Local Flavor THE OSIDER MAY / JUNE 2022
HOW TO MAKE SUNDRIED TOMATO PESTO PASTA With Kitchen Lead Jacinto Alvarez of Pacific Coast Spirits PHOTOS: ZACH CORDNER
“ T his dish is simple, fast, and easy. And pesto can last for another week in the fridge. I’m hoping this recipe will be useful.”
Sundried Tomato Pesto Ingredients 10oz sundried tomatoes ½ cup basil ¼ cup grated Parmesan 1/8 cup pine nuts 1/8 cup walnuts 2oz confit garlic 4oz confit red bell pepper 2oz confit shallot 1 count confit lemon peels 2 stems confit rosemary 2 cups cooking oil
—Jacinto Alvarez
24
Preparation Cook confit in cooking oil for fifteen minutes, or until ingredients soften. Then strain and cool. Save oil for later. Add all ingredients into a blender, and then squeeze in lemon from the lemon peels. While blending slowly, incorporate cold cooking oil from confit. Equivalent to 4 cups of pesto.
