The Late Night Gourmet
Home kook
- Joined
- 30 Mar 2017
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- Location
- Detroit, USA
- Website
- absolute0cooking.com
This recipe is easy to make, and works whether you use it as a dip...
...or on pasta.
What I like about pestos in general is that there are so many ways to make them if you follow the same basic contents:
Greens
Oil
Cheese
Nuts*
*I'm now realizing that I forgot to add nuts to this preparation, but I also realize that I don't miss them. This is probably because the beans create such a creamy texture that any bits of nut might be lost. But, I will use this next time. I save the leftover oil from anchovies, so I added a tablespoon of extra oil.
Ingredients
15 1⁄2 ounces canned great northern beans
2 cups napa cabbage, shredded
1 scallion, chopped
1 tablespoon extra virgin olive oil
2 Calabrian chili peppers + whatever oil
2 anchovies, chopped + oil
2 medium garlic cloves, grated
1 cup light Swiss cheese, grated
salt to taste
Directions
1. Add ingredients except for oils to food processor. Pulse, scraping down the sides as needed, until mostly chopped.
2. Add 1 tablespoon of oil to the food processor, and continue pulsing and scraping until integrated. Add additional oil and blend until fully integrated. Add salt to taste as desired.
3. Use as a dip or as a topping for pasta.
Here's an interesting strainer that I forgot I had until last night:
...or on pasta.
What I like about pestos in general is that there are so many ways to make them if you follow the same basic contents:
Greens
Oil
Cheese
Nuts*
*I'm now realizing that I forgot to add nuts to this preparation, but I also realize that I don't miss them. This is probably because the beans create such a creamy texture that any bits of nut might be lost. But, I will use this next time. I save the leftover oil from anchovies, so I added a tablespoon of extra oil.
Ingredients
15 1⁄2 ounces canned great northern beans
2 cups napa cabbage, shredded
1 scallion, chopped
1 tablespoon extra virgin olive oil
2 Calabrian chili peppers + whatever oil
2 anchovies, chopped + oil
2 medium garlic cloves, grated
1 cup light Swiss cheese, grated
salt to taste
Directions
1. Add ingredients except for oils to food processor. Pulse, scraping down the sides as needed, until mostly chopped.
2. Add 1 tablespoon of oil to the food processor, and continue pulsing and scraping until integrated. Add additional oil and blend until fully integrated. Add salt to taste as desired.
3. Use as a dip or as a topping for pasta.
Here's an interesting strainer that I forgot I had until last night:
