This pretty, rich-tasting pesto enhances simple grilled fish or meats (try it with grilled chicken thighs). You might also consider serving it on an antipasto platter rolled up in strips of grilled eggplant, or tossed with small balls of fresh mozzarella called bocconcini, or “little mouthfuls.”

　　

Ingredients

makes 2 cups

　　1/2 cup sun-dried tomatoes (not marinated)

　　1/2 cup shelled pistachios

　　1 cup tightly packed fresh basil leaves

　　2 garlic cloves

　　1-2 tablespoons balsamic vinegar

　　3 tablespoons Parmesan cheese

　　1/2-3/4 cup olive oil

　　1/4 cup extra-virgin olive oil

　　Salt

　　Crushed red pepper flakes

　　

Step 1

Preheat the oven to 350°F.

　　

Step 2

Place the tomatoes in a small bowl and cover with hot water. Plump them for about 5 minutes, then drain and chop. Meanwhile, toast the pistachios in the oven for 5–6 minutes, until fragrant and slightly darkened. Cool, then place them in a clean dish towel and rub off as much of the skin as possible.

　　

Step 3

Place the tomatoes, pistachios, basil, and garlic in a food processor and pulse to mix. Add 1 tablespoon vinegar and the cheese. With the motor running, drizzle in about half of each olive oil. Taste, and add salt and red pepper to taste, then the remaining olive oils and the other tablespoon of vinegar, if desired.

　　From Crescent City Cooking by Susan Spicer Copyright (c) 2007 by Susan Spicer Published by Knopf.Susan Spicer was born in Key West, Florida, and lived in Holland until the age of seven, when her family moved to New Orleans. She has lived there ever since, and is the owner of two restaurants, Bayona and Herbsaint. This is her first cookbook.Paula Disbrowe was the former Cowgirl Chef at Hart & Hind Fitness Ranch in Rio Frio, Texas. Prior to that, she spent ten years working as a food and travel writer. Her work has appeared in The New York Times, Food & Wine, and Saveur, among other major publications.