One of my very best friends and her boyfriend invited us over for dinner tonight. Outside of this being a guaranteed good time (did I say friends? at this point, we’re family) the food is always incredible. Her boyfriend hails from Turkey and never fails to disappoint in the kitchen.
The menu: Kebobs. My task: A Side.
Feeling inspired by the recent spring weather and wanting to provide something unique to compliment the grilled meat and veggies, I thought to myself “Lemon. Lemon and mint.” What resulted was a delicious pesto incorporating several popular spring flavors, and surely something I will make again.
2 Tbsp Olive Oil
1/4 Cup of Lemon Juice
1/4 Cup of Almonds
1/4 Cup of Pistachios
Zest of 2 Lemons
1 Cup of Fresh Mint Leaves (I used Spearmint, bought the whole plant)
2 tsp of Crushed Red Pepper Flakes (or if you like a kick, more, to taste)
Salt & Black Pepper to taste
1 16 oz. Bag of Orzo (or any pasta, grilled veggies, etc.)
Shaved Romano, Parmesan, Asiago, or Grana Padano (or if you’re feeling adventurous, a blend)
Cook the orzo according to package directions. Drain and place in a large bowl. While it rests, toss with another tablespoon of olive oil and some salt if desired.
Combine olive oil, lemon juice, lemon zest, almonds, pistachios, lemon zest, fresh mint leaves, red pepper flakes, salt and pepper in a food processor. Toss with the orzo and top with the shaved cheese.
You can serve this hot, or cold. I’m adding some fresh peas. YUM.
This is light, fresh, delicious, and easy.