Kamila Dandue is an amazing gardener, cook and person! Her gardening/cooking story appears in the Taste section of the latest KANSAS! Magazine (2022, Vol. 78, Issue 3). In the article Kamila sh shares gardening tips that have turned her backyard space into an oasis, full of both everyday and exotic vegetables and flowers. She also provides recipes for this spicy version of basil pesto and Roasted Eggplant in Spicy Yogurt.
She has also mastered the art of photography. All of the eye-popping photos included in this post are courtesy of Kamila.
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| Kamila's Spicy Basil Pesto and loaves of her savory babka-style twisted bread that's filled with the pesto. |
Kamila’s “Dandu culinary fusion” is evident is her unique version of spiced pesto. She uses it on pizza, bruschetta, pasta, as a marinade, and spread on grilled cheese sandwiches. It’s also an essential ingredient in her savory bakka-style twisted bread, a feast for the eyes as well as the palate.
Spicy Basil Pesto
INGREDIENTS:
3 to 4 garlic cloves
1/4 cup pine nuts, toasted (almonds or walnuts may be substituted)
4 green chilies (less or more)
2 cups packed basil
Salt, black pepper to taste
1/2 to 3/4 cup olive oil + extra for covering finished pesto
2 tablespoon lemon juice or to taste
1/4 to 1/2 cup Pecorino Romano or Parmegiano (Parmesan) cheese
INSTRUCTIONS:
1. Pulse garlic, toasted nuts and green chilies in food processor until coarsely chopped.
2. Add basil, salt and black pepper
3. Gradually add olive oil and lemon juice, process until fully incorporated and smooth. (Begin with lesser amounts and add more to achieve desired consistency.)
4. Add cheese and pulse lightly to incorporate. Check for seasonings.
5. Place in a jar or covered container. Cover top of pesto with a layer of olive oil to protect from darkening. Keeps in refrigerator for several weeks.
Kamila has a flair for flavor and her food is always picture-perfect as illustrated here . . .
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