We're into week number three of
The Food Matters Project now...and it's my turn to host (and pick the featured recipe). Yay! Can I just say that this was no easy feat? I have a ridiculous number of pages bookmarked in
The Food Matters Cookbook. Reeeeeediculous. So really, it was a matter of choosing a few ingredients that I was in the mood for and searching. A little more involved than closing my eyes, flipping the pages, and stopping on one. Which I almost did.
So. Considering my current torrid affair with goat cheese, you can bet that it influenced my decision to make this dish. It's called a "pesto". Yup, quotations and all (which I imagine are in place since it's not a traditional, leafy green herb-packed pesto). But that said, I've adored pretty much any variety of "pesto" I've tried. A favorite of mine is actually another red version that uses sundried tomatoes. So. Red pesto. Involving goat cheese (if you choose...it's actually a variation). Also involving earthy, beautifully roasted and charred red peppers and fat, oily walnuts. But no worries...you can still find a bit of green in here with the bright, summery addition of basil. It is optional, because afterall...it's not summer everywhere and not everybody has access to greenhouse-grown herbs. But if you can find it, try it- it adds another great dimension to the layers of flavor.
