Locally Grown, Readers’ Choice: Valhalla Garden Pesto

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Gregory Rosensteel of White Plains sent in this recipe for the contest.

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He says: “In Valhalla, the sun and the soil are perfect for growing basil and other vegetables. My dad has an amazing organic garden. Every August I pick a bushel of basil and make pesto in small batches and freeze them in vacuumed-sealed baggies for the winter.”
What do you think of the recipe? Vote below. The reader favorite will win a cookbook.

Want to enter the contest yourself? Click here: LoHud.com/LocallyGrown.

The recipe, after the jump.

Valhalla Garden Pesto
Makes 4 servings
2 cups packed basil leaves (picked from the garden and still warm from the sun), washed twice and dried in a salad spinner
1/4 cup extra-virgin olive oil
2 tablespoons pignolia nuts (buy at Apple Farm)
2 cloves fresh garlic, chopped up
Pinch of salt
Put the first 4 ingredients in a food processor and let it whirl until well chopped.
Pour it into a large bowl, add the remaining ingredients and mix lightly.
Add the freshly cooked hot pasta and toss well using 2 spoons.
Serve immediately.

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About Author

Liz Johnson is content strategist for The Journal News and lohud.com, and the founding editor of lohudfood, formerly know as Small Bites. As food editor, she won awards from the New York News Publishers Association, the Association of Food Journalists and the Associated Press. She lives in Nyack with her husband and daughter on a tiny suburban lot they call their farm — with fruit trees, an herb garden, and a yardful of lettuce, tomatoes, onions, shallots, cucumbers, zucchini, radishes, cabbage, peppers, Brussels sprouts and carrots and four big blueberry bushes.

1 Comment

  1. Someone forgot to list the cheese in this recipe!! Jeezus. I have the first 4 ingredients sitting in the chopper, wondering how much cheese to use!! It’s 8:30 here in califiornia.. Greg, will you pick up the phone if I call??

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