• Start by picking the leaves off of the stems of the cut stems of basil. Discard any leaves that have apparent damage. Wash the leaves in cool water and place on a towel to dry.
• Place the nut in the bowl of a food processor, and pulse 4 – 5 times or until finely chopped. Do not over process as you will make nut butter.
• Rough chop the garlic and add pulsing 2 time to incorporate.
• Add the basil, salt, and pepper. Add about a half of a cup of olive oil into the food processor and pulse. Add the cheese, and continue to stream in the remaining oil while pulsing until you have a thick bright green paste.

Storing your pesto

• Pesto can be stored in a tightly sealed container in the fridge for weeks. Float a small layer of olive oil over the top of the pesto to prevent it from turning brown.
• Pesto is also easy to freeze. Many people fill ice-cube trays with the pesto and then transfer the frozen “portion-sized” cubes into a freezer bag.
• I use my mini muffin pan to freeze my pesto. I found that often one cube was too small, and two was too much. After the cups are frozen, I wrap each on with cling wrap and then place the “pesto muffins” in a large freezer bag. Pesto will easily last 6 – 8 weeks in the freezer.

• Place basil, garlic, Parmesan cheese, and walnuts in a food processor. Slowly add oil while pulsing. Taste and season with salt and pepper.
• Cut chicken into one inch cubes and place in a large zip-lock bag. Add pesto mixture to the bag and allow chicken to marinade for at least an hour or up to four.
• Soak wooden skewers in water while chicken is marinating.
• Alternate chicken and tomatoes on the skewers.
• Heat grill and brush to clean.
• Place skewers on the grill over medium low heat. Cook for 5 – 8 minutes. Turn and cook for another 5 – 8 minutes or until chicken is cooked through.

• In a cocktail shaker, muddle chopped basil leaves with 2-3 slices of lemon.
• Add 1/2 oz. of simple syrup, vodka, and crushed ice.
• Shake vigorously.
• Strain mixture into a martini glass and serve.

Spring Rolls

• Begin by slicing and chopping all ingredients (Mise en place).
• Dip a sheet of rice paper in warm water according to the instructions and place it on the wet towel. There is a bit of a knack to working with these wrappers, so just go for it. There is only one way to learn how to work with the wrappers, don’t be afraid.
• Start by placing three shrimp halves in the center of the wrapper, show side or top is face down.
• Add the rest of the ingredients alternating colors and textures.
• Finish with a squeeze of fresh lime.
• Gently fold (stretch) the lower edge of the wrapper up over the ingredients. Fold (stretch) the sides in to create an envelope.
• Close the roll by gently stretching the remaining flap across the roll, re-moistening if necessary to seal.

Sweet Chili Dipping Sauce – Nước mắm pha

• Combine the coconut water, rice vinegar, and sugar in a saucepan.
• Slowly bring mixture to a gentle boil.
• Remove from heat and allow to cool.
• Add the fish sauce, lime juice, chili, garlic and carrots into the cooled mixture.
• Leftover sauce can be frozen for another meal.

Serve

• Serve with sweet chili sauce (Nước mắm pha), peanut sauce, and hoisin dipping sauce.