In today’s recipe, we’re borrowing from Chef Emma Cardarelli at one of Montreal’s staple restaurants, Nora Gray. This is Nora Gray’s version of a lush and vibrant pesto sauce, perfect to spoon over pasta or some crusty bread. The flavours and colours of this pesto are a perfect way to welcome Spring onto your palate.
Here’s how to make Nora Gray’s pesto:
Ingredients:
1/4 c pine nuts, toasted
1/2 c basil, tightly packed
1 c spinach, tightly packed
1/2 c olive oil
1/2 c parmesan (grana padano), grated
2-3 tbs reserved pasta water
2 tbs butter
Preparation:
Put all the ingredients in your food processor and blend until smooth, or your desired texture.
Toss with your favourite pasta, the reserved pasta water and butter.
This pesto comes out so well, you will want to put it over everything! The flavour of these fresh ingredients really come through and sing to your taste buds. We hope you enjoy this recipe from Nora Gray.
This recipe was developed and shared as part of the Goal Initiatives “Squawk and Gobble” campaign. Goal Initiatives has launched this to highlight the Montreal restaurant scene and the entrepreneurs and chefs behind local staples. Meet and share a meal, prepared by household names, as they discuss some of the ways they’ve been coping with the recent trying times. Stokes is proud to share this effort and spread awareness to mental health as well as supporting the local restaurant industry.
To learn more about this initiative and the restaurants involved, check out our website: https://www.blog.stokesstores.com/en/goal-initiatives