Courtesy of Jennifer Reidy. Who is Jennifer Reidy? She’s got crazy fabulous hair, mad skills behind the lens and she developed a wonderful gluten-free blog after being diagnosed with celiac disease a few years ago. You can find her gluten-free recipes and photography at FeedingGlutenFree.com.
Ingredients
- Olive oil, preferably from California
- Kosher salt
- Ground black peppercorns
- ½ cup all-purpose gluten-free flour
- 1 egg, whisked
- 2 tomatillos, husk removed, rinsed and sliced into 4–6 round
- 2 cups fresh basil leaves
- 3–4 garlic cloves
- ¾ cup grated Parmigiano-Reggiano
- 3 tablespoons walnuts, chopped
- ¼–½ cup olive oil
- Salt and pepper
Instructions
Heat a skillet with enough olive oil to layer the bottom and fry tomatillo slices. Sprinkle a hefty pinch of salt and pepper into gluten-free flour and mix and place in bowl. In another bowl, whisk the egg. Dip tomatillo slices into egg mixture, then into gluten-free flour. Coat tomatillo slices on both sides. Shake off excess flour, then lay tomatillo slices in hot skillet to fry in batches. Fry on each side for about 2 minutes, or until crispy and golden brown. When finished, plate slices and let cool for 2–3 minutes. Drizzle pesto sauce all over and serve immediately.
*Pesto: Combine all pesto ingredients except olive oil in a mini food processor. Then slowly add the oil until mixed well. Process until a paste forms, adding more olive oil until it becomes thinner.
