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Pesto alla Genovese from The Kitchen Garden

Pesto alla Genovese from The Kitchen Garden
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.

You will find Tim and Caroline at the Springfield Farmer's Market each Tuesday afternoon.

  • 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

Pesto alla Genovese from The Kitchen Garden

"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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Photo Credit: Julie Cecchini


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