Let's Dish With Linda Lou

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

Pesto- Piquillo Peppers And Edamame With Walnuts

on December 7, 2014

2014-12-07 12.05.14

When I make any type of pesto, whether it’s the original basil pesto, or different ones, they are all so delicious. They are perfect on little slices of toast. Crostini, are little slices of grilled bread. I sometimes take my bread, lay them out on a baking sheet with olive oil, salt, and pepper, and toast them that way, either way, they’re delicious when you spread a pesto all over the top.

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The choice of bread is just as important as the toppings you put on them. I like to use a Ciabatta.

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These are some of the ingredients that I chose to use in the types of pesto for my Crostini. I blogged earlier about hominy,and I like to use it here one,because it doesn’t over power the flavors that I’m highlighting and two, I always have some in my pantry. The same go for Cannellini beans. They both are great fillers and  the beans add some protein to the pesto. So you can see here I have everything set out including my grated Parmigiano-Reggiano, walnuts and E.V.O.O. First I’m starting with the Piquillo pepper with walnut pesto. Both of them are made the same way just substituting Edamame for the peppers.

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I start with adding everything to a food processor. The Piquillo peppers, garlic, walnuts, hominy,Cannellini beans, fresh lemon juice, Kosher salt, black pepper,  I pulse this a few times until all the ingredients are blended, then through the feeding tube I drizzle in the E.V.O.O.  Last, I add the cheese. I always add the cheese last, so the heat of the blades don’t affect the cheese. My grandmother taught me that, so that’s just the way I’ve always done it.

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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 fruitiness from the oil and nice finish to the pesto.

2014-12-07 12.05.14

1/2 cup each of Cannellini beans, hominy,( 1 for each)
1/2 cup each of Cannellini beans, hominy, ( 1 for each)
1 cup each of of Piquillo peppers, and Edamame
1 lemon juiced, (1/2 of the juiced lemon for each type of pesto)
2 cloves of peeled garlic ( 1 for each type of pesto)
2-1/4 cups of chopped walnuts ( 1 for each)
2 teaspoons of Kosher salt (1 for each)
2-1/2 teaspoons of black pepper ( 1 for each)
2-1/3 cups of E.V.O.O.( 1 for each)
2-1/3 cups of grated Parmigiano-Reggiano cheese (1 for each pesto)


Place all of the ingredients, with the exception of the oil and the cheese into a food processor. Pulse until everything is ground up. Next drizzle the oil through the feeding tube until pesto has a somewhat smooth consistency. I like mine with some texture. If you like your pesto really smooth then add a little more oil to it. Last, add in the cheese and then give it a couple of more pulses util the cheese in combined. Give it a taste and make sure the seasoning are right for you. If you like a spicy pesto, add some crushed red pepper flakes to your ingredients. That would be really good too.

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