Swamp Rabbit Cafe in Greenville is a fantastic place to explore whether by destination or as a bike stop along the Swamp Rabbit Trail.  I fell in love after having their whole grain oatmeal and fresh berry scone.  On the menu was a Sasquash Sandwich made with their famous freshly baked Stecca bread, grilled local squash, pesto and provolone and while I was tempted, I decided instead, why not buy a loaf of Stecca and prepare my very own squash and homemade pesto and take care of dinner plans!  

My version of the Sasquash included a Mango Jalapeno Pesto in exchange for a traditional basil pesto.  (Because I had a ripe mango on the counter and fresh jalapeno growing in the garden) and voila....a new recipe is born!

Mango Jalapeno Pesto
Juice of 1 lime
4 TBS extra virgin olive oil
3 cups basil leaves
1 cup fresh mango
1 cup walnuts
2 cloves garlic
1 fresh jalapeno pepper, (with seeds for extra spicy or without for a milder flavor)
Salt to taste

Combine all of the ingredients in a Vitamix or food processor. Blend until desired consistency. If you are using a firm mango, you can add extra olive oil for a creamier texture.  If you are using a ripe mango, the juice will make the consistency creamy and less olive oil is needed.
  
Sasquash Sandwich
1 loaf fresh Stecca bread from Swamp Rabbit Cafe (can substitute any freshly baked bread)
1-2 TBS Mango Jalapeno Pesto
1 slice provolone cheese
Sliced grilled summer squash or zucchini, still warm

Section the bread into desired roll size.  Spread pesto on both sides, add cheese and warm squash or zucchini. The cheese will melt with the heat of the squash. Enjoy!

I highly recommend a visit to  The Swamp Rabbit Cafe.

The most common pesto recipe is made with basil and pine nuts however other ingredients can be substituted for a unique pesto flavor.  Try greens such as arugula, spinach or kale and mix up your nuts using cashews, walnuts or pistachios for amazing variations. 

Colorful kale varieties picked from the garden (or selected from your local source) is the key to this delicious pesto.   Combine Curly kale, Red Russian kale, and Lacianto kale for a subtle flavor variation on the traditional basil pesto.  Add a couple of super foods like shiitake mushroom powder and walnuts and VOILA!  Garden Fresh Kale Pesto.  

                                                                                                               

Garden Fresh Kale Pesto                                                                                                                                                                   

3 cups chopped kale
1/3 cup walnuts
2 cloves garlic
1/2 cup grated parmesan cheese
1/4 – 1/2 cup extra-virgin olive oil, start with 1/4 cup then add to desired consistency
1 tsp lemon juice (optional)
1 tsp ground shiitake mushroom powder
Himalayan pink salt and pepper to taste 

Directions:

Into a food processor.  Place the kale and 1/4 teaspoon salt and pulse until finely chopped.  Add walnuts, garlic, parmesan cheese, and pulse to combine.

Slowly pour in the olive oil, pulsing to incorporate.  Start with 1/4 to start and add to 1/2 cup for more creamy consistency.  

Transfer the pesto to a bowl.  Yield: 1 cup pesto.  If serving over pasta, use approximately 1/2 cup for 1 pound pasta.

Can toast the walnuts for a variation on flavor 


Creative Juices Consulting © 2015