Prairie Flavors Fresh off the Farm By Laura Araujo
Farm Fresh Pesto Yields 1 cup
1 cup of fi rmly packed fresh basil ½ packed cup of grated Parmesan or Romano
cheese
½ cup of toasted pine nuts, walnuts or almonds
3 cloves of garlic ¼ teaspoon of salt ½ cup of olive oil
1 teaspoon of lemon juice
Combine all ingredients in a food processor. Process until a smooth paste forms, stopping the machine several times to scrape the sides. If needed, add water to make the pesto creamy. Serve over pasta or use as a dip. Pesto can be stored in an airtight container in the refrigera- tor for up to a week or in the freezer for several months.