Culinary Techniques for High-Quality Summer Flavors

Garnish with lemon wedges and serve ramekins of the Oregano and Lemon Pesto Butter alongside for dipping. 1/4 cup pumpkin seeds2 little cloves garlicCoarse salt and cracked black pepper1/4 cup grated Parmesan cheese1/4 cup fresh oregano leaves, coarsely chopped1/2 cup loaded fresh basil leaves2 teaspoons honeyZest and juice of 1 lemon1/2 cup olive oil1/2 cup saltless butter, melted over low heat In a dry little skillet, toast the pumpkin seeds over medium-low heat, tossing often, till gently golden and really aromatic, about 5 minutes.

Freddy's Frozen Custard & Steakburgers

In a food processor, pulse the pumpkin seeds, garlic, and a generous pinch each of salt and pepper up until the seeds are broken down. Add the parmesan, oregano, basil, honey, and lemon passion and juice and pulse until completely integrated. With the motor running, stream in the olive oil a little bit at a time till the pesto is velvety.

Season to taste with additional salt and pepper if required. Makes about 2 cups., Mandolin Chef Sean Fowler reveal us that greens take well to the grill to.

Ultimate Modern Patty Concepts for Summer Menus

Fire up your grill and get the coals ripping hot with very little flame. Rub the teaspoon of olive oil on the halved heads of lettuce and season them liberally with salt and black pepper. Grill for about 1 minute with the flat sides of the lettuce down and the grill uncovered.