Susan Chang for NPR\" width=\"1120\" height=\"839\" class=\"size-full wp-image-65779\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Scape Pesto. Photo: T. Susan Chang for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes 4 servings, enough to serve with 1 pound dry pasta\u003c/em>\u003c/p>\n\u003cp>2 dozen garlic scapes\u003c/p>\n\u003cp>Kosher salt, to taste\u003c/p>\n\u003cp>1/3 cup toasted pine nuts or other nuts\u003c/p>\n\u003cp>Handful of basil (optional)\u003c/p>\n\u003cp>1/2-3/4 cup olive oil\u003c/p>\n\u003cp>1/2 cup grated Parmigiano, Pecorino Romano or a combination\u003c/p>\n\u003cp>Chop the scapes very roughly, into about 4-inch lengths. Pulse the chopped scapes in a food processor, scraping down the sides a couple of times, until they've broken down into pungent, juicy bits, kind of like an eye-watering risotto. Salt to taste. Add the pine nuts and basil, if using, and pulse a few more times until distributed and flecked throughout.\u003c/p>\n\u003cp>Now run the processor continuously as you drizzle in the olive oil from above through the feeder tube. Stop once or twice to scrape down the sides. Stop when you achieve your preferred consistency — I like a rustic, rough scape pesto, but you can process it right down to a smooth puree if you don't mind adding quite a bit more oil.\u003c/p>\n\u003cp>Finally, add in the cheese and pulse just to combine. If you're not using the pesto right away, scrape it into a bowl and cover with plastic wrap, laying the wrap right against the surface to prevent discoloration. \u003c/p>\n\u003cp>\u003cstrong>About The Author\u003c/strong>\u003cbr>\n T. Susan Chang regularly reviews cookbooks for \u003cem>The Boston Globe,\u003c/em> \u003ca href=\"http://npr.org/\" target=\"_blank\">NPR.org\u003c/a> and the cookbook-indexing website \u003ca href=\"http://www.eatyourbooks.com/\">Eat Your Books\u003c/a>. She's the author of \u003ca href=\"http://www.amazon.com/Spoonful-Promises-Stories-Recipes-Well-Tempered/dp/0762772506/ref=sr_1_1?ie=UTF8&s=books&qid=1303827445&sr=8-1\">A Spoonful of Promises: Recipes and Stories From a Well-Tempered Table\u003c/a> and has just released the \u003ca href=\"http://itunes.apple.com/us/app/cookshelf-cookbook-rating/id638554845?mt=8\">CookShelf cookbook-rating app\u003c/a>, which is available on iPhone, iPad and Android devices. For more information, visit her blog, \u003ca href=\"http://tsusanchang.wordpress.com/\">Cookbooks for Dinner\u003c/a>.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp> \u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"Scapes are the gardener's dividend. The taste of that green garlic is haunting — biting, fresh, vegetal and verdant. It is to mature garlic what a string quartet is to an orchestra; what a sonnet is to a novel.","status":"publish","parent":0,"modified":1374102633,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":53,"wordCount":2008},"headData":{"title":"Scape Velocity: Green Garlic Takes Flight | KQED","description":"Scapes are the gardener's dividend. The taste of that green garlic is haunting — biting, fresh, vegetal and verdant. It is to mature garlic what a string quartet is to an orchestra; what a sonnet is to a novel.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Scape Velocity: Green Garlic Takes Flight","datePublished":"2013-07-17T23:10:33.000Z","dateModified":"2013-07-17T23:10:33.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"65763 http://blogs.kqed.org/bayareabites/?p=65763","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/07/17/scape-velocity-green-garlic-takes-flight-2/","disqusTitle":"Scape Velocity: Green Garlic Takes Flight","nprByline":"T. Susan Chang","nprStoryId":"200147649","nprApiLink":"http://api.npr.org/query?id=200147649&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/2013/07/10/200147649/scape-velocity-green-garlic-takes-flight?ft=3&f=200147649","nprRetrievedStory":"1","nprPubDate":"Wed, 10 Jul 2013 00:03:00 -0400","nprStoryDate":"Wed, 10 Jul 2013 00:03:00 -0400","nprLastModifiedDate":"Tue, 09 Jul 2013 16:07:54 -0400","path":"/bayareabites/65763/scape-velocity-green-garlic-takes-flight-2","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_65785\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/scapes-0.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/scapes-0.jpg\" alt=\"Garlic Scapes. Photo: T. Susan Chang for NPR\" width=\"1120\" height=\"839\" class=\"size-full wp-image-65785\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Garlic Scapes. Photo: T. Susan Chang for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/10593559/t-susan-chang\">T. Susan Chang\u003c/a>, \u003ca href=\"http://www.npr.org/2013/07/10/200147649/scape-velocity-green-garlic-takes-flight#pork\">Kitchen Window at NPR Food\u003c/a> (7/10/13)\u003c/p>\n\u003cp>Get recipes for: \u003ca href=\"#pork\">Pork And Garlic Scape Stir-Fry\u003c/a>, \u003ca href=\"#asparagus\">Sesame Ginger Scapes And Asparagus\u003c/a> and \u003ca href=\"#pesto\">Scape Pesto (Or \"Don't Have To\" Pesto)\u003c/a>\u003c/p>\n\u003cp>If you've never grown garlic, here's how you do it: On a bright cool fall afternoon, before the ground has frozen, you pry an ordinary, unpeeled clove of garlic off the bulb. You plant it in the ground, about 4 inches down and pointy side up. Maybe you cover the soil with some straw to protect it from extremes of heat, cold and drought.\u003c/p>\n\u003cp>Then comes the easy part — you forget about it. Thanksgiving comes, and a procession of seasonal holidays in which a lot of garlic is eaten, but none is given much thought. Thus ignored, the buried clove sleeps on while you sample chocolates in February and when the maple runs in March. And then, one day while venturing out into the winter-battered garden, still frost-edged and filled with flattened weeds, you see it — a small firm shoot poking up out of the ground like a miniature dorsal fin, glowing a brilliant emerald in an otherwise plantless wasteland.\u003c/p>\n\u003cp>The shoot grows slowly, then faster as the mercury rises. The rains of April multiply its leaves, while below the unseen clove fattens and divides. The rains also bring weeds, and for the first time since planting you actually have to take a few minutes to care for your garlic by keeping it free of new grass and lambs-quarters. Otherwise it pretty much takes care of itself.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>By late spring the plant is a foot and a half high, with a half-dozen leaves (one for every layer of skin that covers the bulb). And then — just when you're hunting for the first ripe strawberries — something odd happens. The garlic sends up a central stalk, chartreuse and pointy at the end, and it starts growing \u003cem>fast\u003c/em>. It's called a scape. The scape shoots up and then goes serpentine — it begins to curl, forming one loop or maybe even two. There's a bump toward the end of the scape, and if you leave it alone it will develop into a \"bulbil\" (which is not a hobbit, but a miniature garlic you could plant if you wanted).\u003c/p>\n\u003cp>Don't let things get that far; instead, snap off the scape when it's done curlicuing. It's the gardener's dividend, and it is a rich one. The taste of that green garlic is haunting — biting, fresh, vegetal and verdant. It is to mature garlic what a string quartet is to an orchestra; what a sonnet is to a novel.\u003c/p>\n\u003cp>The scape's texture is a little like asparagus, and you can use it in the kind of stir-fry you normally start with crushed or pressed or minced or sliced garlic cloves. As far as I'm concerned, garlic scapes qualify as a vegetable, and you need to add little more than a handful of protein to make a fragrant and memorable one-pot meal. Some people like to pickle them and some like to puree them into soup. I like to throw them in my morning fried rice (always a random, opportunistic mixture of the leftover and the in-season).\u003c/p>\n\u003cp>But by far the easiest and most popular way to use garlic scapes is to turn them into scape pesto. I think of it as \"don't have to\" pesto. I \u003cem>don't have to \u003c/em>use garlic, because the scapes \u003cem>are\u003c/em> garlic. I could use basil, but I \u003cem>don't have to\u003c/em>. I could hunt down pine nuts instead of whatever's around, and I could toast them, but I \u003cem>don't have to\u003c/em>. I could use both Pecorino Romano and Parmigiano-Reggiano, but I \u003cem>don't have to\u003c/em>. And I not only \u003cem>don't have to \u003c/em>use a mortar and pestle, I \u003cem>can't.\u003c/em> So the scapes and the oil and whatever nuts or cheese all get thrown in the food processor, willy-nilly. Although the lack of care I've just described is probably criminal, it still tastes great every time.\u003c/p>\n\u003cp>For just these couple of weeks, the scapes yield bonus after bonus. And then, suddenly, that's it. The de-scaped garlic plant continues to grow and the bulb continues to ripen, until one day in July when you notice that two of its six or seven leaves have yellowed and withered. On a sunny, breezy afternoon — the kind that kites are made for — you uproot the fat bulbs, knock the dirt off of them and hang them somewhere cool and dry.\u003c/p>\n\u003cp>The very fattest you save for seed, for garlic grows better from year to year as it gets used to the conditions of your garden. While the kids sleep off their Halloween binge, you drop them in the ground, to be forgotten again. Until next spring — when that first bright emerald sighting once more jogs your memory, sending up a beacon of hope and dreams of scapes to come.\u003c/p>\n\u003chr>\n\u003ch3>\u003cstrong>\u003ca name=\"pork\">\u003c/a>Recipe: Pork And Garlic Scape Stir-Fry\u003c/strong>\u003c/h3>\n\u003cp>\u003cem>This recipe is very loosely adapted from Fuchsia Dunlop's \u003c/em>\u003ca href=\"http://www.npr.org/books/titles/176069849/every-grain-of-rice-simple-chinese-home-cooking\" target=\"_blank\">Every Grain of Rice\u003c/a>\u003cem> (Norton, 2013), a terrific collection of Chinese weekday stir-fry essentials, in case you're looking for one. I've reduced the amount of oil. You only need a little bit to start things off, since pork belly will oil itself nicely as soon as it heats up. You can find the chili bean paste and fermented black beans at Chinese groceries, or Asian grocery stories with a good selection of jarred Chinese condiments. You could stir-fry the whole thing at once rather than in two batches, but the textures and colors won't be as vivid.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_65780\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/scapepork-lg.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/scapepork-lg.jpg\" alt=\"Pork And Garlic Scape Stir-Fry. Photo: T. Susan Chang for NPR\" width=\"1120\" height=\"840\" class=\"size-full wp-image-65780\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pork And Garlic Scape Stir-Fry. Photo: T. Susan Chang for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes 4 servings, with rice\u003c/em>\u003c/p>\n\u003cp>1 pound pork belly, skin removed (you can ask your butcher to do this if you don't want to do it yourself)\u003c/p>\n\u003cp>2 dozen garlic scapes\u003c/p>\n\u003cp>2 teaspoons oil or lard\u003c/p>\n\u003cp>Pinch of salt\u003c/p>\n\u003cp>1/2 teaspoon sugar\u003c/p>\n\u003cp>2 tablespoons Sichuan chili bean paste (also called broad bean paste with chili or \u003cem>tou ban jiang\u003c/em>)\u003c/p>\n\u003cp>4 tablespoons fermented black beans, rinsed and drained\u003c/p>\n\u003cp>Cut the pork into slices about 1/8- to 1/4-inch thick, each with a good mixture of fat and lean. If you need to firm up the pork for slicing, just stick it in the freezer for 10 minutes. Cut the garlic stems into 1 3/4-inch sections, discarding any fibrous parts at their bases.\u003c/p>\n\u003cp>Heat a wok over a high flame. When hot, add 1 teaspoon of the oil. Add half the pork, reduce the heat to medium and stir-fry until the slices are just curved and tinged with gold and the oil is clear, adding a pinch of salt about halfway through the cooking time.\u003c/p>\n\u003cp>Use a wok scoop or slotted spoon to move the pork to one side of the wok. Add half the chili bean paste and half the black beans to the oil that pools in the space you have created. Stir-fry them briefly until the oil is red and fragrant. Then mix everything together, add 1/2 the sugar and then half the garlic scapes.\u003c/p>\n\u003cp>Increase the heat to high and stir-fry until the garlic scapes are cooked (they will appear slightly blistered and a brilliant dark green, and when you taste one, the pungency will have mellowed to a sweet garlickiness). Transfer to a serving bowl.\u003c/p>\n\u003cp>Repeat with the remaining half of the ingredients and serve.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"asparagus\">\u003c/a>Recipe: Sesame Ginger Scapes And Asparagus\u003c/h3>\n\u003cp>\u003cem>If you can only get medium or thick asparagus, never fear. The asparagus from my garden comes in all different sizes at the same time, so I split the thicker stalks lengthwise down the middle (in half if you've got medium asparagus, in quarters if it's superthick) and proceed as directed. For this recipe, I prefer tamari to soy — it's a little less salty and drying — but I've used soy in a pinch.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_65784\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/scapesasparagus.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/scapesasparagus.jpg\" alt=\"Sesame Ginger Scapes And Asparagus. Photo: T. Susan Chang for NPR\" width=\"1120\" height=\"839\" class=\"size-full wp-image-65784\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sesame Ginger Scapes And Asparagus. Photo: T. Susan Chang for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes 4 servings as a side dish\u003c/em>\u003c/p>\n\u003cp>1 1/2 tablespoons vegetable oil\u003c/p>\n\u003cp>1 dozen garlic scapes chopped into 2-inch lengths\u003c/p>\n\u003cp>1 small bunch of pencil-thin asparagus, chopped into 2-inch lengths\u003c/p>\n\u003cp>1 1-inch knob of ginger, peeled and grated to yield about 1 teaspoon grated ginger\u003c/p>\n\u003cp>1 tablespoon tamari sauce\u003c/p>\n\u003cp>2 tablespoons mirin\u003c/p>\n\u003cp>1/2 teaspoon toasted sesame oil\u003c/p>\n\u003cp>About 1 tablespoon white sesame seeds, to garnish\u003c/p>\n\u003cp>Preheat a wok or large, heavy cast-iron skillet over a high flame until it's quite hot (a wisp of smoke may rise from the hot pan). Add the oil, followed immediately by the chopped scapes. Stir-fry for 2-3 minutes, until the scapes are aromatic and dark green, but not yet blistered.\u003c/p>\n\u003cp>Add the asparagus pieces and grated ginger together and continue stir-frying for a minute or two, until the asparagus has just softened and the ginger has released its fragrance. Don't overdo it — you'll have a chance to cook it further at the end if it's not quite done.\u003c/p>\n\u003cp>Push the greens to the side of the pan and add the mirin and tamari together. Reduce just a little, until the liquid bubbles and becomes a bit syrupy. Toss with the greens and shut off the heat. Add the sesame oil and toss a final time before garnishing with the sesame seeds and serving.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"pesto\">\u003c/a>Recipe: Scape Pesto (Or 'Don't Have To' Pesto)\u003c/h3>\n\u003cp>\u003cem>A food processor is better than a blender for scape pesto, because you need the wider surface area to chop up the scapes. Warning: This is a pungent, supergarlicky pesto because the scapes are raw — I like it that way, but then again I'm not going on a first date tonight. If you'd like a mellower, tamer pesto, try blanching the scapes for 1 minute in boiling water before adding them to the food processor.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_65779\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/scape-pesto.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/scape-pesto.jpg\" alt=\"Scape Pesto. Photo: T. Susan Chang for NPR\" width=\"1120\" height=\"839\" class=\"size-full wp-image-65779\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Scape Pesto. Photo: T. Susan Chang for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes 4 servings, enough to serve with 1 pound dry pasta\u003c/em>\u003c/p>\n\u003cp>2 dozen garlic scapes\u003c/p>\n\u003cp>Kosher salt, to taste\u003c/p>\n\u003cp>1/3 cup toasted pine nuts or other nuts\u003c/p>\n\u003cp>Handful of basil (optional)\u003c/p>\n\u003cp>1/2-3/4 cup olive oil\u003c/p>\n\u003cp>1/2 cup grated Parmigiano, Pecorino Romano or a combination\u003c/p>\n\u003cp>Chop the scapes very roughly, into about 4-inch lengths. Pulse the chopped scapes in a food processor, scraping down the sides a couple of times, until they've broken down into pungent, juicy bits, kind of like an eye-watering risotto. Salt to taste. Add the pine nuts and basil, if using, and pulse a few more times until distributed and flecked throughout.\u003c/p>\n\u003cp>Now run the processor continuously as you drizzle in the olive oil from above through the feeder tube. Stop once or twice to scrape down the sides. Stop when you achieve your preferred consistency — I like a rustic, rough scape pesto, but you can process it right down to a smooth puree if you don't mind adding quite a bit more oil.\u003c/p>\n\u003cp>Finally, add in the cheese and pulse just to combine. If you're not using the pesto right away, scrape it into a bowl and cover with plastic wrap, laying the wrap right against the surface to prevent discoloration. \u003c/p>\n\u003cp>\u003cstrong>About The Author\u003c/strong>\u003cbr>\n T. Susan Chang regularly reviews cookbooks for \u003cem>The Boston Globe,\u003c/em> \u003ca href=\"http://npr.org/\" target=\"_blank\">NPR.org\u003c/a> and the cookbook-indexing website \u003ca href=\"http://www.eatyourbooks.com/\">Eat Your Books\u003c/a>. She's the author of \u003ca href=\"http://www.amazon.com/Spoonful-Promises-Stories-Recipes-Well-Tempered/dp/0762772506/ref=sr_1_1?ie=UTF8&s=books&qid=1303827445&sr=8-1\">A Spoonful of Promises: Recipes and Stories From a Well-Tempered Table\u003c/a> and has just released the \u003ca href=\"http://itunes.apple.com/us/app/cookshelf-cookbook-rating/id638554845?mt=8\">CookShelf cookbook-rating app\u003c/a>, which is available on iPhone, iPad and Android devices. For more information, visit her blog, \u003ca href=\"http://tsusanchang.wordpress.com/\">Cookbooks for Dinner\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/65763/scape-velocity-green-garlic-takes-flight-2","authors":["byline_bayareabites_65763"],"categories":["bayareabites_2998","bayareabites_2554","bayareabites_10916","bayareabites_12"],"tags":["bayareabites_743","bayareabites_11086","bayareabites_8987","bayareabites_12052","bayareabites_11121"],"featImg":"bayareabites_65783","label":"bayareabites"},"bayareabites_60233":{"type":"posts","id":"bayareabites_60233","meta":{"index":"posts_1591205157","site":"bayareabites","id":"60233","score":null,"sort":[1366336687000]},"guestAuthors":[],"slug":"nettles-bring-spring-to-the-kitchen","title":"Nettles Bring Spring To The Kitchen","publishDate":1366336687,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_60287\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/nettlesmain.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/nettlesmain-1024x575.jpg\" alt=\"Nettles. Photo: Nicole Spiridakis for NPR\" width=\"1024\" height=\"575\" class=\"size-large wp-image-60287\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Nettles. Photo: Nicole Spiridakis for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Nicole Spiridakis, \u003ca href=\"http://www.npr.org/2013/04/17/176668359/nettles-bring-spring-to-the-kitchen\">Kitchen Window at NPR Food\u003c/a>\u003c/p>\n\u003cp> Get recipes for \u003ca href=\"#soup\">Nettle Soup\u003c/a>, \u003ca href=\"#tart\">Nettle Tart\u003c/a>, \u003ca href=\"#pesto\">Nettle Pesto\u003c/a> and \u003ca href=\"#risotto\">Nettle-Lemon Risotto\u003c/a>.\u003c/p>\n\u003cp>My in-laws live in a half-wild, magical place perched along the edge of the Northern California coastline about an hour from San Francisco. On nice days — and even when it rains — my husband and I will take their black Lab for a ramble up into the woods behind the house where banana slugs carpet the narrow trail, salamanders creep shyly through the trees alongside it, and the air is full of birdsong and the good, damp smells of the growing things.\u003c/p>\n\u003cp>It also is a place where you could \u003cem>almost \u003c/em>eat off the land, particularly if you like your greens. Depending on the season, there are \u003ca href=\"http://www.npr.org/2012/07/24/157276973/you-can-never-have-too-many-blackberries\">blackberries\u003c/a>, thimbleberries, huckleberries, miner's lettuce, \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=104674500\">fiddlehead ferns\u003c/a>, wild fennel, nettles, mushrooms and \u003ca href=\"http://www.npr.org/2010/06/23/128010832/weed-it-and-reap-a-meal-with-natures-outcasts\">probably more\u003c/a> growing rampant in forest and field. Availing oneself of nature's bounty can be as easy as pulling on a pair of gloves and heading out into the wild (or just pulling the stuff growing next to the road).\u003c/p>\n\u003cp>After years of avoiding nettles as much as possible, I decided it was time to address my loathing. Indeed, I have a long and rather frustrating history with the plant, and it's not been pretty: backpacking trips in the Point Reyes Seashore, where I've unwittingly strode through an overgrown meadow pockmarked with the stuff, leaving me with an unpleasant, lingering sting for the remainder of the trip; or accidental brushing against their vibrant green leaves while on a run and painfully ruing my carelessness.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Still, I've wanted to do \u003cem>something \u003c/em>in the kitchen with nettles for a long time. I had an inkling that despite their sting, nettles might be an overlooked bit of nature's bounty, their prickly leaves couching a hidden secret: Not only are they good-tasting, but they are good for you.\u003c/p>\n\u003cp>And it's true: Nettles are high in iron, potassium, manganese, calcium and vitamins A and C (and are also a decent source of protein). The word \"nettle\" describes more than 40 different flowering plant species from the Urtica genus, which comes from the Latin word \"uro,\" meaning, \"I burn.\" The plant is native to Europe, Asia, Africa and North America, and is found throughout the continental United States. Nettles are readily available in spring and summer.\u003c/p>\n\u003cp>Nettles are used as a medicinal herb and can help in treating arthritis, anemia, hay fever and kidney problems, among other ailments. Dried leaves may be used to make a tea that is useful in alleviating allergy symptoms.\u003c/p>\n\u003cp>Any vegetable that can provide a great nutritional bang for the effort to cook it is always appealing to me. Plus, nettles grow wild, and all I'd have to do is go pick them (after pulling on protective clothing first, of course).\u003c/p>\n\u003cp>As I also learned, picking nettles is a fairly simple endeavor (simpler still is a friendly farmer at the market who will sell you a bunch already bagged). Look for young plants in spring and summer when you are ready to forage.\u003c/p>\n\u003cp>The key is to pick the leaves while wearing thick gloves and a long-sleeved shirt (and pants) and then, as soon as possible, plunge the leaves into a pot of boiling water, and you'll be left with a sleek, slick pile of vivid green leaves. After cooking, nettles produce an entirely sting-free eating experience.\u003c/p>\n\u003cp>Back in San Francisco, my nettles rested awhile in the refrigerator before I had time to fold them along with almonds and a bit of Parmesan cheese into a semi-traditional pesto recipe that tasted fresh and bright, with a subtle undertone of spring. It was delicious — slightly floral, slightly woodsy and slightly (but only just) reminiscent of spinach. I tossed it with whole-wheat spaghetti and chopped, steamed asparagus for a hearty and satisfying dinner.\u003c/p>\n\u003cp>I've also made a wonderful nettle tart and a creamy, leek-infused soup that had me regretting any earlier cursing of the plant. Look at nettles as a substitute for spinach, and you will have no trouble coming up with any number of ways to incorporate this unassuming wild plant into many favorite dishes.\u003c/p>\n\u003cp>This spring I have been able to bring the woods into my little urban kitchen because of those nettles, and that to me is argument enough that I should go out foraging again. Soon the blackberries will hang heavy on their thorny branches, ripe for jam, and I will tuck delicate miner's lettuce into salads laced with a sprinkling of huckleberries. The days will stretch out long and longer still, and I will gather nettles as often as I am able.\u003c/p>\n\u003chr>\n\u003ch3>Nettle Tips\u003c/h3>\n\u003cp>To cook nettles, wash and drain, discarding stems. Place the leaves in a pot of boiling water and cook for 3 to 4 minutes until nettles are wilted. Drain through a colander and press out any excess water. Nettles may be stored in an airtight container in the refrigerator for up to 5 days.\u003c/p>\n\u003cp>When foraging, only pick the nettle tops (the top four leaves) and make sure the nettles are less than knee-high. Discard the stems. An annual plant, nettles are found in woodsy areas and forests, in natural grasslands, along fertile fields and riverbanks, and along shaded trails. Always be careful to wear thick gardening gloves and protective clothing when picking. Although being stung by a nettle or eating an uncooked nettle is not dangerous or poisonous, you will probably wish you hadn't.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"soup\">\u003c/a>Recipe: Nettle Soup\u003c/h3>\n\u003cp>\u003cem>Hearty and nourishing, this soup tastes like the woods and spring. A little heavy cream added at the end lends a touch of richness.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_60288\" class=\"wp-caption aligncenter\" style=\"max-width: 462px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/nettlesoup.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/nettlesoup.jpg\" alt=\"Nettle Soup. Photo: Nicole Spiridakis for NPR\" width=\"462\" height=\"391\" class=\"size-full wp-image-60288\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Nettle Soup. Photo: Nicole Spiridakis for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes 4 servings\u003c/em>\u003c/p>\n\u003cp>1 tablespoon olive oil, plus extra for drizzling\u003c/p>\n\u003cp>1 carrot, peeled and diced\u003c/p>\n\u003cp>3 leeks, white part only, washed and finely sliced\u003c/p>\n\u003cp>1 large potato, peeled and thinly sliced\u003c/p>\n\u003cp>8 cups vegetable stock\u003c/p>\n\u003cp>4 cups washed stinging nettles\u003c/p>\n\u003cp>1/2 teaspoon salt\u003c/p>\n\u003cp>1/2 teaspoon pepper\u003c/p>\n\u003cp>1/4 cup heavy cream (optional)\u003c/p>\n\u003cp>In a large soup pot over medium heat, warm the olive oil. Add the carrot, leeks and potato and cook for about 10 minutes, until the vegetables start to soften. Add the stock, bring to a boil, then reduce heat to a simmer and cook for 10 to 15 minutes, or until the potato is soft.\u003c/p>\n\u003cp>Add the nettle leaves and simmer for about 1 minute to wilt. Remove from heat. With an immersion blender or in a food processor, blend the soup until very smooth. Return to the pot and season with the salt and pepper (add a little more to taste if necessary), then stir in the heavy cream if using. Serve the soup drizzled with olive oil.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"tart\">\u003c/a>Recipe: Nettle Tart\u003c/h3>\n\u003cp>\u003cem>Spinach may be used here in a pinch, but try to use nettles if it's at all possible. The tart may be made ahead and served warm or at room temperature.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_60289\" class=\"wp-caption aligncenter\" style=\"max-width: 677px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/nettletart.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/nettletart.jpg\" alt=\"Nettle Tart. Photo: Nicole Spiridakis for NPR\" width=\"677\" height=\"500\" class=\"size-full wp-image-60289\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Nettle Tart. Photo: Nicole Spiridakis for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes 8 servings\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Crust\u003c/strong>\u003c/p>\n\u003cp>1 1/4 cups whole-wheat pastry flour\u003c/p>\n\u003cp>1/4 cup olive oil\u003c/p>\n\u003cp>3 to 4 tablespoons ice-cold water\u003c/p>\n\u003cp>\u003cstrong>Filling\u003c/strong>\u003c/p>\n\u003cp>3 cups nettle leaves\u003c/p>\n\u003cp>2 tablespoons olive oil\u003c/p>\n\u003cp>2 shallots, chopped\u003c/p>\n\u003cp>2 large eggs\u003c/p>\n\u003cp>1 cup whole milk\u003c/p>\n\u003cp>1 cup heavy cream\u003c/p>\n\u003cp>1/2 teaspoon salt\u003c/p>\n\u003cp>1/2 teaspoon black pepper\u003c/p>\n\u003cp>1 teaspoon dried thyme\u003c/p>\n\u003cp>4 ounces Gruyere cheese, grated\u003c/p>\n\u003cp>3 tablespoons grated Parmesan cheese\u003c/p>\n\u003cp>Heat oven to 350 degrees.\u003c/p>\n\u003cp>To make the crust, place the whole-wheat pastry flour in a large bowl. Whisk and cut in the olive oil with a fork until the mixture resembles coarse meal. Whisk in the ice water a little at a time, until the dough just begins to hold together. Form into a ball, wrap in plastic wrap, and let rest in the refrigerator for 20 minutes.\u003c/p>\n\u003cp>Roll out the dough, fit into a 9-inch tart or pie pan and prick the bottom lightly with a fork. Place in the oven and bake for 15 minutes, until crust is slightly golden. Remove from oven and set aside.\u003c/p>\n\u003cp>Meanwhile, make the filling. Bring a large pot of salted water to a boil and add the nettle leaves. Boil for 3 minutes. Drain and rinse with cold water. Drain again and set aside. When cool, chop the nettle tops into thin strips.\u003c/p>\n\u003cp>In a medium saucepan, heat the olive oil and add the shallots. Saute for about 4 minutes, until soft.\u003c/p>\n\u003cp>In a large bowl, whisk the eggs. Add the milk and cream, and whisk to combine. Stir in the cooked nettles, salt, pepper, thyme and Gruyere cheese.\u003c/p>\n\u003cp>Pour the filling into the tart shell and sprinkle evenly with the grated Parmesan cheese.\u003c/p>\n\u003cp>Place in the oven and bake for 30 to 40 minutes, until surface is golden and puffed. Remove tart from oven and let cool slightly before serving.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"pesto\">\u003c/a>Recipe: Nettle Pesto\u003c/h3>\n\u003cp>\u003cem>I like lots of garlic, so have included 4 cloves here, but adjust to your taste. For a vegan version, omit the cheese and try adding a bit of lemon zest for a flavorful, dairy-free boost. Pair this with pasta, drop dollops onto bowls of asparagus soup, or spread on little toasts and top with thinly sliced radishes and a sprinkling of sea salt.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_60285\" class=\"wp-caption aligncenter\" style=\"max-width: 686px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/nettlepestopasta.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/nettlepestopasta.jpg\" alt=\"Nettle Pesto with Pasta. Photo: Nicole Spiridakis for NPR\" width=\"686\" height=\"500\" class=\"size-full wp-image-60285\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Nettle Pesto with Pasta. Photo: Nicole Spiridakis for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes about 1 1/2 cups\u003c/em>\u003c/p>\n\u003cp>1 cup cooked nettles, about 5 cups uncooked nettles\u003c/p>\n\u003cp>4 tablespoons pine nuts\u003c/p>\n\u003cp>4 cloves garlic, sliced\u003c/p>\n\u003cp>1/2 cup extra-virgin olive oil, plus more as needed\u003c/p>\n\u003cp>3/4 cup grated Parmesan cheese\u003c/p>\n\u003cp>Dash lemon juice\u003c/p>\n\u003cp>Salt and pepper to taste\u003c/p>\n\u003cp>To cook the nettles, place leaves in a pot of salted, boiling water for 3 minutes or so, drain and squeeze dry. Coarsely chop.\u003c/p>\n\u003cp>In a food processor, combine the pine nuts and garlic. Process to chop coarsely. Add about half the nettles and process to chop coarsely. Add the remaining nettles and olive oil and process until a thick green sauce forms. If the sauce is too thick, add a little more olive oil.\u003c/p>\n\u003cp>Add the cheese and dash of lemon juice, and season with salt and pepper. Process briefly. Pour into a glass jar or other container and top with a thin layer of olive oil to prevent the surface from discoloring. Cover tightly and refrigerate for up to 2 weeks.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"risotto\">\u003c/a>Recipe: Nettle-Lemon Risotto\u003c/h3>\n\u003cp>\u003cem>Simple and lovely, this risotto is bright with lemon zest and is punctuated with a floral note from the nettles. It makes a light and satisfying vegetarian main dish when served with a crisp salad, or pair it with poached wild salmon fillets.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_60286\" class=\"wp-caption aligncenter\" style=\"max-width: 666px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/nettlerisotto.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/nettlerisotto.jpg\" alt=\"Nettle Risotto. Photo: Nicole Spiridakis for NPR\" width=\"666\" height=\"500\" class=\"size-full wp-image-60286\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Nettle Risotto. Photo: Nicole Spiridakis for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes 4 servings\u003c/em>\u003c/p>\n\u003cp>4 tablespoons olive oil\u003c/p>\n\u003cp>3 shallots, minced\u003c/p>\n\u003cp>2 cloves garlic, minced\u003c/p>\n\u003cp>4 cups arborio rice\u003c/p>\n\u003cp>1 cup dry white wine\u003c/p>\n\u003cp>6 to 7 cups vegetable broth\u003c/p>\n\u003cp>2 cups cooked nettles, finely chopped, about 10 cups uncooked nettles\u003c/p>\n\u003cp>1/3 cup grated Parmesan cheese\u003c/p>\n\u003cp>1 teaspoon salt\u003c/p>\n\u003cp>1/2 teaspoon pepper\u003c/p>\n\u003cp>1 teaspoon dried herbs de Provence\u003c/p>\n\u003cp>Zest from 1 organic lemon\u003c/p>\n\u003cp>In a large saucepan, heat the olive oil over medium-high heat. Add the shallots and the garlic and cook for 3 to 4 minutes, until vegetables are slightly softened. Add the arborio rice and cook for another minute, until the rice is well coated with olive oil.\u003c/p>\n\u003cp>Pour in the white wine and bring the mixture to a boil, then lower heat to medium and simmer the rice, stirring frequently, until the wine is absorbed. Add 1 cup of vegetable broth and stir frequently until it is absorbed into the rice. Repeat with 5 more cups of broth. Rice should be tender and creamy (not dry). Reduce heat to low and stir in the nettles, stirring well to distribute evenly. Stir in the Parmesan cheese and a little more broth if the risotto seems dry. Cook for about 3 minutes until the cheese is melted.\u003c/p>\n\u003cp>Stir in the salt, pepper, dried herbs and lemon zest. Serve immediately. \u003c/p>\n\u003cp>\u003cstrong>About The Author\u003c/strong>\u003cbr>\nNicole Spiridakis lives in San Francisco and writes about food, travel and her native state on her blog, \u003ca href=\"http://www.cucinanicolina.com/\">cucinanicolina.com\u003c/a>. Her work has appeared in \u003cem>The New York Times\u003c/em>, the \u003cem>San Francisco Chronicle\u003c/em>, \u003ca href=\"http://www.chow.com/\">chow.com\u003c/a> and other publications.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp> \u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"Stinging nettles are an overlooked bit of nature's bounty, their prickly leaves hiding a secret: They're good-tasting and good for you. (Consider them a stand-in for spinach.) To find them, just pull on some gloves and head out into the wild — or to a farmers market.","status":"publish","parent":0,"modified":1550267673,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":88,"wordCount":2076},"headData":{"title":"Nettles Bring Spring To The Kitchen | KQED","description":"Stinging nettles are an overlooked bit of nature's bounty, their prickly leaves hiding a secret: They're good-tasting and good for you. (Consider them a stand-in for spinach.) To find them, just pull on some gloves and head out into the wild — or to a farmers market.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Nettles Bring Spring To The Kitchen","datePublished":"2013-04-19T01:58:07.000Z","dateModified":"2019-02-15T21:54:33.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"60233 http://blogs.kqed.org/bayareabites/?p=60233","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/04/18/nettles-bring-spring-to-the-kitchen/","disqusTitle":"Nettles Bring Spring To The Kitchen","nprByline":"Nicole Spiridakis","nprStoryId":"176668359","nprApiLink":"http://api.npr.org/query?id=176668359&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/2013/04/17/176668359/nettles-bring-spring-to-the-kitchen?ft=3&f=176668359","nprRetrievedStory":"1","nprPubDate":"Wed, 17 Apr 2013 09:02:00 -0400","nprStoryDate":"Wed, 17 Apr 2013 00:01:00 -0400","nprLastModifiedDate":"Wed, 17 Apr 2013 09:02:36 -0400","path":"/bayareabites/60233/nettles-bring-spring-to-the-kitchen","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_60287\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/nettlesmain.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/nettlesmain-1024x575.jpg\" alt=\"Nettles. Photo: Nicole Spiridakis for NPR\" width=\"1024\" height=\"575\" class=\"size-large wp-image-60287\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Nettles. Photo: Nicole Spiridakis for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Nicole Spiridakis, \u003ca href=\"http://www.npr.org/2013/04/17/176668359/nettles-bring-spring-to-the-kitchen\">Kitchen Window at NPR Food\u003c/a>\u003c/p>\n\u003cp> Get recipes for \u003ca href=\"#soup\">Nettle Soup\u003c/a>, \u003ca href=\"#tart\">Nettle Tart\u003c/a>, \u003ca href=\"#pesto\">Nettle Pesto\u003c/a> and \u003ca href=\"#risotto\">Nettle-Lemon Risotto\u003c/a>.\u003c/p>\n\u003cp>My in-laws live in a half-wild, magical place perched along the edge of the Northern California coastline about an hour from San Francisco. On nice days — and even when it rains — my husband and I will take their black Lab for a ramble up into the woods behind the house where banana slugs carpet the narrow trail, salamanders creep shyly through the trees alongside it, and the air is full of birdsong and the good, damp smells of the growing things.\u003c/p>\n\u003cp>It also is a place where you could \u003cem>almost \u003c/em>eat off the land, particularly if you like your greens. Depending on the season, there are \u003ca href=\"http://www.npr.org/2012/07/24/157276973/you-can-never-have-too-many-blackberries\">blackberries\u003c/a>, thimbleberries, huckleberries, miner's lettuce, \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=104674500\">fiddlehead ferns\u003c/a>, wild fennel, nettles, mushrooms and \u003ca href=\"http://www.npr.org/2010/06/23/128010832/weed-it-and-reap-a-meal-with-natures-outcasts\">probably more\u003c/a> growing rampant in forest and field. Availing oneself of nature's bounty can be as easy as pulling on a pair of gloves and heading out into the wild (or just pulling the stuff growing next to the road).\u003c/p>\n\u003cp>After years of avoiding nettles as much as possible, I decided it was time to address my loathing. Indeed, I have a long and rather frustrating history with the plant, and it's not been pretty: backpacking trips in the Point Reyes Seashore, where I've unwittingly strode through an overgrown meadow pockmarked with the stuff, leaving me with an unpleasant, lingering sting for the remainder of the trip; or accidental brushing against their vibrant green leaves while on a run and painfully ruing my carelessness.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Still, I've wanted to do \u003cem>something \u003c/em>in the kitchen with nettles for a long time. I had an inkling that despite their sting, nettles might be an overlooked bit of nature's bounty, their prickly leaves couching a hidden secret: Not only are they good-tasting, but they are good for you.\u003c/p>\n\u003cp>And it's true: Nettles are high in iron, potassium, manganese, calcium and vitamins A and C (and are also a decent source of protein). The word \"nettle\" describes more than 40 different flowering plant species from the Urtica genus, which comes from the Latin word \"uro,\" meaning, \"I burn.\" The plant is native to Europe, Asia, Africa and North America, and is found throughout the continental United States. Nettles are readily available in spring and summer.\u003c/p>\n\u003cp>Nettles are used as a medicinal herb and can help in treating arthritis, anemia, hay fever and kidney problems, among other ailments. Dried leaves may be used to make a tea that is useful in alleviating allergy symptoms.\u003c/p>\n\u003cp>Any vegetable that can provide a great nutritional bang for the effort to cook it is always appealing to me. Plus, nettles grow wild, and all I'd have to do is go pick them (after pulling on protective clothing first, of course).\u003c/p>\n\u003cp>As I also learned, picking nettles is a fairly simple endeavor (simpler still is a friendly farmer at the market who will sell you a bunch already bagged). Look for young plants in spring and summer when you are ready to forage.\u003c/p>\n\u003cp>The key is to pick the leaves while wearing thick gloves and a long-sleeved shirt (and pants) and then, as soon as possible, plunge the leaves into a pot of boiling water, and you'll be left with a sleek, slick pile of vivid green leaves. After cooking, nettles produce an entirely sting-free eating experience.\u003c/p>\n\u003cp>Back in San Francisco, my nettles rested awhile in the refrigerator before I had time to fold them along with almonds and a bit of Parmesan cheese into a semi-traditional pesto recipe that tasted fresh and bright, with a subtle undertone of spring. It was delicious — slightly floral, slightly woodsy and slightly (but only just) reminiscent of spinach. I tossed it with whole-wheat spaghetti and chopped, steamed asparagus for a hearty and satisfying dinner.\u003c/p>\n\u003cp>I've also made a wonderful nettle tart and a creamy, leek-infused soup that had me regretting any earlier cursing of the plant. Look at nettles as a substitute for spinach, and you will have no trouble coming up with any number of ways to incorporate this unassuming wild plant into many favorite dishes.\u003c/p>\n\u003cp>This spring I have been able to bring the woods into my little urban kitchen because of those nettles, and that to me is argument enough that I should go out foraging again. Soon the blackberries will hang heavy on their thorny branches, ripe for jam, and I will tuck delicate miner's lettuce into salads laced with a sprinkling of huckleberries. The days will stretch out long and longer still, and I will gather nettles as often as I am able.\u003c/p>\n\u003chr>\n\u003ch3>Nettle Tips\u003c/h3>\n\u003cp>To cook nettles, wash and drain, discarding stems. Place the leaves in a pot of boiling water and cook for 3 to 4 minutes until nettles are wilted. Drain through a colander and press out any excess water. Nettles may be stored in an airtight container in the refrigerator for up to 5 days.\u003c/p>\n\u003cp>When foraging, only pick the nettle tops (the top four leaves) and make sure the nettles are less than knee-high. Discard the stems. An annual plant, nettles are found in woodsy areas and forests, in natural grasslands, along fertile fields and riverbanks, and along shaded trails. Always be careful to wear thick gardening gloves and protective clothing when picking. Although being stung by a nettle or eating an uncooked nettle is not dangerous or poisonous, you will probably wish you hadn't.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"soup\">\u003c/a>Recipe: Nettle Soup\u003c/h3>\n\u003cp>\u003cem>Hearty and nourishing, this soup tastes like the woods and spring. A little heavy cream added at the end lends a touch of richness.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_60288\" class=\"wp-caption aligncenter\" style=\"max-width: 462px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/nettlesoup.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/nettlesoup.jpg\" alt=\"Nettle Soup. Photo: Nicole Spiridakis for NPR\" width=\"462\" height=\"391\" class=\"size-full wp-image-60288\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Nettle Soup. Photo: Nicole Spiridakis for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes 4 servings\u003c/em>\u003c/p>\n\u003cp>1 tablespoon olive oil, plus extra for drizzling\u003c/p>\n\u003cp>1 carrot, peeled and diced\u003c/p>\n\u003cp>3 leeks, white part only, washed and finely sliced\u003c/p>\n\u003cp>1 large potato, peeled and thinly sliced\u003c/p>\n\u003cp>8 cups vegetable stock\u003c/p>\n\u003cp>4 cups washed stinging nettles\u003c/p>\n\u003cp>1/2 teaspoon salt\u003c/p>\n\u003cp>1/2 teaspoon pepper\u003c/p>\n\u003cp>1/4 cup heavy cream (optional)\u003c/p>\n\u003cp>In a large soup pot over medium heat, warm the olive oil. Add the carrot, leeks and potato and cook for about 10 minutes, until the vegetables start to soften. Add the stock, bring to a boil, then reduce heat to a simmer and cook for 10 to 15 minutes, or until the potato is soft.\u003c/p>\n\u003cp>Add the nettle leaves and simmer for about 1 minute to wilt. Remove from heat. With an immersion blender or in a food processor, blend the soup until very smooth. Return to the pot and season with the salt and pepper (add a little more to taste if necessary), then stir in the heavy cream if using. Serve the soup drizzled with olive oil.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"tart\">\u003c/a>Recipe: Nettle Tart\u003c/h3>\n\u003cp>\u003cem>Spinach may be used here in a pinch, but try to use nettles if it's at all possible. The tart may be made ahead and served warm or at room temperature.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_60289\" class=\"wp-caption aligncenter\" style=\"max-width: 677px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/nettletart.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/nettletart.jpg\" alt=\"Nettle Tart. Photo: Nicole Spiridakis for NPR\" width=\"677\" height=\"500\" class=\"size-full wp-image-60289\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Nettle Tart. Photo: Nicole Spiridakis for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes 8 servings\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Crust\u003c/strong>\u003c/p>\n\u003cp>1 1/4 cups whole-wheat pastry flour\u003c/p>\n\u003cp>1/4 cup olive oil\u003c/p>\n\u003cp>3 to 4 tablespoons ice-cold water\u003c/p>\n\u003cp>\u003cstrong>Filling\u003c/strong>\u003c/p>\n\u003cp>3 cups nettle leaves\u003c/p>\n\u003cp>2 tablespoons olive oil\u003c/p>\n\u003cp>2 shallots, chopped\u003c/p>\n\u003cp>2 large eggs\u003c/p>\n\u003cp>1 cup whole milk\u003c/p>\n\u003cp>1 cup heavy cream\u003c/p>\n\u003cp>1/2 teaspoon salt\u003c/p>\n\u003cp>1/2 teaspoon black pepper\u003c/p>\n\u003cp>1 teaspoon dried thyme\u003c/p>\n\u003cp>4 ounces Gruyere cheese, grated\u003c/p>\n\u003cp>3 tablespoons grated Parmesan cheese\u003c/p>\n\u003cp>Heat oven to 350 degrees.\u003c/p>\n\u003cp>To make the crust, place the whole-wheat pastry flour in a large bowl. Whisk and cut in the olive oil with a fork until the mixture resembles coarse meal. Whisk in the ice water a little at a time, until the dough just begins to hold together. Form into a ball, wrap in plastic wrap, and let rest in the refrigerator for 20 minutes.\u003c/p>\n\u003cp>Roll out the dough, fit into a 9-inch tart or pie pan and prick the bottom lightly with a fork. Place in the oven and bake for 15 minutes, until crust is slightly golden. Remove from oven and set aside.\u003c/p>\n\u003cp>Meanwhile, make the filling. Bring a large pot of salted water to a boil and add the nettle leaves. Boil for 3 minutes. Drain and rinse with cold water. Drain again and set aside. When cool, chop the nettle tops into thin strips.\u003c/p>\n\u003cp>In a medium saucepan, heat the olive oil and add the shallots. Saute for about 4 minutes, until soft.\u003c/p>\n\u003cp>In a large bowl, whisk the eggs. Add the milk and cream, and whisk to combine. Stir in the cooked nettles, salt, pepper, thyme and Gruyere cheese.\u003c/p>\n\u003cp>Pour the filling into the tart shell and sprinkle evenly with the grated Parmesan cheese.\u003c/p>\n\u003cp>Place in the oven and bake for 30 to 40 minutes, until surface is golden and puffed. Remove tart from oven and let cool slightly before serving.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"pesto\">\u003c/a>Recipe: Nettle Pesto\u003c/h3>\n\u003cp>\u003cem>I like lots of garlic, so have included 4 cloves here, but adjust to your taste. For a vegan version, omit the cheese and try adding a bit of lemon zest for a flavorful, dairy-free boost. Pair this with pasta, drop dollops onto bowls of asparagus soup, or spread on little toasts and top with thinly sliced radishes and a sprinkling of sea salt.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_60285\" class=\"wp-caption aligncenter\" style=\"max-width: 686px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/nettlepestopasta.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/nettlepestopasta.jpg\" alt=\"Nettle Pesto with Pasta. Photo: Nicole Spiridakis for NPR\" width=\"686\" height=\"500\" class=\"size-full wp-image-60285\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Nettle Pesto with Pasta. Photo: Nicole Spiridakis for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes about 1 1/2 cups\u003c/em>\u003c/p>\n\u003cp>1 cup cooked nettles, about 5 cups uncooked nettles\u003c/p>\n\u003cp>4 tablespoons pine nuts\u003c/p>\n\u003cp>4 cloves garlic, sliced\u003c/p>\n\u003cp>1/2 cup extra-virgin olive oil, plus more as needed\u003c/p>\n\u003cp>3/4 cup grated Parmesan cheese\u003c/p>\n\u003cp>Dash lemon juice\u003c/p>\n\u003cp>Salt and pepper to taste\u003c/p>\n\u003cp>To cook the nettles, place leaves in a pot of salted, boiling water for 3 minutes or so, drain and squeeze dry. Coarsely chop.\u003c/p>\n\u003cp>In a food processor, combine the pine nuts and garlic. Process to chop coarsely. Add about half the nettles and process to chop coarsely. Add the remaining nettles and olive oil and process until a thick green sauce forms. If the sauce is too thick, add a little more olive oil.\u003c/p>\n\u003cp>Add the cheese and dash of lemon juice, and season with salt and pepper. Process briefly. Pour into a glass jar or other container and top with a thin layer of olive oil to prevent the surface from discoloring. Cover tightly and refrigerate for up to 2 weeks.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"risotto\">\u003c/a>Recipe: Nettle-Lemon Risotto\u003c/h3>\n\u003cp>\u003cem>Simple and lovely, this risotto is bright with lemon zest and is punctuated with a floral note from the nettles. It makes a light and satisfying vegetarian main dish when served with a crisp salad, or pair it with poached wild salmon fillets.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_60286\" class=\"wp-caption aligncenter\" style=\"max-width: 666px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/nettlerisotto.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/nettlerisotto.jpg\" alt=\"Nettle Risotto. Photo: Nicole Spiridakis for NPR\" width=\"666\" height=\"500\" class=\"size-full wp-image-60286\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Nettle Risotto. Photo: Nicole Spiridakis for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes 4 servings\u003c/em>\u003c/p>\n\u003cp>4 tablespoons olive oil\u003c/p>\n\u003cp>3 shallots, minced\u003c/p>\n\u003cp>2 cloves garlic, minced\u003c/p>\n\u003cp>4 cups arborio rice\u003c/p>\n\u003cp>1 cup dry white wine\u003c/p>\n\u003cp>6 to 7 cups vegetable broth\u003c/p>\n\u003cp>2 cups cooked nettles, finely chopped, about 10 cups uncooked nettles\u003c/p>\n\u003cp>1/3 cup grated Parmesan cheese\u003c/p>\n\u003cp>1 teaspoon salt\u003c/p>\n\u003cp>1/2 teaspoon pepper\u003c/p>\n\u003cp>1 teaspoon dried herbs de Provence\u003c/p>\n\u003cp>Zest from 1 organic lemon\u003c/p>\n\u003cp>In a large saucepan, heat the olive oil over medium-high heat. Add the shallots and the garlic and cook for 3 to 4 minutes, until vegetables are slightly softened. Add the arborio rice and cook for another minute, until the rice is well coated with olive oil.\u003c/p>\n\u003cp>Pour in the white wine and bring the mixture to a boil, then lower heat to medium and simmer the rice, stirring frequently, until the wine is absorbed. Add 1 cup of vegetable broth and stir frequently until it is absorbed into the rice. Repeat with 5 more cups of broth. Rice should be tender and creamy (not dry). Reduce heat to low and stir in the nettles, stirring well to distribute evenly. Stir in the Parmesan cheese and a little more broth if the risotto seems dry. Cook for about 3 minutes until the cheese is melted.\u003c/p>\n\u003cp>Stir in the salt, pepper, dried herbs and lemon zest. Serve immediately. \u003c/p>\n\u003cp>\u003cstrong>About The Author\u003c/strong>\u003cbr>\nNicole Spiridakis lives in San Francisco and writes about food, travel and her native state on her blog, \u003ca href=\"http://www.cucinanicolina.com/\">cucinanicolina.com\u003c/a>. Her work has appeared in \u003cem>The New York Times\u003c/em>, the \u003cem>San Francisco Chronicle\u003c/em>, \u003ca href=\"http://www.chow.com/\">chow.com\u003c/a> and other publications.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/60233/nettles-bring-spring-to-the-kitchen","authors":["byline_bayareabites_60233"],"categories":["bayareabites_10916","bayareabites_12"],"tags":["bayareabites_11086","bayareabites_9261","bayareabites_8987","bayareabites_8986","bayareabites_8666"],"featImg":"bayareabites_60234","label":"bayareabites"},"bayareabites_54249":{"type":"posts","id":"bayareabites_54249","meta":{"index":"posts_1591205157","site":"bayareabites","id":"54249","score":null,"sort":[1357930358000]},"guestAuthors":[],"slug":"sweet-potato-kale-pesto-pizza","title":"Sweet Potato & Kale Pesto Pizza","publishDate":1357930358,"format":"video","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>Pizza is great. Probably my favorite thing about it is how it can really be a vehicle for almost anything. I use it for leftovers all the time. The best part about using it in this capacity is discovering a new combination that I just simply adore. \u003c/p>\n\u003cp>I never really considered using sweet potatoes on pizza until I had a bunch laying around along with some homemade pesto. I tried it on a whim and it was fantastic; it's earthy, hearty and kinda sweet. I think you are going to like it!\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_8552.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_8552.jpg\" alt=\"Sweet Potato & Kale Pesto Pizza\" title=\"Sweet Potato & Kale Pesto Pizza\" width=\"560\" class=\"alignnone size-full wp-image-54315\">\u003c/a>\u003c/p>\n\u003cul>\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>Chewy Homemade Pizza Dough (\u003ca href=\"http://ww2.kqed.org/bayareabites/2013/01/09/chewy-homemade-pizza-dough/\">get the video + text recipe\u003c/a>)\u003c/li>\n\u003cli>1 small sweet potato\u003c/li>\n\u003cli>1/2 red onion\u003c/li>\n\u003cli>2 tablespoons olive oil, divided\u003c/li>\n\u003cli>Salt and pepper, for seasoning the potato and onion slices\u003c/li>\n\u003cli>1 cup mozzarella cheese at room temperature, shredded\u003c/li>\n\u003cli>1 /3 cup Raw Kale and Pistachio Pesto (video recipe below - \u003ca title=\"Raw Pistachio and Kale Pesto\" href=\"http://cookingstoned.tv/recipe/pistachio-kale-pesto/\">get the text recipe\u003c/a>)\u003c/li>\n\u003c/ul>\n\u003cp>\u003ciframe width=\"560\" height=\"315\" src=\"http://www.youtube.com/embed/-zPMZEqqcNE\" frameborder=\"0\" allowfullscreen>\u003c/iframe>\u003c/p>\n\u003cp>\u003cstrong>Instructions for Pizza:\u003c/strong>\u003cbr>\n1. Preheat the oven to 400 degrees F.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>2. Wash the sweet potato, removing any dark spots. Then thinly slice it either using a food processor or a mandolin slicer. I guess a knife would also work.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_8466.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_8466.jpg\" alt=\"Sweet Potatoes and Red Onions\" title=\"Sweet Potatoes and Red Onions\" width=\"560\" class=\"alignnone size-full wp-image-54320\">\u003c/a>\u003c/p>\n\u003cp>3. Peel and thinly slice the red onion.\u003c/p>\n\u003cp>4. Place the sweet potato and red onion slices in a large mixing bowl and toss them with one tablespoon of olive oil and some salt and fresh pepper.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_8481.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_8481.jpg\" alt=\"Roasting Sweet Potatoes and Red Onions\" title=\"Roasting Sweet Potatoes and Red Onions\" width=\"560\" class=\"alignnone size-full wp-image-54319\">\u003c/a>\u003c/p>\n\u003cp>5. Line a baking sheet with parchment paper and lay out the sweet potatoes and onions. Place them in the over to roast for about 20 minutes, tossing them at least once.\u003c/p>\n\u003cp>6. After the potatoes and onions have been removed, bring the oven to 500 degrees F or the oven's maximum temperature.\u003c/p>\n\u003cp>7. Place the pizza dough on a large piece of parchment paper and roll it out to your desired thickness. I am geometrically challenged and cannot seem to make circles. Pentagons, hexagons and any other shape that is non-circular is fine. But no circles.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_8495.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_8495.jpg\" alt=\"Kale Pesto\" title=\"Kale Pesto\" width=\"560\" class=\"alignnone size-full wp-image-54318\">\u003c/a>\u003c/p>\n\u003cp>8. Lightly brush the dough with the remaining olive oil. Now spoon the kale pesto onto the dough. Add the mozzarella cheese and then top the pizza with the roasted sweet potatoes and onions.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_8507.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_8507.jpg\" alt=\"Making Sweet Potato & Kale Pesto Pizza\" title=\"Making Sweet Potato & Kale Pesto Pizza\" width=\"560\" class=\"alignnone size-full wp-image-54317\">\u003c/a>\u003c/p>\n\u003cp>9. Place in the oven and bake for about 10 minutes or so, until the crust is golden and the cheese is melted.\u003c/p>\n\u003cp>10. Remove and let cool for a minute or so, then slice and serve!\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_8517.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_8517.jpg\" alt=\"Sweet Potato & Kale Pesto Pizza\" title=\"Sweet Potato & Kale Pesto Pizza\" width=\"560\" class=\"alignnone size-full wp-image-54316\">\u003c/a>\u003c/p>\n\n","blocks":[],"excerpt":"I never really considered sweet potatoes on pizza until I had a bunch laying around along with some homemade pesto. I tried it on a whim and it was fantastic; it's earthy, hearty and kinda sweet. I think you are going to like it!","status":"publish","parent":0,"modified":1442895590,"stats":{"hasAudio":false,"hasVideo":true,"hasChartOrMap":true,"iframeSrcs":["http://www.youtube.com/embed/-zPMZEqqcNE"],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":21,"wordCount":398},"headData":{"title":"Sweet Potato & Kale Pesto Pizza | KQED","description":"I never really considered sweet potatoes on pizza until I had a bunch laying around along with some homemade pesto. I tried it on a whim and it was fantastic; it's earthy, hearty and kinda sweet. I think you are going to like it!","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Sweet Potato & Kale Pesto Pizza","datePublished":"2013-01-11T18:52:38.000Z","dateModified":"2015-09-22T04:19:50.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"54249 http://blogs.kqed.org/bayareabites/?p=54249","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/01/11/sweet-potato-kale-pesto-pizza/","disqusTitle":"Sweet Potato & Kale Pesto Pizza","videoEmbed":"http://www.youtube.com/embed/JwIRLT4AuJ0","path":"/bayareabites/54249/sweet-potato-kale-pesto-pizza","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Pizza is great. Probably my favorite thing about it is how it can really be a vehicle for almost anything. I use it for leftovers all the time. The best part about using it in this capacity is discovering a new combination that I just simply adore. \u003c/p>\n\u003cp>I never really considered using sweet potatoes on pizza until I had a bunch laying around along with some homemade pesto. I tried it on a whim and it was fantastic; it's earthy, hearty and kinda sweet. I think you are going to like it!\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_8552.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_8552.jpg\" alt=\"Sweet Potato & Kale Pesto Pizza\" title=\"Sweet Potato & Kale Pesto Pizza\" width=\"560\" class=\"alignnone size-full wp-image-54315\">\u003c/a>\u003c/p>\n\u003cul>\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>Chewy Homemade Pizza Dough (\u003ca href=\"http://ww2.kqed.org/bayareabites/2013/01/09/chewy-homemade-pizza-dough/\">get the video + text recipe\u003c/a>)\u003c/li>\n\u003cli>1 small sweet potato\u003c/li>\n\u003cli>1/2 red onion\u003c/li>\n\u003cli>2 tablespoons olive oil, divided\u003c/li>\n\u003cli>Salt and pepper, for seasoning the potato and onion slices\u003c/li>\n\u003cli>1 cup mozzarella cheese at room temperature, shredded\u003c/li>\n\u003cli>1 /3 cup Raw Kale and Pistachio Pesto (video recipe below - \u003ca title=\"Raw Pistachio and Kale Pesto\" href=\"http://cookingstoned.tv/recipe/pistachio-kale-pesto/\">get the text recipe\u003c/a>)\u003c/li>\n\u003c/ul>\n\u003cp>\u003ciframe width=\"560\" height=\"315\" src=\"http://www.youtube.com/embed/-zPMZEqqcNE\" frameborder=\"0\" allowfullscreen>\u003c/iframe>\u003c/p>\n\u003cp>\u003cstrong>Instructions for Pizza:\u003c/strong>\u003cbr>\n1. Preheat the oven to 400 degrees F.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>2. Wash the sweet potato, removing any dark spots. Then thinly slice it either using a food processor or a mandolin slicer. I guess a knife would also work.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_8466.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_8466.jpg\" alt=\"Sweet Potatoes and Red Onions\" title=\"Sweet Potatoes and Red Onions\" width=\"560\" class=\"alignnone size-full wp-image-54320\">\u003c/a>\u003c/p>\n\u003cp>3. Peel and thinly slice the red onion.\u003c/p>\n\u003cp>4. Place the sweet potato and red onion slices in a large mixing bowl and toss them with one tablespoon of olive oil and some salt and fresh pepper.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_8481.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_8481.jpg\" alt=\"Roasting Sweet Potatoes and Red Onions\" title=\"Roasting Sweet Potatoes and Red Onions\" width=\"560\" class=\"alignnone size-full wp-image-54319\">\u003c/a>\u003c/p>\n\u003cp>5. Line a baking sheet with parchment paper and lay out the sweet potatoes and onions. Place them in the over to roast for about 20 minutes, tossing them at least once.\u003c/p>\n\u003cp>6. After the potatoes and onions have been removed, bring the oven to 500 degrees F or the oven's maximum temperature.\u003c/p>\n\u003cp>7. Place the pizza dough on a large piece of parchment paper and roll it out to your desired thickness. I am geometrically challenged and cannot seem to make circles. Pentagons, hexagons and any other shape that is non-circular is fine. But no circles.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_8495.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_8495.jpg\" alt=\"Kale Pesto\" title=\"Kale Pesto\" width=\"560\" class=\"alignnone size-full wp-image-54318\">\u003c/a>\u003c/p>\n\u003cp>8. Lightly brush the dough with the remaining olive oil. Now spoon the kale pesto onto the dough. Add the mozzarella cheese and then top the pizza with the roasted sweet potatoes and onions.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_8507.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_8507.jpg\" alt=\"Making Sweet Potato & Kale Pesto Pizza\" title=\"Making Sweet Potato & Kale Pesto Pizza\" width=\"560\" class=\"alignnone size-full wp-image-54317\">\u003c/a>\u003c/p>\n\u003cp>9. Place in the oven and bake for about 10 minutes or so, until the crust is golden and the cheese is melted.\u003c/p>\n\u003cp>10. Remove and let cool for a minute or so, then slice and serve!\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_8517.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_8517.jpg\" alt=\"Sweet Potato & Kale Pesto Pizza\" title=\"Sweet Potato & Kale Pesto Pizza\" width=\"560\" class=\"alignnone size-full wp-image-54316\">\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/54249/sweet-potato-kale-pesto-pizza","authors":["5362"],"categories":["bayareabites_752","bayareabites_12","bayareabites_1593","bayareabites_1873"],"tags":["bayareabites_3050","bayareabites_8987","bayareabites_443","bayareabites_11011","bayareabites_2961"],"featImg":"bayareabites_54315","label":"bayareabites"},"bayareabites_48763":{"type":"posts","id":"bayareabites_48763","meta":{"index":"posts_1591205157","site":"bayareabites","id":"48763","score":null,"sort":[1348683708000]},"guestAuthors":[],"slug":"creamy-avocado-pesto-recipe","title":"Creamy Avocado Pesto Recipe","publishDate":1348683708,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/IMG_5589.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/IMG_5589.jpg\" alt=\"Creamy Avocado Pesto Recipe\" title=\"Creamy Avocado Pesto Recipe\" width=\"560\" class=\"alignnone size-full wp-image-48772\">\u003c/a>\u003c/p>\n\u003cp>If you are anything like me, you can never eat too much avocado. Sliced, diced or mashed, I put the fruit in or on practically everything. Seriously, my next kitchen experiment is going to be an Avocado Crème Brûlée! \u003c/p>\n\u003cp>That said, this was my first time putting it on pasta. I was a bit nervous at first. I didn't want it to resemble guacamole on pasta. Luckily, it didn't. It was creamy and full of flavor. \u003c/p>\n\u003cp>\u003ciframe width=\"560\" height=\"315\" src=\"http://www.youtube.com/embed/tqkMZnNFHC4\" frameborder=\"0\">\u003c/iframe>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 handful of cherry tomatoes\u003c/li>\n\u003cli>2 ripe avocados\u003c/li>\n\u003cli>1/2 lime, juiced\u003c/li>\n\u003cli>2 cloves of garlic\u003c/li>\n\u003cli>4 servings of pasta noodles such as linguini or spaghetti\u003c/li>\n\u003cli>1/8 cup olive oil\u003c/li>\n\u003cli>1/4 cup pine nuts, chopped\u003c/li>\n\u003cli>Cilantro, chopped\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>1. Cook pasta according to directions.\u003c/p>\n\u003cp>2. In a medium skillet, add just enough olive oil to coat the pan over a medium-high heat. When the oil has warmed, it will appear water-like and begin to shimmer. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/IMG_5560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/IMG_5560.jpg\" alt=\"Searing Tomatoes\" title=\"Searing Tomatoes\" width=\"560\" class=\"alignnone size-full wp-image-48776\">\u003c/a>\u003c/p>\n\u003cp>3. Add the cherry tomatoes, let them cook for a few minutes so that they sear. Flip the tomatoes so they sear on the opposite side. When both sides are seared, remove them from the heat. \u003c/p>\n\u003cp>4. Add the garlic to the food processor and mince it. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/IMG_5556.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/IMG_5556.jpg\" alt=\"Puree Avocado\" title=\"Puree Avocado\" width=\"560\" class=\"alignnone size-full wp-image-48777\">\u003c/a>\u003c/p>\n\u003cp>5. \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/09/25/how-to-pit-and-store-an-avocado/\">Pit the avocados.\u003c/a> \u003c/p>\n\u003cp>6. Add in the remaining olive oil and the lime juice and mix well. Then add in the lime zest and avocado meat, puree until slightly chunky. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/IMG_5579.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/IMG_5579.jpg\" alt=\"Tossing Creamy Avocado Pesto\" title=\"Tossing Creamy Avocado Pesto\" width=\"560\" class=\"alignnone size-full wp-image-48774\">\u003c/a>\u003c/p>\n\u003cp>7. Toss the cooked pasta with the avocado sauce and the tomatoes. \u003c/p>\n\u003cp>8. Chop the pine nuts and the cilantro separately to be used as garnish. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/IMG_5573.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/IMG_5573.jpg\" alt=\"Chopping Pine Nuts\" title=\"Chopping Pine Nuts\" width=\"560\" class=\"alignnone size-full wp-image-48775\">\u003c/a>\u003c/p>\n\u003cp>9. Garnish and enjoy!\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/IMG_5581.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/IMG_5581.jpg\" alt=\"Creamy Avocado Pesto Recipe\" title=\"Creamy Avocado Pesto Recipe\" width=\"560\" class=\"alignnone size-full wp-image-48773\">\u003c/a>\u003c/p>\n\n","blocks":[],"excerpt":"If you are anything like me, you can never eat too much avocado. Sliced, diced or mashed, I put the fruit in or on practically everything. That said, this was my first time putting it on pasta. I was a bit nervous at first. I didn't want it to resemble guacamole on pasta. Luckily, it didn't. It was creamy and full of flavor. ","status":"publish","parent":0,"modified":1348684532,"stats":{"hasAudio":false,"hasVideo":true,"hasChartOrMap":true,"iframeSrcs":["http://www.youtube.com/embed/tqkMZnNFHC4"],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":21,"wordCount":274},"headData":{"title":"Creamy Avocado Pesto Recipe | KQED","description":"If you are anything like me, you can never eat too much avocado. Sliced, diced or mashed, I put the fruit in or on practically everything. That said, this was my first time putting it on pasta. I was a bit nervous at first. I didn't want it to resemble guacamole on pasta. Luckily, it didn't. It was creamy and full of flavor. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Creamy Avocado Pesto Recipe","datePublished":"2012-09-26T18:21:48.000Z","dateModified":"2012-09-26T18:35:32.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"48763 http://blogs.kqed.org/bayareabites/?p=48763","disqusUrl":"https://ww2.kqed.org/bayareabites/2012/09/26/creamy-avocado-pesto-recipe/","disqusTitle":"Creamy Avocado Pesto Recipe","path":"/bayareabites/48763/creamy-avocado-pesto-recipe","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/IMG_5589.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/IMG_5589.jpg\" alt=\"Creamy Avocado Pesto Recipe\" title=\"Creamy Avocado Pesto Recipe\" width=\"560\" class=\"alignnone size-full wp-image-48772\">\u003c/a>\u003c/p>\n\u003cp>If you are anything like me, you can never eat too much avocado. Sliced, diced or mashed, I put the fruit in or on practically everything. Seriously, my next kitchen experiment is going to be an Avocado Crème Brûlée! \u003c/p>\n\u003cp>That said, this was my first time putting it on pasta. I was a bit nervous at first. I didn't want it to resemble guacamole on pasta. Luckily, it didn't. It was creamy and full of flavor. \u003c/p>\n\u003cp>\u003ciframe width=\"560\" height=\"315\" src=\"http://www.youtube.com/embed/tqkMZnNFHC4\" frameborder=\"0\">\u003c/iframe>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 handful of cherry tomatoes\u003c/li>\n\u003cli>2 ripe avocados\u003c/li>\n\u003cli>1/2 lime, juiced\u003c/li>\n\u003cli>2 cloves of garlic\u003c/li>\n\u003cli>4 servings of pasta noodles such as linguini or spaghetti\u003c/li>\n\u003cli>1/8 cup olive oil\u003c/li>\n\u003cli>1/4 cup pine nuts, chopped\u003c/li>\n\u003cli>Cilantro, chopped\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>1. Cook pasta according to directions.\u003c/p>\n\u003cp>2. In a medium skillet, add just enough olive oil to coat the pan over a medium-high heat. When the oil has warmed, it will appear water-like and begin to shimmer. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/IMG_5560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/IMG_5560.jpg\" alt=\"Searing Tomatoes\" title=\"Searing Tomatoes\" width=\"560\" class=\"alignnone size-full wp-image-48776\">\u003c/a>\u003c/p>\n\u003cp>3. Add the cherry tomatoes, let them cook for a few minutes so that they sear. Flip the tomatoes so they sear on the opposite side. When both sides are seared, remove them from the heat. \u003c/p>\n\u003cp>4. Add the garlic to the food processor and mince it. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/IMG_5556.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/IMG_5556.jpg\" alt=\"Puree Avocado\" title=\"Puree Avocado\" width=\"560\" class=\"alignnone size-full wp-image-48777\">\u003c/a>\u003c/p>\n\u003cp>5. \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/09/25/how-to-pit-and-store-an-avocado/\">Pit the avocados.\u003c/a> \u003c/p>\n\u003cp>6. Add in the remaining olive oil and the lime juice and mix well. Then add in the lime zest and avocado meat, puree until slightly chunky. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/IMG_5579.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/IMG_5579.jpg\" alt=\"Tossing Creamy Avocado Pesto\" title=\"Tossing Creamy Avocado Pesto\" width=\"560\" class=\"alignnone size-full wp-image-48774\">\u003c/a>\u003c/p>\n\u003cp>7. Toss the cooked pasta with the avocado sauce and the tomatoes. \u003c/p>\n\u003cp>8. Chop the pine nuts and the cilantro separately to be used as garnish. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/IMG_5573.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/IMG_5573.jpg\" alt=\"Chopping Pine Nuts\" title=\"Chopping Pine Nuts\" width=\"560\" class=\"alignnone size-full wp-image-48775\">\u003c/a>\u003c/p>\n\u003cp>9. Garnish and enjoy!\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/IMG_5581.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/IMG_5581.jpg\" alt=\"Creamy Avocado Pesto Recipe\" title=\"Creamy Avocado Pesto Recipe\" width=\"560\" class=\"alignnone size-full wp-image-48773\">\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/48763/creamy-avocado-pesto-recipe","authors":["5362"],"categories":["bayareabites_752","bayareabites_2695","bayareabites_12","bayareabites_1593","bayareabites_1873"],"tags":["bayareabites_10096","bayareabites_10763","bayareabites_755","bayareabites_8987"],"featImg":"bayareabites_48779","label":"bayareabites"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.","airtime":"SUN 2pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.possible.fm/","meta":{"site":"news","source":"Possible"},"link":"/radio/program/possible","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/possible/id1677184070","spotify":"https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"}},"1a":{"id":"1a","title":"1A","info":"1A is home to the national conversation. 1A brings on great guests and frames the best debate in ways that make you think, share and engage.","airtime":"MON-THU 11pm-12am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/1a.jpg","officialWebsiteLink":"https://the1a.org/","meta":{"site":"news","source":"npr"},"link":"/radio/program/1a","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=1188724250&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/1A-p947376/","rss":"https://feeds.npr.org/510316/podcast.xml"}},"all-things-considered":{"id":"all-things-considered","title":"All Things Considered","info":"Every weekday, \u003cem>All Things Considered\u003c/em> hosts Robert Siegel, Audie Cornish, Ari Shapiro, and Kelly McEvers present the program's trademark mix of news, interviews, commentaries, reviews, and offbeat features. Michel Martin hosts on the weekends.","airtime":"MON-FRI 1pm-2pm, 4:30pm-6:30pm\u003cbr />SAT-SUN 5pm-6pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/All-Things-Considered-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.npr.org/programs/all-things-considered/","meta":{"site":"news","source":"npr"},"link":"/radio/program/all-things-considered"},"american-suburb-podcast":{"id":"american-suburb-podcast","title":"American Suburb: The Podcast","tagline":"The flip side of gentrification, told through one town","info":"Gentrification is changing cities across America, forcing people from neighborhoods they have long called home. Call them the displaced. Now those priced out of the Bay Area are looking for a better life in an unlikely place. American Suburb follows this migration to one California town along the Delta, 45 miles from San Francisco. But is this once sleepy suburb ready for them?","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/American-Suburb-Podcast-Tile-703x703-1.jpg","officialWebsiteLink":"/news/series/american-suburb-podcast","meta":{"site":"news","source":"kqed","order":"13"},"link":"/news/series/american-suburb-podcast/","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=1287748328","tuneIn":"https://tunein.com/radio/American-Suburb-p1086805/","rss":"https://ww2.kqed.org/news/series/american-suburb-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMzMDExODgxNjA5"}},"baycurious":{"id":"baycurious","title":"Bay Curious","tagline":"Exploring the Bay Area, one question at a time","info":"KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Bay-Curious-Podcast-Tile-703x703-1.jpg","imageAlt":"\"KQED Bay Curious","officialWebsiteLink":"/news/series/baycurious","meta":{"site":"news","source":"kqed","order":"4"},"link":"/podcasts/baycurious","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/bay-curious/id1172473406","npr":"https://www.npr.org/podcasts/500557090/bay-curious","rss":"https://ww2.kqed.org/news/category/bay-curious-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvbmV3cy9jYXRlZ29yeS9iYXktY3VyaW91cy1wb2RjYXN0L2ZlZWQvcG9kY2FzdA","stitcher":"https://www.stitcher.com/podcast/kqed/bay-curious","spotify":"https://open.spotify.com/show/6O76IdmhixfijmhTZLIJ8k"}},"bbc-world-service":{"id":"bbc-world-service","title":"BBC World Service","info":"The day's top stories from BBC News compiled twice daily in the week, once at weekends.","airtime":"MON-FRI 9pm-10pm, TUE-FRI 1am-2am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/BBC-World-Service-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.bbc.co.uk/sounds/play/live:bbc_world_service","meta":{"site":"news","source":"BBC World Service"},"link":"/radio/program/bbc-world-service","subscribe":{"apple":"https://itunes.apple.com/us/podcast/global-news-podcast/id135067274?mt=2","tuneIn":"https://tunein.com/radio/BBC-World-Service-p455581/","rss":"https://podcasts.files.bbci.co.uk/p02nq0gn.rss"}},"code-switch-life-kit":{"id":"code-switch-life-kit","title":"Code Switch / Life Kit","info":"\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />","airtime":"SUN 9pm-10pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Code-Switch-Life-Kit-Podcast-Tile-360x360-1.jpg","meta":{"site":"radio","source":"npr"},"link":"/radio/program/code-switch-life-kit","subscribe":{"apple":"https://podcasts.apple.com/podcast/1112190608?mt=2&at=11l79Y&ct=nprdirectory","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy","spotify":"https://open.spotify.com/show/3bExJ9JQpkwNhoHvaIIuyV","rss":"https://feeds.npr.org/510312/podcast.xml"}},"commonwealth-club":{"id":"commonwealth-club","title":"Commonwealth Club of California Podcast","info":"The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.","airtime":"THU 10pm, FRI 1am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.commonwealthclub.org/podcasts","meta":{"site":"news","source":"Commonwealth Club of California"},"link":"/radio/program/commonwealth-club","subscribe":{"apple":"https://itunes.apple.com/us/podcast/commonwealth-club-of-california-podcast/id976334034?mt=2","google":"https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw","tuneIn":"https://tunein.com/radio/Commonwealth-Club-of-California-p1060/"}},"considerthis":{"id":"considerthis","title":"Consider This","tagline":"Make sense of the day","info":"Make sense of the day. Every weekday afternoon, Consider This helps you consider the major stories of the day in less than 15 minutes, featuring the reporting and storytelling resources of NPR. Plus, KQED’s Bianca Taylor brings you the local KQED news you need to know.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Consider-This-Podcast-Tile-703x703-1.jpg","imageAlt":"Consider This from NPR and KQED","officialWebsiteLink":"/podcasts/considerthis","meta":{"site":"news","source":"kqed","order":"7"},"link":"/podcasts/considerthis","subscribe":{"apple":"https://podcasts.apple.com/podcast/id1503226625?mt=2&at=11l79Y&ct=nprdirectory","npr":"https://rpb3r.app.goo.gl/coronavirusdaily","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM1NS9wb2RjYXN0LnhtbA","spotify":"https://open.spotify.com/show/3Z6JdCS2d0eFEpXHKI6WqH"}},"forum":{"id":"forum","title":"Forum","tagline":"The conversation starts here","info":"KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.","airtime":"MON-FRI 9am-11am, 10pm-11pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg","imageAlt":"KQED Forum with Mina Kim and Alexis Madrigal","officialWebsiteLink":"/forum","meta":{"site":"news","source":"kqed","order":"8"},"link":"/forum","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/kqeds-forum/id73329719","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz","npr":"https://www.npr.org/podcasts/432307980/forum","stitcher":"https://www.stitcher.com/podcast/kqedfm-kqeds-forum-podcast","rss":"https://feeds.megaphone.fm/KQINC9557381633"}},"freakonomics-radio":{"id":"freakonomics-radio","title":"Freakonomics Radio","info":"Freakonomics Radio is a one-hour award-winning podcast and public-radio project hosted by Stephen Dubner, with co-author Steve Levitt as a regular guest. 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Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg","imageAlt":"KQED MindShift: How We Will Learn","officialWebsiteLink":"/mindshift/","meta":{"site":"news","source":"kqed","order":"2"},"link":"/podcasts/mindshift","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/mindshift-podcast/id1078765985","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5","npr":"https://www.npr.org/podcasts/464615685/mind-shift-podcast","stitcher":"https://www.stitcher.com/podcast/kqed/stories-teachers-share","spotify":"https://open.spotify.com/show/0MxSpNYZKNprFLCl7eEtyx"}},"morning-edition":{"id":"morning-edition","title":"Morning Edition","info":"\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.","airtime":"MON-FRI 3am-9am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.npr.org/programs/morning-edition/","meta":{"site":"news","source":"npr"},"link":"/radio/program/morning-edition"},"onourwatch":{"id":"onourwatch","title":"On Our Watch","tagline":"Police secrets, unsealed","info":"For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. 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