I am obsessed with pesto! Anymore pesto is not simply defined as the traditional Italian pesto made from basil, pine nuts, parmesan cheese and olive oil. It is made from sun dried tomatoes, peanuts, cilantro, arugula plus a whole host of other interesting ingredients. The possibilities are endless. The featured Thai pesto is to die for and the flavors are simply divine. I used crab, but grilled chicken would be simply perfect too. I did a combination of the round and square wonton wrappers to add a bit of dimension.
If you have been reading my blog for sometime, you have probably realized that I am just a bit passionate about appetizers. For me, they are the most fun thing to make and of course to eat. The idea of having multiple bites of different flavors is very appealing.
My hubby and I have made a tradition of having wine and appetizers each Friday night. Quite often we entertain friends but have our share of “alone” Friday nights. Regardless, it is most certain to be filled with appetizers, terrific cheeses and great wine.
For everyone out there who is a Trader Joe fan, they have some of the best frozen appetizers around. From the mushroom tarts to the arancini, they exemplify great quality and a snap to prepare. After a 60+ hour work week, the idea of coming home to sit down with my hubby alone or the nights we have friends over, is a cherish tradition that I look forward to all week.
Do you have any traditions wrapped around food, friends or wine?
Thai Pesto Crab Cups
1 C. Packed Basil Leaves
1/3 C. Chopped Cashews
Zest of one lime
1 T. Lime juice
2 t. Fresh ginger, peeled and finely minced
2 Jalapeno peppers, seeded and finely chopped
1 t. Soy sauce
1 t. Fresh lemongrass, finely chopped
3 T. Olive oil
½ t. Salt
Add all of the above ingredients to a food processor and pulse until well combined. Taste and adjust seasonings if needed. Keep in an airtight container in the refrigerator until ready to use.
Fresh lump crab meat
Wonton wrapper, round or square
4 T. Butter, melted
To make the wonton cups, preheat oven to 350 degrees. Brush the wonton wrappers with a bit of butter on each side. Press them into the depressions of a mini muffin tin and bake for 8 to 10 minutes, until lightly brown and crisp. Remove from the tins to cool and then fill with a heaping teaspoon of crab meat and top with a teaspoon of the thai pesto.