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Pesto, Herb & Garlic
Burger Brush
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2 bunches fresh parsley
2 bunches fresh oregano leaves
6 sprigs fresh rosemary leaves
3 bunches fresh thyme leaves
1 qt. olive oil, divided
4 tbsps. fresh garlic, minced
2 tsps. cayenne pepper
3 lbs. frozen pesto
1 qt. vegetable stock
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Clean the herbs from their stems and combine them in a food processor with 1 cup of olive
oil. Blend until a smooth paste forms.
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| 2. |
In a separate bowl, combine remaining ingredients and whisk in the herb paste. Season to
taste with salt and freshly ground black pepper. Adjust thickness of paste/rub with
vegetable stock to the point where it can be brushed on a grill item.
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SERVING: 1 gallon
FROM: Ted Fekete C.E.C, district manager, Whitsons Culinary Group
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