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Please welcome Hank Shaw as he shares a holiday favorite, flank steak roulades with pesto and bacon. ~Elise
Roulades, pinwheels, whatever you call them, this is a classic party dish. When I was a boy, my mum used to make these for our Christmas Eve smorgasbord, where they took their place alongside Swedish meatballs and huge plates of cold cuts, cheeses, pickles and such. Some years she’d serve them with Hollandaise sauce, which made them very, very rich even for a little kid.
Mum’s version didn’t use pesto. Her filling was just parsley and garlic salt. But with those two ingredients already in the mix, it’s only a step away from a full-fledged pesto—especially the classic winter pesto of parsley and walnuts.
I usually think of pesto as a summer food, given the way the basil takes over in the garden. Pesto making is just something you do with all that bounty. But you can easily make fresh pesto in the fall or winter using parsley and walnuts instead of basil or pine nuts. It’s just as green, garlicky, cheesy, and nutty. And great on pasta, with beef, or as a sandwich spread. I’ll even put it in cheese tacos. Or just keep dipping my fingers in until it’s all gone. Oops!
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