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.
- Pesto alla Genovese from Tim Wilcox and Caroline Pam
- Ryan Voiland's Freezer Pesto
- Green Garlic Pesto by Red Fire Farm
- 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