Tomato, Basil and Garlic Festival

This weekend! July 19, 20 and 21!

Recipe by Chefs Josh, Aric and Angel of Vero Amore & Nobel Hops

celebrating all things Tomato, Basil and Garlic!


Pesto Sauce


Walnuts                                 1 1/2 cup

Minced Garlic                     1 TBSP

Fresh Basil                            1 lbs

Extra Virgin Olive Oil       4 oz

Shaved Parmesan              1/4 cup

Salt and pepper                    To Taste


Begin by chopping the basil leaves into small rough pieces no more than a ¼ inch, then put aside. Proceed with the walnuts in the same fashion as the basil. Place both ingredients in a large mixing bowl then add the minced garlic, Parmesan cheese, olive oil. With a large spoon mix all the ingredients well and finish by adding salt and pepper if needed.


Tomato Sauce


Olive Oil                                 3 oz

Minced Garlic                      3 oz

Oregano (dry)                    ¼ cup

Red Wine                                8 oz

Fresh Tomatoes                1 lb

Kosher salt                         To taste

Pepper                                 To taste


1.      add oil and garlic in large stock pot and cook on medium heat for about 2 mins

2.      add oregano and cook for 10 seconds

3.      pour red wine and reduce until the liquid is almost gone

4.      add tomatoes and allow to simmer for 5-10 mins

5.      blend the tomato sauce to a semi smooth consistency

6.      salt and pepper sauce to your liking

Vero amore, Noble hops