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Showing results for tags 'pesto'.
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Howdy, Pards! Been wanting to grill a Cauliflower Steak for awhile now. So, why not tonight? Yyyyyeees, Sir, time to get my grill on. In poking around the world wide web, I found a Cauliflower Steak recipe that uses Pesto. Weeeell, I sure ain't wanting to use that jarred stuff that is made in New York City though. 'Ol Marshall Lucky can sure fix up some home made mean mean green Pesto. Let's begin with the ingredients for the Pesto. I used 3 cups organic Basil, 1 cup organic Baby Spinach, 1/4 cup fresh grated Parmesan cheese, a few garlic cloves, toasted pine nuts, and Extra Virgin Olive Oil (EVOO). Put all of the dry ingredients in a food processor and pulsed til the consistency of a fine chop. Scraped the sides of the bowl, turned the processor on, and then drizzled EVOO into the bowl until it blended into a wet paste of herbal goodness. Added fresh squeezed lemon juice to add a zingy zip, salt to taste, and a final whirl of the processor. Lemon is not a traditional ingredient for Pesto; but what the hay, I think lemon and basil really pair well. Give it a try if ya ain't done it. Cleaned my Cauliflower by taking off the lower leaves and trimmed down the stalk to remove the hard tough end of the stalk. However, it's important to leave enough of the stalk as this is what keeps the florets together so you can carve out them beautiful steaks. Cut the Cauliflower head in half and then sliced off 1.5 inches of each half to get a thick steak. Watch out! I'm a veggie butcher, now. I was able to get a smaller 1 inch steak off one of the halves to give me 3 steaks. I brushed both sides of each steak with the fresh home made mean mean green Pesto while the grill came up to my target temp of 400 degrees F. For this cook, I used indirect heat by placing my diffuser stone in the fire bowl. To round my supper off, I added some yellow squash brushed with EVOO and black pepper, and a couple of pineapple rings. Yyyyyees, Sir! 'Ol Marshall Lucky is a happy boy tonight.
Here are the ingredients. Pesto Olives Mozzarella Cheese Sun Died Tomatoes Parmesan Cheese Rolled out the dough, then put it on some parchment paper and spread out the Pesto Then the Mozzarella cheese, olives, Sun Died Tomatoes and Parmesan On the pizza stone for 4 minutes (at 500) and then removed the parchment paper. After another 4 ½ minutes here are the results Fantastico!
Remember in my Margherita Pizza thread I said I made Pesto? Well of course I used some on a pizza. Here are the ingredients. Pesto Olives Mozzarella Cheese Sun Died Tomatoes Parmesan Cheese Rolled out the dough and spread out the Pesto Then the Mozzarella cheese, olives, Sun Died Tomatoes and Parmesan On the pizza stone for 4 minutes (at 500) and then removed the parchment paper. After another 4 ½ minutes here are the results Fantastico!