Virtual Summer Sauces: Chimichurri, Pesto, Salsas

Tuesday, May 5th, 2026 3:00 pm to 4:00 pm, MST

Virtual Summer Sauces Chimichurri, Pesto, Salsas is a vibrant online class that celebrates the fresh, bold flavors of the season. You will learn how to balance herbs, acidity, and texture while mastering versatile techniques for creating bright, flavorful sauces that elevate everything from grilled meats to vegetables and seafood. Designed for kitchens featuring Wolf cooking appliances and Sub-Zero refrigeration, this experience delivers precision, freshness, and effortless summer entertaining.

A Culinary Scene membership is complimentary with the purchase of any major Sub-Zero, Wolf, and Cove appliance from an authorized dealer in the Roth Living region. (see region map).

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Recipes from this event

Roasted Garlic Pesto Mayonnaise

by: Chef Mike Shannon

Compatible Wolf Appliances:

YIELDS
12
Servings
Prep Time
20
minutes
Cook Time
40-50
minutes

Modes

Roast

Ingredients

Roasted Garlic

  • 2 heads garlic, trimmed to expose cloves

  • 2 Tablespoons olive oil

  • salt and pepper

Pesto Mayonnaise

  • 1 cup fresh basil leaves

  • 1/2 cup Parmesan cheese, grated

  • 1/4 cup pine nuts

  • 1/2 cup fresh parsley leaves

  • 1/2 cup olive oil

  • 1 teaspoon salt

  • 1/4 teaspoon pepper

  • 1 cup mayonnaise

Instructions

Roast Garlic

Heat Wolf Oven to 400°F on Roast Mode and place rack in position 3. Cut 2 pieces of foil, about 12 inches by 12 inches. Place 1 head of garlic in each piece, drizzle with olive oil, and season with salt and pepper. Wrap tightly and place on a small baking sheet. Roast for 40–50 minutes until soft and fragrant. Remove and let cool.

Prepare Pesto

Combine basil, Parmesan, pine nuts, parsley, olive oil, 4–6 roasted garlic cloves, salt, and pepper in a blender or food processor. Process until smooth. Adjust seasoning as needed.

Make Pesto Mayonnaise

In a medium bowl, combine mayonnaise with 1/4–1/2 cup pesto, depending on taste. Stir until smooth.

Store

Transfer to an airtight container and refrigerate for up to 4 days. Remaining garlic and pesto can be refrigerated for up to 4 days or frozen for later use.

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Chef Mike Shannon

Chef Mike Shannon

Minneapolis, Minnesota

Mike is a classically trained chef with a degree in culinary arts from Le Cordon Bleu-Minneapolis. He has over 35 years of leadership experience and more than 18 years of culinary experience focused on consumer-level culinary instruction, recipe development and public speaking. As a recovering Mechanical Engineer who turned a lifelong passion for food into a new career path, Mike now brings his southern food heritage to life with a focus on simple ingredients and local farms.

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