Barbette’s Dill Pesto
The Heavy Table asked Chef Sarah Master of Barbette to share her favorite seasonal recipe with our readers. She handed us a recipe for dill pesto, below. Barbette fans may be familiar with this dish; it appears on the restaurant’s menu in an orzo pasta salad paired with seared wild-caught salmon.
The dish is a true representation of the season. â€śI chose classic summer flavors: dill, cucumbers, fresh sheep’s milk feta, and dill’s natural pairing, salmon,â€ť says Master. On the first bite, I noticed the play between the crunch of the sear on the salmon and the velvety flesh beneath. More opposites complemented each other in the pasta salad; the cucumber chunks added a refreshing bite next to the melt-in-your-mouth orzo pasta and feta. The dill pesto brought all the flavors of the dish to the next level.
When asked about her inspiration for the dish, Master says: â€śGrowing up here in Minnesota, there was no shortage of cold pasta salad in the hot summer months. I remember being out at our cabin during summer vacation and always having pasta salad in some shape or form to munch on in between boat rides, waterskiing, and four-wheeling in the woods. I love the idea of a cool, light dinner when the humidity hits.â€ť
1 pint — enough for 8 servings
Courtesy of Chef Sarah Master of Barbette
3 Â˝ cups fresh picked dill
Â˝ cup walnuts
Âľ cup shredded parmesan
1 cup extra virgin olive oil
6 cloves fresh garlic
1 tbsp salt
1. Place all the ingredients into a blender or food processor and blend until smooth.
2. Toss about 2-3 tablespoons of the pesto in with 3 cups of cooked and chilled orzo pasta.
3. Add ÂĽ cup crumbled feta and one diced cucumber to the orzo. Serve with seared salmon.
Learn more about this business on Heavy Table’s Atlas of Ethical Eating and Drinking.