Alright, now I’ve demonstrated my alliteration skills… I LOVED this little dish. Actually I wasn’t intending on blogging it, just using stuff up in my fridge, but it was beautiful and delicious. Really pretty sad I ate it all already, actually. Damn.
Things have been pretty crazy in Girl, Stir-Fried town. Working lots and packing to move out of our lovely little farm house – sad day. One of these days I will have to stay in the same place for longer than 6 months. I’m just now starting to feel like I live in Illinois, and I’m packing up again! But, you know, I’ve got the restlessness. It’s already hard to be patient the last few weeks here and go about regular life business. But as usual cooking helps!
Anyway last Saturday was my last day working at the farmers market, and the potatoes are invading. I’m glad about that – I love different varieties of potatoes and purple potatoes are my main man. Having said that, you can of course make this recipe with whatever type if potato you want. It just won’t be… Well you know… Purple. Obviously.
I’ll post something later this week with my travel plans and what’s next for Girl, Stir-Fried but for now enjoy business as normal with this accidentally awesome recipe 😉
1 cup spinach
1/4 cup whole almonds
2 tablespoons hummus
2 tablespoons olive oil
~ 6 small to medium purple potatoes
~ 2 cups fresh green beans
Large handful roasted sunflower seeds
1 garlic clove
1 tablespoon fresh basil
Ground black pepper
First, make the pesto. Get out your food processor and throw the whole almonds in there. Pulse until they are crumb-sized. Then throw in the pesto and grind that until it’s also crumb-sized and mixed in with the almonds. Then add the hummus and olive oil and pulse again until combined. Adjust for consistency – this sort of depends on the hummus you use. If you think it’s not creamy enough, add more hummus. If it’s too thick, add more olive oil.
Next peel the purple potatoes, and then chop up the potatoes and half the green beans. Heat up a large pan with some olive oil in it. Throw in the potatoes first and stir around. Cover and let cook for 5-7 minutes, stirring occasionally. When some are starting to get crispy on the sides, add in the green beans and mince in a garlic clove. Let cook for another 5 minutes or so, until the green beans start to get crispy brown bits too. By now the potatoes should be pretty crispy and cooked through. Throw in the sunflower seeds and then add the pesto. Mix it all around. Add a bit more oil if necessary, if the pesto is too thick. It won’t be saucy, though.
Remove from heat. Roughly cut up a tablespoon or so of fresh basil and mix it in, and that’s it.
- As with any pesto, you can use any green and nut combo!
- Flavored hummus can also take this up a notch. I used roasted pine nut hummus. Garlic would also rock.
- If you eat meat, this would be great as a side with chicken or pork. Or with some creamy cheese added to it.
- Also with a poached egg on top!!
- But it’s also good for a light lunch by itself 🙂