Almond Pesto for Pesto Portobello Crêpes

Almond Pesto for Pesto Portobello Crêpes


Thursday, July 17, 2014

Pesto. Originated in the lovely city of Genoa, the capital Ligurian region of Italy. Just in case you don’t know what pesto is (?!), it’s an extra delicious sauce made with basil, parmigiano reggiano, pine nuts, garlic, and olive oil. While I was studying in Genoa, I felt I had a pesto overload; pesto on troffie, on tagliatelle, on gnocchi, omg on everything.

A couple weeks ago, I had a delicious mushrooms crêpe with pesto on it and it reignited my love of pesto. I decided to go ahead and make some of my own. When I went to the store, I realized that pine nuts were kiiinda expensive and that I had a whole bunch of raw almonds at home. I did a little googling and found out that people often make pesto with almonds, and although the purists might not be so cool with it I chose to make it that way.

DSC_0655

INGREDIENTS

  • 1 cup basil leaves
  • 1/3 cup raw almonds
  • A couple garlic cloves
  • 4 tbsp Parmesan Cheese
  • ¼ cup olive oil

DSC_0658

Place the raw almonds and process until you have a fine crumb, no more than a minute. Add in the rest of the ingredients, except the olive oil, and process until you have an even texture. Next, turn on the processor and stream in the olive oil so it blends in evenly. Process a little longer once you’ve added in all the oil and it’s ready! After I made this batch, I realized I could’ve added a little more olive oil to make it sauceier because my was more pastey… You catch my drift? Add olive oil until you feel comfortable with the texture.

DSC_0665

Enjoy this spread on basically ANYTHING. Toast. Sandwiches. Salads. A spoon. I chose to make this recipe after going to a family friends’ birthday party where they had a crêpe maker stand. It was basically unlimited sweet and savory crêpe at your request. It was awesome, haha. I ordered a Pesto Steak crêpe, but replaced the steak for portobello mushrooms. Prior to this I wasn’t really a mushroom fan but the combination of flavors  and the textures worked out so well.

DSC_0677

The Pesto Portobello Crêpe was stuffed with sautéed mushrooms, onions, and red peppers, plus romaine, and tomatoes, cheese, and lastly a generous bit of pesto was placed on top. It was like a flavor explosion. Of course I decided I would make it ASAP. I prepared a savory crêpe batter,chopped all the veggies, made the pesto, and got to work assembling my dinner.

DSC_0686

Don’t those red peppers look amazing?

I sautéed the red peppers, onions and mushrooms with a little salt until the onions were a little golden. (Unfortunately since this was my dinner, the sun started to go down and my pics aren’t so great after this. At least it was a learning experience!)

e

Fold your crêpe in half on a hot pan and sprinkle the cheese on to let it melt… As hat happens place a bit of sautéed veggies and mushrooms on the pan too to warm them up. Once the cheese in melted, place the sautéed veggies, chopped romaine and tomatoes on the crêpe with about a teaspoon of the pesto. Fold it up and enjoy! I’m sorry I couldn’t take the best pics of the final result, it was so dark and my kitchen’s lighting sucks! Maybe when I try it again I’ll post a full recipe instead of just the method 🙂

‘Til then enjoy the inspiration and if you try out the pesto let me know how you like it!

 

 

 

 

 

Leave a Reply

Your email address will not be published. Required fields are marked *