2 cups fresh basil leaves, packed 1/2 cup freshly grated Parmesan-Reggiano or Pecorino Romano cheese 1/2 cup extra virgin olive oil 1/3 cup pine nuts, walnuts, or sunflower seeds 3 medium sized garlic cloves 1 Tbsp. lemon juice Salt and freshly ground black pepper to taste Add ingredients to food processor or blender and pulse until smooth and creamy. Slice French bread and toast for 5 minutes until crunchy. Spread immediately with fresh pesto. Advertisements
Fresh Spinach Whole unpeeled Garlic Cloves Dijon Mustard Ground Mustard (Powder) Olive Oil Salt & Pepper Pecorino Romano Cheese Pre-heat oven to 350oF. Lay whole unpeeled garlic cloves on a baking sheet and coat with olive oil. Bake until the heads are soft and the outsides are light brown (20-30 minutes.) Squeeze the roasted garlic out of their papery skins into a food processor and add ground mustard, Dijon mustard, balsamic vinegar, basil, salt and pepper. Begin pureeing the ingredients, slowly drizzling olive oil into the mix to create an emulsified vinaigrette. Dress the salad with the fresh roasted garlic vinaigrette and add finely grated pecorino Romano cheese. *credits to our chef in residence, and IT man, Matt Spencer, for this divine salad dressing.
Mint Anise Hyssop Lemon Balm Fennel fronds and seeds Add herbs to just boiled water and let steep for 5-10 minutes, until tea has reached the desired strength. Sweeten with honey or agave nectar to desired sweetness.