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Basil Pesto

1 Cup fresh basil leaves
2 to 6 cloves fresh garlic
¼ cup pine nuts, roasted (substitute walnuts or blanched almonds)
¼ teaspoon fresh ground black pepper
¼ cup grated Parmesan cheese
Extra virgin olive oil, approximately ½ cup

Oven-roast pine nuts (or blanched almonds) in a cast iron pan for 15 minutes at 350°.

In a food processor, place the basil, garlic, nuts and pepper.  We generally like the heavier garlic quantity.  Pulse, adding olive oil as you go, to allow processing into a thick paste.    Add the Parmesan and fold in or pulse, adding additional olive oil as needed.

You can substitute part parsley for the basil for a different flavor.  This freezes very well – some people will put a tablespoon of olive oil over the top to seal it from freezer burn for long term storage, but we haven’t found this to be necessary.

This makes a wonderful sandwich spread (turns a cheese sandwich into a delightful meal), or put a dollop in a bowl of mid-winter soup to remind you of summer.  It is most famous, of course, tossed with freshly cooked pasta.  Try it with frozen ravioli for a quick meal too good for anyone but you and me.

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Linnea Marie Farms
Jim & Joni Leet, Proprietors
149 Crystal Springs Lane
Roseburg, OR 97471

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