LOCAL FLAVOR • With Kitchen Lead

THE OSIDER MAY / JUNE 2022

HOW TO MAKE SUNDRIED TOMATO PESTO PASTA

With Kitchen Lead Jacinto Alvarez of Pacific Coast Spirits

PHOTOS: ZACH CORDNER

“This dish is simple, fast, and easy. And pesto can last for another week in the fridge. I’m hoping this recipe will be useful.”

—Jacinto Alvarez 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

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.

Sundried Tomato Pesto Pasta Ingredients

1 cup heavy cream 10oz penne pasta 2 slices garlic bread 1oz sundried tomato pesto

Preparation

Heat up your heavy cream in a pan. Once it’s hot, add in the pasta and stir. Then add in pesto and stir until heavy cream reduces. Plate over garlic bread and garnish with basil and Parmesan.