RECIPES TO MAKE WITH CHUNKY PESTO WITH FETA, SUN DRIED TOMATOES, PARSLEY AND PINE NUTS

CLICK HERE FOR CHUNKY PESTO RECIPE


1. GRILLED BREAD WITH CHUNKY PESTO


sliced bread

garlic clove, peeled and whole

chunky pesto

olive oil

crunchy salt


Toast or grill the bread. When it's still hot rub the garlic clove all over one side of each slice. The garlic will almost melt into the bread. Top with pesto, olive oil, and salt.


2. PASTA WITH CHUNKY PESTO

(serves 2)


1 cup of chunky pesto

1/2 teaspoon salt 

1/2 pound  of pasta

parmesan

1/2 cup reserved pasta water


Place pesto in a large bowl. Bring large pot of water to a boil.  Add salt. Add pasta and cook until al dente. Reserve a mug of the pasta water before draining the pasta. Pour drained pasta over pesto. Add a tablespoon of the pasta water. Mix. If it's too dry add more pasta water and mix again. Grate parmesan cheese on top. Eat right away.


3. AS A TOPPING FOR CHICKEN, LAMB, OR STEAK


4. ROOT VEGETABLE TART WITH CHUNKY PESTO

Many root vegetables have different cooking times. Don't worry about this. It's actually nice to have different textures in this tart. Use an 8, 9, or 10 inch tart pan. This tart would also be really good on puff pastry (easier too if store bought). My great chef friend Michael just let me know that the skin on late season delicata squash can be very tough -- use at your own risk or peel it to be safe. September/October/November delicata should be fine with the skin on.


1 1/2 cups chunky pesto

1 recipe basic shortcrust pastry dough (click here for tips), disc refrigerated

any combination of root vegetables including: delicata squash (skin on), carrots, turnips, parsnips, onions, spring onions, shallots -- (about 4 cups total of vegetables)

10 cloves garlic

4 tablespoons olive oil

2 tablespoons balsamic vinegar

2 springs thyme

1 sprig rosemary

salt

pepper


Preheat oven to 425°F.

Peel the vegetables (unless it's delicata squash). Chop up vegetables into chunks that are approximately the same size (about the size of a quarter). Peel and slice the onions or shallots if using them. Leave the garlic unpeeled. Toss everything together on a sheet pan. Drizzle over some olive oil and balsamic vinegar. Add herbs and season generously with salt and pepper. Toss again until all vegetables are coated. Roast in the oven until vegetables are just getting tender but not mushy. Toss them around every 15 minutes or so. It's okay for them to caramelize and get crispy, maybe even the tips will burn a bit. This will take 30-40 minutes.

Meanwhile, roll out pastry dough, press into a 9 inch tart pan. Trim or press off edges. Refrigerate.

Once the vegetables are out of the oven, turn it down to 350°F. When oven temperature has dropped, bake tart shell until it just starts to smell nutty and buttery (about 10-12 minutes). Remove from oven. Leave oven on. If your children are assembling the tart let it cool for a few minutes (otherwise go right ahead with the hot shell). Spread pesto evenly all over the bottom of the shell. Place partially roasted vegetables on top of the pesto. Place all the garlic cloves in a pile in the middle of the tart. Grate lots of parmesan cheese on top. Bake for 30 minutes or so until the cheese and the tart shell are nicely browned.


DASH AND BELLA
http://www.dashandbella.blogspot.com

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