Richard's New Pesto

R

richard-in-cincy

Well-known member
I just made pesto to top my grilled Dover sole for dinner tonight and, as I always do, I fiddled with the recipe and came up with a really tasty version of pesto:

4 oz. of basil (that is, the big tub o' basil--it fills a small food processor)

1/4 cup of good olive oil

1/4 cup pignolli

1/2 cup finely grated parmigianno

1/2 cup grated Asiago

1 garlic clove, smashed

1/4 tsp MSG

1/2 tsp Adobo Salt

1/2 tsp. black pepper

1/2 tsp. red pepper flakes

1 tsp. white truffle oil

Give it a whirl until all combined. Smear on anything that is heading toward your mouth. It's that good.

 
Try it cilantro lime

Cilantro instead of basil, almonds instead of pignoli (can use meal), add some lime juice and some serrano or jalapeno. Great on grilled meat. I used to get this with ancho grilled steak at Whole Foods.

 
That sounds amazing!

And since I love cilantro and lime so much, will definitely give this a spin next time I'm firing up the grill. Thanks!

 
I make all sorts of pesto using, cilantro, basil, arugula, walnut, almond, pesto,

truffle, pecan, oils. Macadamia nuts, cashew nuts, pistachio nuts, it is all good. I always go easy on the oil too, don't like an oily pestol.

 
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