Carrie Hepokoski Wermager-this is the recipe for the oregano pesto (I did not add any red pepper flakes) and what we are trying it on tomorrow night: Grilled Fiddlehead Fern (or Asparagus) Pizza w/Oregano Pesto & Lemon ser 4 homemade pizza dough or dough of choice oregano pesto, recipe below about 1/2 lb. fiddlehead ferns and/or asparagus, blanched for 3-4 minutes, then cut into smaller pieces 1 lemon, very thinly sliced fresh oregano for serving, optional shredded Parmesan, optional olive oil for brushing While the fire gets nice and hot, get all your ingredients ready. Roll pizza dough out to desired thickness and brush one side with olive oil. Place oiled side down on fire grate and let cook for 2-3 minutes. Once the dough bubbles up and gets grill marks remove with metal tongs, set on a plate and spread the grilled (cooked) side with pesto. Next add the lemon slices and fiddleheads (or asparagus) and place back over the fire and cover to cook another 4-5 minutes or until the underside is cooked. Repeat with the remaining pizza dough and toppings. Serve garnished with extra fresh oregano and Parmesan if desired. oregano pesto 1 cup firmly packed fresh oregano 1 garlic clove 1/2 cup raw almonds big pinch red pepper flakes 1/2 cup shredded Parmesan cheese 1/4-1/3 cup olive oil salt to taste Place the garlic in a food processor and pulse several times until roughly chopped up. Add the oregano, almonds, red pepper flakes, and Parmesan and blend until everything starts to come together. While the food processor is still running, drizzle in the olive oil, adding just enough until it reaches your desired consistency. Taste and add salt if needed.
Posted on: Fri, 23 Aug 2013 01:04:07 +0000
Trending Topics
Recently Viewed Topics
© 2015