Pesto ensures fresh basil won't go to waste

09/30/2008 | Flathead Beacon (Kalispell, Mont.)

Pesto, or the French version known as pistou, is one of the tastiest ways to use up a bumper crop of basil. Blanch and shock the leaves before processing with pine nuts or walnuts to maintain their bright green color. The herb is also delicious in a Caprese salad with tomatoes, mozzarella and olive oil or as a stuffing for double-cut pork chops.

View Full Article in:

Flathead Beacon (Kalispell, Mont.)

Published in Brief:

SmartBrief Job Listings for Food & Beverage

Job Title Company Location
Executive Chef
Whole Foods
Bellevue, WA
Sous Chef
Sheraton
Salt Lake City, UT
Executive Chef
The Lodge & Spa at Callaway Gardens Job
Pine Mountain, GA