Wild backyard greens are perfect for homemade pesto

04/30/2012 | National Public Radio

Food writer Leah Lizarondo doesn't need to go far to find the fresh ingredients she needs to make pesto -- she just takes a trip to her local park in Pittsburgh. After gathering some of the stinging nettles and garlic mustard that grow wild in the park, she boils the spring greens, adds a few more elements, and serves up a lemon garlic pesto ripe for a dinner party.

View Full Article in:

National Public Radio

Published in Brief:

SmartBrief Job Listings for Food & Beverage

Job Title Company Location
Purchasing Manager - Food and Beverage
The Culinary Institute of America - Greystone Campus
St. Helena, CA
General Manager
The Culinary Institute of America
San Antonio, TX
Assistant Restaurant Manager
The Culinary Institute of America
San Antonio, TX
Executive Chef - Shipboard
American Cruise Lines
Nationwide, SL_Nationwide
Sous Chef
Swarthmore College
Swarthmore, PA