Friday, September 17, 2010
...still more peppers going on. This week, I made a jalapeno pesto. I got this recipe from some website a couple years ago - wish I could give credit where it's due, but I scribbled the recipe down and didn't make note of where it came from. I found that grilling the jalapenos really tamed the spice, so my generous use of this delicious stuff was tasty and manageable. Instead of the number of jalapenos suggested below, I used about 12 of my own small tam jalapenos. Rather than grilling these little firecrackers, I broiled them in my toaster oven.
Jalapeno pesto ingredients: 1 1/2 cups cilantro, 6 grilled jalapenos (brush with oil and season with salt and pepper before grilling till charred), 2 garlic cloves, 2 T pine nuts, salt and pepper, 1/2 cup extra virgin olive oil.
The jalapeno pesto was used on the quesadillas below. I don't make quesadillas nearly enough. They're so easy, and you can really incorporate just about anything you have harvested from the garden.
The leftover jalapeno pesto also added some green to the proscuitto, fresh mozzerella, and black krim tomato sandwiches below. This is one of my favorite sandwiches of all time - especially when the tomatoes are drizzled with a bit of balsamic vinegar.
What are you harvesting and eating this week? Do tell! Please link or comment below...