Chef Dale Levitski
Epicurious Entertains Chicago
May 5 - 6
Chicago Illuminating Company
19 East 21st Street
Chicago
www.epicurious.com
Spring Pesto
Prep time: 15 minutes
Ingredients:
5 garlic cloves, peeled
1/3 cup lemon juice, fresh squeezed
1/3 cup white wine
2 cups ramps, cleaned and chopped
2 cups escarole or romaine, cleaned and chopped
1/2 cup grated Parmesan
salt and pepper to taste
1 cup+ olive oil
Directions:
Blend garlic, lemon juice and white wine in a food processor until garlic is finely chopped. Add ramps, escarole/romaine and cheese and blend until smooth. Add olive oil until desired consistency is reached. Season to taste.
Tips
Make in big batches and freeze for use later.
Pesto can be made with many things -- not just basil -- other greens and nuts work great as well.
To use, think beyond pasta -- this pesto is great for fish, chicken and steak, and can be used as the base spread on bruschetta.
Epicurious Entertains Chicago
May 5 - 6
Chicago Illuminating Company
19 East 21st Street
Chicago
www.epicurious.com
Spring Pesto
Prep time: 15 minutes
Ingredients:
5 garlic cloves, peeled
1/3 cup lemon juice, fresh squeezed
1/3 cup white wine
2 cups ramps, cleaned and chopped
2 cups escarole or romaine, cleaned and chopped
1/2 cup grated Parmesan
salt and pepper to taste
1 cup+ olive oil
Directions:
Blend garlic, lemon juice and white wine in a food processor until garlic is finely chopped. Add ramps, escarole/romaine and cheese and blend until smooth. Add olive oil until desired consistency is reached. Season to taste.
Tips
Make in big batches and freeze for use later.
Pesto can be made with many things -- not just basil -- other greens and nuts work great as well.
To use, think beyond pasta -- this pesto is great for fish, chicken and steak, and can be used as the base spread on bruschetta.
