Occasionally we find a pairing that simply makes the wine and food a treasured “Hand in Glove” experience. When we find these rare pairings we will post a companion page that provides the food recipe so everyone can experience these exceptional wine and food pairings.
In a food processor mix: (until smooth, about 1 minute)
1/4 cup Toasted, slivered, blanched almonds
2 1/2 cups Cherry tomatoes
1/2 cup Basil leaves
1 clove Garlic
1 teaspoon Salt
1 pinch of red pepper flakes
1 tablespoon Peperoncino (pickled chili peppers)
Add slowly with food processor running: (about 30 seconds)
1/3 cup Extra virgin olive oil
Add pesto sauce to cooked whole wheat pasta and chicken cubes (sautéed in the same pan used to toast the almonds) and top with 1/2 cup grated Parmesan cheese.
Comments: This pesto is not hot and is only mildly spicy so we originally wanted to do a Gewurztraminer pairing, but didn’t have any in our cellar. Our second choice was the Huber Gruner Veltliner with its soft, relaxed character and it really made a SPECTACULAR pairing. Than because we like to try different pairings we tried the Matthiasson Napa Valley White. It was a very different pairing with its more tightly structured character, but it too was OUTSTANDING with the pesto sauce.
Recipe source: American Test Kitchen.