Fresh Herb Pesto
Fresh basil pesto, pine nuts (botanically a seed), Extra Virgin Olive Oil, Parmigiano Reggiano, Pecorino Romano, Eureka lemons, garlic, and salt. Available in 16 oz jar only. Please note that pricing and sizing has changed to reflect the market.
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Here is the traditional recipe for Pesto Genovese, if you'd like to make it yourself! What is unique to this time honored method is that basil leaves are blanched in boiling water, then quickly shocked in ice water, to give the sauce a vibrant green hue and to reduce bitterness.
Yield: makes about 1 1/2 cups
Time: 10 minutes
4 cups packed basil, blanched briefly in boiling water and shocked in ice water
1⁄2 cup extra-virgin olive oil
1⁄2 cup finely grated parmesan
1⁄4 cup pine nuts
3 tbsp. finely grated pecorino
2 cloves garlic, finely chopped
Coarse sea salt, to taste
Process basil, oil, parmesan, pine nuts, pecorino, and garlic in a food processor until smooth; season with salt.