Perfect Pesto 6

The Hall’s Pizza Kitchen brings fresh taste of summer to the palate

The Hall’s Pizza Kitchen may have started as a popular food truck, but today, the restaurant’s Midtown location offers a rustic feel and a rooftop patio that just screams “summer fun.” Sisters Elise and Holly Hall started their pizza venture as a way to pay for college, and while they accomplished that, today they serve up signature pizzas, fresh salads and bright appetizers that have earned them a loyal following.

For more information, visit TheHallsKitchen.com.

 

The Hall’s Pizza Kitchen Pesto

Ingredients

1 cup walnuts, toasted

6-9 cloves garlic (depending on size), minced

10 cups fresh basil leaves

1 teaspoon kosher salt

1 teaspoon freshly ground black pepper

2 1/4 cups olive oil

1 1/2 cup fresh Parmesan cheese

Directions

Toast walnuts in the oven at 375 degrees until lightly toasted and fragrant. Let cool. In the bowl of a food processor with a metal blade, process walnuts, garlic, and salt and pepper until very finely chopped. Add basil leaves and pour olive oil through the feed tube until desired consistency. Stop to scrape down the sides if necessary. Add the Parmesan cheese and process for 30 seconds. Store in refrigerator or freezer with a thin layer of olive oil to prevent browning.

The Hall’s Pizza Kitchen co-founder Elise Hall was first elected to the Oklahoma House of Representatives in 2010 at the age of 21, becoming the youngest woman to serve in the Oklahoma Legislature.