Pepperoni blended with sun-dried tomatoes, pine nuts, garlic and arugula makes the perfect spicy pesto to serve over pasta or to spread on crusty bread as an appetizer. Or you can use it as pizza sauce.
It’s funny how something catches my eye. It could be a sign on the highway or a colorful label on a grocery store shelf or a photo on Pinterest that somehow jumps out as I scroll by, but I am always on the lookout for the unusual and the humorous. My Facebook friends and followers on Instagram know what I’m talking about.
|Bowels for your salad?|
|Dirt is good? Thanks for that, OMO. I no longer need detergent.|
|Is that meant to be a cantaloupe “bunny” amongst the carrots?|
|I'm being "ware" but what on earth is a road surprise?|
|The most ENORMOUS leeks|
And my most recent find:
One thing I didn’t take a photo of because the container was nondescript, with just a store bar code, was some pepperoni pesto made in-house at Whole Foods. The label caught my eye about the same time as the giant leeks in that same store in Providence, Rhode Island. So no photo, but I did a make a mental note because pepperoni pesto is genius! I have no idea what was in the plastic vessel at Whole Foods but I made my own, using the tomatoes I sun-dried personally last summer. It is divine. And you need some. Just, please, don’t serve it in a salad bowel.
Ingredients (Makes about 1 3/4 cups or 415ml of pesto)
1/2 cup or 30g sun-dried tomatoes
1/4 cup or 45g pine nuts
2 large cloves garlic (about 10g)
3 1/2 oz or 100g spicy pepperoni
1/2 cup or 120ml olive oil, divided
Couple of good handfuls or 50g arugula or rocket
Sea salt to taste
1-2 teaspoons fresh lemon juice
Cover the sun-dried tomatoes with almost boiling water and leave to soften until cool. Drain the water from your tomatoes.
|Aren't they a gorgeous color? I sun-dried them myself last summer.|
Toast your pine nuts in a small skillet until they are lightly golden.
Blend the softened tomatoes, toasted pine nuts, garlic, pepperoni and a 1/4 cup or 60ml of olive oil in a food processor until you have a smooth paste.
Add in the arugula or rocket and the second 1/4 cup or 60ml olive oil and process again until you have a smooth paste.
This makes a fabulous pasta sauce, pizza sauce or serve with crusty bread to dip.