Cali Chevre and Almond Pesto

Pastoral artisan cheese, bread and wine has been named the official picnic partner of Chicago's Grant Park music festival.

It's now offering eco-friendly picnic collections.

Owners Greg O'Neill and Ken Miller are here to explain how to put together a picnic that's delicious -- and good for the planet.

Cali Chevre

  • 1 six-inch French baguette
  • Creamy goat cheese
  • Sliced avocado
  • Shaved celery
  • Sliced red onion
  • Almond pesto (recipe below)

Slice the baguette in half horizontally; spread a thick layer of goat cheese on your baguette, next a layer of almond pesto. Layer your sliced avocado, shaved celery and sliced red onion, close up your sandwich and enjoy!

Almond Pesto

  • 1/3 cup whole blanched almonds
  • 1 and 1/2 cup fresh basil
  • 1 cup fresh parsley
  • 4 tbsp lemon juice
  • 3 large garlic cloves
  • 1/2-1 tsp salt
  • 5 tbsp + 2 tbsp extra-virgin olive oil (divided)
  • 1/4 cup grated Parmesan cheese

Pulse the almonds in a food processor until finely ground. Add lemon juice, garlic, basil, parsley, salt and parmesan cheese; process until finely chopped.

With the food processor running, gradually add olive oil and process until smooth. Keep scraping the sides while you pulse, and add olive oil a little at a time to make a smooth pesto. Store it in an air-tight container and refrigerate.

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