Home
In this issue
April 9, 2014

Jonathan Tobin: Why Did Kerry Lie About Israeli Blame?

Samuel G. Freedman: A resolution 70 years later for a father's unsettling legacy of ashes from Dachau

Jessica Ivins: A resolution 70 years later for a father's unsettling legacy of ashes from Dachau

Kim Giles: Asking for help is not weakness

Kathy Kristof and Barbara Hoch Marcus: 7 Great Growth Israeli Stocks

Matthew Mientka: How Beans, Peas, And Chickpeas Cleanse Bad Cholesterol and Lowers Risk of Heart Disease

Sabrina Bachai: 5 At-Home Treatments For Headaches

The Kosher Gourmet by Daniel Neman Have yourself a matzo ball: The secrets bubby never told you and recipes she could have never imagined

April 8, 2014

Lori Nawyn: At Your Wit's End and Back: Finding Peace

Susan B. Garland and Rachel L. Sheedy: Strategies Married Couples Can Use to Boost Benefits

David Muhlbaum: Smart Tax Deductions Non-Itemizers Can Claim

Jill Weisenberger, M.S., R.D.N., C.D.E : Before You Lose Your Mental Edge

Dana Dovey: Coffee Drinkers Rejoice! Your Cup Of Joe Can Prevent Death From Liver Disease

Chris Weller: Electric 'Thinking Cap' Puts Your Brain Power Into High Gear

The Kosher Gourmet by Marlene Parrish A gift of hazelnuts keeps giving --- for a variety of nutty recipes: Entree, side, soup, dessert

April 4, 2014

Rabbi David Gutterman: The Word for Nothing Means Everything

Charles Krauthammer: Kerry's folly, Chapter 3

Amy Peterson: A life of love: How to build lasting relationships with your children

John Ericson: Older Women: Save Your Heart, Prevent Stroke Don't Drink Diet

John Ericson: Why 50 million Americans will still have spring allergies after taking meds

Cameron Huddleston: Best and Worst Buys of April 2014

Stacy Rapacon: Great Mutual Funds for Young Investors

Sarah Boesveld: Teacher keeps promise to mail thousands of former students letters written by their past selves

The Kosher Gourmet by Sharon Thompson Anyone can make a salad, you say. But can they make a great salad? (SECRETS, TESTED TECHNIQUES + 4 RECIPES, INCLUDING DRESSINGS)

April 2, 2014

Paul Greenberg: Death and joy in the spring

Dan Barry: Should South Carolina Jews be forced to maintain this chimney built by Germans serving the Nazis?

Mayra Bitsko: Save me! An alien took over my child's personality

Frank Clayton: Get happy: 20 scientifically proven happiness activities

Susan Scutti: It's Genetic! Obesity and the 'Carb Breakdown' Gene

Lecia Bushak: Why Hand Sanitizer May Actually Harm Your Health

Stacy Rapacon: Great Funds You Can Own for $500 or Less

Cameron Huddleston: 7 Ways to Save on Home Decor

The Kosher Gourmet by Steve Petusevsky Exploring ingredients as edible-stuffed containers (TWO RECIPES + TIPS & TECHINQUES)

Jewish World Review

Cold Weather Pesto, a Cozy Condiment for Your Kitchen

By Diane Rossen Worthington





JewishWorldReview.com | Do the winter doldrums have you dreaming of sunny days and dishes made with fresh green basil pesto?

Well, dream no more and get busy in the kitchen. This Winter Pesto is a delightful seasonal riff of the traditional sauce and can be made a few days ahead. Toss out the basil and take advantage of what's in season now: fresh dill, mint, chives and parsley.

Pesto originates in Genoa, Italy, and traditionally uses fresh basil, garlic, pine nuts, Parmesan or Pecorino cheese, and olive oil. The ingredients can either be pounded with a mortar and pestle or pureed with a food processor.

In Winter Pesto, winter herbs are combined with the creamy distinctive flavor of toasted pistachio nuts, a spark of fresh lemon zest along with the cheese and olive oil. Parmesan cheese is milder than the sharper sheep's milk Pecorino. Toasting the pistachio nuts brings out their rich flavor. Add the cheese right before serving so that you can use the sauce with or without it. Use a light, fruity olive oil so that the other flavors will stand out.


Try this:


  • On your favorite pasta.

  • On top of ricotta or goat cheese as an appetizer.

  • Swirled into your favorite vinaigrette or soup.

  • As a coating for fish or pareve meat.
COLD WEATHER PESTO

MAKES about 1 1/4 cups


  • 1/2 cup raw pistachio nuts
  • 3 medium garlic cloves
  • 1 1/2 cups fresh Italian parsley leaves, firmly packed (about 1 medium bunch)
  • 3 tablespoons finely chopped chives
  • 2 tablespoons fresh dill weed leaves
  • 2 tablespoons fresh mint leaves
  • Zest of 1 lemon
  • 1/2 cup olive oil
  • Freshly ground black pepper
  • 1/2 cup freshly grated Parmesan cheese or Pecorino Romano (or half and half)


WE FEED YOUR SOUL, INTELLECT --- AND STOMACH

Every weekday JewishWorldReview.com publishes what many in the media and Washington consider "must-reading". HUNDREDS of columnists and cartoonists regularly appear. Sign up for the daily update. It's free. Just click here.


1. Preheat the oven to 350 F. Place the nuts on a baking sheet and toast them for about 5 minutes or until lightly browned and fragrant. Reserve.

2. While the motor is running, add the garlic cloves to a food processor fitted with the metal blade. Process until pureed.

3. Add the herbs and zest, and process until finely chopped. Add the nuts and finely chop.

4. With blades turning, slowly pour in the olive oil in a fine stream. Scrape down the sides of bowl to blend the ingredients. Add pepper.

5. Just before serving, add the cheese and process until well blended. Taste for seasoning.

6. Refrigerate the pesto in a tightly covered container until ready to use.

ADVANCE PREPARATION: May be prepared 1 week in advance through step 4 and refrigerated. Add cheese just before serving.

Interested in a private Judaic studies instructor — for free? Let us know by clicking here.

Sign up for the daily JWR update. It's free. Just click here.

To comment, please click here.

Diane Rossen Worthington is an authority on new American cooking. She is the author of 18 cookbooks, including "Seriously Simple Holidays," and also a James Beard award-winning radio show host.






© 2013, Diane Rossen Worthington. Distributed by Tribune Media Services Inc.

Quantcast