In celebration of the 38th anniversary of the Italian Festival at Seattle Center, Chef Brad Inserra brings a fresh twist to a beloved classic. #newdaynw
SEATTLE — The 38th annual Italian Festival is returns to Seattle Center this weekend. Chef Brad Inserra shares his take on a classic Italian dish to get our taste buds ready for a weekend of delicious food.
Oregon Hazelnut Basil Pesto
(approximately 1.5 tbsp per serving)
1 cup chopped fresh basil1/2 cup chopped Italian parsley1/3 cup chopped, roasted hazelnuts2 tsp chopped fresh garlic1/4 cup shredded Parmesan cheese1 tsp lemon extract1/3 cup olive oilSalt and black pepper to taste
Roast 1/2 cup of hazelnuts at 325° for 20 minutes on a baking pan and cool before chopping in a processor, set aside.
Chop approximately 6 large cloves of garlic and set aside.
Hand chop basil and parsley, add to food processor with olive oil and lemon extract. Process for about a minute, then add the remaining ingredients and continue to pulse for another minute or two, until essentially you create a paste (pesto means paste in Italian).
Remove from the processor, and now it’s ready for storage.
Note: It freezes well and keeps in the fridge for a couple of months. It’s now ready to top your favorite pasta, or you can fold it into heavy cream.
Segment Producer Rebecca Perry. Watch New Day Northwest 11 a.m. weekdays on KING 5 and streaming live on KING5.com. Contact New Day.
Dining and Cooking