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September 2010

Hickory Dell Lower Fat Pesto

Hickory Dell Lower Fat Pesto
Hickory Dell Farm in Northampton has been run by three generations of Omasta's.  Faye and John are experts in raising cattle, llamas and growing vegetables. You will find them at the Springfield Farmer's Market each Tuesday afternoon.

This is their recipe for a more heart healthy version of pesto.  I just love it.  It is fresh and flavorful without the decadence of the traditional recipe.

  • 4 Cups Basil Leaves
  • 6 - 12 cloves Garlic
  • ¼ to 1/3 cup Olive Oil
  • 1/3 cup Parmesan Cheese, freshly grated
  • ¼ cup Romano Cheese, freshly grated
  • ½ cup pine nuts, lightly toasted
  • 1 tsp Dill Vinegar or Lemon Juice


In food processor, chop basil, add garlic and chop again. Add a little oil, through processor top, while
blending. Add cheese and pine nuts (can reserve half to mix in by hand if desired) and blend. Add vinegar or lemon. Add oil to desired consistency.

Add to one pound of hot pasta. Sprinkle with nuts, if reserved. Serve with additional grated cheese if desired.

To freeze, fill containers with pesto mixture and tamp down. (jars with 3-4 inch openings work well) Pour a
small amount of oil on top and add a drop of vinegar (dill or other flavor). Cover and freeze.

More for Pesto Lovers:

Photo Credit: Julie Cecchini


Green Garlic Pesto by Red Fire Farm

image from 3.bp.blogspot.com Spring is in full bloom and I am thinking about the Farmer's Market @ the X and all of the early season gifts to find there. If you have time on Tuesday afternoons it is a must stop. This recipe From Red Fire Farm is a flavorful take on traditional pesto.  It is terrific in the spring when the garlic scapes are thriving and fresh basil is still only a dream to come.

  • 10 stalks green garlic
  • ½ cup olive oil
  • ½ cup walnuts or pine nuts
  • ½ cup grated parmesan cheese
  • 1 tsp salt
  • 1 tbsp lemon juice
  • 1 tbsp. water

Place all ingredients in the food processor and blend until smooth. Use on pasta, pizza or sandwiches.

 

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Photo CreditLaura Rebecca's Kitchen