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

Sweet Devil's Pesto
Ingredients
2 Tbs. Sunflower seeds
2 Tbs. Toasted soy beans
1 Tbs. Roasted peanuts
1 Tsp. Fennel seeds
1 Tsp. Flax seeds
100 gr. Parmigiano Reggiano cheese
40 Small hot chili peppers
1 Stalk celery, chopped
1 Handful cilantro
1Tbs. Extra virgin olive oil (EVOO)
1Tbs. Honey
• Sea salt to taste
Preparation
• In a food processor, pulse sunflower seed, soy beans and peanuts, until finely ground.
• Add flax and fennel seeds and pulse until finely ground then set aside.
• Pulse chopped Parmigiano Reggiano cheese until finely ground then set aside.
• Pulse chopped celery, cilantro, peppers until finely ground.
• Add grind cheese and d seeds, EVOO, honey, sea salt to taste and pulse until the pesto is well amalgamated and fairly hard.
Sweet Devil's Pesto: image 1 of 2
Sweet Devil's Pesto: image 2 of 2
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Comments
• Fiery, spicy, mouth burning, with a faint sweet undertone 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 30, 2010
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