ArtEffects 5/12/19

Six Peaks Grille Rooftop Mizuna Pesto

(courtesy of Tim Hmay, executive chef, Resort at Squaw Creek in Olympic Valley, Calif. Makes 1 quart)

Mizuna is a mild-tasting member of the mustard family. As an Asian green, it can be used in both raw and cooked dishes. In Hmay’s fragrant recipe, it’s used in place of basil.

2 cups mizuna

2 tablespoons minced garlic

¼ cup pistachio nuts

½ cup extra-virgin olive oil

¼ cup Parmesan cheese, shredded

¼ cup Asiago cheese, shredded

1 teaspoon Meyer lemon zest

Juice from ½ Meyer lemon

Salt and pepper, to taste

In a food processor, add mizuna, garlic, and pistachios, and pulse quickly until all ingredients are chopped roughly. Reserve in mixing bowl.

In separate bowl, mix olive oil, Meyer lemon zest, and juice. Slowly add oil-and-lemon mixture into first bowl until desired consistency is reached. Fold in shredded cheese and salt and pepper to finish.




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