The Best
Recipes of
SUMMER P-P-Pesto
sliced tomato, a schmear of pesto, a slice of fresh
mozzarella cheese, and continue for two more
layers. If they topple, fear not, they are still
delicious. And if you really want them to
stack, you can secure them with a toothpick.

JULY 27, 2017
KERI WHITE | JE FOOD COLUMNIST
PESTO IS ONE of those quint-
essential summer foods.

Its featured
ingredi- ent, basil, is in full bloom
this time of year, and the
no-cook nature of the dish
is a great option for hot
summer nights. Tradi-
tional basil pesto is unan-
imously loved in my house;
even my carb-avoidant hus-
band will relax his strictures
to delve into a tempting plate
of fettuccine pesto.

The word “pesto” comes from the Ital-
ian word “pestare,” which means to crush or pound. It is
traditionally made by hand in a mortar and pestle (note
the same root word). I use a food processor, but I certainly
applaud anyone who wants to try the authentic method.

I’m a fan of riffing on the traditional, and if the innovation
yields a health, f lavor or textural benefit, all the better. Last
year, I played with avocados in the pesto, and it worked well.

The recipe below differs from the original version with the
addition of cooked green peas. This reduces the amount of
oil and cheese used in the dish so it cuts the fat, and brings
a creamier texture to the sauce. The basil and garlic f lavor
is a bit more subtle,
but there is still plenty
going on here.

This makes enough
for a pound of fresh
pasta with some left-
over. The good news:
Pesto freezes beauti-
fully, and there are
countless uses for
it aside from a pas-
ta topping. Consider
these options:
❏ Ditch the butter
and offer pesto
as an accompa-
niment to fresh
bread. ❏
❏ Make pesto salad dressing; use
one part pesto, one part olive
oil and a splash of balsamic
vinegar. ❏
Mix pesto into tuna or chicken
salad. ❏
Use it to top pizza in lieu of
marinara sauce.

❏ Substitute it for mayo or mus-
tard on a sandwich.

❏ Serve it as a condiment with a cheese plate.

❏ Drizzle it over grilled fish or veggies.

❏ Make the quickest appetizer ever: Place a block of
cream cheese on a plate, cover it with pesto and serve
with crostini or crackers. ●
Make “Caprese
Towers.” Layer a
Basil: Keri White; Pesto: alisafarov; Pesto Pizza: nata_vkusidey/Thinkstock.com
6 APRIL 12, 2018
IN GOOD TASTE
JEWISHEXPONENT.COM



In Good Taste
SUMMER P-P-PESTO PASTA (PEA PISTACHIO PESTO)
3 cups fresh basil leaves, rinsed
4 cloves garlic
1 cup green peas, cooked, with
¼ cup cooking liquid
½ cup olive oil
½ cup Parmesan cheese
2 tablespoons shelled, roasted,
salted pistachios
Sprinkle of red pepper fl akes
Salt to taste
1 pound fresh pasta
PLACE ALL INGREDIENTS except for the
pasta in a food processor, and puree until
smooth. Cook the pasta according to package
directions until al dente. Before draining,
reserve ¼ cup cooking water.

Drain the pasta well, pour it into a bowl,
and add ¾ cup of the pesto to the pasta.

Add the pasta water, a little at a time, to help
loosen the sauce and spread it over the pasta.

Serve immediately. ●
Pea pistachio pesto pasta: nata_vkusidey/Thinkstock.com
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