Tuesday, May 31, 2011

Market inspired recipe - Peggy's Pesto

We will begin adding recipes weekly using fresh herbs, fruits of the season, and veggies.  All of which can be purchased at your local Farmer's Market.  (and coming Spring of 2012 can be purchased at the Farmers Market at Crossroads Point.)


2 cups loosely packed basil leaves
1/2 cup olive oil
2 Tbs. pine nuts
4 clove garlic
1 tsp. salt
3/4 cups grated Parmesan cheese
3 Tbs. softened unsalted butter

Put basil, olive oil, pine nuts, garlic and salt in a food processor or blender. Blend or process until smooth. Transfer to a bowl and stir in the cheese and butter. This sauce will melt over warm pasta. 

If freezing put in small freezer bags, small canning jars or plastic containers.

Recipe courtesy of The Purple Apple
image courtesy of Never Trust a Skinny Chef