Winner Winner Pesto Pasta Dinner + Recipe
The Gourmand household has been hashtag trending on eating seasonal. Sure that’s easy to say in the middle of the summer when the tomatoes are plump, the peppers are ripe, and the peaches are juicy. But with the recent addition of the Weeknight Fresh and Fast cookbook (you gotta buy this) to our library, we plan to keep the trend going year round. You’d be surprised what the Farmers Market offers beyond the summer plenty.
Thus, I was pumped for the Perfect Pesto Pasta Pairing Challenge (Say that five times fast) as presented by Wander and Wine. Pesto is one of our favorite meals to prepare in the summer. It’s versatile and easy to cook which it makes a great weeknight dinner or a quick dish to throw together for a picnic. However, I was curious about what to pair though as the strong herbs and garlic can ruin a palate. We usually just chose an inexpensive table wine saving our good wine for a meal where the wine isn’t over powered by the food. Notice I didn’t say beer. Before this challenge, beer is not something I would typically pair with pasta of any sort.
But this month’s suggestions helped me to think beyond my normal pairing comfort zone with some with some of the most thorough pairing descriptions yet. Mouth feel and tongue scrubs were mentioned. Detailed tasting notes of the wine and beer (nutty and citrusy, green characteristics, funky esters) and food (herbal, nutty, spicy) were provided. Not only are challenge participants having fun with this challenge, but we are also receiving a lesson in tasting and writing.
In the end, a winner had to emerge.
Alas, after an exciting run-off vote between KC Hop Talk’s suggestion of Boulevard Tank 7 Farmhouse Ale and Wander and Wines suggestion of an Italian Verdicchio, a winner finally emerged. July’s honor (by only one vote) goes to KC Hop Talk. We look forward to seeing your pairing challenge in August right here on The Wandering Gourmand.
Pesto Pasta Recipe
As I mentioned above, pesto is very versatile. Below is a basic recipe to get you started. I encourage you to play around. Try different herbs, cheeses, and nuts. Maybe get crazy and mix in sundried tomatoes or a jalapeno. Try it with different dishes as well. We’ve topped grilled tuna with a walnut basil pesto and grass fed beef burgers with a traditional pesto.
Pesto with Burgers? Yes, with Burgers!
Lastly, here’s a tip to enjoy pesto year round. Prepare a large batch and freeze it in ice-cube trays. Break off cubes in the middle of the winter and be reminded of the bright summer that is to come.
The Ingredients:
- 2 cups of fresh basil, packed
- I cup of parsley, packed
- 1 – 2 cloves of garlic
- 1/4 cup of pine nuts
- 1/2 cup of extra virgin olive oil (or to the consistency you like)
- 1/2 cup of grated Parmesan & Pecorino cheese
- A pinch of red pepper flakes
- A pinch of salt and pepper to taste
The Cooking:
- Combine all ingredients in a food processor and blend to desired consistency. Add additional extra virgin olive oil as needed.
I just ate lunch but I want that plate of food NOW. So very drool-worthy (yeah, I know, not very foodie-lingo-ish.)
Another pesto idea: use pistachios instead of pine nuts. Had that conundrum last summer and it turned out great. And I’ve been putting my pesto in small jam jars and then just pull one from the freezer to a teaspoon in eggs daily … (you know, all that garlic and basil keeps the vampires away out here in WA State. 🙂
Pesto in the morning? Your co-workers must love you. Do you find them standing far away?
Reblogged this on and commented:
And the winner goes to KC Hop Talk – yep, it’s a beer and pesto pasta night for ya’ll to try out.
Congrats to both KC and Wander!
Congratulations, KC Hop Talk! Nice tie-breaker. 🙂 Cheers!
Pesto on burgers – I hadn’t thought of that, and it sounds delish. At our house we sometimes substitute walnuts for pine nuts, and it’s tasty. ~James
I’ve done walnuts as well. It definitely adds a more rustic quality. Sometimes we get really crazy and use sun-dried tomatoes.