{"id":173,"date":"2011-01-16T18:48:53","date_gmt":"2011-01-16T23:48:53","guid":{"rendered":"https:\/\/www.fornobravo.com\/pizzaquest\/2011\/01\/16\/peters-pesto-genovese-2\/"},"modified":"2011-01-16T18:48:53","modified_gmt":"2011-01-16T23:48:53","slug":"peters-pesto-genovese-2","status":"publish","type":"post","link":"https:\/\/www.fornobravo.com\/pizzaquest\/peters-pesto-genovese-2\/","title":{"rendered":"Peter’s Pesto Genovese"},"content":{"rendered":"

Perfect timing!<\/p>\n

My wife, Shanna, and I went wine tasting with a few friends this weekend.\u00a0 It was a long planned trip up to Malibu Wines where they have an outdoor tasting room with picnic tables, live music and a beautiful setting in the Santa Monica Mountains off Mulholland Hwy.\u00a0 We were lucky that we had a little local global warming this weekend, as it’s been quite cold here in sunny California.

Fresh Basil, Garlic, Lemon<\/p><\/div><\/p>\n

I thought Peter’s Pesto Genovese recipe over some pasta and grilled chicken would be a great addition to our wine picnic.\u00a0 <\/p>\n

Here are some photos of my pesto adventure.\u00a0 It turned out to be a perfect addition to our day.\u00a0 <\/p>\n

Lots of fresh garlic!<\/p><\/div>I love pesto.\u00a0 Although it’s not technically “light”, it feels like a nice light sauce, that enhances a dish, or meal, as opposed to taking it over.\u00a0 How can you go wrong with these ingredients:\u00a0 Fresh Basil, Olive Oil, Toasted Pine Nuts, Garlic, a little lemon juice and of course the seasoning dynamic duo – Salt & Pepper?!\u00a0 <\/p>\n

I’m not a trained chef, unless watching Molto Mario, BBQ with Bobby Flay among other great cooking shows, somehow counts as “training”!\u00a0 But, I do love to cook and eat.\u00a0 I have found that I can tell pretty much off the bat if I’m going to like a recipe simply by looking at the ingredients.\u00a0 It’s all about the ingredients.\u00a0 This is why so many great chefs always keep very close to their food sources getting to know their local farmers, fish mongers, butchers etc.\u00a0 Once again, I’ll refer back to Mario Batali here and say that is probably the single most important thing I take<\/p>\n

\u00a0<\/p>\n

<\/p>\n

\u00a0<\/p>\n

away from his shows and cooking – great ingredients will make great food.<\/p>\n

\u00a0<\/p>\n

Fresh Basil, Lemon and Garlic.\u00a0 Lots of Garlic!\u00a0 When you toast anything it’s just better!<\/p>\n

Whole toasted pine nuts and grated Bel Gioioso Parmesan Cheese folded in.<\/p><\/div>A trip through the food processor and then I added in the rest of the Whole Pine Nuts, a “little” Sea Salt and Fresh Ground Pepper.<\/p>\n

The addition of the whole Pine Nuts and a portion of the parmesan cheese added at the end really gave the pesto that additional layer or texture that worked so well on my pasta.<\/p>\n

I didn’t take many photos while I was busy at the wine tasting, but you can see here that I added one more layer to the dish.\u00a0 I’m a salted pork fanatic – and somewhere along the way – like the famous Reese’s Pieces commercials used to say “Hey!\u00a0 You got your chocolate in my peanut butter!”\u00a0 I got some sopressata salami involved with the pesto pasta.\u00a0 And, let me just say it was a great connection…which gives me a few ideas for my next pizza.

Sopressata meets Pesto!<\/p><\/div><\/p>\n

*If anyone beats me to the punch on this let me know what you come up with and send some photos to us at info@pizzaquest.com.<\/em><\/p>\n

Brad<\/p>\n

\u00a0<\/p>\n

\u00a0<\/p>\n","protected":false},"excerpt":{"rendered":"

Perfect timing! My wife, Shanna, and I went wine tasting with a few friends this weekend.\u00a0 It was a long planned trip up to Malibu Wines where they have an outdoor tasting room with picnic tables, live music and a beautiful setting in the Santa Monica Mountains off Mulholland Hwy.\u00a0 We were lucky that we had a little local global warming this weekend, as it’s been quite cold here in…Read More…<\/a><\/p>\n","protected":false},"author":351,"featured_media":169,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[18],"tags":[],"class_list":["post-173","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-c59-written-recipes"],"acf":[],"yoast_head":"\nPeter's Pesto Genovese - Pizza Quest with Peter Reinhart<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.fornobravo.com\/pizzaquest\/peters-pesto-genovese-2\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Peter's Pesto Genovese - Pizza Quest with Peter Reinhart\" \/>\n<meta property=\"og:description\" content=\"Perfect timing! My wife, Shanna, and I went wine tasting with a few friends this weekend.\u00a0 It was a long planned trip up to Malibu Wines where they have an outdoor tasting room with picnic tables, live music and a beautiful setting in the Santa Monica Mountains off Mulholland Hwy.\u00a0 We were lucky that we had a little local global warming this weekend, as it’s been quite cold here in...Read More...\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.fornobravo.com\/pizzaquest\/peters-pesto-genovese-2\/\" \/>\n<meta property=\"og:site_name\" content=\"Pizza Quest with Peter Reinhart\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/PizzaQuestFornoBravo\/\" \/>\n<meta property=\"article:published_time\" content=\"2011-01-16T23:48:53+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.fornobravo.com\/pizzaquest\/wp-content\/uploads\/sites\/2\/2011\/01\/img_3177.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"640\" \/>\n\t<meta property=\"og:image:height\" content=\"426\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Brad English\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Brad English\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"3 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\/\/www.fornobravo.com\/pizzaquest\/peters-pesto-genovese-2\/\",\"url\":\"https:\/\/www.fornobravo.com\/pizzaquest\/peters-pesto-genovese-2\/\",\"name\":\"Peter's Pesto Genovese - Pizza Quest with Peter Reinhart\",\"isPartOf\":{\"@id\":\"https:\/\/www.fornobravo.com\/pizzaquest\/#website\"},\"datePublished\":\"2011-01-16T23:48:53+00:00\",\"dateModified\":\"2011-01-16T23:48:53+00:00\",\"author\":{\"@id\":\"https:\/\/www.fornobravo.com\/pizzaquest\/#\/schema\/person\/5c45b9d10b57201e2ba13337f1724018\"},\"breadcrumb\":{\"@id\":\"https:\/\/www.fornobravo.com\/pizzaquest\/peters-pesto-genovese-2\/#breadcrumb\"},\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\/\/www.fornobravo.com\/pizzaquest\/peters-pesto-genovese-2\/\"]}]},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\/\/www.fornobravo.com\/pizzaquest\/peters-pesto-genovese-2\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\/\/www.fornobravo.com\/pizzaquest\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Peter’s Pesto Genovese\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\/\/www.fornobravo.com\/pizzaquest\/#website\",\"url\":\"https:\/\/www.fornobravo.com\/pizzaquest\/\",\"name\":\"Pizza Quest with Peter Reinhart\",\"description\":\"A journey of self-discovery through pizza.\",\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\/\/www.fornobravo.com\/pizzaquest\/?s={search_term_string}\"},\"query-input\":\"required name=search_term_string\"}],\"inLanguage\":\"en-US\"},{\"@type\":\"Person\",\"@id\":\"https:\/\/www.fornobravo.com\/pizzaquest\/#\/schema\/person\/5c45b9d10b57201e2ba13337f1724018\",\"name\":\"Brad English\",\"image\":{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\/\/www.fornobravo.com\/pizzaquest\/#\/schema\/person\/image\/\",\"url\":\"https:\/\/secure.gravatar.com\/avatar\/f997b270bc5efdfb1b6bf71fedbd9f7e?s=96&r=g\",\"contentUrl\":\"https:\/\/secure.gravatar.com\/avatar\/f997b270bc5efdfb1b6bf71fedbd9f7e?s=96&r=g\",\"caption\":\"Brad English\"},\"description\":\"Brad English is a producer based out of Los Angeles, CA. He has been in the business for over 24 years working on a wide range of projects that have taken him all over the country and to many parts of the globe. He loves to travel and cook for his friends and family. He discovered Peter Reinhart one day while searching the internet to find a way to make a better pizza crust and bought Peter\u2019s book: \u201cAmerican Pie, My Search for the Perfect Pizza\u201d. \u201cAs I read the opening section of the book called, \u201cThe Hunt,\u201d I knew right away that this had to be a show. I was actually jealous as I read about Peter traveling around the world going to all these amazing pizzerias and getting behind the scenes with the pizzaiolos!\u201d Within a few days he had contacted his friend, fellow producer, and fierce Competitive Restaurant Ordering rival, Jeff Michael. 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