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 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 ingredient 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 ingredients, Edamame, and the Roasted Piquillo Pepper both pestos contain all of the same ingredients.
First, I’m starting with the Roasted Piquillo Pepper Pesto.
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Equipment: 1 (10-cup) food processor, 2 rimmed baking sheet pans, Microplane
Ingredients:
1 (12-ounce) jar of Roasted Piquillo peppers
1/2 cup of Cannellini beans, drained and rinsed
1 tablespoon of fresh chives, finely chopped
1/2 cup hominy, drained and rinsed
1/2 cup Cannellini beans, drained and rinsed
1 lemon, juiced
1 teaspoon red pepper flakes (optional)
1 garlic clove, peeled and roughly chopped
1/4 cup of walnuts, roughly chopped
1 teaspoon of Kosher salt
1/2 teaspoon of freshly ground black pepper
1/3 cup of *E.V.O.O.
1/3 cup of Parmigiano-Reggiano cheese, freshly grated
1 loaf of Ciabatta bread (yields 16 slices)
Ingredients:
1 cup Edamame, shelled
1/2 cup hominy, drained and rinsed
1 tablespoon of fresh chives, finely chopped
1/2 cup Cannellini beans, drained and rinsed
1 lemon, juiced
1 teaspoon red pepper flakes (optional)
1 clove of garlic, peeled and roughly chopped
1/4 cup of walnuts, roughly chopped
1 teaspoon of Kosher salt
1/2 teaspoon of freshly ground black pepper
1/3 cup of *E.V.O.O.
1/3 cup of Parmigiano-Reggiano cheese, freshly grated
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 to 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 For Both Edamame And Piquillo Pepper Pestos:
Start with 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, finely chopped chives, Hominy, roughly chopped garlic, lemon juice, crushed red pepper flakes, Kosher salt, and fresh ground black pepper into a food processor. Pulse until everything just purèed. Though the feeding tube, add *E.V.O.O. until pesto comes together as seen above. Lastly, add the freshly grated cheese and then give it a couple more pulses just until the cheese is combined. Give the pesto a quick taste to make sure the seasoning is just right.
Transfer the pesto to a porcelain serving bowl. Drizzle a little *E.V.O.O. over the top of the finished pesto before serving. There you have it, my Roasted Piquillo Pepper And Edamame Pestos.
*E.V.O.O. is an acronym for Extra Virgin Olive Oil.
https://lindalouhamel.com/2019/07/10/summer-time-flowers-and-herbs/
https://lindalouhamel.com/2015/04/12/pesto-palooza/
