Make Ahead

Pepper Pesto Pulse Stack

October  6, 2013
Author Notes

Mediterranean warm pepper pesto sauce is fused with an Asian flavoured grain salad. Luxury without the calories! —Marisa R

  • Serves 8
  • Grain & Legume Mix
  • 1 cup short grain brown rice (or white)
  • 2 cups chicken or vegetable stock
  • 1 cup each cooked mung beans & brown lentils
  • 1 cloves garlic, minced
  • 1" ginger, peeled, minced
  • salt & pepper to taste
  • 3-4 basil leaves, finely sliced or (Thai Basil) or chiffonade
  • Red Pepper Pesto
  • 1 1/2 diced red pepper, cored & seeded
  • 1 jalapeno, cored, seeded & minced
  • 1 ripe red tomato, diced
  • 2 green onions, chopped fine (white & green part separated)
  • 1/3 cup toasted almonds, peel on
  • 3-4 basil leaves or (Thai basil), finely sliced (chiffonade)
  • EVOO
  • 1 clove garlic, peeled, chopped
In This Recipe
  1. Grain & Legume Mix
  2. Bring broth to a boil add rice. Cook for approx. 20min until there is still some chew, season to taste. Drain and set aside.
  3. Add 2 tbsp EVOO, garlic, 1/2 of white ends of onion, jalapeño and ginger to a preheated medium size skillet and cook for 2 min. on medium heat. Add rice (should be approx 2 cups) to skillet along with mung beans and lentils, season to taste. Saute for 3-5min to heated through. Then gently stir in basil all of the green stems of the onions. Turn off the heat.
  4. Serving: spread pepper pesto onto plate and top with grain & legumes. Garnish with herbs.
  1. Red Pepper Pesto
  2. Meanwhile in a medium skillet heat 2 tbsp oil and add 1 garlic clove and remaining white ends of green onion, sauté until softened and fragrant approx. 1 min. Add peppers and cook for 5 min until they begin to soften add tomato and continue cooking another 3-5min until all vegetables are softened, season to taste.
  3. Place in processor with toasted almonds and basil, start machine. Pour 2 tbsp EVOO through feeding tube and continue pureeing, mixture will thicken and have some texture.

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