Archive for the 'Sauces' Category
Roasted Asparagus and Mint Pesto. Yield about 2 cups.
The reason why I came up with this is sometimes you have leftover asparagus when you grill it and you’re afraid it’ll dry out the next day. You get a smokey nuance to it, so you get a smoky pesto.
½ bunch asparagus (grilled for best results, can substitute roasted or sauteed)
½ bunch mint
¼ bunch basil
10 garlic cloves, roasted
½ cup toasted Walnuts (or almonds)
Zest and juice of 2 limes
Teaspoon of honey
¼ cup pecorino cheese, grated
¼ teaspoon sea salt
¼ teaspoon black pepper
2 cups olive oil or grapeseed oil, ¼ cup reserved
Roughly chop asparagus and add to a food processor with mint, basil, garlic cloves, toasted walnuts, lime juice and zest, honey, cheese, sea salt and pepper. Set speed to high and slowly stream olive oil through shoot until combined.
Store in an air tight container in fridge. Will keep for no more than 2 weeks.
Roasted Zucchini Pistou
Makes about 2 1/2-3 1/2 cups sauce.
- 2 cups grilled or roasted zucchini, sliced into rounds
- 3 tablespoons roasted garlic
- 1 small red onion, roasted or grilled, or three shallots
- 1/2 teaspoon dried basil
- 1/2 teaspoon rosemary
- 1/2 teaspoon oregano
- 1/2 teaspoon thyme
- 1/2 teaspoon fennel seed, toasted
- 1/2 teaspoon garlic powder
- 1/8 teaspoon red pepper flakes
- 1 cup and 2 tablespoons olive oil
- Zest and juice of 1 1/2 lemons
- 1 tablespoon balsamic vinegar
- 1/2 cup Parmesan, Romano or Manchego cheese
- 10-12 medium basil leaves
- 6 mint leaves
- Salt and pepper to taste
- 2 tablespoons chicken stock or water (optional, to change consistency)
Toss zucchini, garlic, onions or shallots, spices and red pepper flakes with 1 ounce olive oil. Roast at 450 F for 25-30 minutes.
Put ingredients in blender, and add lemon juice and zest, vinegar, cheese, basil, mint salt, pepper and puree until smooth.
Gradually add olive oil in steady stream. If sauce becomes too thick, add chicken stock or water to reduce it.
Romesco Sauce (Spanish Bread Sauce)
Makes 1.5-2 cups.
1 plum tomatoes, halved
1 oz. sundried tomatoes
1 whole roasted pepper
4 cloves roasted garlic
½ oz. red wine vinegar
½ oz. sherry vinegar
1 oz. whole almonds
1 oz. olive oil
1/8 teaspoon paprika
1 slice whole wheat bread, cut into cubes
¼ teaspoon honey
Squeeze of lemon
¼ teaspoon chopped thyme
Salt and pepper to taste
Preheat oven to 425 F.
Coat tomatoes with olive oil, salt, pepper and chopped thyme on a cookie sheet. Roast in oven for 20-25 minutes. On a separate sheet, toast bread cubes and almond and toast for 10 minutes until brown.
Place all ingredients in blender and pulse to a smooth puree.