You don’t have to live in the country, or have a big backyard to grow your own vegetables and herbs. Eron Jackson and DeMarcus Little are in the Culinary Arts Program with the Boys and Girls Club.
Fresh Basil Oregano Pesto Sauce Recipe
Prep time: 10 minutes
Ingredients
- 2 cups fresh basil leaves, packed
- 2 cups fresh oregano leaves, packed
- 1 cup freshly grated Parmesan cheese
- 1/2 cup extra virgin olive oil
- 1/2 cup almonds
- ½ cup lemon juice
- 3 medium sized garlic cloves, minced
- Salt and freshly ground black pepper to taste
- Special equipment needed: A food processor
Method
1 Combine the basil in with the almonds, pulse a few times in a food processor. (If you are using almonds instead of pine nuts and they are not already chopped, chop them by hand or pulse them a few times first, before adding the basil.) Add the garlic and lemon juice, pulse a few times more.
2 Slowly add the olive oil in a constant stream while the food processor is on. Stop to scrape down the sides of the food processor with a rubber spatula. Add the grated cheese and pulse again until blended. Add a pinch of salt and freshly ground black pepper to taste.
Serve with chicken, fish, pizza, pasta, over baked potatoes, or spread over toasted baguette slices for a nice bruschetta.
Yield: Makes 24 oz of pesto sauce.
- Boys & Girls Clubs of Greater Memphis
- For more information: Technical Training Center or the Gardens to Groceries program:
- (901) 278-2947
