Updated: 05/03/2018 3:33 PM | Print Story |  Email

Orecchiette Pasta with Kale Pesto from Tilia's Steven Brown

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
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
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.