Wednesday, September 24, 2014

7 Pounds of Herbs into 1 Pound of Heavenly Pesto! - Dairy and Nut Free Option too!

OK. 
Not really, but 3 bowl fulls of parsley- curly and flat leaf - and basil left over from our Monday Night Farmers Market, you can easily say its been a productive year for both Pete's Community Farm and Core/El Centro Rooftop Garden!
What's a great use for all these lovely herbs? Pesto!
Here is how to make it:




Classic Pesto:

       1 cup of walnuts
       2 cups chopped parsley and basil
       ½ cup of Parmesan cheese
       3 garlic cloves
       ½ tsp of salt

       ½ cup of oil 
Add all ingredients into a food processor and blend until pasty.
    Allergic to nuts and dairy? Here is the option for you!     
     Nut & Dairy Free Pesto:
         1 cup of walnuts
                                                                                                                2 cups chopped parsley and basil
                                                                                                               ½ cup of miso
       3 garlic cloves
       ½ tsp of salt
       ½ cup of oil 
S Same as Regular Pesto
ENJOY!



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