FARM STORE OPEN SATURDAYS 10-3

Make Your Own {pesto}

As Spring slowly emerges here, we will have an abundance of greens and fresh herbs. I love making different pestos to create easy meals and to freeze for future cooking and baking projects. 

I like to use a Pesto Formula, rather than only make the traditional basil and pine nut style. I also leave out the parmesan cheese so that I can keep it vegan or add parmesan with I cook with it.

Pesto is really easy to make and adds so much flavour and nutrition. Made with greens and fresh herbs, nuts, garlic, olive oil, and sea salt, a little goes a long way. I use it for pasta sauce, on sandwiches, in baked goods such as focaccia, or spread it on salmon or chicken to be broiled or grilled. 

Pesto Formula:

1 cup nuts/seeds

4 cups greens/herbs

1/4 cup olive oil

1-2 garlic cloves

salt to taste

-blend in a food processor and add more oil or a little water to achieve desired consistency

-store in fridge for 1 week or freeze for 6 months

-when storing, it helps to cover with a drizzle of olive oil to prevent greens/herbs from browning but browning is ok to eat