Arrows' Crispy Okra with Basil Pesto and Bacon

comments (1) August 7th, 2008

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Click To Enlarge Photo: Scott Phillips

1 cup basil leaves
1/4 cup freshly grated Parmigiano Reggiano
1 tsp. salt
2 Tbs. olive oil
Juice of 1 lemon
1 tsp. chopped garlic
1/4 cup toasted pine nuts

2 lb. fresh okra, cut into 1?4-in. rounds
1/2 cup cornmeal
2 Tbs. olive oil
Salt and pepper
8 strips crispy bacon
8 basil sprigs

4 appetizer servings

Process all the pesto ingredients in a blender or food processor. Set aside.

Toss the okra with the cornmeal and place in a sieve to shake off excess cornmeal. Heat the olive oil in a non-stick sauté pan until it’s hot. Test by putting one piece of okra into the pan. If the oil sizzles right away, it’s ready. Add the rest of the okra. Sprinkle with salt and pepper and slowly sauté over medium heat until the okra is golden brown, about 4 min.

Arrange the okra and bacon on four plates, drizzle with pesto, garnish with basil sprigs, and serve at once.

Note: The flavors of this dish combine well with sliced yellow and red tomatoes drizzled with a light vinaigrette.

Recipe by Clark Frasier
August 1998
from issue #16

posted in: basil, pesto, okra, appetizer

Comments (1)

Ethanreid32 writes: This is making me hungary
Posted: 12:32 am on February 19th
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