{"id":7065,"date":"2012-06-07T16:43:33","date_gmt":"2012-06-07T20:43:33","guid":{"rendered":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/?p=7065"},"modified":"2014-04-15T16:51:18","modified_gmt":"2014-04-15T20:51:18","slug":"pesto-change-o","status":"publish","type":"post","link":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/pesto-change-o\/","title":{"rendered":"Pesto Change-O"},"content":{"rendered":"<p><b>Whatever American cooks may lack in old-world tradition they more than make up for with unbridled creativity.<\/b><\/p>\n<p>Indeed, some say our chefs and home cooks are innovative precisely because they\u2019ve grown up without generations of food customs to stifle their ideas about cooking. Instead, they excel at reimagining classic dishes from other food cultures as part of the ever-changing fusion that is American food. Take pesto, for instance. A concentrated puree, it is, by Italian norms, mostly made of fresh basil and oil and usually served on pasta. In the States, however, pesto has come to mean a puree that comes in a limitless variety of vegetable and herb flavors and colors. And it\u2019s served with lots more than just pasta.<\/p>\n<p>Pesto turns up as spread in sandwiches, whisked into omelets and soups, and pooled as a dipping sauce, and lately it\u2019s even showing up on cheese plates as a spoonful of savory accompaniment. It works best in this context when the cheese has enough sassy character of its own to stand up to a vibrant pesto. We offer some of our favorite pesto-meets-cheese matches here as proof. Experiment this summer\u2014the season of presto pesto!\u2014to discover your own.<\/p>\n<p><b>Dilled Carrot Tomato Tapenade + Picolo<\/b><br \/>\nIt\u2019s not officially a pesto, but feel free to use it as one. In this version, made by<a href=\"http:\/\/www.thegraciousgourmet.com\/\">Gracious Gourmet<\/a>, we love the combination of carrots, tomato, and a bit of orange infused with dill\u2019s distinct herbal taste. Try its zingy flavor with rich triple-cream cheeses such as Picolo from&nbsp;<a href=\"http:\/\/www.andantedairy.com\/\">Andante Dairy.<\/a><\/p>\n<p><a href=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2014\/04\/redpesto.jpg\"><img decoding=\"async\" class=\"aligncenter size-full wp-image-7067\" alt=\"Dilled Carrot Tomato Tapenade\" src=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2014\/04\/redpesto.jpg\" width=\"240\" height=\"195\"><\/a><\/p>\n<p><b>Pepperoni Pesto + Juustoleipa<\/b><br \/>\nA meaty-flavored all-natural pesto\u2014made by&nbsp;<a href=\"http:\/\/www.bearpondfarm.com\/\">Bear Pond Farm<\/a>\u2014this one has the unmistakable taste of pepperoni but nicely balanced by bits of sun-dried tomato, Dijon-style mustard, roasted garlic, and fennel seed. Of course it\u2019s a dream on pizza, but that\u2019s why we love it with a warm slab of pan-seared Juustoleipa, a.k.a \u201cbread cheese,\u201d from&nbsp;<a href=\"http:\/\/www.carrvalleycheese.com\/\">Carr Valley<\/a>.<\/p>\n<p><a href=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2014\/04\/pepperoni.jpg\"><img fetchpriority=\"high\" decoding=\"async\" class=\"aligncenter size-full wp-image-7068\" alt=\"Pepperoni Pesto\" src=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2014\/04\/pepperoni.jpg\" width=\"317\" height=\"278\" srcset=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2014\/04\/pepperoni.jpg 317w, https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2014\/04\/pepperoni-300x263.jpg 300w\" sizes=\"(max-width: 317px) 100vw, 317px\" \/><\/a><\/p>\n<p><b>Cilantro Pesto + Dulcinea<\/b><br \/>\nWe also like this nut-free version made by Bear Pond Farm, as a base for either Mexican-flavored pesto (add a little lime and cumin) or one with Indian seasonings (stir in a pinch of freshly grated ginger). Both ways it\u2019s great served with a tangy flavorful sheep\u2019s milk cheese, such as Dulcinea from&nbsp;<a href=\"http:\/\/www.larksmeadowfarms.com\/\">Lark\u2019s Meadow Farms<\/a>.<\/p>\n<p><a href=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2014\/04\/greenpesto.jpg\"><img decoding=\"async\" class=\"aligncenter size-full wp-image-7069\" alt=\"Cilantro Pesto \" src=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2014\/04\/greenpesto.jpg\" width=\"240\" height=\"216\"><\/a><\/p>\n<address>Photo Credit: <a href=\"http:\/\/www.flickr.com\/photos\/22198928@N00\/1698712495\/\">thebittenword.com<\/a> via <a href=\"http:\/\/compfight.com\">Compfight<\/a> <a href=\"https:\/\/creativecommons.org\/licenses\/by\/2.0\/\">cc<\/a><\/address>\n","protected":false},"excerpt":{"rendered":"<p>Three pesto and cheese pairings we recommend for the summer months<\/p>\n","protected":false},"author":1,"featured_media":7066,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"om_disable_all_campaigns":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","cybocfi_hide_featured_image":"","footnotes":""},"categories":[543],"tags":[],"coauthors":[307],"class_list":["post-7065","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cheese-pairings"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v24.4 (Yoast SEO v24.4) - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Pesto Change-O - culture: the word on cheese<\/title>\n<meta name=\"description\" content=\"Three pesto and cheese pairings we recommend for the summer months\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link 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