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Chef Kelli's Garden Pesto Party

Published  July 9, 2016 11:23am EDT
Mornings
FOX 2 Detroit

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The summer season is in full swing and that means plenty of fresh herbs are ready to spruce up your menu. 

Among them is pesto, which is a versatile kitchen condiment that can help transform plain pasta, boring burgers, veggies, salads or most any meat into food bursting with fresh garden flavor.

Chef Kelli Lewton, owner and executive chef for 2 Unique Caterers & Event Planners, and colleague Chef Rece visited Fox2 Saturday morning and shared some of their favorite pesto recipes. 

  • 2 bunches herbs ½ cup nuts ½ cup parmesan ⅓ - ½ cup extra virgin olive oil ¼ - ½ tsp sea salt
  • 1 Tb fresh lemon juice 2 cloves garlic (or more if you love garlic)
  • 6 cups kale
  • 1 cup parsley
  • ½ cup grated Gruyere cheese
  • ¼ cup pumpkin seeds chopped
  • 3 garlic cloves
  • 2 tablespoons cider vinegar
  • ¼ tsp sea salt
  • 1/3 cup olive oil
  • Process with mortar and pestle or buzz on pulse with food processor
  • 4 beets, peeled & medium dice (about 2 cups raw) ½ cup a handful of sunflower seeds 1 Bunch parsley
  • ¼ bunch mint
  • ½ bunch basil
  • (Herbs should equal ¾ cup total) 1 clove of garlic
  • ½ tsp sea salt juice of one small orange 1/2 fresh crumbled goats cheese a 4 tablespoons olive oil, extra virgin 1 tsp zaatar spice mix
  • 1 cup extra-virgin olive oil
  • 1⁄2 cup toasted blanched almonds, chopped
  • 2 tbsp. rosemary leaves, minced
  • 1 bunch basil chopped
  • 2 tsp. balsamic vinegar
  • 2 tsp. sugar
  • 1⁄2 tsp. Aleppo pepper or paprika
  • 24 pitted oil-cured black olives
  • 16 sun-dried tomatoes in oil, chopped
  • 4 cloves garlic, chopped
  • Kosher salt and freshly ground black pepper, to taste
  • 1 QT handful strawberries, chopped into small pieces ( mix in the last )
  • ¼ cup of toasted pine nuts~ chopped fine
  • ½ cup parmesan cheese
  • 4 TBS. Virgin olive oil
  • 1 clove garlic
  • ½ cup or large bunch Chopped basil fresh basil hemp seeds
  • 3-4 tbsp. ¼ - ½ tsp salt juice of 1 lemon or small orange
  • 1 bunch handful fresh dill, strong stems cut off & chopped
  • 1 bunch fresh parsley, stemmed and chopped
  • ¼ cup virgin olive oil
  • ¼ cup aged pecorino cheese
  • ¼ handful toasted macadamia or almonds, finely chopped
  • ½ sea salt
  • ½ cup handful frozen or fresh green garden peas juice of 1 lemon
  1. Mix; cheese, nuts, lemon and peas with mortar and pestle, add herbs
  2. Pound with the pestle with salt and lemon and olive oil.
  • 2 clove of garlic
  • 2 green onions chopped ¾ tsp salt
  • 1 bunch basil
  • ½ bunch cilantro
  • ½ bunch parsley 2 tablespoons olive oil
  • 1 tablespoon sesame oil 3-4 tbsp. parmesan cheese,
  • Grated 1 tablespoon sesame seeds
  • ½ cup unsalted peanuts
  • Juice of 1 lime
  • 1 tablespoon soy sauce
  • ½ tsp red chili pepper, chopped fine 1 tbsp. honey
  • 1 cup finely chopped garlic scapes (or 2⁄3 cup finely chopped chives, plus 1⁄3 cup finely chopped garlic)
  • 1 bunch parsley chopped
  • 3⁄4 cup olive oil
  • 1⁄2 cup finely grated parmesan
  • 1⁄3 cup roasted, salted cashews
  • ½ tsp sea salt
  • Black pepper to taste
  • 1 ¾ cups packed basil
  • 1/2 cup olive oil
  • 1/3 cup toasted walnuts ( or pistachios)
  • 1/3 cup finely grated pecorino
  • 1/3 cup finely grated parmesan
  • 4 sun-dried tomatoes in oil, chopped
  • 3 cloves garlic
  • 1 tsp. sea salt
  • ½ tsp black pepper