9535 US Highway 51 N, Cobden, IL 62920 Google Map 618-308-0217
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Basic Pesto

· 1/4 cup pine nuts , toasted (or substitute almonds               

        or walnuts)

· 3 medium cloves garlic , unpeeled

· 2 cups packed fresh basil leaves or arugula

· 2 Tbs fresh parsley leaves (optional)

· 7 Tbs extra-virgin olive oil

· Salt

· 1/4 C finely grated Parmesan cheese or Pecorino Romano

· ground black pepper

1. Toast the nuts in a small, heavy skillet over medium heat, stirring frequently, until just golden and fragrant, about 5 minutes; set aside.

2. Add the garlic to the empty skillet and toast over medium heat, shaking the pan occasionally, until fragrant and the color of the cloves deepens slightly, about 7 minutes. Let the garlic cool slightly, then peel, and chop.

3. Place the basil and parsley (if using) in a heavy-duty 1-gallon zipper-lock plastic bag. Pound the bag with the flat side of a meat pounder or rolling pin until all the leaves are bruised.

4. Process the nuts, garlic, herbs, oil, and 1⁄2 teaspoon salt in a   

        food processor until smooth, stopping as necessary to

         scrape down the sides of the bowl, about 1 minute.

5. Stir in the Parmesan and season with salt and pepper to taste.


CSA Spring/Summer 2018 SignUpMarch 21st, 2018

CSA for spring/summer 2018 is open for sign up.  The first week in April will be our first pickup.   Go to www.allseasons-farm.com/members/types  and click on the green bar at the top "

CSA Options for 2018 and other thoughtsFebruary 22nd, 2018

This week has been productive, despite the rain and cold we have prepared several plots for growing.  Lots of seeding going on in soil blocks for the Spring/Summer 2018 Season.  If you are

CSA Pickup for Thursday Feb 15th Marion and Friday Feb 16th MarionFebruary 15th, 2018

Members can look for a great box to end our season this year.......we have late winter scarlet kale, lettuce, garlic, pink potatoes (my favorite), cilantro, and a wonderful value added.....gourmet pop

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