Amelia Rampe

Freelance Culinary - NYC

Recipes

Castelvetrano Olive and Walnut Pesto

Castelvetrano Olive and Walnut Pesto

You could just as easily throw the all the contents into the food processor to make this a puréed pesto. I do it in batches because I like having a more control over the size of each component. It’s a little more work but the end result is a more textured pesto that holds up to pasta, fish or chicken.

Gazpacho

Gazpacho

I love cold food on a hot hot summer day. Prepare it in the morning, go to the beach, come home, season and enjoy. Fast, easy and super refreshing.

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