Bighorn Executive Chef Peter Hughes not only creates dishes to delight the taste buds but he also knows that at Bighorn food is fuel for a day heliskiing in Revelstoke’s powder bowls. In the latest installment of Notes from the Chef’s Table, we focus on the humble walnut. After reading in Mens Journal that walnuts pack more than double the amount of anti-oxidants than any other nut, Peter decided to do a little research. The micronutrients in walnuts can help with balance and co-ordination as well as boosting blood flow to help your muscles perform harder, longer and more efficiently. It sounded like the perfect skiers nut!
Always thinking of the Bighorn guest experience, Peter is from this moment forth going to pair an indulgent walnut pesto with his homemade gnocchi. Here’s how…
1 large bunch of basil
250g crushed walnuts (fresher the better)
250g Parmesan
Juice of 1/2 lemon
Zest of 1/2 lemon
250 ml good olive oil (cold pressed)
1 punnet of rocket leaves
Blitz all ingredients together and store in the fridge for up to a month in an airtight container. Delicious as an accompaniment to pasta, gnocchi, stirred into hot steamed broccoli or just as a sandwich spread.
More top tips for foodie skiers will follow next week!