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CANDLELIGHT DINNER w/ Chef Shawn Hubbell


  • 1lb. Garlic Scapes cut in small pieces
  • 2 cups lightly packed basil leaves
  • 1 cup grated Pecorino Romano
  • 1/3 Cup Toasted pine nuts
  • 1/3 cup Toasted walnuts
  • 1.5 cups olive oil or to desired consistency
  • Zest of 2 lemons
  • ΒΌ cup packed mint leaves

Place all ingredients in a food processor except for olive oil. Pulse ingredients until chunky. Turn processor on high and gradually add enough olive oil to desired consistency.