LCBO Food and Drink Autumn 2016

BASICS  PESTO PAIRINGS

what to serve CAVE SPRING BLANC DE BLANCS BRUT VQA LCBO 213983, $29.95

Traditional-method sparkling wine is always quite versatile and offers a great solution to more difficult food and wine pairings. Here, its fresh citrus, earth, mineral and nut tones will harmonize with the beet, almond and cheese components in the recipe. In addition, the creamy texture and elegant fruit will stand up to the density of the pesto, while the crisp lemony acidity and lively mousse help complete the match by cleansing the palate.

PINK PESTO This pretty pesto has everything we love about a beet salad: the goat cheese, the toasted nuts, that beety earthiness! Gorgeous and delicious tossed with hot pasta and a knob of butter, or with white fish, it’s a feast for the eyes and tummy! Do try to find cold-pressed, extra vir- gin canola oil; it has a nuttiness that’s out of this world. 8 cups (2 L) lightly packed beet tops (a.k.a. beet greens), from about 1 bunch of beets with long stems and leaves 1 cup (250 mL) grated raw red beet, washed and scrubbed—no need to peel 1 cup (250 mL) lightly packed fresh chives, coarsely chopped ½ cup (125 mL) roasted, unsalted almonds ½ cup (125 mL) cold-pressed virgin canola oil

1 cup (250 mL) hard goat or sheep’s milk cheese such as Beemster or pecorino 1 tsp (5 mL) sea salt 1 Separate the beets from the beet greens. Then separate the stems from the leaves. 2 Coarsely chop the stems and add to the bowl of a food processor; blend on high to break down well. This will break the fibres and re- lease some colour. 3 Add the beet leaves and pulse to break down just enough to make room for the rest of the ingredients. 4 Add the grated beet, chives, almonds, canola oil, cheese and salt. Blend on high until fairly smooth; a few recognizable bits are fine. Makes approximately 3 cups (750 mL)

STORAGE TIP

Pesto keeps very well in the refrigerator—

up to a week—and freezes well too. These recipes make pretty big batches, so we suggest refrigerating some in a covered container and freezing the rest for another time.

130  FOOD & DRI NK AUTUMN 2016