Pizzaiuola Pesto
Published October 8, 1985
- Total Time
- 5 minutes, plus refrigeration
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Ingredients
½ cup olive oil
3 cloves garlic, peeled
½ can (1 ounce) anchovy fillets, with oil
½ teaspoon red pepper flakes
1 ½ cups fresh parsley leaves and small stems
Nutritional analysis per serving
2 grams carbs; 6 milligrams cholesterol; 265 calories; 20 grams monosaturated fat; 3 grams polyunsaturated fat; 4 grams saturated fat; 28 grams fat; 1 gram fiber; 274 milligrams sodium; 3 grams protein
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Put the first 4 ingredients in a blender and puree. Add the parsley a bit at a time until it, too, is incorporated and pureed. Store in the refrigerator until needed.
After steaks, chops, cutlets or small chicken parts have been sauteed, remove them to a warm serving platter. Add a few tablespoons of pizzaiuola mixture to the saute pan, cook briefly and add splashes of any or all of the following: wine, stock, tomato sauce. Add a few cut-up green or black olives, boil until reduced to a saucelike consistency, taste and season as desired with salt and pepper. Pour over the meat and serve. If you are making a meat-tomato sauce for pasta, add a few tablespoons of this mixture to the meat toward the end of the browning. Continue preparing the sauce as usual.
This mixture can also be used in the same way as basil pesto, that is, as table sauce. Simply mix it with hot, drained pasta and serve with grated Parmesan and additional olive oil at the table.
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