Pesto
From ESPN Zone. Makes about 4 cups of pesto.
Ingredients
4 cloves whole peeled garlic
2 cups fresh basil leaves
1 cup parsley sprigs
2/3 cup pine nuts
1 1/2 cups grated parmesan cheese
1 1/2 cups olive oil
Directions
Place garlic, basil, parsley, pine nuts and parmesan cheese in a food processor or blender.
Blend at medium speed, adding oil in a thin stream until smooth.
Place in a clean jar, cover with a thin layer of oil, store in refrigerator for up to two weeks. (Pour away oil before using.)
Wine ideas: It doesn’t matter if you slather the pesto on pasta, pizza dough, crackers or just eat it from a spoon, it’ll taste great next to a bright, light Italian white wine like a pinot grigio from Alois Lageder or the easy-to-find, affordable Ecco Domani. -Tara Q. Thomas
Sun-dried Tomato and Penne Pasta
From ESPN Zone, this recipe makes 1 serving and can be easily doubled or quadrupled.
Ingredients
2 tablespoons olive oil
1 tablespoon roasted garlic (see note, below)
1/2 cup broccoli florets
1/4 cup white wine
1/4 cup pesto sauce (see recipe, left)
2 tablespoons sun-dried tomatoes
1/4 cup diced roma tomatoes
8 ounces cooked penne pasta
1 tablespoon parmesan cheese
1/4 teaspoon chopped fresh parsley
Directions
In a hot sauté pan, add oil, roasted garlic and broccoli. Heat throughout. Add white wine, pesto, sun-dried tomatoes and roma tomatoes to pan and continue heating. Add pasta to pan and toss until well incorporated. Place pasta on plate, mounding for height. Garnish with parmesan and parsley.
Note: Roasted garlic is sold in jars in most supermarkets. To make your own, place unpeeled cloves in a dry saucepan over medium-low heat. Cover pan and cook about 15 minutes, tossing occasionally. Remove from heat, let cool in pan without removing lid. When cool, peel and chop.
Wine ideas: Sun-dried tomatoes and pasta is a classic Southern Italian combination, so chill down a white wine from the same area to go with this dish. Feudo Arancio’s crisp, lemony grillo and Foraci’s zesty Galhasi are two $12-and-under Sicilian whites made from native grape varieties. -Tara Q. Thomas
Ahi Tuna Salad
From ESPN Zone, this recipe makes 1 serving and can be easily doubled.
Ingredients
1/4 cup flour
1 teaspoon salt
1 teapoon pepper
1 ounce olive oil
1 6-ounce ahi tuna fillet, cut into
1-inch cubes
1/2-1 cup mixed salad greens
1/4 cup balsamic vinaigrette (any recipe or bottled)
1 tablespoon diced red peppers
2 tablespoons wasabi mayonnaise (see note)
Directions
In a medium, shallow bowl, mix flour, salt and pepper. Lightly dust tuna in seasoned flour.
Heat a sauté pan to medium-high. Add olive oil and sear tuna to medium rare, about 3 minutes.
In a bowl, toss lettuce with balsamic dressing. Place lettuce on plate, mounding for height. Place seared tuna atop lettuce. Garnish with red peppers and drizzle with wasabi mayonnaise.
Note: Buy bottled wasabi mayonnaise or make your own with with plain mayo and wasabi powder.
Wine ideas: This is a perfect excuse to pull out a rosé. Spain’s Bodegas Muga makes a reserved, sophisticated example with a blush of strawberry flavor and bright, crisp lemony acidity, or try Tasca d’Almerita’s spicy, savory Sicilian version. – Tara Q. Thomas
