PESTO WEEK IN THE DELI!
Basics has had several requests for pesto. I would absolutely love to make pesto and sell it in the deli. This week I experimented with a recipe and techniques for keeping it fresh. Pesto tends to turn brown in the presence of air. I found that I could diminish the problem by filling the container very full and pouring a thin layer of olive oil over the top of the pesto. Unfortunately, my food processor is worn out. The pesto was delicious but the texture was not the greatest. Being both frugal and creative, I opted to use the pesto in recipes. I had already put Pasta al Pesto and Pesto Soup on my menu for this month. I also added Mushroom Pesto Quiche and Herbie the Goat Wraps. The rich flavor of the pesto did not come through in the quiche as well as I had hoped. It was tasty, but not distinctly pesto flavored. The Herbie the Goat Wraps, however, were a success.
Herbie the Goat Wrap
- Whole Wheat Pita Bread (I used Giorgio’s, which is a local company)
- Montchevre or other soft goat cheese
- 1-2 Tablespoons Pesto
- Sundried Tomato Tapenade
- Spring Mix or other Lettuce
- Sunflower Sprouts
- Sliced Tomatoes (optional)
Starting at one edge of the pita, pull the two halves apart. Put one half on the counter with the inside facing up. Place the other half on top of the first half, with the inside also facing up. Mix together the goat cheese and pesto. Spread a thin layer of the goat cheese mixture on the bread. Spread a thin layer of the tapenade on top of the goat cheese. Generously pile the remaining ingredients in the center of the pita bread. Grasp the edge of the pita pieces and roll it over the filling, tucking it under slightly and continuing to roll until you have a neat wrap.