100 Ways to Use Beer in Food and Drink #8 and #9: Black and Tan Beer-Infused Garlic Pesto

To all you naysayers out there: you lose! Yet again I  accomplish both #8 and #9 of my quest to use beer in 100 different dishes. This time, I wanted to make something versatile, that could go with various meals, so I opted for a pesto that is amped up with flavor of a black and tan beer….plus beer-infused garlic, so I knock two items off the list.

Hopefully you realize that black and tan is a reference to a mix of two tasty and contrasting beers. The mix of beers varies depending on where you get it and from whom, but is generally a dark beer with a pale ale or lager. This time, I used Yuengling’s version: a mix of their porter and their premium beer. I was hoping the porter part of this would bring out the nutty flavor of the pine nuts, but because it’s only half porter, wouldn’t turn the pesto dark.

The black and tan did bring out the pine nuts, while also giving the pesto a bit of the bite when mixed with the garlic. I put one slice of sun-dried tomato in the mix and it lent a very subtle taste that again, I believe was brought out by the beer. I served this as a snack on toast, topped with a slice of sun-dried tomato. Then, for dinner we put it on our burgers, along with the beer-infused ketchup! OR you can make an open-faced tuna sandwich and top it off with some pesto (see above). You’re welcome.

Beer-Infused Garlic

  • Cloves of garlic (as many as you think are necessary)
  • Extra virgin olive oil (I will NOT say EVOO like Rachel does)
  • Pale ale brew
I didn’t put any amounts for this since it really depends on how much you are making and in what container you are doing it. Regardless, you want to use a 1:1 ratio of olive oil to beer. Start with tablespoons of each until the cloves of garlic are pretty much covered. Then, seal the container, and let it sit in the fridge until you’re ready to enjoy!

Black and Tan Pesto

  • 1/4 cup black and tan beer
  • 3/4 cup olive oil (plus a little bit more to bring to texture of your liking)
  • 1/2 cup pine nuts
  • 1/2 cup parmesan cheese
  • 1 1/2 cup fresh basil
  • 3 cloves of roasted beer-infused garlic

You’ll need a food processor for this. Put the basil and a little bit of the olive oil in first and break that down. Then add the pine nuts and roasted garlic—chop up the garlic a bit before you throw that in. Then add the rest of the olive oil. As that is pulsing together, add the beer, 1/4 cup at a time, to your own taste. Finally, add the cheese!

Serve with some crispy toast, pasta, burgers, whatever floats your boat. I’m saving some for open-faced salmon later this week. Be intrigued.

As always, make it your own with different ingredients, different beer, or different amounts of the ingredients. And tell us about it! Of course you know by now, don’t be a tool and use big beer—craft/local beer only!

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  • Cindy (Martini Doll) June 13, 2012  

    Your tuna sandwich looks DIVINE ! I must have this soon ! Thank you for not saying EVOO.

  • erica June 13, 2012  

    that sounds really intriguing!

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