Aaron Laughlin, Owner and Executive Chef
The Stone Fox
Ingredients:
- Sundried Tomato Pesto
- 25 gram fresh basil
- 150 gram sundries tomato
- 6 cloves garlic
- 50 grams Parm
- 150 grams olive oil
- 55 grams toasted pine nut
- 2.5 grams kosher salt
- 1.5 gram ground black pepper
- Basil Pesto
- 70 gram pine nut
- 14 gram fresh garlic
- 100 gram grated parm
- 150 gram olive oil
- 3.5 gram salt
- 2.5 ground black pepper
- 1 gram red pepper flake
- Juice from one lemon
- Roasted Tomato Pesto
- 1 cup cherry or grape tomato
- Olive oil
- 1 gram salt
- .5 gram ground black pepper
