Basil Rhubarb Pesto

Citrus grown in the Pacific Northwest is a rare find at best, so those committed to eating a locally sourced diet have gotten pretty creative substitutions that have been grown Oregon and Washington. MilkRun's Chef Dave Tran recommends substituting Rhubarb juice for lemon juice in your next recipe needing a kick of acid. Ready to try it? Start with this Basil Rhubarb Pesto. 

Ingredients:

2 cup Picked basil packed

1/2 cup roasted nuts (almonds, hazelnuts, cashews, Pine are all good options)

3-4 cloves Fresh Garlic, peeled

1/3 cup Rhubarb Juice***

1/3 cup Olive Oil

Salt to Taste

***To make rhubarb juice, just chop it up and throw it in a blender or food processor until smooth and strain.

Instructions:

First, combine all the ingredients except for the olive oil into a food processor or blender and blend until contents are evenly combined. Then, stream olive oil into the processor/blender until smooth. Add salt to taste.