Honey-Citrus Pesto

YIELD: 1¼ cups


Cooking spray
½ orange sliced
½ lime sliced
1 lemon sliced (seeds removed)
6 kumquats chopped
⅓ cup honey
½ cup mint leaves chopped
2 tablespoons chives chopped
2 tablespoons parsley
¼ teaspoon ground cardamom
¼ teaspoon ground coriander
½ teaspoon ground ginger
½ teaspoon salt
½ teaspoon Asian garlic chili sauce
¼ teaspoon 5-spice powder
½ cup pineapple chunks with natural juice
1 tablespoon mirin
1 teaspoon soy sauce
⅓ cup toasted almonds
⅓ cup olive oil


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.