I love pesto. It is one of my favorite flavor profiles— not only in Italian cooking, but— of all cuisines. It’s fresh tasting and clean. But it’s also light and extremely versatile.
I keep pesto portioned into small batches in the freezer. It thaws quickly and is perfect for a quick supper. Just place the pesto in a bowl and add a little extra virgin olive oil. Remove your favorite noodle from the boiling water and toss in the pesto. Finish with some grated pecorino and call it dinner.
Ingredients
⅓ cup Toasted pine nuts or almonds
2 cups Fresh basil leaves (2 oz. by weight)
1 Tbsp Minced garlic
pinch Kosher salt
¼ cup Grated Parmigiano Reggiano cheese
3 Tbsp Grated Pecorino Romano cheese
½ cup Extra virgin olive oil
Instructions
Combine nuts, basil, garlic and salt in a food processor. Slowly add olive oil.
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.
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.