Frozen Peppers Whipped Into Pesto

Frozen Peppers Whipped Into Pesto: Secret Ingredient, Truffle Oil (or salt)

Why the truffle shuffle? It adds an element of high class, rich, earthy tastiness and flavor to some low budget frozen peppers. Are you wasting truffle oil on low budget peppers? Depends how you look at it. I say no, a chef would say yes. I think it’s worth it to elevate my quick meals with powerful ingredients; and sometimes it’s the pairing of high and low that makes any meal  - or moment in life - truly outstanding.

My freezer is stocked with frozen vegetables for many reasons, but the two main ones would be convenience and budget.  Frozen vegetables are an economical way to stay stocked on healthy goods and they only take moments to prepare with some garlic, olive oil and - of course - love.  Lately, between school, being tight on time and an income that is in constant flux, I find myself relying on the power of the freezer.  Frozen vegetables can be repurposed creatively, for a family and especially for a single woman - as I have no one to please at my table but myself - and I'm finding myself relying on these goods anywhere from 2-3 meals or nights per week. 

I love to eat and experiment so embracing creativity in the kitchen on a budget is a must. Most folks see a frozen vegetable and think 1) diet 2) steam 3) soggy 4) stir fry 5) I'll order take-out

Pulling a #4 and making fake-out take out with frozen veggies used to be my favorite thing to do, but I felt ready to take my frozen friends to new heights. With 1/2 of a bag of frozen bell peppers, 1 c. of fresh basil, walnuts, garlic and truffle oil - I whizzed up a batch of flavorful veggie pesto in my food processor.  Truffle oil adds an intense layer of flavor to this pesto, but if you have no truffle oil have no fear - extra virgin olive oil will do and if you come across truffle salt in your grocery store, you can always do with a dash of that. Use what you have, that's the beauty of cooking and tasting your way through a meal.  I suppose 

I tossed the pesto with chicken and zucchini ribbons.  I was wayyyyyy too tired and lazy to take out and wash my spiralizer so, instead, I reached for my veggie peeler and made thick zucchini ribbons for this 8 minute meal.  Taking 6 oz of chicken, cubing it and cooking it in 2 tsp. of olive oil, adding the ribbons and finishing with the pesto. Should you choose, you could add a snowy mountain of pecorino, but I went for freshly ground black pepper and another little drizzle of truffle oil. 

Frozen Pepper Pesto

• 1 c. frozen peppers, thawed and water squeezed out - you can place them in a paper towel or cloth and squeeze out excess water

• 1 c. fresh basil

• 2 cloves of garlic

• 3 T. walnuts

• ¼ c. extra virgin olive oil or truffle oil

• Salt or truffle salt if you do not have truffle oil

• Optional: pecorino cheese for serving
  

• Add garlic and walnuts to food processor and pulse until chopped

• Add peppers and basil and continue to process steadily (no more pulsing)

• Stream in olive oil through feeding tube and allow to fully mix, stopping to scrape down sides as needed, until smooth and blended

• Salt to taste

For Chicken + Zucchini Noodles

• 1 zucchini spiralized

• 6 oz chicken cut into cubes

• 1 tsp. olive oil or ghee
  

• Add oil or ghee to a large skillet and saute chicken for 5 minutes over medium heat

• Add zucchini noodles and toss for additional 2-3 minutes, adding 2-3 T. of pesto - tossing to coat

• Remove from pan and plate