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sauces [2020/08/02 11:49] Jim |
sauces [2020/08/02 19:57] (current) Jim [Red Pesto by Jim Cambias] |
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| This recipe is from //Bon Appetit// magazine, but of course I had to tinker with it a little bit. It is absolutely delicious, loaded with //umami// from the anchovies and tomatoes. In my house I can't prepare it in advance or save leftovers because people will just eat the sauce with a spoon when my back is turned. So I guess you have to make it right before dinner. | This recipe is from //Bon Appetit// magazine, but of course I had to tinker with it a little bit. It is absolutely delicious, loaded with //umami// from the anchovies and tomatoes. In my house I can't prepare it in advance or save leftovers because people will just eat the sauce with a spoon when my back is turned. So I guess you have to make it right before dinner. | ||
| - | For a supper in honor of Italian Tricolor Day (January 7), serve three kinds of pasta, one with red pesto, one with white pesto, and one with butter and cheese. | + | For a supper in honor of Italian Tricolor Day (January 7), serve three kinds of pasta, one with red pesto, one with green pesto, and one with butter and cheese. |
| - | =Ingredients= | + | //Ingredients// |
| *Anchovies, 1 small can (Original recipe calls for just 6 anchovies, but why not use them all?) | *Anchovies, 1 small can (Original recipe calls for just 6 anchovies, but why not use them all?) | ||
| - | *Fresno Chile peppers, split and seeded | + | *2 Fresno red chili peppers, split and seeded |
| *Garlic, 4 cloves, smashed | *Garlic, 4 cloves, smashed | ||
| *Lemon Juice, 3 tablespoons (or the juice of half a lemon) | *Lemon Juice, 3 tablespoons (or the juice of half a lemon) | ||
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| *Sun-Dried Tomatoes, 1/4 cup (//Bon Appetit// uses 3 tablespoons of double-concentrated tomato paste.) | *Sun-Dried Tomatoes, 1/4 cup (//Bon Appetit// uses 3 tablespoons of double-concentrated tomato paste.) | ||
| - | =Directions= | + | //Directions// |
| - | Pour the olive oil into a saucepan, then sautee the anchovies, garlic, and nuts until the garlic begins to turn golden. Chop the tomatoes and add, cook a little longer but do not let the garlic get scorched. | + | Pour the olive oil into a saucepan, then sauté the anchovies, garlic, and nuts until the garlic begins to turn golden. Chop the tomatoes and add, cook a little longer but do not let the garlic get scorched. |
| Put all the contents of the pan, including the oil, into a blender or food processor. Add the remaining ingredients (chiles, lemon, cheese, and salt) and puree until it forms a thick paste. | Put all the contents of the pan, including the oil, into a blender or food processor. Add the remaining ingredients (chiles, lemon, cheese, and salt) and puree until it forms a thick paste. | ||