Steven Brown, the Co-Owner of Tilia in Minneapolis, is now a four-time James Beard Award nominee. He stopped by the Twin Cities Live studio for the first time to share a recipe for Orecchiette Pasta with Kale Pesto.
Kale Pesto Recipe By Steven Brown Ingredients Blanched Kale 300 grams Raw Garlic 25 grams Basil 15 grams pecorino 20 grams grana/parm 20 grams lemon juice 2 ea water 175 grams pine nuts 65 grams Extra virgin olive oil 420 grams butter 25 grams Method 1. Place 1st 8 ingredients in blender (kale, garlic, basil, pecorino, grana, lemon juice, water). 2. Blend until smooth, adding a little more water if needed. 3. With blender running on high, emulsify extra virgin olive oil, then add butter.