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

From Champaign, OH

<p>What in the world is Pesto! Pesto has been a mainstay in Italian recipes for generations. Pesto is a green paste consisting of mainly basil, parsley, garlic, a cheese, pine nuts and olive oil. <br /> Use Pesto on hot buttered pasta, make tomato bruschetta.<br /> A simple salad recipe for pesto is place a bed of lettuce on individual salad plates, place a large slice tomato, top with a dollop of pesto, top pesto with a generous helping of crumbled cheese and chopped green onions.</p> <p>I usually put sunflower seeds in our pesto instead of pine nuts. Sunflower seeds are not as expensive, easy to find,have a good shelf life and adds a salty nutty flavor to the pesto.</p> <p>I make several batches of pesto each each year omitting the nuts and cheese. I place the pesto in ice cube trays until frozen. I then remove the frozen cubes and place in a zip lock freezer bag. These cubes can be added to your soups stews,tomato sauces. You can use your imagination.</p>
Source: Unknown (Entered by Charlene Stapleton)
Serves: 6-8 people

1 cup extra virgin olive oil
2 cups Fresh sweet basil leaves
1/2 cup cup Fresh parsley
1/4 cup pine nuts, walnuts or sunflower seeds
1/2 cup Parmesan Cheese
2 to 3 cloves garlic

Step by Step Instructions
  1. Puree all of the above ingredients except the olive oil. Add the olive oil a little at a time and keep blending to get a medium to thin paste consistency. Serve at room temperature tossed over hot buttered noodles or pasta.
  2. You can store Pesto in closed containers in the Refrigerator for no longer than 2 weeks. or freeze up to 3 to 4 months.