Yep, that’s a mouthful.
But this pesto – damn. It’s from Ally Phillips’ new cookbook, Ally’s Kitchen – A Passport for Adventurous Palates.
I recently posted these burgers from her book, which were outstanding, but I couldn’t wait to make something else from it. And it just so happened to be blog worthy, as well. Ally, you make it really hard for us wannabe-cookbook-writers. You’re a hard act to follow. I’m just sayin’.
This pesto, combined with melty Gruyere cheese and fresh tomatoes on little toasts make a fantastic little crostini.
My 16-year-old daughter found my stash in the fridge today – she’s a huge pesto fan – and she put it on ziti. She was in LOVE. The first thing she said was, “Momma, there’s so many different flavors in this, it’s SO good!”.
Yep…orange, lemon, mint, etc., and you get some nice heat from the chili flakes and cumin. This is something you want to keep in mind when you want to impress some dinner guests.
Wait, screw that.