In the Kitchen with Jen Costa
In the Kitchen with Nature Evolutionaries, a monthly feature, shares recipes from Earth-honoring, plant-wise folks passionate about delicious and healing foods. This is an invitation to connect with Nature through preparing and eating our food.
With every bite we take, it is possible to ingest the encoded information of the universe - we are not separate from our food! Its subtle energies communicate to every cell of our bodies. These energies stream information about the minerals in the earth, where the food was grown, the amount of rainfall, the bees that pollinated and butterflies that danced, birds that offered their songs, and more.
All of this innate intelligence comes into our bodies with every thoughtful bite. Please enjoy these recipes and our newest feature of connecting with Nature. Salud!
ROSEMARY & PISTACHIO PESTO
from Jen Costa of www.eldermoonschool.net
The birth of this wonderful pesto recipe came to me years ago when abundant, fresh Rosemary was harvested before a deep frost.
She is intense. Here’s just the right amount! Rosemary can easily over-power and dominate in flavor with strong volatile oils that give the aroma we smell when we rub the leaves.
My latest favorite way to eat this? A dollop on mashed potatoes with a delicate piece of steamed fish or veggies.
Ingredients
½ cup pistachios - plain or dry roasted work
1 large clove garlic
1/2 cup fresh rosemary leaves
1 cup flat leaf parsley (packed)
½ cup fresh basil or cilantro
1 scallion - green and white part
1-2 jalapeños seeded
½+ cup extra virgin olive oil
⅓ cup shredded parmesan or romano cheese
½ teaspoon salt
¼ teaspoon black pepper
Sprinkle of cayenne powder or hot chili oil for heat (optional)
Instructions
Place garlic and nuts in a food processor. Process until finely chopped.
Add the remainder of ingredients to the food processor. Puree until smooth, scraping down sides as needed.
Adjust flavors to taste. Add more olive oil to thin if needed.
Use pesto immediately or store in an airtight container in the refrigerator. Freezes well.
Serving Suggestions
Use in all the usual ways with any pesto, including a dollop on salads, steamy rice with an egg, steamed/sauteed veggies, rubbed on meats or veggies to grill or roast, spread over hummus or toast with goat cheese, topped on mashed potatoes, add to chicken or tuna salad.
This is medicine for when we’re feeling a bit sick as Rosemary provides beautiful, strong antimicrobial properties. You can increase the garlic, too, and spread it on toast or crackers with a warm cup of tea or soup.
Enjoy!
Jen Costa of www.eldermoonschool.net
Hello, I am a 30-year Community Herbalist, Apothecary Creator, Biologist/Botanist, 18-year Critical Care RN, Teacher, and Founder of ElderMoon School of Herbs and Earth Medicine. I live among the mountains, forests, and streams of the beautiful Hudson Valley, NY with my husband Jay and three sons in various stages of leaving the nest.
