Pesto Sauce
Serves:
1.5 - 2 cups
Chef:
Irv Miller
Ingredients:
1 bunch Fresh basil, stems cut off (or 1 cup packed)
1 bunch Fresh parsley, stems cut off (or 1 cup packed)
½ cup Pine nuts, roasted light brown
2 tablespoons Fresh garlic, peeled, rough chopped
½ cup Romano or Parmesan cheese, grated
1 Lemon, juiced
¼ cup Olive oil
¼ cup Extra virgin olive oil
To taste Fresh-cracked black pepper
To taste Kosher salt
1 bunch Fresh parsley, stems cut off (or 1 cup packed)
½ cup Pine nuts, roasted light brown
2 tablespoons Fresh garlic, peeled, rough chopped
½ cup Romano or Parmesan cheese, grated
1 Lemon, juiced
¼ cup Olive oil
¼ cup Extra virgin olive oil
To taste Fresh-cracked black pepper
To taste Kosher salt
Instructions:
Place the first six ingredients in a food processor. Use "pulse" to chop fine, and then turn food processor to "on" position and drizzle oils into mixture as you continue to process, making a smooth sauce. Season with salt and pepper.
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Atlas Oyster House is a part of the Great Southern Restaurant Group (GSRG) and is a sister restaurant of the Fish House, The Deck Bar, and Jackson's Steakhouse.
For more information on any of our restaurants, please visit www.goodgrits.com
Atlas Oyster House is a part of the Great Southern Restaurant Group (GSRG) and is a sister restaurant of the Fish House, The Deck Bar, and Jackson's Steakhouse.
For more information on any of our restaurants, please visit www.goodgrits.com