Thai Basil Pesto

This Thai basil pesto, while a bit more exotic, can be used like you would classic basil pesto: on pasta, grilled meat, poultry, fish, or veggies. You may have to make a visit to a nearby Asian market to find all the ingredients but it will be well worth it. Yield:  2 cups Ingredients: 5 cups of lightly packed Thai basil leaves 1 cup of lightly packed … Continue reading Thai Basil Pesto

Italian Basil Pesto

Make this pesto recipe when basil is being harvested in abundance. Enjoy some right away, and freeze some for later use. Preparation Time:  20 minutes Cooking Time:  7 minutes Yields:  2 cups Ingredients: 4 cups lightly packed fresh Italian basil leaves, blanched 2 quarts water (for blanching) 1 tbsp kosher salt Ice water bath 1/2 cup extra virgin olive oil 1/2 cup grated Parmesan Reggiano 1/4 cup toasted … Continue reading Italian Basil Pesto

Dill and Almond Pesto with Meyer Lemon Juice

We put so much dill in the bunches we provide our CSA and farmer’s market customers that we often get the question “what can I do with all this dill?” Here is one great way to use the entire bunch but be forewarned.  After you try this dill and almond pesto you may end up wanting to get more than just one bunch of dill. … Continue reading Dill and Almond Pesto with Meyer Lemon Juice

Green Kale Pesto with Cranberries and Walnuts

If you eat lots of fresh vegetables, then your fridge often gets full and finding space can be a challenge. Kale is a great vegetable, and we love to eat it lots of different ways. But it is fluffy and can be a fridge space hog, and sometimes, we just need to make room for the celery and kohlrabi. This pesto recipe is delicious, and it reduces kale’s refrigerator real … Continue reading Green Kale Pesto with Cranberries and Walnuts

Chilled Kohlrabi Soup with Herb Puree and White Turnip & Collard Green Crisps

Kohlrabi has a mild sweetness that shines in this recipe. This elegant chilled soup, created by the Charlotte Technical College Culinary Arts Program, elevates one of our favorite under-appreciated vegetables to new heights. Cheers, to the mighty kohlrabi! Vegan Version Yield: 1 Quart Ingredients: 2 TBSP                        Olive Oil 4oz                              Sweet Onions, Julienne 1 tsp                           … Continue reading Chilled Kohlrabi Soup with Herb Puree and White Turnip & Collard Green Crisps

Celery Leaf and Asian Pear Sweet and Savory Sauce with Organic Peanut Butter

When most people think of dishes with celery, they envision the stalks, but the leaves are also not only edible but delicious. We use them in salads, soups, or in sauces like this sweet and savory sauce recipe. This recipe has an Asian twist to it, with Asian pear and sesame seed oil. For other cuisine versions, you can replace the Asian pear and oil with different … Continue reading Celery Leaf and Asian Pear Sweet and Savory Sauce with Organic Peanut Butter