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Dips, Pestos and Crostini Spreads
(More dips, pestos and crostini spread recipes)

Devil's Pesto
Ingredients
1 Tbs. Sunflower seeds
1 Tbs. Toasted soy beans
1 Tbs. Pine nuts
1 Tsp. Fennel seeds
100 gr. Parmigiano Reggiano cheese
40 Small hot chili peppers
20 Kalamata olives
1/4 cup Rucola leaves
1 cup Basil leaves
1 Tbs. Mint leaves
1 Tbs. Extra virgin olive oil (EVOO)
• Sea salt to taste.
Preparation
• In a food processor, pulse sunflower seed, pine nuts, soy beans and fennel seeds, until finely ground then set aside.
• Break Parmigiano Reggiano cheese into chunks and pulse until finely ground then set aside.
• Pulse olives and chili peppers togetherand pulse until finely ground.
• Add basil, rucola and mint and pulse until finely ground.
• Add cheese, grind seeds, EVOO, sea salt to taste and pulse until the pesto is well amalgamated and fairly hard.
Devil's Pesto: image 1 of 2
Devil's Pesto: image 2 of 2
Click on the images above to see larger pictures
Comments
• Fiery, spicy, mouth burning and so-o-o-o good (provided that you enjoy hot food).
• Spread on toast, or crackers, use as traditional pesto to season your favorite pasta, as side dish with grilled cheese, meat or seafood, season salads ...
• Glass containers are always recommended, as toxic chemicals from plastic containers tend to leach into conserved refrigerated food.
• It is important to sterilize the long-term storage jars with boiling water and put them in a warm oven to dry, or wash them in a dishwasher before using them.


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    September 12, 2010
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