Once you have pesto, a pesto cream sauce is in easy reach. This transforms the pesto into a sauce that’s totally different from its original concept. The addition of tofu gives an ultra creamy, but not heavy, texture. Adding in the white miso and yeast gives a meat-like flavor with an umami punch that enhances all of the pesto’s different flavors.
- white miso
- nutritional yeast*
- IPA or another hop forward brew
- 1–2 tsp kosher salt
- Spring Pesto
- 2–3 tbsp extra virgin olive oil
The flavors of the Spring Pesto add a wonderful green grassy flavor to potatoes. And whether they’re served warm or cold, this quick dish can be used for any meal from breakfast to dinner.
- kosher salt
- Spring Pesto
Pesto is defined as anything made by pounding. Traditionally pesto is made with basil, pine nuts, Parmesan cheese, garlic and extra virgin olive oil. In this recipe, I’m combining the bounty of flavors that spring offers with this technique to blend ingredients into a sauce. Depending on what your farmers market or local grocery store have to offer, this recipe can be modified and designed to enhance any style of IPA that’s available to you. The herbs, greens, nuts and beer style can also be interchanged to highlight other flavors depending on how the sauce will be used.
This pesto is also very good for you. Dandelion greens are a great source of vitamins A, B6, C and K, as well as thiamin, riboflavin, calcium, iron, potassium and manganese. Along with the other ingredients in this pesto, this recipe is designed to be good for your liver and blood.
- – 2 tsp kosher salt
- coarsely ground pepper
- cooking oil
- dry red wine
- Garlickly Aioli:
- egg yolks
- Juice of 2 small lemons
- Dijon
- olive oil
- drained Italian capers
- Salt and pepper
- Burgers:
- ground beef
- Worcestershire
- Kosher salt and black pepper
- butter
- fat sprig of rosemary
- fresh mozzarella
- Fixins:
- Crusty soft rolls
- Sliced red or white onion
- Sliced ripe tomatoes
- Shredded escarole or romaine
- Giardiniera
- olive oil
- sugar
- Salt and pepper
- large fresh bay leaves
- chicken stock
- aged balsamic vinegar
- San Marzano tomatoes
- mezze rigatoni
- cubed stale peasant-style bread
- olive oil
- grated Pecorino Romano
- Salt and pepper
- spaghetti
- crushed red pepper
- dry vermouth
- paccheri or rigatoni
- olive oil
- ground beef
- Pepper
- fennel seeds
- ground or dried sage
- red wine
- crushed or diced tomatoes
- beef stock
- butter
- ground pork
- Salt and white pepper
- Grated nutmeg
- white wine
- chicken stock
- whole milk
- pappardelle or tagliatelle
- prosciutto di Parma
- Salt
- spaghetti all chitarra or bucatini
- olive oil
- Pepper
- little freshly grated nutmeg
- chicken stock
- large egg yolks
- grated Parmigiano-Reggiano