*](https://brege.org/post/what-is-pesto/basil.jpg)
Pesto* is a cold-prep green sauce made with herbs and alliums suspended in oil. Most pestos call for some form of nut or cheese. In the general sense, chefs may specify “loose pesto” when there are neither cheese nor nuts in the sauce, or when the sauce has an abundance of oil. In general, pesto is made from herbs in the mint family, almost always from basil. The * distinguishes a generalization to the traditional meaning of the word. ...
Honey Balsamic Vinaigrette Chef: Wyatt Brege Yield: 2 Quarts Ingredients: 2 ¾ Cup Balsamic Vinegar 1 Cup Honey 2 Tbsp Dijon Mustard 2 oz Red Onion 6 ea Garlic Clove 1 ½ tsp Black Pepper 1 ½ tsp Kosher Salt 2 ½ Cup Canola Oil Directions: Add all ingredients except canola oil to the blender and blend until smooth While the blender is still running at medium speed, slowly trickle in canola oil to emulsify ...
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 ...
Balsamic Vinaigrette Chef: Wyatt Brege Yield: 5 cups Ingredients: 2 Cups Balsamic Vinegar 2 Cups Extra Virgin Olive Oil 1/4 Cup White Sugar 1/2 Cup Dijon Mustard Directions: In a 4 Quart container, emulsify everything but the olive oil with the immersion blender. Slowly trickle in the olive oil, keeping the head of the immersion blender near the surface to allow the air emulsify with the oil.
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. ...
Citrus Gremolata Chef: Wyatt Brege Yield: 2 Cups Ingredients: 2 Cups Roughly Chopped Parsley 1 Cup Extra Virgin Olive Oil 1/4 Cup Chopped Garlic 2 ea Lemons (zest and juice) tt Salt and Pepper