tag:blogger.com,1999:blog-3441037586839214871.post7253896097371027271..comments2024-02-12T08:34:18.666-05:00Comments on The Long Road: Stuffed Roasted Red PeppersCarolynhttp://www.blogger.com/profile/05859075229519368228noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-3441037586839214871.post-67554579759324782402011-01-12T10:53:27.800-05:002011-01-12T10:53:27.800-05:00Thanks Charles! That was a really good pesto sauc...Thanks Charles! That was a really good pesto sauce. The other day I had pizza with a light coating of pesto sauce instead of red sauce, covered in big tomato chunks and broccoli and lightly sprinkled with cheese. It was outstanding, I'm going to try to re-create a home made version for myself.Carolynhttps://www.blogger.com/profile/05859075229519368228noreply@blogger.comtag:blogger.com,1999:blog-3441037586839214871.post-6304726717392929182011-01-12T08:17:48.400-05:002011-01-12T08:17:48.400-05:00That sounds good!
Thinking vegetarian, the pesto ...That sounds good!<br /><br />Thinking vegetarian, the pesto you two had the other day goes well on tofu. When I gave up meat for Lent one year I often ate a sandwich of whole grain bread spread withg pesto, pan-fried tofu, and a tomato slice.<br /><br />Garlic Breath Pesto<br />Ingredients:<br />2 cups loosely packed fresh basil leaves<br />Olive oil<br />1 bulb garlic (not a clove, all the cloves in a bulb)<br />1/2 cup pine (pignoli) nuts<br />4 oz parmesan cheese<br /><br />Put the basil in a blender. Add olive oil until you've got just enough for the blender to chop up the leaves. Peel the garlic, add it, chop it up too. Add the pine nuts and parmesan, grind it all into a thick mixture. Should barely pour; I prop the blender pitcher over a bowl and leave it for an hour, then scrape out the rest with a long-handled spoon. Let it sit in the refrigerator for three days (eating it sooner it has more bite and less umami, I only made that one day early instead of three and remembered after I'd tasted it).<br /><br />It makes a lot of vegetables taste insipid, though. I think it'd go well with roasted peppers or a tomato-and-squash based dish like a ratatouille. Spinach is otherwise one of my favorites but after the pesto it just tastes like iron.Charlesnoreply@blogger.com