Locally Grown, Readers’ Choice: Valhalla Garden Pesto
Gregory Rosensteel of White Plains sent in this recipe for the contest.
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.
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??