Travis Smith from Bistro Colorado shows us how to grill up some gourmet burgers for dad.
Mix our nut free pesto with a little mayonnaise to create the nut free “pesto mayoli.”
Nut Free Pesto:
Extra Virgin Olive Oil – 1 1/2 Cups
Sunflower Seeds, toasted – 1/2 Cup
Fresh Basil Leaves – 1/2 Cup
Fresh Grated Parmesan Cheese – 1/4 Cup
Roasted Garlic Cloves – 8 Each
Method of Preparation:
1. Combine pesto ingredients and blend with a food processor.
Eggplant – 1 each, diced and lightly salted
Zucchini – 2 each, diced
Bell Peppers, 3 each, diced
Tomatoes, 3 Each, diced
Basil, Fresh, 2 oz, chopped
Garlic, Chopped – 1 tablespoon
Onion, diced – 1 each
Tomato Sauce, 8 oz
Red Wine, 4 oz
Salt and Pepper to taste
Olive Oil, 1 cup
1. Heat olive oil in a large sauce pan and add onions and garlic, sweat for 5 minutes. Add eggplant, zucchini, bell peppers and red winer and tomato sauce and simmer for 20 minutes.
2. Add fresh herbs and stir, bake coppered in a 350 degree oven for 30 minutes.
3. Season with salt and pepper to taste.
Assembly: Grill lamb burgers on a hot broiler and then top with pesto mayoli and ratatouille provencal. Add buffalo peaks feta and serve.