Nothing says summer like the smell and taste of fresh basil! And now that the farm is starting to yield this wonderful herb, it’s time to start making one of the best ways to enjoy (and preserve) it—in pesto. There are many versions of this versatile sauce and favorite ways to use it.
So, I challenge our farm members to a Pesto-Off. Please submit your favorite recipe for pesto with any comments to me at email@example.com. and I will publish as many as possible.
In the meantime, here’s one of my favorites:
1 cup basil leaves
1-2 cloves garlic
1/8 tsp. kosher salt or more to taste
1/4 cup grated Parmesan cheese
2 Tbs. pine nuts
1/2 cup olive oil
In food processor, chop basil, garlic and salt. Add cheese and nuts; process until finely chopped. With motor running, add oil, processing until smooth. Makes about 3/4 cup.