Inspired by fresh local ingredients in season at the Covington Farmer’s Market
Pesto isn’t just about basil and pine nuts, although the classic combo is a favorite for a reason. Truth is, you can use just about any herbs or greens, or a combination of complimentary herbs, to make your own custom pesto for pastas, pizza and more!
- 6 cups fresh herbs and/or greens – our favorite combo is 3 cups basil, 2 cups spinach & 1cup arugula
- ¼ cup nuts – such as pine nuts, walnuts, almonds, etc
- 1 tsp each kosher sea salt & fresh ground black pepper
- 2 cloves garlic, peeled
- 2 Tbl lemon juice
- ½ cup low flavor oil, plus
- ½ cup grated parmesan
I like to blanch my herbs like basil to preserve its bright color. Just set a pot of water to boil and either hold basil by its stem or put in a metal colander – dunk in boiling water a few times, no longer than a second at a time, just until fragrant. Let cool and dry in a colander on paper towels.
Add all ingredients to a food processor and puree until smooth. Adjust oil, salt and pepper to taste and consistency as needed! Enjoy!
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