Pesto Bowl

Things are finally starting to cool down and feel like fall here in the city.  While this pesto bowl doesn’t necessarily scream fall, it was so delicious and comforting and I needed to share the recipe!  ( Don’t worry the butternut squash and apples recipes are coming!)  I have been trying to eat less meat protein, 1. to save money, and 2. to be more environmentally friendly, and I love creating flavorful vegetarian recipes that appeal both to the herbivore and carnivore!  This dish was quick to make, and you can use the left over pesto for other dishes throughout the week, or freeze for your next meatless monday dinner.

Pesto:

handful of chopped chives, about a 1/4 cup

2 cups basil leaves

1 clove garlic

Juice from 1 lemon

1 chunk pecorino romano cheese 

Sprinkle of red pepper flakes

Salt to season, 3/4 cup olive oil

Combine all ingredients into a food processor or blender, and blend until smooth.  Set aside

Pesto Bowl: feeds 4

2 cups cooked israeli cous cous 

1/2 onion, small diced

1/4 cup capers, drained

1 cup each, chopped broccoli and cauliflower

1 14 oz can quartered artichoke hearts

1 15 oz can chickpeas, drained and rinsed

Sprinkle of red pepper flakes

Salt to taste

Extra cheese and herbs to garnish

In a medium, deep saute pan over medium heat, coat the bottom of the pan with olive oil.  Add in the onions and capers and cook until just beginning to brown, about 5 minutes.  Add in broccoli and cauliflower, cook for another 5 minutes.  Add in artichokes, chickpeas and cooked cous cous.  Pour about a 1/2 c of the pesto into the pan, adding more or less depending on how much you’d like.  Stir together and season to taste.  Garnish with cheese and herbs.