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FarmShare Harvest Pesto

For the best pesto, we turn to the Italians. This FarmShare favorite is adapted from The Fine Art of Italian Cooking by Giuliano Bugialli. 2-3 tbsp pignoli (pine nuts)1 1/2 cups fresh basil2 large cloves garlic, peeled4 oz freshly grated ParmigianoSalt & freshly ground black pepper1/2 cup olive oil, approximately Toast the pine nuts in a 350º oven until golden brown, about 5-10 min. Place all ingredients and half the olive oil in food processor and grind very fine. Add remaining olive oil and blend for a few seconds, until very smooth. If too thick, add additional olive oil. Add salt & pepper to taste.
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