June 1, 2016
Posted in: Recipes

A good pesto is trickier than you may think. Many believe that if you throw all the right ingredients in, press pulse and cross your fingers, the results will be nothing short of superb. However, the perfect balance of herbs, oil, flavor, acid and seasoning is necessary to get that well-rounded flavor everyone loves. We’ve taken it a step further by blanching the basil and parsley before pureeing for extra flavor and a gorgeous pop of color. Dijon mustard, Parmesan, lemon, garlic and pine nuts round the dish off, giving it the perfect rich color and taste.

Learn how to make homemade pesto with our culinary arts school chef. Pair it with your favorite pasta for a simple gourmet meal.

Herb Garlic Pesto


4-5 oz  Fresh Basil and Parsley Leaves
2 oz  Pine Nuts (toasted)
2 cloves Garlic
2 oz  Parmesan Cheese
1 tsp Dijon Mustard
2-3 oz Extra Virgin Olive Oil
1 oz Lemon Juice
1 tsp Sea Salt
½ tsp White Pepper


Blanch herbs in salted water for 5 seconds, shock and squeeze to remove excess water

Blend herbs with remaining ingredients in high speed blender until smooth

Adjust seasoning with salt, pepper and lemon juice

Pair it with your favorite pasta for a simple gourmet meal.