Supherb Farms Basil Pesto

Once you try homemade basil pesto using just a handful of ingredients, you’ll never go back to store-bought. This is one of our go-to condiments year-round. We like to make up a double or triple batch, and store any remaining pesto in the freezer for easy access.

Serving Suggestions:

1. Smother thawed Sun-Land Boneless Skinless Chicken Breasts (#5513) with pesto before grilling. Serve with grilled cherry tomatoes.
2. Use as the sauce for a pizza. Try using Stonefire Naan Bread (#1686) for the crust!
3. Spread on Stone Ground Olive Oil Ciabatta Hamburger Buns (#1051) for a chicken sandwich with Country Pride Breaded Chicken Patties (#6221).
4. Stir into Rosina Tri-Color Tortellini (#1815). Try adding sundried tomatoes, too.
5. Stir into Lamb Weston Roasted Garlic Potatoes (#7944).

Once you try homemade basil pesto using just a handful of ingredients, you’ll never go back to store-bought.

Supherb Farms Basil Pesto

Instructions:

• 1 cup SupHerb Farms Fresh Chopped Basil (#2483)
• 1 tsp Kirkland Minced Garlic (#1289)
• 2 Tbsp. pine nuts (optional)
• 1/3 cup BBF Avocado Oil (#3516), divided
• Kosher salt and AP Table Grind Black Pepper (#1029), to taste
• 1⁄4 cup freshly grated Pecorino cheese

Ingredients:

1. Combine the basil, garlic, and pine nuts in a food processor and pulse until coarsely chopped.
2. Add a little more than half the oil and process until fully incorporated and smooth. Season with salt and pepper.
3. If using immediately, add all the remaining oil and pulse until smooth.
4. Transfer the pesto to a serving bowl and mix in the cheese.

From Catalog #5, 2021.

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