Total:  10min

Yields:  ¾ cup

Ingredients:

• 3 cups tightly packed fresh basil leaves (2 ounces total)
• 3 tablespoons walnut pieces
• 3 tablespoons grated Parmesan cheese
• 2 garlic cloves, peeled
• 1 tablespoon fresh lemon juice
• 3 tablespoons extra-virgin olive oil
• Coarse salt & ground pepper

Directions:

In a food processor, combine basil, walnuts, Parmesan cheese, garlic, lemon juice, and 3 tablespoons water; season with salt and pepper.  Puree until a paste forms.  With motor running, add oil in a thin stream.  Process until very smooth, about 1 minute.  Use immediately or freeze for later use.  Great on pasta (delicious with Parmesan cheese), chicken, as a pizza sauce or a flavor booster in soups.  What is your favorite use for CVF Fresh Basil Pesto?

Recipe was first published in Everyday Food July/August 2007  

A few CVF notes:

Our Favorite Pesto is actually a 50/50 mix of this recipe and the Fresh Basil Pesto recipe that you will find in our recipe section.

Freshly made pesto can be kept for up to 3 days in the refrigerator in an airtight container with plastic wrap pressed onto the surface.

Frozen pesto should be used within 6 months.  You can use ice cube trays for smaller portions (once frozen just pop into a freezer bag) or quart ziplocks work well for 1 cup amounts.  I like to freeze them flat with all of the air pressed out.  Frozen pesto can be thawed overnight in the fridge or just lay out on the counter while you boil the water for the pasta.

Total:  30 min

Yields:  1 ¾ cups

Ingredients:

• 1 cup walnuts (we actually prefer walnuts) or pine nuts
• 8 cups (4 ounces) lightly packed fresh basil leaves
• 2 garlic cloves, coarsely chopped
• 2/3 cup extra-virgin olive oil
• Coarse salt and ground pepper

Directions:

Preheat oven to 350 degrees. Spread nuts evenly on a rimmed baking sheet; toast in oven until golden and fragrant, tossing once, 8 to 10 minutes. Let cool completely.  (Sometimes we do this, sometimes we don’t.  I can tell you right now that there have never been any complaints about CVF Fresh Basil Pesto that skipped this step with walnuts.)

Meanwhile, bring 4 cups salted water to a boil; add basil, and submerge with a spoon. Immediately drain in a colander. Rinse with cold water until cool, and then pat basil completely dry in paper towels. (We actually blanch the leaves in a multipot, just long enough to get them all wet.  We then lift out the insert, rinse with cold water (to stop any cooking) and then spin them dry to get rid of any excess water in a herb/salad spinner.  Don’t have one of those?  Don’t worry, just drain thoroughly after rinsing.  This step helps to preserve the bright green color of your basil in the final product.)

In a food processor, combine nuts, basil, and garlic; season generously with salt and pepper. Process until nuts are finely chopped. With machine running, pour oil in a steady stream through the feed tube; process until smooth. Use immediately, or freeze.  Great on pasta (delicious with Parmesan cheese), chicken, as a pizza sauce or a flavor booster in soups.  What is your favorite use for CVF Fresh Basil Pesto?

Adapted from:  www.marthastewart.com

Recipe was first published in Everyday Food September 2005

A few CVF notes:

Our Favorite Pesto is actually a 50/50 mix of this recipe and the Lighter Pesto recipe that you will find in our recipe section.

Freshly made pesto can be kept for up to 3 days in the refrigerator in an airtight container with plastic wrap pressed onto the surface.

Frozen pesto should be used within 6 months.  You can use ice cube trays for smaller portions (once frozen just pop into a freezer bag) or quart ziplocks work well for 1 cup amounts.  I like to freeze them flat with all of the air pressed out.  Frozen pesto can be thawed overnight in the fridge or just lay out on the counter while you boil the water for the pasta.

Wakefield Park, 8100 Braddock Road, Annandale

Seven farms located from Virginia\'s Northern Neck to Pennsylvania provide a variety of seasonal produce. Baked breads, cheese, meats and ice cream supplement the farm produce.

Directions: From 495: Take beltway exit 54A (Braddock Road) west ¼ mile to entrance of Park on right. From Burke: East on Braddock Road to left at Queensberry Ave.

Lake Anne Village Center, Reston

Directions: From Dulles Access Rd: Take Wiehle Ave. exit and turn right onto Wiehle Ave. Cross Sunset Hills Rd. Continue past the first Northshore Dr. at Tall Oaks Shopping Center. Turn left at the second Northshore Dr. (There is a pedestrian walkway overpass at this intersection.) Turn left into Lake Anne Plaza. From Baron Cameron (Rt. 606): Follow Baron Cameron Avenue approximately 1.5 miles to a left onto Village Rd. (located between Wiehle Ave. and Reston Parkway.)

Kingstowne Town Center near the Sunoco Gas Station.

Directions:From Fairfax County Parkway: Go East on County Parkway (7900) onto Franconia Parkway. Continue on to the parkway until you pass the Springfield Mall on your left and the Springfield/Franconia metro on your right. Continue through the light (Beulah Street) which turns into Kingstowne Boulevard to the seventh light. Turn left at the seventh light (Sunoco) into the Towne Center. Market is behind Sunoco Station and in front of Giant.

Mason District Park, 6621 Columbia Pike in Annandale

Directions: Beltway Exit 52B (Little River Tpk., Rt. 236) east 2 miles to left at John Marr Dr.and right on Columbia Pike to park entrance on right just before Sleepy Hollow Rd. 703-941-1730.

Wakefield Farmers Market, 2:00 pm - 6:00 pm
May 7 - Oct. 29

Wakefield Park, 8100 Braddock Road, Annandale

Seven farms located from Virginia's Northern Neck to Pennsylvania provide a variety of seasonal produce. Baked breads, cheese, meats and ice cream supplement the farm produce.

Directions: From 495: Take beltway exit 54A (Braddock Road) west ¼ mile to entrance of Park on right. From Burke: East on Braddock Road to left at Queensberry Ave.

Thursdays

Annandale Farmers Market, 8:00 am - Noon
May 1 - Nov. 6

Mason District Park, 6621 Columbia Pike in Annandale

Directions: Beltway Exit 52B (Little River Tpk., Rt. 236) east 2 miles to left at John Marr Dr.and right on Columbia Pike to park entrance on right just before Sleepy Hollow Rd. 703-941-1730.

Fridays

Kingstowne Farmers Market, 4:00 pm - 7:00 pm
May 16 - Oct. 24

Kingstowne Town Center near the Sunoco Gas Station.

Directions:From Fairfax County Parkway: Go East on County Parkway (7900) onto Franconia Parkway. Continue on to the parkway until you pass the Springfield Mall on your left and the Springfield/Franconia metro on your right. Continue through the light (Beulah Street) which turns into Kingstowne Boulevard to the seventh light. Turn left at the seventh light (Sunoco) into the Towne Center. Market is behind Sunoco Station and in front of Giant.

Saturdays

Reston Farmers Market, 8:00 am - Noon
May 10 - Nov. 1

Lake Anne Village Center, Reston

Directions: From Dulles Access Rd: Take Wiehle Ave. exit and turn right onto Wiehle Ave. Cross Sunset Hills Rd. Continue past the first Northshore Dr. at Tall Oaks Shopping Center. Turn left at the second Northshore Dr. (There is a pedestrian walkway overpass at this intersection.) Turn left into Lake Anne Plaza. From Baron Cameron (Rt. 606): Follow Baron Cameron Avenue approximately 1.5 miles to a left onto Village Rd. (located between Wiehle Ave. and Reston Parkway.)

Information courtesy of http://www.fairfaxcounty.gov/parks/farm-mkt.htm