YIELD: 1 gallon

2 bunches fresh parsley
2 bunches fresh oregano leaves
6 sprigs fresh rosemary leaves
3 bunches fresh thyme leaves
1 qt. olive oil, divided
4 Tbsps. fresh garlic, minced
2 tsps. cayenne pepper
3 lbs. frozen pesto
1 qt. vegetable stock

1. Clean the herbs from their stems and combine them in a food processor with 1 cup of olive oil. Blend until a smooth paste forms.
2. In a seperate bowl, combine remaining ingredients and whisk in the herb paste. Season to taste with salt and freshly ground black pepper. Adjust thickness of paste/rub with vegetable stock to the point where it can be brushed on a grill item.

Recipe submitted by Ted Fekete C.E.C, district manager, Whitsons Culinary Group