From cocktail and salad recipes to desserts and mains, our #30daysofhoney recipe round-up continues. Today we visit Aioli, a popular breakfast and lunch spot in West Palm Beach known for offering a mouth-watering menu of artisanal breads, gourmet soups, salads and sandwiches – all of which highlight fresh and local ingredients.
When we asked Chef Michael Hackman to share with us a honey recipe, he enthusiastically offered us his recipe for Honey Walnut and Sage Pesto. Whether you slather it on a piece of crusty sourdough or toss it with grilled shrimp, roasted tomatoes and fresh pasta for a simple meal, you’re sure to enjoy the fresh flavors, the simplicity and the sweetness of the honey.
Honey Walnut and Sage Pesto
Makes 2 cups
By Chef Michael Hackman of Aioli
1 cup walnuts
1/4 cup local honey
1 small bunch of fresh sage
1 clove fresh garlic
1/4 cup grated Parmesan
2 tablespoons extra virgin olive oil
Salt and pepper to taste
Sliced sourdough bread (Aioli offers an impressive selection of artisanal bread.)
Place walnuts, honey, sage, garlic & parmesan in food processor. Pulse a couple of times to mix the ingredients.
Add olive oil to the food processor. Mix. The blend should be thick and a little chunky, not completely smooth.
Add salt and pepper to taste.
Toast the sourdough, then spread the pesto on the toast.
Aioli is located at 7434 S. Dixie Highway in West Palm Beach.
Find more honey recipes from our #30daysofhoney recipe roundup.