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The Tasteful Kitchen

Vegetables are Tucson chef's medium

Vegetables are Tucson chef's medium

Editor's note: Tucson chefs hunger for what's local, in season, new, comforting, interesting.

April 17, 2013 12:00 am Photos

Photos

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Vegetables are Tucson chef's medium

Vegetables are Tucson chef's medium

1. Chef Sigret Thompson begins making arugula pesto by removing the stems from the arugula.

April 17, 2013 12:00 amLoading…
Vegetables are Tucson chef's medium

Vegetables are Tucson chef's medium

3. The chef adds two cloves of garlic to the walnuts and chopped arugula.

April 17, 2013 12:00 amLoading…
Vegetables are Tucson chef's medium

Vegetables are Tucson chef's medium

4. She adds just a pinch of salt and pepper to the ingredients in the food processor.

April 17, 2013 12:00 amLoading…
Vegetables are Tucson chef's medium

Vegetables are Tucson chef's medium

5. Chef Thompson pulses the processor before adding oil, then blends till smooth and creamy.

April 17, 2013 12:00 amLoading…
Vegetables are Tucson chef's medium

Vegetables are Tucson chef's medium

6. Ready to serve: The blended pesto is transferred to a serving dish.

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Chef returns to Southwest roots

Chef returns to Southwest roots

Chef Sigret Thompson is adding chiles to the core ingredients at her vegetarian restaurant.

April 17, 2013 12:00 amLoading…
Chef returns to Southwest roots

Chef returns to Southwest roots

Sigret Thompson is infusing her menu with Southwestern accents. 

April 17, 2013 12:00 amLoading…
Vegetables are Tucson chef's medium

Vegetables are Tucson chef's medium

Sigret Thompson, in the dining room of The Tasteful Kitchen, advises using argula pesto as a dip with crusty bread.

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