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

Pasta with Fresh Pesto

by: Chef Mike Shannon

Compatible Wolf Appliances:

YIELDS
4-6
Servings
Prep Time
20
minutes
Cook Time
15
minutes

Ingredients

Pesto

  • 1 cup fresh basil leaves

  • 1/2 cup Parmesan cheese, grated

  • 1/2 cup fresh parsley leaves

  • 1/4 cup pine nuts

  • 3 cloves garlic, coarsely chopped

  • 1/2 cup olive oil

  • 1 teaspoon salt

  • 1/4 teaspoon pepper

Pasta

  • 1/2 cup heavy cream

  • 1 pound farfalle or cavatappi, cooked al dente

  • 1/4 cup pasta cooking liquid

  • freshly grated Parmesan, to taste

Instructions

Make Pesto

Combine basil, Parmesan, parsley, pine nuts, garlic, olive oil, salt, and pepper in a blender or food processor. Process until smooth. Taste and adjust seasoning as needed.

Prepare Sauce

Warm the cream (do not boil) in a small saucepan or skillet over medium-low heat. Stir in the pesto and whisk to combine.

Combine and Serve

Toss with warm pasta, adding reserved pasta water as needed to thin the sauce. Top with Parmesan and serve warm.

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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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