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Pesto, Herb and Garlic Burger Brush

Food Management Staff

September 1, 2006

1 Min Read
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FM Staff

YIELD: 1 gallon

2 bunches fresh parsley
2 bunches fresh oregano leaves
6 sprigs fresh rosemary leaves
3 bunches fresh thyme leaves
1 qt. olive oil, divided
4 Tbsps. fresh garlic, minced
2 tsps. cayenne pepper
3 lbs. frozen pesto
1 qt. vegetable stock

  1. Clean the herbs from their stems and combine them in a food processor with 1 cup of olive oil. Blend until a smooth paste forms.

  2. In a seperate bowl, combine remaining ingredients and whisk in the herb paste. Season to taste with salt and freshly ground black pepper. Adjust thickness of paste/rub with vegetable stock to the point where it can be brushed on a grill item.

Recipe submitted by Ted Fekete C.E.C, district manager, Whitsons Culinary Group

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Food Management Staff

Food Management is a media brand that features trends and best practices, products and solutions that connect deeply with the noncommercial foodservice professional. Four key onsite segments — College & University, K-12, Healthcare, and Business & Industry dining — are the focal points in our coverage. Our audience receives both the big picture information they need as well as segment specific knowledge to run their businesses better.

Food Management pillar features include Best Concepts, Top 50 Contract Management Companies and Innovators of the Year. Food Management is part of the Informa Restaurant & Food Group, which includes Nation’s Restaurant News, Restaurant Hospitality, Food Management and Supermarket News

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