These recipes were entered by customers, growers, and market managers at the many locallygrown.net markets. Account-holders at those markets can see what recipes are in season, buy ingredients from their local growers while looking at the recipe itself, add comments and photographs, mark favorites, and more. Buying and cooking with locally grown food has never been easier!
From Monroe Farm Market
<p>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.</p>Source: I have used this basic recipe for years (Entered by Jill Young)
Serves: 1 ice cube tray
4 cup fresh basil leaves
1/2 parmesan cheese - grated
8 cloves Garlic
1 Pine Nuts
1 cup Olive Oil
Salt and Pepper to taste
Step by Step Instructions
- Rinse the basil leaves and pat dry. Place in a food processor, chop well.
- Add the remaining ingredients and blend.
- 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.
Back to Recipe Listings
Click here to go back to the recipe listings