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Red Fern Farm Basil Pesto

2 cups fresh basil leaves, tightly packed
¼ cup pine nuts
3 large garlic cloves
½ cup fresh grated Parmesan cheese
½ cup olive oil
Salt and pepper to taste

1. Place basil, pine nuts, garlic, and cheese in food processor and pulse
several times.

2. Continue to pulse while slowly drizzling olive oil into processor,
stopping occasionally to scrape down sides. Process until smooth.

3. Toss with hot cooked pasta and serve immediately or store refrigerated in a
tightly sealed jar.

This entry is related to the following products. Click on any of them for more information.

Garlic, Basil, Genovese Basil,

2 Comments »

Lizzy and Michael Davis said,

5/31/2010 @ 8:56 am

We like the looks of your operation and your recipies. Once we have tried your recipies we will let you know how they turned out. I feel sure these are recipies we will use over and over when having friends over. We look forward to a visit to your farm. I was raised on a farm in lower South Carolina where we raised whitefased polled herfords. Have a blessed day.
Lizzy and Michael

Red Fern Farm said,

5/31/2010 @ 12:26 pm

Lizzy and Michael,

Thank you for the kind comment! We hope you and your friends will enjoy the recipes - we'll be posting even more as the summer progresses and other crops come in season. Also, we'd love to have you visit - the CFSA farm tour is this coming weekend, or you can call us to schedule a visit later in the summer. Happy Memorial Day!

Meredith Mizell