Kid-friendly Pesto
Basic pesto is so easy and elevates any dish, even for toddlers and littles. #meandthemoose #pesto #pasta
Basic pesto sauce is so easy! It lasts forever in the fridge, freezes beautifully and makes everything from soup to sandwiches to pizza taste that much better.
Really pack that cup of basil for this kid-friend, quick pasta sauce. #meandthemoose #pestorecipe #pesto #easyrecipe
Pesto is simply the best-o, no? I hate myself for writing that.
But seriously, I LOVE pesto. While I’m not the best gardener (though I’m working on it!), basil has always thrived in our yard, so we’re on a constant pesto rotation during the summer and early fall.
And since kid palettes don’t always love the strong flavor of raw garlic, I quickly roast some to make it sweeter and milder. (Check out my reel for a wee tutorial.) That way, you can use a tiny bit of raw garlic and as much roasted garlic and roasted garlic oil as you like for a really complex and layered garlic flavor that littles and bigs will both enjoy.
Added bonus: This pesto is dairy optional!
Kid-friendly Pesto
Time: 30 minutes, mostly active
Yield: about 1/2-3/4 cup of pesto (enough for about 1/2-2/3 a 1lb box of pasta)
1 cup tightly packed fresh basil leaves
3 large roasted garlic cloves (or more)
1 very small raw garlic clove
3-4 Tbsp olive oil
2 Tbsp roasted garlic oil (or more)
1-2 tsp lemon juice
1/4 cup toasted almonds, walnuts, or cashews (walnuts our my preference)
1/2 tsp sea salt (to taste)
Optional: up to 1/3 cup grated Parmesan cheese
To roast the garlic: Pre-heat the oven to 375 degrees. Smash the garlic cloves (chop in half if they're extra large). Don’t worry about the skins- they’ll come right off after cooking. Place in an oven-proof bowl or container (I usually use a small glass Ball Jar on a cookie sheet in case of spillage), and fill with oil just until it covers the garlic completely. Place the uncovered container in the oven and roast until lots of tiny bubbles are popping aggressively around the cloves, about 6-8 minutes, depending on your oven. Check the garlic frequently (like, every two minutes) to prevent overcooking. Let stand for about 20 minutes or until cool enough to handle.
While the garlic is roasting, toast the nuts. Feel free to throw them into the oven with the garlic, but again, keep a close eye to prevent burning. Our oven usually does the job in about 4 minutes.
Place the basil, roasted garlic cloves, raw garlic clove, toasted nuts, lemon juice, and cheese (if using) in a blender or food processor. In a slow stream, add plain olive oil and roasted garlic oil while blending (if using a tiny food processor without a window in the top, just add the oils and whizz everything together). Taste for seasoning and add salt. Blend again.
Freezer tip: I love to freeze pesto in covered ice cube trays.
Romesco sauce
Romesco is a quick and easy roasted red pepper and tomato sauce that has a little smokiness thanks to paprika and a tiny kick from cayenne. It’s also the easiest way to spice up any meal—Whole 30 or otherwise. #meandthemoose #sauce #romescosauce #redpeppersauce #whole30sauces #easyrecipes
Romesco is a quick and easy roasted red pepper and tomato sauce that has a little smokiness thanks to paprika and a tiny kick from cayenne. It’s also the easiest way to spice up virtually any meal.
Romesco is a quick and easy roasted red pepper and tomato sauce that has a little smokiness thanks to paprika and a tiny kick from cayenne. It’s also the easiest way to spice up any meal—Whole 30 or otherwise. #meandthemoose #sauce #romescosauce #redpeppersauce #whole30sauces #easyrecipes
I truly believe that there is nothing better or more versatile than a great sauce. You can put it on eggs, roasted veggies, any kind of protein, on toast (avocado or otherwise), use it as a dip, stir it into soup, or combine it with hot pasta and a little pasta water for an instant sauce.
I’m allergic to meal prepping, but sauce prepping is something I can get behind. It can uplift any boring chicken or pasta that you might whip up at the last minute. And truly, it takes minutes to prep this bad boy, so you’re not spending an entire Sunday filling the fridge.
Romesco is a quick and easy roasted red pepper and tomato sauce that has a little smokiness thanks to paprika and a tiny kick from cayenne. It’s also the easiest way to spice up any meal—Whole 30 or otherwise. #meandthemoose #sauce #romescosauce #redpeppersauce #whole30sauces #easyrecipes
Romesco is a quick and easy roasted red pepper and tomato sauce that has a little smokiness thanks to paprika and a tiny kick from cayenne. It’s also the easiest way to spice up any meal—Whole 30 or otherwise. #meandthemoose #sauce #romescosauce #redpeppersauce #whole30sauces #easyrecipes
This is basically Bon Appetit's recipe with a few small tweaks. I never have sherry vinegar, so I sub in red wine vinegar. I also left out the parsley because I don't like it.
Romesco is a quick and easy roasted red pepper and tomato sauce that has a little smokiness thanks to paprika and a tiny kick from cayenne. It’s also the easiest way to spice up any meal—Whole 30 or otherwise. #meandthemoose #sauce #romescosauce #redpeppersauce #whole30sauces #easyrecipes
Romesco
Yield: 1.5 cups
Time: about 8 minutes
1/2 cup slivered almonds, lightly toasted
3/4 cup fire roasted red peppers
1 garlic clove
1/4 cup + 1 Tbsp tomato paste
2-3 Tbs red wine vinegar
1 tsp smoked paprika
1/8 tsp cayenne
6 Tbsp olive oil
1/2-1 tsp salt (to taste)
1/8 tsp pepper
Preheat the oven or toaster oven to 350. Spread the almonds out over a piece of parchment paper or tin foil. Toast until lightly golden brown.
Add the peppers, garlic, toasted almonds, tomato paste, red wine vinegar, paprika, and cayenne to a blender or food processor and pulse a few times. Add the oil in a stream (or dump it all in) and process until smooth. Season with salt and pepper to taste.
Old bay egg salad!
This egg salad gets a makeover with chopped pickles, dijon mustard, and old bay seasoning. #meandthemoose #lunch #eggsalad #oldbay #lunchrecipes
This isn’t regular egg salad, it’s cool egg salad. This sometimes-boring deli staple gets a makeover with pickles, dijon mustard, and old bay seasoning.
This egg salad gets a makeover with chopped pickles, dijon mustard, and old bay seasoning. #meandthemoose #lunch #eggsalad #oldbay #lunchrecipes
I used to HATE egg salad, which doesn’t really make sense. I like hard boiled eggs. I’m not anti-mayo. I love tuna and other salad-y spreads. So why did I hate egg salad? It’s boring. It sometimes smells sulfur-y. It can have a weird texture with the cooked egg whites and the chalky yolks.
So we solved some of those problems. Adding in lots of flavorful ingredients like pickles and Dijon and Old Bay are the way to get around both the smelliness, the boringness, and the weird texture. Eureka!
This egg salad gets a makeover with chopped pickles, dijon mustard, and old bay seasoning. #meandthemoose #lunch #eggsalad #oldbay #lunchrecipes
Old Bay Egg Salad
Time: 20 minutes
Yield: 2 sandwiches
4 hard boiled eggs, peeled
2 dill pickle spears, chopped
2 Tbsp mayo
1/2-1 tsp old bay seasoning, depending on taste
1-2 tsp Dijon mustard, depending on taste
1/4 tsp kosher salt, plus more to taste
Bring a large pot of water to a rolling boil. Gently add the eggs to the water and bring back to a boil. Turn the flame to low and let the eggs boil gently (we want some little bubbles right around the eggs; if the boiling stops completely, turn the flame back up slightly). Cook for 10 minutes and then place the eggs in an ice bath. Let cool for 10 minutes and peel under cold water.
Chop the eggs and the pickles and place in a large bowl. Add the mayo, 1/2 tsp of old bay, 1 tsp of mustard, and salt. Taste for seasoning and add more old bay, salt, and/or mustard to taste.