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Published on May 26, 2016


May 25, 2016

BasilFarm Market/Growing Season: 

Buying Tips: 
When buying basil, be certain to look for firm green leaves with no holes or blemishes. 

Store basil wrapped in a damp paper towel in the refrigerator.

Use the chiffonade technique to cut thin shreds of basil. Simply stack and tightly roll the basil leaves, then slice across them to create thin ribbons. Add this herb to dishes just before serving to add a note of freshness.

Key Nutrients: 
Basil is full of Vitamin A and has many anti-bacterial and anti-inflammatory properties. 

Complementary Flavors: 
Tomatoes, garlic, zucchini, eggplant, olive oil, garlic, and new potatoes. 

Herb Garden Pesto

You can change the herb combinations with what you have available. Part of the herb combination can be greens like spinach, kale or arugula.


  • 2 cloves garlic
  • Pinch of sea salt
  • 1/2 cup each mint, basil and chives 
  • (add parsley to bulk up or in place of mint)
  • 1/4 cup parmesan, freshly grated 
  • (only increase if needed)
  • 3 Tbsps olive oil
  • 3 Tbsps walnuts or pecans
  • Water to adjust texture.


  1. Pulse garlic and salt until chopped; add herbs. 
  2. With motor running, gradually add oil. 
  3. Stir or pulse in cheese and nuts. 
  4. Taste and adjust with salt and pepper (citrus will brighten, but may dull the color).
  5. To thin, add broth or water.

Serving Suggestion:

  • Dot on pizza with the sauce.
  • Spread on vegetables or crackers.
  • Dollop on simple soups.
  • Mix with mashed white beans and use as a bean spread or on roasted vegetables.
  • Whip into mashed cauliflower or mashed potato.
  • Use as a sandwich or wrap spread.
  • Freeze disks of pesto to have on hand.
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