Recipe: Homemade Pesto

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Chef Kimberly Larsen shared her recipe for pesto that you can whip up in the food processor. Below is a list of ingredients that you can mix and match for a unique pesto every single time!


House Pesto Base

dressing, base, sauce

Kale & Almond Pesto

  • 6 oz Kale rinsed & chopped
  • 3 oz parsley
  • 3 oz basil
  • 3 tablespoon honey
  • 1 tablespoon garlic
  • 1/4 cup citrus juice, (i like 1/2 lemon and 1/2 orange)
  • 1/2- 1 cup olive oil
  • 1/4 tsp sea salt
  • 1/4 cup almonds, toasted
  • Pecarino cheese, shredded

Super Green Pesto

  • 6 oz basil
  • 10 oz spinach
  • 6 oz arugula
  • 1/2 cup shallots
  • 1/2 cup roasted garlic
  • 1/4 white balsamic vinegar
  • 2 tablespoons lemon juice
  • 1-1 1/2 cup olive Oil
  • Parmesan shredded
  1. Use food processor or blender for best results.  Mixture should be chunky and not completely smooth
  2. Pre-chop Ingredients before placing in food processor.  When mixing use pulse button.  Create quick pulses and stopping to scrap sides often.
  3. Pesto should be a balance of greens, garlic, oil, nutty, acid and cheese.
  4. Always toast nuts.  Make sure to cool completely before using
  5. Mix p ingredients to give different flavors.  Flavored Oils are a great way to incorporate flavors.
  6. Storage: place a thin layer of plastic wrap directly on the pesto sauce.  This will keep oxygen out and the browning away.  Maybe be portioned in ice trays or portion cups then frozen.  Store in freezer safe bag.
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