Imagine if some pesto had a tryst with some Peruvian green sauce. Well, I think that just happened in my kitchen, and here is their delightful offspring:
This all happened because last night's CSA box had some wonderful basil that I didn't want to waste but the next several days don't look like they'll line up for me to use it before it gets held too long.
So the pesto parent of this baby contributed basil, garlic, Parmigiano Reggiano, pistachios, pecans and olive oil.
The Peruvian green sauce parent contributed some lettuce, a little kale, a good dollop of aji amarillo paste and even a little mayo.
The mayo was a last minute thought and really pulled things together into a stable sauce that doesn't separate the way pesto often does. The aji amarillo and basil work together to make an amazing peppery taste that is just out of this world.
I have a couple of days to think about how to use this and am open to suggestions. Right now I'm leaning toward the half pound of fusilli that's sitting around or perhaps the half pound of Rancho Gordo alubia blanca beans that I even got out of the pantry and put on the counter to contemplate. Maybe both? Could make a crazy pasta salad with those three ingredients to build around. But of course, this would be killer on some grilled chicken or even on the leftover pork loin from last night. I clearly need help here (and yes, I mean that in several ways).
Anyway, I'm open to suggestions for naming the baby and for how to use it. My biggest problem will be to not just pull this stuff out of the fridge and dive in with a spoon.
This all happened because last night's CSA box had some wonderful basil that I didn't want to waste but the next several days don't look like they'll line up for me to use it before it gets held too long.
So the pesto parent of this baby contributed basil, garlic, Parmigiano Reggiano, pistachios, pecans and olive oil.
The Peruvian green sauce parent contributed some lettuce, a little kale, a good dollop of aji amarillo paste and even a little mayo.
The mayo was a last minute thought and really pulled things together into a stable sauce that doesn't separate the way pesto often does. The aji amarillo and basil work together to make an amazing peppery taste that is just out of this world.
I have a couple of days to think about how to use this and am open to suggestions. Right now I'm leaning toward the half pound of fusilli that's sitting around or perhaps the half pound of Rancho Gordo alubia blanca beans that I even got out of the pantry and put on the counter to contemplate. Maybe both? Could make a crazy pasta salad with those three ingredients to build around. But of course, this would be killer on some grilled chicken or even on the leftover pork loin from last night. I clearly need help here (and yes, I mean that in several ways).
Anyway, I'm open to suggestions for naming the baby and for how to use it. My biggest problem will be to not just pull this stuff out of the fridge and dive in with a spoon.
Comment