I belong to a CSA (Community Supported Agriculture). It is a system by which you become a "member" of a farm; paying membership dues in exchange for a weekly share of the farm's harvest: apples, beets, lettuce, potatoes, beans, squash, eggs, etc.. It's a wonderful way to enjoy fresh, locally grown foods and to support your local farmers and economy. One of the most exciting things about belonging to a CSA is that you never know what you're going to find when you open that week's load, so you are encouraged to try new foods and new recipes. During the height of summer and the height of my CSA's growing season, I found myself faced with load after load, brimming with fresh vegetables and LOTS of basil. I was forced to come up with some new recipes. This is the pesto recipe that came out of that.
Toss it with a whole wheat linguini for dinner. Or a little extra color top with sliced sun-dried tomatoes. Try the leftovers for lunch spread onto whole grain bread with sliced yellow peppers. Pesto goes very well with goat cheese so a baguette slice topped with pesto and a dollop of goat cheese makes a delicious lunch or appetizer when guests come over. Enjoy!
|3 cloves garlic|
½ cup pine nuts
¼ cup extra-virgin olive oil (you can cut this half and half with chicken broth)
juice of one lemon
3 cups loosely packed fresh basil (stems removed)
½ cup grated parmesan cheese
2 teaspoons coarse sea salt
dash of pepper
In a food processor, pulse garlic, pine nuts, olive oil and lemon juice until smooth. Add basil, parmesan cheese and salt and pepper. Pulse until well blended. Scrape down sides and pulse until smooth.
For an appetizer or light lunch, spread onto whole grain baguette slices and serve topped with slices of fresh yellow peppers.
Or toss with a whole grain linguini pasta for a healthy dinner. Serve as a side to a grilled fish or chicken breast. For added color, try tossing in sliced sun dried tomatoes.