Pesto Piccante Pasta Sauce
After having made variations on this recipe for quite a while, I discovered that the name I came up with, Pesto Piccante, has, already been used before, chiefly, as far as I can see, for commercial tomato-based productions looking a bit like an Italian Salsa. Well, screw it … I am going to use the name anyway.
I originally put together this Pesto with a view to doing something a little different than the usual Genoese style with garlic and pine-nuts, and I decided to use green olives and green Jalapeno for a tangier, spicier result. As with the typical Pesto alla Genovese, this sauce is quite versatile and can have many used beyond being a pasta (as a Bruschetta topping, or a condiment for grilled meat, for instance), but it definitely shines on freshly cooked pasta and, if you follow along, I will show you an example of a very nice spaghetti dish using it that way.Read More →