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| Coarse pesto on steamed eggplant and zucchini |
I was served this pesto in a restaurant in
Lima, Peru, on top of a plain filet of white fish. Unlike the Italian version
in which the ingredients are blended into a smooth sauce, this one is coarsely
done, the result is surprisingly tasty, you get the individual flavors of
basil, pine nut and Parmigiano cheese, then the combined taste as pesto.
1. Pulse basil leaves in olive oil into
smallish pieces.
2. Roast pine nut, chop together with
Parmigiano cheese roughly into small lumps.
3. Mix the 3 ingredients together and
season with salt.
This coarse pesto is great on any plain tasting food, like
steamed eggplant and zucchini:
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| eggplant and zucchini |
Cut eggplant and zucchini into big cubes,
season with salt, steam until cooked, around 15 minutes, spoon coarse pesto on
top.
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