I might make this as an appetizer for Thanksgiving made as a long thin rectangle with an added topping of either sun - dried tomatoes, kalamata olives or toasted
pinenuts as a flavor contrast to the rest of the pizza.
Not exact matches
I would just say that for my recipe I found myself needing about 4x
as much of the
pinenut cheese, but maybe that's just because we like it so much.
Do you toast the
pinenuts before you add them or just put them in
as is??
Traditionally, pesto includes a hard cheese such
as parmesan; leaving it out really lets the vibrancy if the herbs and creaminess of the
pinenuts shine through.
Add the garbanzos, raisins, parm,
pinenuts, cooled fennel and toss again, adding more dressing
as needed.
Heat a small non-stick frying pan with a medium heat and add 8 blanched Spanish almonds and 16
pinenuts, dry roast them between 3 to 4 minutes (tip: move the nuts around
as you pan roast them), once roasted set them aside