Pesto Recipe
by Charlie Burke

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When the first frost approaches, one of the most vulnerable plants is basil, and
it is a sad sight to see blackened dead plants where the day before large basil
flourished.

Needless to say, basil does not freeze well, and dried basil has none of the
aromatic flavor of fresh. You can solve the problem of preserving fall basil by
making pesto. Make a batch and freeze it in small lidded plastic storage cups
which hold a half cup, which is the correct amount for one pound of pasta. Put
a small amount of olive oil over the top of the pesto to prevent discoloration.

This recipe is quite authentic and tastes much like the pesto served in the
Genoa region of Italy. It is quick and easy using a blender or a food processor,
rather than the traditional mortar and pestle which gives pesto its name.

This recipe is for one pound of pasta which serves four to six, but it can be
easily multiplied.

1 cup fresh basil leaves, tightly packed
½ cup fresh Italian flat leaf parsley
3 cloves garlic
¼ cup pine nuts (walnuts or almonds may be substituted)
¼ cup olive oil

Place first five ingredients into food processor and pulse until garlic and nuts
are chopped. Add olive oil and blend until smooth.

Few recipes reward such little effort with such great flavor, and if you have a
large amount of basil, the taste of summer will be as close as your freezer, even
during the coldest months of winter! We use it for pizza, as a topping for bread
and mix it with vegetables, in addition to saucing pasta dishes.

About the author: An organic farmer and avid cook, writer Charlie Burke is the vice
president of the New Hampshire Farmer’s Market Association (
www.nhfma.org) and
helps run the Sanbornton Farmers' Market. Along with his wife, Joanne, he grows
certified organic herbs, greens and berries at Weather Hill Farm in Sanbornton, NH.  
Pesto...ahh!
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