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Tag: pesto

On bad luck and good lunches: Quinoa Squash Salad

The moral of today’s story is: always check your mail as soon as you receive it. While this probably isn’t particularly helpful advice in the case of say, bills or junk mail (because who wants to open those in a hurry?), I certainly wish that I’d followed it last week. Read more…

But Without the Nuts: Pistou Soup

Pistou Soup

It’s been quiet here at Kitchenist for the past week, and for that I apologize. It’s really December’s fault- instead of welcoming me with open arms, she decided to hit me where it hurts: right in my sinuses. Read more…

Smart and pretty: Broccoli Pesto Purée

Broccoli Pesto Purée

“Pesto Purée” is a bit redundant, no? Obviously a pesto is going to be puréed, and oftentimes (in my kitchen at least) a purée is a pesto. It’s just that I’m never certain what to call this; it started as a puréed pasta sauce and gradually morphed into a pesto, so I now use both terms. Read more…

More memories: (Not) Trenette al Pesto

trenette one

I’ve been on somewhat of a pesto kick lately. What with my recipe for Stromboli and my Broad Bean Peasto, it’s definitely been appearing in my kitchen more since summer began. I even have a rocket pesto in the fridge right now, which I made earlier today for tonight’s dinner. That fresh herb flavour just seems to go with everything right about now, doesn’t it? Read more…

A summery spread: Broad Bean, Mint and Lemon Peasto


Before I dash out to the farmer’s market this morning, I wanted to share one last recipe that I made this week. Remember those broad beans from last Sunday? I was going to make a Jamie Oliver recipe with them, one that I’ve been eyeing for a while. In the end, of course, I couldn’t help but alter the proportions of the recipe a touch, both because of a lack of the right ingredients on hand, and my own insolence. Read more…

A good thing: Stromboli with Pesto and Sundried Tomatoes

stromboli before baking

We eat a lot of pizza around here. I’d say it makes an appearance slightly more often than once a week- maybe once every 6 days? My go-to dough recipe is so quick to put together that it’s become a bit of a fallback. Even if there’s nothing more than a ball of mozarella in the fridge and some passata in the cupboard, we can still manage to rustle up a pretty good pie. Read more…