Of course, the soup (yeah, yeah, I'm reusing this photo. But I like it!)
I've recently been modifying it in small ways. Here are a few ideas:
• Use at least one big heirloom tomato, which have great flavor.
• use roasted red peppers instead of fresh
• serve with a big dollop of pesto and a drizzle of good olive oil
• add more garlic - the pesto below adds enough, but served without it, the soup needs just a bit more kick)
Here is a great, simple pesto recipe:
Pesto Genovese
from Moosewood Restaurant: Daily Special
1 1/2 c fresh basil leaves, packed
2 (4) garlic cloves, minced or pressed
1/4 c pine nuts
1/2 c grated Parmesean cheese
1/4 c olive oil
salt and pepper to taste
Combine first 4 ingredients in a food processor or blender until well-chopped. While blending, add oil in a thin stream to make a smooth paste, scraping down the sides of the blender as needed. Add salt and pepper to taste. Left-over pesto can be stored in the fridge or frozen for later use. If you freeze it, use an ice cube tray, to create single-serving pesto cubes! Stored pesto will brown if exposed to the air. Cover the surface with oil if this bothers you.
Note: The original recipe in the Moosewood cookbook I found this in suggests serving this pesto mixed with orzo in a hollowed out tomato shell. Bonus tomato recipe!
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