Pesto

Pantry and Fridge

Ingredients

½ bunch Parsley leaves, stems removed
1 bunch Basil leaves, stems removed
1 cup Parmesan cheese, grated, good quality
8 cloves Garlic, minced
1 cup Pine nuts, chopped
1 cup Extra virgin olive oil

Instructions

Place all ingredients except olive oil in a food processor. Process until smooth. With machine running, slowly add oil. Turn off the processor and scrape down the sides. Continue to process to a smooth paste. Refrigerate until needed, up to 1 week. Freezes well.

Yield: 2 1/2 cups

Recent Recipes

Cappuccino Cheesecake

The Cappuccino Cheesecake was a favorite at the Purple Parrot Café, perfect for those nights when the dining room was dressed up with white linens and holiday cheer. Rich, creamy, and laced with espresso, it’s a decadent end to a Christmas feast or any special occasion.

Shrimp and Butternut Squash Bisque

One of the first recipes I ever created was a shrimp bisque. It’s been a staple at Crescent City Grill for years now, served to countless guests who have come through our doors. Back in those early days in the kitchen, there wasn’t any formal training to rely on— just curiosity, passion, and a willingness to experiment until it was just right. Adding butternut squash wasn’t a part of the original recipe. Though its natural sweetness balances the richness of the shrimp and the cream.

Roasted Brussels Sprouts

From the upcoming cookbook, Robert St. John’s Mississippi Christmas (due in October)

RobertStJohn.com