Mediterranean Style Pesto
(Recipe courtesy of Chef Chuck Hernandez of arugula catering co. in San Antonio, Texas.)
Place all items in a food processor. Pulse gently until all is incorporated, scraping down sides periodically. Can also pound gently in segments in a traditional mortar & pestle. Serve on stale breeds, lavish, crackers, or pitas. ENJOY!
If you enjoy this recipe, be sure to check out Chef Chuck Hernandez’ new book, Pesto Power: An Exploration of International Sauces as Condiments.
Photo by Vianney Rodriguez
Reposted from Sweet Life cooking and recipe blog. Vianney Rodriguez is a proud Tejana who feels lucky to have the best of both worlds, happily raised in Texas by Mexican parents. Her blog name Sweet Life refers to living a Sweet Life enriched with the spice of two diverse worlds enveloped with the memories of growing up in a Mexican household. Read more about Sweet Life.
These vegetable tacos were the last tasty bites that emerged from my oven. I had an array of vegetables that desperately needed to be used. Tossed with a little olive oil, season and roast. Stuff into a warm tortilla with a sprinkle of cilantro and your set.
Want to read the rest of the recipe? Visit Vianney’s Sweet Life blog.
Salud de Paloma extra virgin olive oil can be used in a variety of dishes, including salads, soups, entrees, appetizers and dressings. Click here to see recipes contributed by Latina bloggers from across the United States! If you’d like to have one of your recipes featured, please let us know by filling out our online contact form.
Americans have discovered what Italians have known for centuries: not only does olive oil taste great, but research indicates that it’s good for you, too. Over the past 20 years, the United States has become one of the world’s leading olive oil consumers. Every year we consume 20 percent more – the good news is that we now have a growing olive oil industry right here in own country, so we know we are getting the freshest and quality-certified product.
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