Go Beyond Basil!
Liven up any dish with a versatile array of pestos, pastes, and purées showcasing fragrant herbs and timeless flavors from around the globe. From Parsley-Fennel Pistou and Ginger-Peanut Pesto to Tomatillo-Sunflower Salsa Verde and Sweet Pepper, Almond, and Chive Romanesco, learn how to create more than 30 simple and delicious puréed sauces using just a few fresh ingredients. An additional 75 recipes encourage you to incorporate pestos into every meal of the day – even dessert!
Inhaltsverzeichnis
Introduction
1 A Universal Tradition
Part One: Making Pestos, Traditional and Beyond
2 The Basil Basics
3 Expanding the Herbal Palate
4 Pushing the Pesto Envelope
5 Herbed Oil Purées, Mayonnaises, and Vinaigrettes
Part Two: Cooking with Pestos
6 Salads and Soups
7 Sides and Snacks
8 Pastas and Grains
9 Meat and Poultry
10 Seafood Dishes
11 Vegetarian Entrées
12 Sweet Surprises
Acknowledgments
Metric Conversions
Index
