Woodier (The Apple Cookbook) shows how easy it is to make pestos, purees, and pastes from big-flavor ingredients such as herbs, greens, cheeses, oils, garlic, and nuts. After a thorough introduction to methods, equipment, troubleshooting, and storage, the author brings together 49 recipes for "pestos" (the term is used broadly) and 67 recipes for cooking with pesto. Cooks of all skill levels can prepare classic Genovese pesto, arugula-parsley chimichurri, tomatillo-sunflower salsa verde, and other tasty condiments used in dishes such as late summer gazpacho, fresh green harissa with beans and cheese, and lobster tails poached in basil-cilantro oil with garlic.
VERDICT Highly recommended for kitchen gardeners, CSA members, farmers' market frequenters, and anyone who considers pesto a pantry essential.
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