Recipes from the Chef – Basil Pesto
As summer draws to an end, we at Catering by Seasons have a mass of basil crops in our garden, ready to bolt and grow flowers. Since basil is an annual that cannot survive our harsh winters, there are only a few options to get the most out of these delicious herbs. It is possible to break off a portion of the plant and grow new roots indoors for the winter – see how here. Otherwise, we can dry some and make a lot of fresh basil dishes. One of our favorites – basil pesto. Our urban garden produces enough basil each summer to produce a year’s supply of pesto!
Try our recipe at home, and freeze whatever you don’t use.
- 2 cups fresh basil, packed
- 1/4 cup fresh garlic, chopped
- 1/2 cup pine nuts
- 1/2 cup walnuts
- 1/4 cup olive oil
- 2 cups grated parmesan
- 1/2 cup grated Romano
- 1 tsp La Prima Spice Mix
- Puree basil with olive oil. Set aside.
- Puree pine nuts and walnuts.
- Mix basil puree with nuts, cheeses, and spices.
- Enjoy, store extras in the refrigerator or freezer.
Basil is very easy to grow organically and usually does not get eaten by any pests! Perfect for a small garden or even a pot on your balcony.
If you’re looking for something a little more outside of the box, we have a fantastic Kale Pesto recipe from Groundworks Farm.
For more local eating inspiration and information on our farm-to-table events, please contact us at firstname.lastname@example.org or 301.477.3515.
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