Blistered Shishitos With Kimchi Aioli

little pine

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Calories

Ingredients

Kimchi Aioli

6 oz Sir Kensignton Fabenaise
5 oz vegan Kimchi
2 cloves garlic
1 tsp rice vinegar
1 tsp agave
1 tsp toasted sesame seed oil

Shishitos

20 shishitos
1 tbsp olive oil
1 tsp Maldon sea salt

Wine Pairing

Viognier

Instructions

PLACE all ingredients for Kimchi aioli in food processor and mix until smooth.
ADD olive oil to a cast iron skillet or large fry pan and heat until the oil begins to smoke.
THROW in 10 peppers and cook for around 4 minutes until skin starts to soften, blister and you start to see signs of a slight char.
REMOVE the first batch and repeat with remaining shishitos.
PLATE and serve with kimchi aioli.

Keyword kimchi, kimchi aioli, shishito peppers, vegan, veggie

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The food at little pine is, of course, why the restaurant exists. I wanted the food at little pine to be Mediterranean and California inspired, and effortlessly plant based. A picture of food will never replace an actual, beautiful plate of food served in a beautiful space. That’s the simple hope I have for little pine: beautiful vegan food in a beautiful space. - Moby

Blistered Shishitos With Kimchi Aioli