LCBO Food and Drink Autumn 2016

BASICS  PESTO PAIRINGS

ASIAN PESTO

blink of an eye, and a burned sesame seed is a bitter sesame seed! Toast until most of the seeds are a light golden colour; remove from heat and set aside to cool. Keep in mind, the heat of the pan will continue to brown the sesame, so stir once or twice while cooling. 2 Into the bowl of a food processor, add the coriander and Thai basil and pulse to break down just enough to make room for the rest of the ingredients. 3 Once all the coriander and Thai basil have broken down somewhat, add the rest of the ingredients: cashews, ginger, garlic, scallions, peanut oil, lime juice, salt and cooled sesame

Fresh and bright, this vegan and lactose-free pesto is wonderful tossed with noodles or as a dip for spring rolls or grilled tofu. Or try toss- ing it with a medley of grilled or oven-roasted veggies for a deliciously different warm salad. ¼ cup (60 mL) toasted white sesame seeds 6 cups (1.5 L) lightly packed fresh coriander leaves and stems, washed well and spun or patted dry 2 cups (500 mL) lightly packed fresh Thai basil leaves and tender top parts of stems, washed and spun or patted dry ½ cup (125 mL) raw, unsalted cashews 1 knob of fresh ginger, 2 inches (5 cm) coarsely chopped, about 3 tbsp (45 mL) 2 cloves garlic, peeled 2 to 3 scallions, trimmed and coarsely chopped ½ cup (125 mL) peanut oil 2 tbsp (30 mL) fresh lime juice ½ tsp (2 mL) sea salt 1 To toast the sesame seeds, add to a dry skillet over medium heat. Agitate the pan or stir constantly; sesame seeds can burn in the

seeds. Blend until fairly smooth. Makes about 1½ cups (375 mL)

what to serve SANDBANKS RIESLING- GEWÜRZTRAMINER VQA LCBO 459982, $15.95 Gewürztraminer and Riesling are always great choices to accompany dishes with Asian flavours. We are fortunate to have sourced a fantastic blend of both these varieties, crafted right here in Ontario. This offering presents bright citrus, spice, intense lime-grapefruit and floral notes that will complement the exotic elements and flavours in the dish. The wine’s hint of sweetness will temper any spice while the crisp, finely balanced acidity will refresh the palate.

132  FOOD & DRI NK AUTUMN 2016