Roasted Piquillo Pepper and Edamame Pestos
The first one is my Roasted Piquillo Pepper Pesto; the second is an Edamame Pesto.
Equipment
- 1 food processor 10-cup
- 2 rimmed baking sheet pans
- 1 Microplane
- 1 chef's knife
- 1 cutting board
Ingredients
Ingredients for the Roasted Piquillo Pepper Pesto:
- 1 12-ounce jar Roasted Piquillo peppers
- 1/2 cup cannellini beans Drained and rinsed
- 1 tbsp chives Finely chopped
- 1/2 cup hominy Drained and rinsed
- 1 lemon Juiced
- 1 tsp red pepper flakes (Optional)
- 1 clove garlic Peeled and roughly chopped
- 1/4 cup walnuts Roughly chopped
- 1 tsp kosher salt
- 1/2 tsp black pepper Freshly ground
- 1/3 cup *E.V.O.O.
- 1/3 cup Parmigiano-Reggiano cheese Freshly grated
- 1 loaf Ciabatta bread (Yields 16 slices)
Ingredients for the Edamame Pesto:
- 1 cup Edamame Shelled
- 1/2 cup hominy Drained and rinsed
- 1 tbsp chives Finely chopped
- 1/2 cup cannellini beans Drained and rinsed
- 1 lemon Juiced
- 1 tsp red pepper flakes (Optional)
- 1/4 cup walnuts Roughly chopped
- 1 tsp kosher salt
- 1/2 tsp black pepper Freshly ground
- 1/3 cup *E.V.O.O.
- 1/3 cup Parmigiano-Reggiano cheese Freshly grated
Instructions
- 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.