Cooking Classics
The Technique
Peanut Pesto
Rocketing up & over herb containers with the promise of well seasoned goodness, August has always been particularly fond of basil. Naturally, pesto is a wonderful way to make the most of your plentiful bounty. Peanut Pesto is a gardeners dream offering quick supper solutions as life gets busier once again. For a bit of local flavor, south Alabama peanuts & honey make a beeline into the food processor for fast, rich meals without a whole heap of effort. The addition of lime juice & crushed red pepper flakes host a riot of irresistible pasta, rice & salad creations that are simple enough to pull off any night of the week.
Peanut Pesto
makes about 1 cup
Expect a thick consistency, perfect for spreading onto flour tortillas or hearty bread slices. If tossing with pasta or spooning over salads, stir in a little additional oil, if desired.
1 cup packed fresh basil leaves
2/3 cup lightly salted, roasted peanuts
1/4 cup canola oil
2 Tbsp fresh lime juice
1 tsp honey
1 small garlic clove
1/4 to 1/2 tsp crushed red pepper flakes
Kosher salt
Blend the basil, the peanuts, the oil, the lime juice, the honey, the garlic clove, the red pepper flakes & a smattering of salt in a food processor on High until finely ground & relatively smooth, about 1 minute. Stop the machine & scrape down the bowl sides, as necessary.
FROM THE KITCHEN OF BUTTERMILK LIPSTICK
{testing notes}
How To Blanch Fresh Basil
Basil offers undeniable fresh, bold flavor & it’s delicious in a variety of foods. The summer herb is a baseline in pesto but try stirring it into mayonnaise, dips & vinaigrettes. It’s also wonderful when used to prepare pistou– much like pesto without the pine nuts — pistou may be tossed with pasta or slathered over pizza dough in place of traditional tomato sauce.
The Technique
Bring a small saucepan filled halfway with water to a boil over Medium-High heat. Add 1 cup packed fresh basil leaves. Turn off the heat. Let stand 15 seconds. Begin removing the basil with a pair of tongs & immediately plunge into ice water to stop the cooking process. Retrieve the basil from the ice water with the tongs. Use blanched basil in pesto as well as a host of other dishes in order to hold the color of the herb.
The Tune
“We Shall Be Changed” Marion Williams
httpa://www.youtube.com/watch?v=SjcrHLVrVqw&list=PLo_uO37OYiX-mmzgPoSgsxbpy2sTRi4UI
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Be sweet.
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