April 25: Lunchbreak - Spring Pesto

Dale Levitski

Chef Dale Levitski

Epicurious Entertains Chicago
May 5 - 6
Chicago Illuminating Company
19 East 21st Street

Spring Pesto
Prep time: 15 minutes

5 garlic cloves, peeled
1/3 cup lemon juice, fresh squeezed
1/3 cup white wine
2 cups ramps, cleaned and chopped
2 cups escarole or romaine, cleaned and chopped
1/2 cup grated Parmesan
salt and pepper to taste
1 cup+ olive oil

Blend garlic, lemon juice and white wine in a food processor until garlic is finely chopped. Add ramps, escarole/romaine and cheese and blend until smooth. Add olive oil until desired consistency is reached. Season to taste.


Make in big batches and freeze for use later.

Pesto can be made with many things -- not just basil -- other greens and nuts work great as well.

To use, think beyond pasta -- this pesto is great for fish, chicken and steak, and can be used as the base spread on bruschetta.

Copyright © 2014, Los Angeles Times