I am finally getting a chance to slow down for a moment and visit my pictures and paraphernalia from the IACP (International Association of Culinary Professionals) Conference in Portland, Oregon. Here’s some of the fun pictures from the street food culture in downtown – food from around the world is eaten and enjoyed from

carts parked all over the city. Wendy, Rebecca and I stopped on Saturday afternoon for a quick snack from the incredible offerings. We ate the world: a Vietnamese Spring Roll, a Gyro from Greece and a yummy Pesto Grilled Cheese Sandwich, a fusion of Italian and American cuisine. To celebrate the time we had together, I am sharing an easy and delicious pesto that you can use to top a sandwich, a cracker or a bowl of steaming hot whole-wheat pasta! Basil Mint Pesto 3 Cups Basil Leaves, Packed 1 Cup Mint Leaves, PackedZest of 1 Lemon¾ Cup Toasted Walnuts
½ Cup Grated Pecorino Romano

2 Large Garlic Cloves
½ – 1 Cup Extra-Virgin Olive Oil, (amount as desired)

Sea Salt and Freshly Ground Black Pepper, to taste
In a food processor, pulse the herbs, lemons, walnuts, cheese and garlic together. With the processor running, drizzle in the olive oil. Season to taste with salt and pepper.

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