Recipes

fusilli with garlicky kale pesto and pesto butter

Pesto

This recipe, from Chef Joshua McFadden of Ava Gene's in Portland, inspired me. It's an extremely satisfying pasta dish, while also providing the bonus of a hearty serving of kale. In my version, I added parmesan, olive oil, and almonds into the pesto in the food processor - basically the same process as a normal pesto with almonds, but with kale instead of basil. And of course, I added Churn Pesto butter at the end. What you'll need: Tuscan Kale (2 lbs) 3 oz Churn Pesto butter Pasta (fusilli, or your choice, 1 lb) Parmesan Reggiano (1 cup) Pecorino Romano (1 cup) Extra...

Read more →


Grilled Zucchini Squash with Pesto Butter

Pesto

  Squash yields really well towards high heat cooking. The harder exterior of the squash protects the softer, seeded inside from the extreme heat of the grill. When you cook it just right, its so so good. Try grilling some yellow squash with pesto butter. What you'll need: - Yellow or Green Zucchini Squash - Olive oil - Salt/Pepper - Lemon   Steps: 1) Get your grill goin. No one likes a cold grill. Get that grill churnin. 2) Cut Squash, and season I like to cut them into quarters, or if it's big enough, eighths. Arrange them nicely on...

Read more →