Jones' Farmer Blog

Behind the scenes and lessons at Jones Family Farms in Shelton, CT

Pesto: Not Just About Basil

Leave a comment

A new item here at the Harvest Kitchen this summer is pesto! While the traditional and best known type of pesto is made from fresh basil, garlic, oil, pine nuts, and grated cheese, pestos can now be found made with a variety of bases.

Here in the Harvest Kitchen, we first tried garlic scape pesto with the abundance of garlic scapes from the garden. This week, we made lemon basil pesto, kale almond pesto, and broccoli pesto. Each one has its own unique taste, but all are equally delicious!  The word, pesto, is an Italian adjective meaning pounded. It also comes from the Italian word pestare, meaning to pound. Rather than pounding our veggies with a mortar and pestle, which is the traditional way to make pesto, it is much faster and convenient to process our pesto in a food processor.

Pesto is great on pasta, eggs, sandwiches, and even pizza! We have been selling the pesto at our retail locations as well as our Farmers Markets. At the most recent farmers market, a cooking demonstration was done on how to make pesto pizza. Using a traditional pizza crust, top with pesto instead of tomato sauce, and add cheese and other toppings. The cooking demonstration used the broccoli pesto on the pizzas and it was delicious! Try out the recipe below!

Broccoli Pesto
2 cups steamed chopped broccoli
1/4 cup chopped fresh parsley (optional)
1/4 tsp minced garlic
1/2 cup grated parmesan (optional)
1/2 cup olive oil
salt and pepper to taste

Place the ingredients in a food processor and process until smooth.  Adjust seasonings to taste.

~Emily

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s