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MAO Pesto Toast

Featured in the Honolulu Star-Bulletin on April 19, 2006.

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Ingredients:

MAO Pesto Toast

  • 4 heads (bulbs) of garlic
  • 8 teaspoons olive oil
  • 2 cups fresh organic MAO basil leaves, packed
  • 1/3 cup olive oil
  • 3 tablespoons pine nuts (or substitute local organic macadamia nuts)
  • 1/2 cup freshly grated Parmigiano Reggiano
  • Hawaiian salt
  • Fresh organic ground black pepper
  • Organic MAO Lime
  • A loaf of good, crusty artisan bread (or use Kakaako Bakery’s Ciabatta rolls)
  • Parmigiano Reggiano for topping

Directions:

  1. Preheat oven to 375°F.
  2. Cut off the pointed top portion (about 1/4 inch) of each head of garlic with a sharp knife, leaving the bulb intact but exposing the individual cloves of garlic.
  3. Drizzle each head of garlic with 2 teaspoons of olive oil.
  4. Wrap in aluminum foil and roast for 1 hour.
  5. Let cool before handling.
  6. Squeeze pulp from garlic into food processor; add basil and pine nuts.
  7. Pulse until the leaves are finely chopped.
  8. Gradually process in the Parmigiano Reggiano.
  9. While the processor is running, add the oil in a slow, steady stream.
  10. Season to taste with salt, pepper, and lime juice.
  11. Slice the loaf of bread or halve the ciabatta rolls, smear on the pesto, rough grate more Parmigiano Reggiano on top of bread, and broil at about 400 degrees until lightly toasted.

Note: Pantry ingredients and MAO products available at Kokua Market (King Street) or Umeke Natural Foods (Kahala); MAO organic salads also available at KCC Farmer's Market every Saturday morning.

Approximate Nutrient Analysis per serving (not including Parmigiano topping and salt to taste; based on 6 servings from a 1 pound loaf of bread):
270 calories, 15 g fat, 2.5 g saturated fat, 5 mg cholesterol, 280 mg sodium, 27 g carbohydrate, 2 g dietary fiber, 1 g sugar, 7 g protein

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