Patricia Michelson

Seasonal Pesto

Preparation info
  • Makes

    10–12

    servings
    • Difficulty

      Easy

Appears in
Cheese: The World's Best Artisan Cheeses, a Journey Through Taste, Tradition and Terroir
Cheese

By Patricia Michelson

Published 2010

  • About

Serve these fresh homemade pestos stirred into pasta, rice or pilaff dishes, or place a spoonful on top of roasted or grilled vegetables just before serving. Alternatively, bake slices of bread (as for bruschetta) until crisp and spread with a little pesto before placing slices of Mozzarella or soft goat’s cheese on top.

Method

Autumn Pesto

This autumnal pesto is a combination of fiery Espelette peppers from South West France, together with creamy Marcona almonds and Ossau ewe’s milk cheese. Espelette peppers arrive in early autumn, and you can use fresh or h