Appetizers Archives •

Winter Nasturtium Mint Pesto

Created by Sheana Davis, The Epicurean Connection

Yields 3 cups pesto

1/4 cup green garlic, wine and light green and tender

2 cups nasturtium leaves, stems removed

1 cup fresh mint leaves, stems removed

1/2 cup toasted walnuts

1 cup Epicurean Connection olive oil

1 teaspoon Meyer Lemon juice

1/2 teaspoon Meyer Lemon zest

1 teaspoon Kosher Salt

1/2 teaspoon fresh ground black pepper

Place green garlic, nasturtium leaves, mint leaves and walnuts in a food processor. Chop and drizzle in olive oil. Add lemon juice, lemon zest, salt and pepper and blend until smooth. Taste and adjust seasoning. Serve with fresh vegetable crudite or over warm risotto with asparagus. Enjoy with a glass of Chardonnay.

This recipe, we make in between winter rains and forage the mint and nasturtiums in the creek beds of Sonoma, Napa & Mendocino County.

Created by Sheana Davis, The Epicurean Connection
Yields 6 cups

2 cups sharp cheddar, grated
1/2 cup mayonnaise
1/2 cup Delice de la Vallee or Fromage Blanc
½ cup pimiento peppers, drained and chopped coarsely
½ cup Red Peppadews, chopped fine
¼ cup Sweet Drop Peruvian Peppers (or a sweet spicy pickled pepper)
¼ cup green onion, chopped, using the whole green onion
1 tsp. fresh ground black pepper
½ tsp. Kosher salt
¼ tsp chili flakes
Dash of Tabasco or Crystal Hot Sauce
1 bunch green onions, sliced thin for garnish

Preparation:

Combine all ingredients in a medium bowl, and stir with a rubber spatula. Serve immediately with crackers, or cover, refrigerate, and let flavors marinate.

Serve with toasted Crostini, fresh breads and seasonal crudite. Enjoy! We made this recipe to feature our cheese, although you can use any local Fromage Blanc.

This is a great winter recipe to enjoy in the New Year. Easy to make, quite accommodating on substituting ingredients and is delicious with fresh winter vegetables, toasted crostini or stirred into a pasta.

~Fold Pimento Cheese into scrambled eggs and enjoy with a glass of Champagne.

~Stir Pimento Cheese into fresh warm pasta and enjoy as an entree, served with Beaujoulais Nouveau.

~Fresh Toasted Baguettes, Pimento Cheese and a glass of Pinot Noir.

Happy New Year!