Sunday, July 26, 2020

Eat local: Fresh Basil Pesto

If you like pesto, there is nothing quite like making and eating it fresh! Although you can substitute bottled minced garlic and shaker-can cheese for the garlic cloves and freshly grated cheese called for in the recipe, using fresh ingredients will make the flavors truly pop. 


  • 2 Cups of fresh basil leaves 
  • 1/2 Cup (around 2 ounces) of freshly grated Romano or Parmesan-Reggiano cheese 
  • 1/2 Cup extra virgin olive oil
  • 1/3 Cup pine nuts 
  • 3 garlic cloves, minced (or 1 Tablespoon minced garlic)
  • Salt and pepper to taste


  1. In a food processor, place basil leaves and pine and pulse a several times.
  2. Add the garlic and cheese to the basil and pine nut mixture and pulse several more times, scraping down the sides of the food processor with a rubber spatula to ensure that the entire mixture is combined.
  3. Turn the food processor to slow, and add the oil slowly (in a steady stream), occasionally stopping the food processor to scrape down the sides of the food processor with a rubber spatula. 
  4. Add salt and pepper to taste and serve.


Nutrition Information: Serving size: 1 teaspoon | Servings per recipe: around 48; Calories: 67.1, total fat: 15.9 g, saturated fat: 1.7 g, trans fat: 0 g; cholesterol: 0 mg, sodium: 31 mg, carbohydrates: 0.3 g, fiber: 0.1 g, sugar: 0.1 g, protein: 1.7 g 


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MB (Marybeth) Mitcham holds undergraduate degrees in the biological and human development sciences, a MPH, and is near completion of her Ph.D. When not working as a public health professional or professor of biology, this ADK 46-R can be found climbing all over the anorthosite of the Adirondack High Peaks, writing odd things, or munching on eggplant bacon.

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