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Basil Pesto

I make pesto just as the plants really start producing. Use the freshest leaves, put pesto up for the whole year in a short amount of time. Use it in the dark of winter for a fresh, summer taste.

Source: I have used this basic recipe for years (Entered by Jill Young)
Serves: 1 ice cube tray

4 cup fresh basil leaves      View Available Products
1/2 parmesan cheese - grated
8 cloves Garlic      View Available Products
1 Pine Nuts
1 cup Olive Oil
Salt and Pepper to taste

Step by Step Instructions
  1. Rinse the basil leaves and pat dry. Place in a food processor, chop well.
  2. Add the remaining ingredients and blend.
  3. Spread the pesto into ice cube trays and freeze. Once frozen, remove from trays and store in zip lock bags in freezer for year round use.


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