photo by Andy Suarez
When the sun begins to retreat early in the afternoon sky, the air becomes crisp, and the tree leaves turn brilliant shades of red and gold, you know: it's pumpkin season.
Why restrict yourself to that particularly spiced latte, when you can have so much more? This dairy-free pesto pairs pumpkin with anchovy for a vibrant, delicious sauce to be slathered on crusty toast with cherry tomatoes and onions.
A perfect appetizer for that time of year when the party calls for artfully placed, decorative gourds.
The latest recipe from Andy Suarez, a Chicago-based private chef with a passion for food, entertaining, and teaching. From his parents he learned about the special relationship between friends and food, and he brings that knowledge to every event and cooking class he offers. Learn more about Chef Andy Suarez at his website, and contact him for your next event.
Total Time: 15 minutes.
For the topping
1. Add anchovies, pumpkin seeds, olive oil salt, basil, and garlic to your blender or food processor, and do what you do with those kitchen tools. Blend and process until you've reached the consistency you seek.
2. Slice red onions and tomatoes, then toss them gently with sherry vinegar and olive oil.
3. Brush the slices of crusty, fresh Italian bread with canola oil and toast in a pan for 3-5 minutes or so over medium heat.
4. Top these perfectly golden slices with pesto, then the onion and tomato topping and enjoy.