We love pesto on roasted corn and made our own “elote” corn by smearing it with pesto rouge and sprinkling with local goat cheese. To roast the corn, soak whole unshucked ears in cool water for about an hour then place directly into charcoal embers for about 10–15 minutes, until husks are well blackened.
Ingredients
- 2–3 roasted red peppers
- 8 ounces roasted cherry or pear tomatoes
- ¼ cup toasted sliced almonds
- 1 teaspoon paprika
- 2 tablespoons red wine vinegar
- 1 teaspoon fresh thyme
- 2–3 tablespoons local goat cheese, like Canyon Ridge or Middle Mountain Dairy
- 2 cloves garlic
- ¼ cup olive oil
Preparation
In a food processor, grind the nuts first, add the remaining ingredients and process until smooth, adding the oil last in a slow, steady stream. Feel free to adjust the amount of olive oil for your intended use.
About this recipe
Pesto means “to pound” or “to crush” and is traditionally made with Mediterranean pine nuts, garlic, basil, Parmigiano-Reggiano, Pecorino sardo and olive oil. Romans have been making pesto since ancient times using a mortar and pestle, crushing the ingredients in a circular motion until all ingredients are incorporated. We respect the traditional method but modern technology makes pesto prep just a bit easier by using a food processor to make this delicious sauce.
