Our very first sauce in Week 1 of our CSA boxes was kale pesto! The kale pesto was delicious. However, the more traditional way of making pesto is with basil. Here is a delicious basil pesto recipe to help expand your farm to table experience.
Ingredients
- 3 cups fresh basil leaves, slightly packed
- 1/3 cup grated parmesan cheese (freshly grated is best)
- 2 teaspoons (2 cloves) minced garlic
- 1 teaspoon lemon zest
- 1/4 cup toasted pine nuts (cashews or almonds)
- 2 teaspoons lemon juice
- 1/2 cup olive oil
Directions
- Add the basil leaves, parmesan cheese, minced galric, lemon zest, pine nuts, lemon juice to a blender or food processor. Blend continuously until the ingredients start to breakdown. Stream in the olive oil and allow the ingredients to emulsify with the oil. You want to continue processing until the oil is combined with the basil and your other ingredients. Taste the pesto, add additional garlic or parmesan to preference. Store the pesto in a small container (where the pesto fits all the way to the top and press to reduce air pockets. Homemade pesto can be stored in the refrigerator for up to 1 week. You can also pour the pesto into ice cube trays and freeze. Remember to transfer the frozen pesto to a zip top bag once frozen.
