This week chef Grant Sato, host of the show, makes a fishcake sandwich with lemon caper remoulade using Kings Hawaiian bread, as well as a portobello sandwich, dressed in a Sicilian pesto that’s featured below.
- 1 cup arugula
- 1 cup basil
- 1 cup olive oil
- 1/2 cup chopped garlic
- 1/2 cup capers
- 1/2 cup pistachio nuts
- 1/2 cup pine nuts
- 1 cup Parmesan cheese
- 1/2 cup chopped arugula
- Salt and pepper, to taste
In blender or food processor, place arugula, basil and olive oil, and blend until smooth.
Add garlic, capers, pistachios, pine nuts and Parmesan. Pulse 30 seconds, just until combined.
Place mixture in a bowl and fold in chopped arugula. Season with salt and pepper. Makes 4 cups.
Nutritional information unavailable.
“What’s Cooking Hawaii?” airs on KFVE at 7 p.m. Wednesdays and repeats at 3 p.m. Saturdays.