Irene’s Pesto

Irene Kyle is active in the Family Resource Movement. She worked in the early settlement house days in Toronto, and is presently working on her PhD. in Family Studies at Guelph. She came to St. John's in June for the Social Welfare conference and visited Mike's gardens. She sent us the recipe below after noting that he was growing fresh basil for a friend who makes Pesto. Since then, making pesto and serving it with Mike’s home made bread has become one of the more popular activities. Over time, we have combined a CUP of Basil with other herbs or greens such as parsley, spinach or arugula on a regular basis. About 1/2 cup of varied herb or green, in addition to the cup of basil.

Ingredients

6 cloves Garlic - chopped
1 cup Lightly packed fresh basil leaves
6 Tbsp Freshly grated Parmesan cheese
1/3 cup Pine nuts or walnuts
½ tsp Salt
1/3-1/2 cup Olive Oil

Directions

Crush, mix and blend ingredients to a paste, gradually adding oil until it becomes a smooth sauce. Left over pesto may be covered with a little oil and kept in the fridge. Makes about 3/4 cups.

Garlic Scape Pesto

Ingredients

1/2 lb Garlic
1 cup Olive Oil
2 cups Parmesan Cheese (grated)

Directions

Combine garlic scapes and olive oil.

Pour mixture into bowl.

Blend in Parmesan Cheese with a spook or a fork.

Herb Flower Pesto Sauce

This recipe is contributed by Alice Nossereau, who is beginning her second year at the farm as the expert picker/packer. Alice also oversees the salad mixes and sprouting operation.

You will find her helping in the farm store on Saturdays. Several years ago, we started making the classic pesto - olive oil, basil, garlic, PARMESAN. Over the past couple of years, Alice and I have learned that you can make pesto out of practically anything.

The recipe is originally from www.homecooking.com, as contributed by Peggy Trowbridge, Filippone.

If your herbs are soon going to seed, use the flowers to make a delicious sauce for pasta, pork, chicken, or seafood. Feel free to experiment with most types of herb flowers. If you do not have the luxury of an herb garden or a source, you can substitute 1 cup of chopped herbs of choice for the flowers.

 

Ingredients

Pecans or Walnuts	1/2 cup (chopped)
Basil, Oregano or Sage Flowers (or any combination)	2 cups
Walnut or Sunflower Oil	1/2 cup
Garlic Clove	1 (peeled and coarsely chopped)
Green Onions	2 (including green parts, coarsely chopped)
Salt	1/2 tsp
Black Pepper (freshly ground)	1/2 tsp

 

Directions

Toast pecans or walnuts in a hot skillet until fragrant. Let cool. 

Place nuts, herb flowers, oil, garlic, green onions, salt, and pepper into a food processor fitted with the metal blade. Pulse into a coarse puree. 

Toss with hot pasta or as a condiment to roasted pork, chicken, or seafood. 


Yield: about 1-1/2 cups