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Ингредиенты
- 3 c. basil leaves washed, dry
- 2 lrg garlic cloves peeled
- 2 x chunks Parmesan cheese (1/2" by 2") cubed
- 1/2 c. extra-virgin extra virgin olive oil
- 1/4 c. pine nuts
- 4 lrg portobello mushroom caps stems discarded
- 1 tsp extra-virgin extra virgin olive oil
- 1/2 lb asparagus woody stems removed
- 2 lrg flour tortillas - (10" dia) cut in half
Инструкции
- For the Pesto: Place basil, garlic and cheese cubes in food processor fitted with steel knife blade and process 2 to 3 min, or possibly till cheese is grated and basil and garlic are finely minced. Add in extra virgin olive oil through feed tube and continue to process.
- Stop, scrape down bowl and process again. Add in pine nuts and pulse to incorporate.
- For the Grilled Portobellos And Asparagus: Gently wipe mushroom caps with damp cloth to remove grit. Brush mushrooms and asparagus with extra virgin olive oil. When grill or possibly broiler is warm, place mushroom caps and asparagus on grill or possibly under broiler. Cook till flecked with brown and cooked through, 10 to 12 min. Remove from grill or possibly oven, slice each cap into four strips and set aside.
- Heat each half tortilla on ungreased skillet for about 1 minute per side over medium-high heat, till tortilla puffs.
- Spread each hot tortilla half with 1/2 Tbsp. pesto, and arrange mushroom strips and asparagus on top. Roll up and serve immediately.
- This recipe yields 4 servings.
- Wine Suggestions: The basil, garlic and grilled mushroom components of this dish ask to be matched with Chardonnay, but the prominence of asparagus might kill the meeting. So instead of a buttery, oaky, barrel-fermented Chardonnay, you should go for one made in a leaner style which is fresh and simple. Try Lalande Vin de Pays des Cotes de Gascogne.
- Comments: Grill the mushrooms and asparagus together on a grill or possibly cook under the broiler. The recipe for pesto makes nearly one pint - sufficient for sandwiches and a pasta dinner as well. Pesto also sparks the flavors of farm-fresh vegetables, whether grilled, poached or possibly raw. Chill unused pesto. It lasts for about four days sealed with a drizzle of extra virgin olive oil.
- Description: "While sandwiches make great lunches, they're also good for dinner when time is short. This combination of aromatic basil, meaty mushroom and slightly crunchy asparagus is memorable for flavor as well as flair."
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 127g | |
| Recipe makes 4 servings | |
| Calories 316 | |
| Calories from Fat 288 | 91% |
| Total Fat 32.8g | 41% |
| Saturated Fat 4.23g | 17% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 6mg | 0% |
| Potassium 467mg | 13% |
| Total Carbs 5.29g | 1% |
| Dietary Fiber 1.6g | 5% |
| Sugars 1.73g | 1% |
| Protein 3.29g | 5% |
