A few years ago, I went to a weeklong “bootcamp” at the Culinary Institute in Napa Valley (if you ever get the chance, it’s truly a bucket list experience.) While I was there, our instructor Chef John Ash demo’d how to make the best pesto ever, and I’ve been using his tips ever since. There are two main secrets that take this pesto to the next level: (1) Blanching the herbs and garlic before adding to the rest of the ingredients totally enhances the flavor and removes bitterness, and (2) instead of sticking to the more traditional pine nuts and basil blend, mix it up with the herbs and nuts of your choice. For our latest collaboration with Blue Diamond Almonds (did you catch our recent smoothie bowl brunch?) I’ve created an almond-mint pesto that is my current favorite ingredient of summer and is destined to top fish, crostini, and ...read the rest of the story here
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