May was a busy month in the Outdoor Kitchen with
Garden Chef cooking demonstrations on the weekends and during Cocktails in the Garden on Thursday nights. In addition,
the Outdoor Kitchen served up seven dinner classes in May alone. It’s early in the season and we hope you can
join us for a cooking demonstration or class soon!
Garden Chef Christina Curry served up a delicious seasonal
pesto for happy visitors one weekend.
Her recipe features a basil, arugula and walnut pesto. Arugula is a peppery lettuce that pairs well
with walnuts to make a smooth and buttery pesto. If pine nuts were used, as in traditional
pesto, the peppery flavor of the arugula might be overwhelming. Chef Christina recommends tasting the
mozzarella and adding salt to bring out the flavor as needed.
Walnut Pesto Caprese with French Bread
8 oz fresh basil leaves
4 oz arugula
1 clove garlic
1/4 cup walnuts, toasted
2 T lemon juice
1/4 c parmesan cheese
1/4 c olive oil
tomato slices
fresh mozzarella
French bread, sliced & toasted
kosher salt & black pepper, to taste
lemon zest, to garnish
In a blender or food
processor, combine the basil, arugula, garlic, walnuts, lemon juice, parmesan
cheese and olive oil. Blend on high
until smooth and season with salt and pepper to taste. Spread the pesto on one side of French bread
slices. Top with a tomato slice and a
slice of mozzarella. Garnish with the
lemon zest.
