now don't get me wrong. there is a time and a place for classics. if you love pesto and can't imagine mixing things up from the classic basil + pine nut combo, i get it. respect tradition. 

but my basil plant is going off and with so much on hand, i had an itch to get a little creative. 

this twist on a traditional basil pesto has a thicker texture than it's traditional brother, but has all those salty, herbaceous flavor you love from the original. and if it makes you feel any better, i made it like the little italian grandmas do with a mortar and pestle. 

pistachio pesto
serves: 1 cup pesto
prep time: 5 minutes
active time: 10 minutes (5 if you use your food processor)
total time: 15 minutes
ingredients: .5 cups pistachios, roughly chopped. .5 cup packed basil leaves. 1 cup good olive oil. 1 cup finely grated good quality parmesan. 1 small garlic clove, smashed. 1 tsp kosher salt. mortar and pestle or food processor. 

in the mortar or bowl of your food processor, combine the pistachios, basil, garlic and salt. 

using your pestle, mash everything into a rough paste. 

start to add in your cheese a little at a time, till everything is well combined. 

slowly, add in your olive oil a little a time, stirring it in until you achieve your desired texture (i like my pesto a bit thicker while some like it a bit more smooth and oily). 

us as desired or store in an airtight container in the fridge for 3-5 days.

xo, a

pistachio pesto
serves: 1 cup pesto
prep time: 5 minutes
active time: 10 minutes (5 if you use your food processor)
total time: 15 minutes
ingredients: .5 cups pistachios, roughly chopped. .5 cup packed basil leaves. 1 cup good olive oil. 1 cup finely grated good quality parmesan. 1 small garlic clove, smashed. 1 tsp kosher salt. mortar and pestle or food processor.
n the mortar or bowl of your food processor, combine the pistachios, basil, garlic and salt. using your pestle, mash everything into a rough paste. start to add in your cheese a little at a time, till everything is well combined. slowly, add in your olive oil a little a time, stirring it in until you achieve your desired texture (i like my pesto a bit thicker while some like it a bit more smooth and oily). us as desired or store in an airtight container in the fridge for 3-5 days.

today is the longest day of the year and with the fourth of july just two weeks away, barbecue season is officially in full swing. you have lots of choices during grilling season. everything from red meat, to fish, to veggies can be top notch when cooked over that flavor infusing flame. 

and i've got the perfect sauce for no matter what you are putting on the grill. this sauce is great on a coffee rubbed steak, as a marinade for shrimp or chicken or brushed over grilled peppers and onions. the sky is the limit. 

now, i know what you are thinking... 

i'm never going to make this sauce. i have a plethora of already made sauces available at any grocery store i go to. why would i go through all that effort when i have so many choices?

and that may be true. but there are some things that are just not comparable when you make them yourself. it's amazing how delicious something can be when it is fresh and hasn't been sitting on a shelf, pumped full of preservatives for an undetermined amount of time before you got to it.
but don't take my word for it. give it a try. you will not be disappointed. 

coffee bbq sauce
serves: 4 cups
prep time: 10 minutes
active time: 20 minutes
inactive time: 1 hour
total time: 1.5 hours
ingredients: 2 large brown onions, diced. 7 garlic cloves, smashed and roughly chopped. 2 tbs olive oil. 1 tbs minced fresh oregano. 2 tbs cumin. 1 tsp cayenne. 2 cups ketchup. .75 cup brown sugar. .25 cup molasses. .25 cup white vinegar. 2.5 cups brewed coffee. 1.5 cup chicken stock. 1 tbs kosher salt. .5 tsp fresh ground pepper. and emersion blender, food processor or blender. 

start by heating your olive oil in a large pot over medium heat. when the oil is hot, add in the onions and garlic. cook until the onions are translucent. about 5-7 minutes. 

add in the oregano, cumin, cayenne and half the salt and pepper. stir well to combine and cook for an additional 1-2 minutes till everything starts to meld together. 

pour in the ketchup, the molasses and the brown sugar and stir until everything is well incorporated. 

pour in the coffee, vinegar, and chicken stock. season with the remaining salt and pepper. 

stir well till everything is combined and then bring the liquid to a boil. 

once the liquid boils, reduce the heat to a low heat. you want the liquid to gently simmer. let the liquid reduce by about half. 45 minutes to 1 hour. 

when the liquid has reduced, turn off the heat. allow the sauce to cool slightly. 

using the hand emersion blender, or working in batches with a food processor or blender, puree the sauce until it is smooth. 

serve as desired or store in the fridge for up to two weeks.

xo, a

coffee bbq sauce
serves: 4 cups
prep time: 10 minutes
active time: 20 minutes
inactive time: 1 hour
total time: 1.5 hours
ingredients: 2 large brown onions, diced. 7 garlic cloves, smashed and roughly chopped. 2 tbs olive oil. 1 tbs minced fresh oregano. 2 tbs cumin. 1 tsp cayenne. 2 cups ketchup. .75 cup brown sugar. .25 cup molasses. .25 cup white vinegar. 2.5 cups brewed coffee. 1.5 cup chicken stock. 1 tbs kosher salt. .5 tsp fresh ground pepper. and emersion blender, food processor or blender.
start by heating your olive oil in a large pot over medium heat. when the oil is hot, add in the onions and garlic. cook until the onions are translucent. about 5-7 minutes. add in the oregano, cumin, cayenne and half the salt and pepper. stir well to combine and cook for an additional 1-2 minutes till everything starts to meld together. pour in the ketchup, the molasses and the brown sugar and stir until everything is well incorporated. pour in the coffee, vinegar, and chicken stock. season with the remaining salt and pepper. stir well till everything is combined and then bring the liquid to a boil. once the liquid boils, reduce the heat to a low heat. you want the liquid to gently simmer. let the liquid reduce by about half. 45 minutes to 1 hour. when the liquid has reduced, turn off the heat. allow the sauce to cool slightly. using the hand emersion blender, or working in batches with a food processor or blender, puree the sauce until it is smooth. serve as desired or store in the fridge for up to two weeks.