These recipes were entered by customers, growers, and market managers at the many 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!

Basil Pesto with Pecans

From Hickory Hill CSA

<p>Basil pesto great with all pasta or just on toasted bread topped with tomatoes!</p>
Source: Food Network (Entered by Garry Shaw)
Serves: 1 Cup

2 cup fresh packed basil leaves
2 cloves garlic
1/4 cup pecans
1/3 TO 2/3 cup extra virgin tasting olive oil - divided*
salt to taste
1/2 cup parmesan cheese

Step by Step Instructions
  1. *RECIPE CALLS FOR 2/3 CUP OF OLIVE OIL SOME REVIEWS SAID NEEDED TO USE LESS OIL. SO I SUGGEST STARTING WITH 1/3 CUP AND WORKING UP. Combine the basil, garlic, and pecans in a food processor and pulse until coarsely chopped. Add 1/2 of the oil and process until fully incorporated and smooth. Season with salt. If using immediately, add all the remaining oil and pulse until smooth. Transfer the pesto to a large serving bowl and mix in the cheese. If freezing, transfer to an air-tight container and drizzle remaining oil over the top. Freeze for up to 3 months. Thaw and stir in cheese.