Garden Pesto

Swing by Hope Farms this weekend to purchase some lovely greens. We'll show you how to make a veggie packed pesto, which can be frozen for flavor loaded additional to your favorite fall and winter dishes!!!

Garden Pesto

Photo & Recipe by Justin Kouri

Yield: 1 cup

Ingredients

1 cup basil

½ cup arugula (or other greens)

2 tablespoons oregano

2 cloves garlic

¼ cup walnuts, toasted and finely chopped

¼ cup parmesan, finely grated

1 tablespoon red pepper flakes

1 lemon, juiced

To taste salt & pepper

1 cup olive oil

Procedure

1. Combine basil, arugula, oregano, garlic and walnuts in a food processor. Pulse until fine.

2. Add parmesan, red pepper flakes, lemon juice, salt and pepper. Pulse until incorporated.

3. While food processor is running, stream in olive oil until emulsified.

4. Use pesto on pasta, sauteed vegetables or in scrambled eggs. Enjoy!

Notes

• Pesto can be stored in an air-tight container in the refrigerator for up to one (1) week.

• Try freezing pesto in ice cube trays for already portioned single servings to use all season. Frozen peso will keep for up to one (1) month