Although my love for pesto will never end, unfortunately, this summery pesto week on the blog has to. However, if any of you still have bundles of basil, or see basil at the store and can’t resist buying some, then you can easily make pesto ahead of time and freeze it in an airtight container to use all year long. I know for myself, summer is when I use pesto most, but it is always nice to make something pesto-y during the year when I’m longing for those relaxing warm summer months!
Although I can’t believe summer has come and gone so quickly (yet again), I do look forward to those fall months ahead and all the activities the season brings
Be sure to check out the blog in the next couple of weeks where I will feature my brand new “fall theme” to get us all in the spirit of the new season. I will be posting all new fall recipes, table designs and gift ideas! For the last 2 months (crazy right?!) I have been working on my Rosh Hashanah (the Jewish New Year) Collection, which will also feature recipes, design and gift ideas for this special time of year.
I can’t wait to share everything I have been working on with all of you very soon!
Now onto the last and final pesto dish of the week! Israeli Style Pesto Malawach!
If you have ever been to Israel before then you know how they do breakfast. Forget cereal and milk! I’m talking eggs, salads, fresh veggies, rice, cheeses, shakshuka, chocolate spreads, doughy and flaky potato filled pastries, the list literally goes on and on.
As the foodie I am, (besides coming back from Israel with some added pounds), I always come back thinking about the delicious food, particularly the breakfast, they serve. There is something refreshing about eating a delicious tomato and basil salad with your eggs in the morning, or having Israeli salad with cheese spreads and yogurt. While we can’t all eat like this every morning, I decided it was time to revisit that type of breakfast and share it with you. We all deserve it every now and then!
This Israeli Style Pesto Malawach also works great for lunch and dinner. Or both 😉
Easy? Easy! (And oh so delicious)!
This is how your malawach should look after it’s cooked! Crispy. Doughy. Delicious.
Brush pesto onto each malawach. You can use as much as you like. I typically use 1 tablespoon per malawach dough.
Tada! I could eat them just like this!
When adding toppings, I like to group them together for a neater presentation. This also allows you to actually see what you are eating instead of chopping everything up and mixing everything together.
I love using, sliced cucumbers…
Red onions, spicy olives…
And rainbow summer tomatoes.
This meal takes such little effort and expense, though the impact is big.
Plus who doesn’t love brunch all day long? This makes the perfect meal any time of the day.
I use the brand Ta’amti for malawach dough. You can find it at most grocery stores.
You can find my pesto recipe HERE.
- Cucumbers, thinly sliced
- Red Onion, thinly sliced
- Tomatoes, quartered
- Olives, pitted
- Hard boiled eggs, halved
- Goat cheese
- Cook the malawach according to package directions.
- Using a pastry brush, brush the pesto on the malawach.
- Top with toppings. Use your hands to crumble the goat cheese and evenly distribute them over the toppings.
To prepare ahead of time, simply prep all the toppings of your choice and store in the refrigerate until ready to use. Then cook the malawach right before serving and place toppings on top.
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