going with corned beef sandwiches with Emmanthaler. Found some Butternut squash soup in the freezer that is supposed to go over Brussels sprouts hash, but I just oven roasted them to go with it and I'm topping it all with a great new pesto - pine nut. Just made it and is it ever tasty!!! Must be hundreds of things to use it on/in besides off a spoon as Roy and I have been doing since I finished it.
Pine Nut Pesto -
This was developed to top a Roasted Veggie platter from a Food & Wine recipe
1/4 cup olive oil
1/4 cup + 2 T. pine nuts
1 T. unsalted butter
1 large garlic clove, thinly sliced
1/4 cup gratd Parmigiano-Reggiano cheese
In a small skillet, heat 1 T. of the olive oil. Add the pine nuts and cook over low heat, stirring constantly, until they are lightly browned, about 2 (or 4) minutes. Add the butter and garlic and cook, stirring, until the pine nuts are browned and the garlic is golden, about 2 minutes.
Let cool, then transfer to a mini processor.
Add the grated cheese and the remaining 3 T. olive oil and pulse to a chunky puree. Season with salt.
Can be made ahead and refrigerated overnight. Bring to room temp. before serving.
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Wait till you taste this by itself on a cracker.....wow!!