Fresh Herb Pesto
Fresh pesto using market herbs (basil is gapping - expect spicy arugula and parsly), pine nuts (botanically a seed), Dolce Paradiso Olive Oil, Parmigiano Reggiano, garlic, lemon and salt. 16 oz jar. Please allow 24 hours in advance for order fulfillment.
Patio pick-up by appointment only. You must wear a mask when picking up, if you forget yours you may take one from my community box, please use hand santizer that is provided. Allow at least 48 hours for order fullfilment.
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.