The Washington Post, March 28, 2007
Nina Simonds serves this nontraditional pesto year-round, but she puts it to especially good use during Passover. Because it is strongly flavored, a translucent schmear on matzoh serves as an hors d'oeuvre.
Simonds also uses it by the tablespoon to flavor a basic vinaigrette, to top roasted meats and store-bought rotisserie chicken, to add depth to minestrone soup and as seasoning for a vegetable melange, which she serves at room temperature.
She says it can be refrigerated indefinitely in an airtight container. Each time you take some out, top the remaining mixture with a little olive oil.
Makes about 2 cups
Ingredients:
Directions:
With the motor running, drop the garlic through the top of a food processor or blender, making sure it is evenly chopped. Add the basil leaves and pulse; use a spatula to scrape down the sides. Process until smooth, adding a little oil. Add the pine nuts and pulse to mince evenly. While the machine is running, add the balsamic vinegar and the remaining oil in a slow, steady stream until well combined. Add the salt and pulse several times to combine. Spoon the pesto into a bowl, cover and refrigerate for at least 1 hour.
From cookbook author Nina Simonds.
39 calories, 4g fat, n/a saturated fat, n/a cholesterol, 62mg sodium, 1g carbohydrates, n/a dietary fiber, n/a sugar, 1g protein.
