What's Fresh

Tuna is back for the next two weeks.  This weekend, October 11th fresh Pumpkins will be available through the Pumplin Project-island children selling pumpkins to raise money for Helpline.  Now's the time to take home fresh vegetables to put up for the winter. Bring your shopping bags and stock up!

Basil Pesto

4 cups packed basil leaves, washed
1/2 cup pine nuts, toasted until golden, cooled and chipped fine
1/2 cup freshly grated Parmesan
(or a mix of parm and pecorino)
2 large garlic cloves, minced
1/4 cup plus 3 tablespoons extra-virgin olive oil

Have ready a bowl of ice and cold water. In a saucepan of boiling water, blanch basil a handful at a time for 2 seconds, removing with a strainer or a slotted spoon to ice water. Drain basil in a sieve and pat dry. In a food processor puree basil with remaining ingredients until smooth and season with salt and pepper. Pesto may be made 2 days ahead and chilled, covered with plastic wrap. Mixing in 1/4-1/2 cup of plain yogurt will preserve the color, and extend the storage time to 5 days. Pesto may also be frozen.

© 2008 Bainbridge Farmers Market