Yields: 1 pint of pesto
2 cup fresh basil leaves
2 cloves garlic (more to taste)
1/2 cup pine nuts, walnuts, or any other nuts.
1/4 cup grated parmesan or romano cheese
5 T. olive oil (or more)
Add ingredients to a food processor in the order listed, adding enough oil at the end to make a smooth paste. Serve over pasta, warm or cold, or as a sandwich spread. Try adding other chopped veggies to make a pesto pasta salad.
Store in a jar and cover the top of the pesto with a thin layer of olive oil. This keeps the pesto from discoloring. Freezes well in a jar or in ice-cube blocks for single servings.
Welcome food enthusiasts!
The beautiful, spray free produce our farmers grow enables their families and customers alike to eat REAL and GOOD food. We hope you enjoy these recipes starring items grown for our C.S.A and the farmer's markets. Happy eating!