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Pepperoni Pesto

pepperoni pesto by The Culinary ChaseWhen I think of pesto my mind immediately sees plump basil leaves, pine nuts, a mound of freshly grated Parmesan cheese and smashed garlic bound together with olive oil.  But when we think ‘outside the box’, a funny thing happens…we tend to experiment.

  There are oodles of options out there when rethinking the term pesto.  And to get you thinking along these lines, visit Rachel Sanders 16 Things You Can Turn Into Pesto. She’s right when she says “as long as you have all the basic components that make pesto, the central vegetable can be almost anything you want. And you can even skip the cheese or the nuts if they don’t fit into your personal diet plan”.  As an example, here’s a coriander pesto I served atop sweet potato soup.  Pepperoni pesto is definitely taking old world pesto to new levels of gastronomy.  If you like pepperoni, you’ll find this dish very addictive.  Don’t say I didn’t warn you!

150g pepperoni, roughly chopped
1/2 cup sun-dried tomatoes
1 teaspoon whole grain Dijon mustard
1/2 teaspoon fennel seeds (more if you like)
1 tablespoon chopped garlic
1/2 teaspoon fresh lemon juice
1/4 to 1/2 cup extra-virgin olive oil

pepperoni pesto ingredients by The Culinary ChaseIn a food processor combine all ingredients until combined. Add olive oil to desired consistency and stir to combine.

The Culinary Chase’s Note: Serve this with sliced ciabatta, smear it on chicken, use as a pasta sauce, dip etc.  Increase or decrease the ingredients to suit your palate.  Enjoy!

The post Pepperoni Pesto appeared first on The Culinary Chase.

About Heather Chase

The Culinary Chase was coined by my husband whilst in a coffee shop in Hong Kong back in 2006. We wanted something that would be a play on my last name and by the time we finished our coffee, the name was born. As long as I can remember I’ve enjoyed cooking. It wasn’t until we moved to Asia that I began to experiment using herbs and spices in my everyday cooking. Not only do they enhance the flavor of food but also heighten it nutritionally. Over the years, I began to change our diet to include more vegetables, pulses, whole grains and less red meat. Don’t get me wrong, we love our meat, just not in super-size portions (too hard for the body to digest). I always use the palm of my hand as a guide to portion control when eating red meat. If the meat is larger than my hand, I save that portion for another day. Also, if the veggies on your plate look colorful (think the colors of the rainbow) – red, green, yellow, orange etc. then you’re most likely getting the right amount of nutrients per meal. I post recipes that I think help maintain a healthy body. I use the 80/20 rule – 80% of the time I make a conscious effort to eat healthy and 20% for when I want french fries with gravy (poutine). Balance is the key and to enjoy life with whatever comes my way. Thanks for visiting!

 

The views and opinions expressed in this content are those of the author and do not necessarily reflect those of haligonia.ca.

http://theculinarychase.com/

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