Blue Zones Inspired Minestrone with Pistachio Pesto
From the Club Argaux Winter Test Kitchen: Blue Zones Inspired Minestrone with Pistachio Pesto.
Pair with the 2021 Brandini Langhe Arneis ‘Le Margherite’ DOCG from the Club Argaux Winter Seasonal Selections.
Ingredients:
-
5 cups chicken broth
1 bunch parsley
2 garlic cloves
1 cup chopped carrots
1 cup chopped celery
2 zucchini, quartered
Bunch of spinach
3 bacon slices cut into 1-inch pieces, could also use pancetta (optional)
1 cup orzo (optional)
1 white onion, chopped
Olive Oil
2 cups roughly chopped tomatoes (try and use a cutting board that can catch the tomato juice liquid while chopping, you want to add everything to the pot and it can get a bit messy roughly chopping the tomatoes)
Black pepper
Sea salt
See Pistachio Pesto (below)
Step 1
Add about 2 tablespoons of olive oil to a pot on simmer. Allow the pot and oil to heat up.
Step 2
add the onion, celery, carrots (if broccoli then wait), cracked black pepper, and garlic powder. Mix everything together and allow the onions to become translucent.
Step 3
Add the chopped bacon to the mixture and allow the bacon to start to crisp just slightly.
Step 4
Add the chopped parsley (stems and everything, while leaving some aside for plating). Stir together.
Step 5
Add the tomatoes and stir.
Step 6
Add the broth and then add the orzo. The orzo will start to soak up some of the liquid as it cooks so add broth as needed based on your preference. The orzo will only take about 20 minutes or so. While the orzo is cooking, make the pesto (see below).
Step 7
About 5-10 minutes before serving, add the zucchini and spinach. I do this before serving so the spinach is bright green and so the zucchini does not get soggy. I like when the zucchini is still a little al dente. Serve in a bowl topped with pesto and parmesan cheese.
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Pistachio Pesto Ingredients:
Pistachios
Lemon and lemon zest
Salt
Pepper
Olive Oil
Basil
Parsley
Garlic
Pecorino Romano
Instructions:
Blend the garlic and olive together in a food processor. Add the basil, parsley, and olive oil. Blend some more. Keep adding olive oil depending on the texture you like. Add pistachios and Pecorino and continue pulsing. Personally, I like when the pesto still has a bit of texture where the pistachios are not grinded down entirely. Add lemon juice to taste. I also like to add a bit of lemon zest for added vibrancy!
Enjoy!
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