No question, pesto is an import direct from Italy, and you find it being used in a number of dishes right here in the United States. But have you ever thought of giving this Italian staple an east-Asian twist? Deepa Thomas, who wrote the cookbook Deepa's Secrets came by Tonia's Kitchen to talk about her pesto, and how she infuses Indian-fusion into what's quickly becoming one of America's favorite dishes. Deepa told Tonia she uses cilantro, mint, basil, thyme, onion, sum-dried tomato and a number of spices. She combines them with organic cannellini beans and then purees it all in a blender. Deepa told Tonia she gives some props for this recipe to Michelin-star rated chef Ralph Oswald, who owns restaurants in the Los Angeles area. The two talked about what a fun dish this would be to make, and it's tasty too. A little bit of Rome, by way of Bombay!
