Fresh Upcountry Pesto
Ingredients
5 oz. fresh upcountry aeroponic basil, washed and dried well
¾ cup organic extra virgin olive oil
3 cloves of garlic
1 ½ tsp sea salt
3 tbsp fresh lemon juice
2.5 oz. toasted, unsalted macadamia nuts or walnuts, raw or toasted
Start by pulsing basil, garlic, and nuts in a food processor until finely chopped. With the motor running, slowly add olive oil until smooth and emulsified. Add lemon juice and salt, then blend briefly to finish.
Radiatore with Creamy Pesto Sauce
Ingredients
12 oz radiatore pasta
1 cup heavy cream
2 tbsp butter or olive oil
2 cloves garlic, minced
¼–½ cup prepared pesto
Salt and black pepper, to taste
Fresh basil, for finishing
Cook radiatore in salted water until al dente, reserving ½ cup pasta water before draining. In a pan, warm butter or olive oil and sauté garlic until fragrant. Add cream and simmer until slightly thickened. Stir in pesto, then add pasta and toss to coat, loosening with pasta water as needed. Season with salt and pepper, finish with fresh basil, and serve.
Ingredients
1 flatbread or naan
½–1 cup shredded rotisserie chicken
2–3 tbsp prepared pesto
½ cup shredded mozzarella (or cheese of choice)
Handful of baby spinach or arugula
Handful of cherry tomatoes, halved
Fresh basil leaves
Olive oil
Salt and black pepper, to taste
Heat a skillet over medium heat and drizzle with olive oil. Place flatbread in the pan and heat until lightly browned, flip, and lightly salt. Spread pesto over the surface, then top with chicken and cheese.
Cover and cook for 5–7 minutes, until the flatbread is crisp and the cheese is melted. Remove from the pan and top with spinach, tomatoes, and fresh basil. Season with salt and pepper, slice, and serve.