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Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

Roasted Piquillo Pepper And Edamame Pestos

on December 7, 2014

 

Roasted Piquillo Pepper And Edamame Pesto

When I make any type of pesto, whether it’s the original basil pesto or pesto made with different ingredients, they’re all so delicious. In this post, I’m making two identical pestos but changing up the star ingredient. The first one is my Roasted Piquillo Pepper Pesto, the second is an Edamame Pesto.

Crostini, are what’s known as little slices of grilled bread. The choice of bread is just as important as the toppings you put on them. Ciabatta bread I find is the best bread to use.

I lay them out onto a baking sheet, drizzle them with olive oil, and sprinkle each one with Kosher salt, and pepper. Pop them into the oven until they’re golden brown. Another great way to toast the Ciabatta is on an indoor grill pan.

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I want to talk a little about Hominy. Hominy is just whole corn kernels that have been soaked in a lime solution to soften the tough outer hulls. The second ingredients I love to add to pesto is Cannellini beans.

I’m incorporating these ingredients in my pestos for extra body and texture. First, because it doesn’t overpower the flavors that I’m highlighting and second, they’re a staple in my pantry.

With the exception of the star ingredient, the Edamame and the Roasted Piquillo Pepper both pestos contain all of the same ingredients.

So you can see here I have everything prepped including my grated Parmigiano-Reggiano cheese.

First, I’m starting with the RoastedPiquillo Pepper Pesto.

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When the pesto is finished I always drizzle a little of the E.V.O.O. over the top, it adds a nice finish to the pesto.

Roasted Piquillo Pepper And Edamame Pesto

Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Equipment: food processor, 2 rimmed baking sheet pans

Ingredients:
1 cup of Roasted Piquillo peppers
1/2 cup of drained and rinsed Cannellini beans
1/2 cup hominy, drained and rinsed
1/2 cup Cannellini beans, drained and rinsed
juice of 1 lemon
1 teaspoon crushed red pepper flakes (optional)
1 clove of peeled garlic, roughly chopped
1/4 cup of chopped walnuts
1 teaspoon of Kosher salt
1/2 teaspoon of freshly cracked black pepper
1/3 cup of E.V.O.O.
1/3 cup of grated Parmigiano-Reggiano cheese
1 loaf of Ciabatta bread (yields 16 slices)

Ingredients:
1 cup Edamame, shelled
1/2 cup of drained and rinsed Cannellini beans
1/2 cup hominy, drained and rinsed
1/2 cup Cannellini beans, drained and rinsed
juice of 1 lemon
1 teaspoon crushed red pepper flakes (optional)
1 clove of peeled garlic, roughly chopped
1/4 cup of chopped walnuts
1 teaspoon of Kosher salt
1/2 teaspoon of freshly cracked black pepper
1/3 cup of E.V.O.O.
1/3 cup of grated Parmigiano-Reggiano cheese

Directions For Ciabatta Bread:
Preheat oven to 375-degrees F.
Slice the Ciabatta bread at a 45-degree angle into 1/2 -inch thick slices. Arrange the bread in a single layer on a rimmed baking sheet. Brush the top surface of each slice of Ciabatta lightly with olive oil. Sprinkle with Kosher salt and freshly cracked black pepper. Place into the oven on the center rack. Bake for 12-15 minutes, or until the bread is golden. Take the baking sheet out of the oven and let the toast cool slightly before adding the toppings.

Directions:
Start with the adding the walnuts to the food processor first, giving them a head start on getting ground up. Pulse the walnuts a few times. Next, add the Roasted Piquillo Peppers, or the shelled Edamame, Cannellini beans, Hominy, roughly chopped garlic, lemon juice, crushed red pepper flakes, Kosher salt, and freshly cracked black pepper into a food processor. Pulse until everything just purèed. Though the feeding tube, add the e.v.o.o. until pesto comes together to a paste-like consistency. Last, add the grated cheese and then give it a couple more pulses till the cheese is combined. Give the pesto a quick taste to make sure the seasoning is just right. Transfer the pesto to a serving bowl. Drizzle a little E.V.O.O. over the top.

 

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