The Kitchen Garden is the labor of love of two self proclaimed "foodies, italophiles, and farm geeks", Caroline Pam and Tim Wilcox Their recipe for Pesto alla Genovese is a celebration of the season and all the hard work that led up to it's bounty.
- 2 bunches basil
- 1/2 cup extra virgin olive oil
- 2 tbsp pine nuts
- 2 cloves garlic
- 1 tsp salt
- 1/2 cup freshly grated Parmesan
- 2 tbsp freshly grated Pecorino
"Pick the leaves off the basil sprigs and discard. Puree the leaves with the olive oil, pine nuts, garlic, and salt in the food processor or blender, scraping the sides occasionally. Add the cheese and blend a few seconds more. Transfer to a bowl when smooth and cover with olive oil if not serving immediately, to prevent browning caused by oxidation. (In my experience, this browning does not affect the flavor). Pesto goes equally well with stubby pasta shapes that catch the sauce, like farfalle or fusilli, and long pastas like spaghetti. Try adding pesto to rice or potatoes, or spreading on a sandwich. How many times will you make this before the first frost in October? Not enough."
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- The Kitchen Garden's Cilantro Pesto
- Chive and Mint Pesto from Terra Americana
- Roasted Garlic and Pesto with Axler's Smoked Salmon Chowder
Photo Credit: Julie Cecchini