5-20-26 Chef Amy pt1
INDIANAPOLIS (WISH) — Chef Amy showcased three vibrant pesto variations, featuring fresh ingredients and straightforward techniques as the centerpiece of her demonstration ahead of her upcoming trip to northern Italy.
Amy prepared a traditional walnut-basil pesto, swapping pine nuts for walnuts; a Sicilian-style roasted cherry tomato pesto with slivered almonds; and a pea pesto blended with mint, tarragon, green onion, and chicken or vegetable stock.
“We’re using fresh garden ingredients like basil, tomatoes, and mint,” Amy said. She used a food processor to streamline preparation, offering a modern twist on the traditional mortar-and-pestle method…