Sauce

Pesto Aioli Chef: Wyatt Brege Yield: 6 Quarts Ingredients 1 bn Basil leaves (approx. 1 quart unpacked or cut) 1/2 Cup Garlic Clove 1 Cup Extra Virgin Olive Oil 1 ea Lemon (juice + zest) 1 Handful Baby Spinach 1 Cup Water 1 Gallon Mayonnaise Directions In the blender, puree all ingredients into a pesto minus mayonnaise until smooth Whisk the pesto with the mayonnaise in a large mixing bowl until thoroughly combined ...

Basil Pesto Chef: Wyatt Brege Yield: 1 Quart Ingredients 2 Bunch Basil 8-10 clove Peeled Garlic 3 Cup Extra Virgin Olive Oil 1/4 Cup Seasonal Tree Nuts (shelled whole) 1/4 Cup Grated Parmesan tt Salt and Black Pepper Directions In a medium sized mixing bowl, combine the ingredients (sans parmesan) with the immersion blender. Fold in the parmesan. Store in 1 Quart deli container. Notes It is important to use actual extra virgin olive oil and not pomace or salad oil. The bite of the olive is a key flavor component of pesto.