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Honey-Citrus Pesto

Honey-Citrus Pesto

YIELD: Makes 1 1/4 cups

INGREDIENTS

Cooking spray

1/2 - orange, sliced

1/2 - lime, sliced

1 - lemon, sliced (seeds removed)

6 - kumquats, chopped

1/3 cup - honey

1/2 cup - mint leaves, chopped

2 T - chives, chopped

2 T - parsley

1/4 tsp. - ground cardamom

1/4 tsp. - ground coriander

1/2 tsp. - ground ginger

1/2 tsp. - salt

1/2 tsp. - Asian garlic chili sauce

1/4 tsp. - 5-spice powder

1/2 cup - pineapple chunks with natural juice

1 T - mirin

1 tsp. - soy sauce

1/3 cup - toasted almonds

1/3 cup - olive oil

DIRECTIONS

Preheat oven to 425°F.

Line a baking sheet with parchment paper or aluminum foil and coat with cooking spray. Place the slices of citrus in a single layer and brush with olive oil. Bake for 35 minutes and use that time to measure the remaining ingredients into the bowl of a processor or blender. The slices should be caramelized to perfection. Remove the fruit from the oven and allow it to cool. Add them to the other ingredients and pulse until the mixture is chunky but not totally pureed.