When I make any 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 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 won’t overpower the flavors that I’m highlighting, and second, they’re a staple in my pantry.

Except for the star ingredients, Edamame and the Roasted Piquillo Pepper, both pestos contain all of the same ingredients. These are my Roasted Piquillo Pepper and Edamame Pestos.

First, I’m starting with the Roasted Piquillo Pepper Pesto.

Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Yields 4-6 servings
Equipment: 1 (10-cup) food processor, 2 rimmed baking sheet pans, Microplane, chef’s knife, cutting board

Ingredients for the Roasted Piquillo Pepper Pesto:
1 (12-ounce) jar of Roasted Piquillo peppers
1/2 cup of  cannellini beans, drained and rinsed
1 tablespoon of chives, finely chopped
1/2 cup hominy, 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 black pepper, freshly ground
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 for the Edamame Pesto:
1 cup Edamame, shelled
1/2 cup hominy, drained and rinsed
1 tablespoon of 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 black pepper, freshly ground
1/3 cup of *E.V.O.O.
1/3 cup of Parmigiano-Reggiano cheese, freshly grated

Instructions for the Ciabatta Bread:
Preheat oven to 375°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 the Ciabatta lightly with olive oil. Sprinkle with kosher salt and freshly ground 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.

Instructions for both Edamame and Piquillo Pepper Pestos:
Start by adding the walnuts to the food processor, giving them a head start on getting coarsely ground. 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 in a food processor. Pulse until everything is purèed. Through the feeding tube, add *E.V.O.O. until the 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 finished pesto before serving.

There you have it, my Roasted Piquillo Pepper and Edamame Pestos.

Notes:
1) *E.V.O.O. is an acronym for Extra Virgin Olive Oil.

2) Linda Lou Hamel is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value are important to you, I recommend running the ingredients through a preferred online nutritional calculator of your choice. Calories and values can vary depending on the brands you choose.

https://lindalouhamel.com/2019/07/10/summer-time-flowers-and-herbs/

https://lindalouhamel.com/2015/04/12/pesto-palooza/