Truffle Pesto

A quick blender pesto gets a luxurious upgrade from white truffle oil, then loosens into a silky pan sauce for ravioli. It's earthy, herbaceous, and just a touch spicy, the kind of weeknight dish that eats like a restaurant plate.

Ingredient Spotlight. Our White Truffle Oil lends its heady, earthy aroma to the pesto, while our Spicy Calabrian Pesto Olive Oil layers in basil, garlic, and a gentle Calabrian chili heat for backbone.

Ingredients

• 2 cups veggie or chicken broth
• ½ cup portobello mushrooms sliced
• 1 cup basil fresh
• 2T lemon juice
• 2 cloves garlic
• 2T white truffle oil
• ¼ cup spicy calabrian pesto olive oil
• 2T pine nuts
• parmesan cheese
• 1-2T salt + 1 tsp pepper

Instructions

Pesto:

1. Add all ingredients to food processor, blend until well mixed.

*omit parmesan and/or pine nuts if dairy free or nut allergy

Sauce:

1. In a large sauté pan on medium heat, add tuscan herb olive oil and truffle pesto. Cook for 1-2 minutes.
2. Add broth and heat together for 1-2 minutes.
3. Add remaining ingredients including the salmon and pulse until combined.
4. Pair wiith your favorite ravioli - we suggest a nice mushroom ravioli!
5. Top with parmesan and a spoonful of pesto. Salt and pepper to taste.

Chef's Notes

• Truffle oil is a finishing flavor; keep the heat gentle and short so its delicate aroma doesn't cook off.
• Toasting the pine nuts before they go in the processor deepens their nuttiness and adds a subtle toasty note to the sauce.

Make It Yours

• Toss the sauce with any filled pasta, or spoon it over seared chicken or roasted vegetables.
• Reach for our Black Truffle Oil in place of the white for a bolder, more pronounced truffle punch.

Allergens: contains tree nuts (pine nuts) and dairy (parmesan); often served over ravioli, which contains gluten.

*compliments to Chef Danny Rassi for this delicious recipe!