Wednesday, September 2, 2009

Kalamata Pesto


Ugly food ahead.

Ugly, but delicious.

I had a whole lot of fresh basil to use up and a mean hankering for some pesto. As I went through my fridge and pantry collecting the traditional pesto ingredients, I realized I was lacking pine nuts or walnuts, but man, did kalamata olives sound good. Time to get experimental.

This experiment paid off. It paid off in ugly food, but still. As long as it tastes good, it works for me. Luckily, you can disguise it's homely appearance by using it, along with feta and sun-dried tomatoes, to stuff some chicken breasts fit for company.

Kalamata Pesto
an "Apple a Day" original

4 oz. fresh basil
1/3 c. pitted kalamata olives
1 TBSP brine from olives
1-2 cloves fresh garlic
1/3 c. freshly shredded Parmesan cheese
1/2 tsp. red pepper flakes
juice of 1/2 lemon
2/3 c. extra-virgin olive oil, plus more if thinner consistency is desired
salt and black pepper, to taste

1. Place all ingredients except for oil, salt, and black pepper in food processor. Pulse six to eight times.

2. With food processor running, drizzle in olive oil until desired consistency is met.

3. Taste pesto. Salt and pepper to taste.

One year ago: heirloom caprese salad with pesto vinaigrette (anyone else see a pattern?)


Joelen said...

I love different kinds of pesto as a twist to the classic! This looks great!

melslatt said...

Sometimes ugly food tastes the best : )

Molly Jean said...

I'm going to have to agree that it is ugly... but SOUNDS DELICIOUS! I love kalamata olives... mmm!