The Pesto Cookbook: 116 Recipes for Creative Herb Combinations and Dishes Bursting with Flavor

by Olwen Woodier

Overview

The classic pesto mixture of basil, garlic, olive oil, nuts, and Parmesan cheese is a popular favorite, but why stop at basil? Unlock the full potential of pesto by introducing into the mix other delicious herbs, including rosemary, mint, parsley, thyme, tarragon, and cilantro. This diverse collection of recipes for fresh pestos, pastes, and purées takes inspiration from cultures beyond Italy, with international delights such as Moroccan Chermoula, Brazilian Tempero Purée, and Peanut-Cilantro Pesto. In addition to 49 pesto recipes, 67 creative recipes for cooking with pesto show off how versatile these simple sauces can be.

Product Details

ISBN-13:	9781612127651
Publisher:	Storey Books
Publication date:	04/17/2018
Pages:	224
Sales rank:	260,767
Product dimensions:	6.40(w) x 8.40(h) x 0.60(d)

About the Author

Olwen Woodier is the author of six cookbooks, including The Pesto Cookbook and The Apple Cookbook. She has written about food for 35 years, including articles for the New York Times, Gourmet, Woman’s Day, and Family Circle. She offers cooking classes at her home, Glenfiddich Farm, in Leesburg, Virginia.
 

Table of Contents

Introduction
1  A Universal Tradition
Part One: Making Pestos, Traditional and Beyond
2  The Basil Basics
3  Expanding the Herbal Palate
4  Pushing the Pesto Envelope
5  Herbed Oil Purées, Mayonnaises, and Vinaigrettes
Part Two: Cooking with Pestos
6  Salads and Soups
7  Sides and Snacks
8  Pastas and Grains
9  Meat and Poultry
10  Seafood Dishes
11  Vegetarian Entrées
12  Sweet Surprises
Acknowledgments
Metric Conversions
Index

Editorial Reviews

Full of fun and relaxed — yet inspired — recipes, this book is a must have for pros and home cooks alike!” — Rich Rosendale, certified master chef, co-host of CBS’s Recipe Rehab, and co-owner of Roots 657 in Leesburg, VA

From the Publisher

04/15/2018
Woodier (The Apple Cookbook) shows how easy it is to make pestos, purees, and pastes from big-flavor ingredients such as herbs, greens, cheeses, oils, garlic, and nuts. After a thorough introduction to methods, equipment, troubleshooting, and storage, the author brings together 49 recipes for "pestos" (the term is used broadly) and 67 recipes for cooking with pesto. Cooks of all skill levels can prepare classic Genovese pesto, arugula-parsley chimichurri, tomatillo-sunflower salsa verde, and other tasty condiments used in dishes such as late summer gazpacho, fresh green harissa with beans and cheese, and lobster tails poached in basil-cilantro oil with garlic. VERDICT Highly recommended for kitchen gardeners, CSA members, farmers' market frequenters, and anyone who considers pesto a pantry essential.

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