We have several types of pestos, so I have four more for dips, on pasta, over fish or vegetables.
Quattro Pesti (Italian)
I
Kale-Walnut
This is for Alia. Since she likes kale and walnuts.
Blend in a food processor until smooth:
2 cups (480 ml) organic kale
1 clove of garlic
1/3 cup (80 g) of walnuts
2 Tbs. (30 ml) organic lemon juice
Drizzle in 1/2 cup (120 ml) olive oil.
Stir in 1/2 cup (120 ml) of dairy-free cheese or Parmigiano-Reggiano
II
Roasted Red Bell Pepper
I. 1 cup (240 ml) roasted bell pepper
Roasting bell pepper:
A. stovetop (easiest with one or two peppers, but messy, could spill juices onto the stovetop. Grilling is done the same way.)
1. Turn gas flame to medium.
2. Wrap pepper in a double layer of aluminum foil and seal tightly.
3. Place foil-wrapped pepper directly over the top of the gas flame.
4. Let it roast for 20-25 minutes.
5. Use tongs to give the pepper a quarter turn every 5 minutes.
6. After 20 minutes, use tongs to gently squeeze the pepper. If soft below the surface of the foil, it is ready. If it still feels somewhat firm, continue roasting a few more minutes.
7. Remove from the stovetop. Let it rest 15-20 minutes.
8. CAREFULLY open the foil. Some hot team is trapped inside.
9. Remove the pepper from the foil.
10. Go to steaming.
B. in an oven (best for roasting many)
1. Preheat oven to 400F (205C)
2. Line a baking sheet with aluminum foil
3. Lay the peppers on the sides on the foil, stems pointing sideways.
4. Allow to roast in the oven for 20 minutes.
5. Remove baking sheet. Use tongs to give the peppers a half turn. Place back in the oven for another 20 minutes.
6. Check to make sure peppers have fully roasted. Skin should be charred and soft. The peppers should look slightly collapsed. If needed, let them roast a few more minutes.
8. Go to streaming.
C. steaming
1. Cool the pepper for about 5 minutes.
2. Place the pepper in a paper bag and seal the top by rolling it closed.
3. Let it set for about 15 minutes.
D. slicing
1. Remove the pepper. Slice it vertically from top to bottom.
2. Lay the pepper open.
3. Pull the stem from the top of the pepper.
4. Use a towel or paper towel to wipe off any loose seeds.
5. Flip the pepper over. Strip off the charred skin or leave the skin for more charred flavor.
E. storing extra peppers
1. Put them in a glass jar and cover with olive oil.
2. Optional: add 1-2 cloves of garlic.
3. Refrigerate or put into freezer bags and freeze.
IIA. Ready to make the pesto now...
1. In a food processor, blend 1/4 cup (60 ml) each: shelled pumpkin seeds and parsley and the roasted pepper until smooth.
2. Drizzle 1/3 cup (80 ml) olive oil.
3. Stir in 1/2 cup (120 ml) grated asiago or another Italian cheese (or dairy-free cheese).
1/4 cup (60 ml) each: oil-packed sundried tomatoes, olive oil, & toasted slivered organic almonds
1 roasted organic red pepper
1 clove of garlic
1 Tbs. (15 ml) red wine vinegar
1 cup (240 ml) parsley leaves
III
Corn & Cilantro
This is for Judy and Alia; Mike does not like cilantro.
(that is why many recipes list cilantro or parsley)
1. Heat 2 Tbs. (30 ml) of olive oil.
2. Add 1 cup (240 g) of organic corn.
3. Cook about 5 minutes, then let the corn cool.
4. In a food processor, add 1/2 cup (120 ml) cilantro, 2 chopped scallions and 2 Tbs. of organic lime juice. Blend until smooth.
5. Drizzle in and blend 1/2 cup (120 ml) olive oil.
6. Stir in 1/2 cup (120 ml) grated ricotta cheese (or dairy-free cheese)
7. Optional: pinch of sea salt and black pepper.
IV
Green Olive
Makes 1 1/2 cups (360 ml)
1/2 cup unsalted organic pistachios
1/4 cup (60 ml) each: olive oil and pitted green olives
1/ cup (240 ml) each: organic cherry tomatoes and parsley leaves
1 clove of garlic
1 Tbs. (15 ml) red wine vinegar
pinch of red pepper flakes, or more to taste
