Farmer Kretschmann's Pesto

We subscribe to one of those services where you pay a local farm a flat fee for the season and they drop off their weekly harvest at your neighbor's house, and you get to figure out what to do with it. Fortunately, Farmer Don Kretschman and his wife provide us with some fabulous recipes each week to make with the things they bring us. This pesto is one that Andrew has mastered for the huge stalks of basil they brought us for weeks this summer.

2 c. fresh basil leaves
1 t. salt
1/2 t. pepper
1-2 t. finely chopped garlic
2-4 T. pine nuts or walnuts
1/2 c. olive oil
1/2 c. grated Parmesan

Combine in blender or food processor until texture is slightly grainy. Mix well with your favorite pasta.

Pesto can be frozen in ice cube trays then removed to a plastic bag for storage or spread on a slightly oiled pie pan and cut into cubes when frozen. (Those are Farmer Don's notes. My notes? Your family will eat pesto on pasta every night until it's gone because it's so good! It also makes a good base for pizza beneath sliced tomatoes and fresh mozzarella one night, or mixed in with a little EVOO for salad dressing with some sliced grilled chicken breast another night. Way to have five minutes one night go a long way all week!)

Comments

[Saffron4859]

We, too, use this recipe and subscribed to the food co-op with the family I nannied for! I now grow masses of my own basil so I can use this at any time. I marinated chicken breasts in it and then grill them for a fast dinner. Hank is a true convert to pesto and we eat this a lot!