Scones~Baking Mixes~Preserves~Cooking Classes~Baked Goods~Made With Local Love

Cooking Classes

  • Sourdough Starter Workshop May 16, 2013 - 6:30 pm Learn how to cultivate natural local wild yeast to make your own sourdough starter for great breads, pancakes & quick breads. We will begin our starter fermentation in class with a follow-up class May 22 to check your progress.

Sunday, April 1, 2012

Green Garlic Pesto

Green Garlic Pesto:
Pine nuts= 4 oz.
Parmesan, shredded= 1 cup
Salt= 2 tsp.
Pepper= 1/2 tsp,
Olive oil= 1 1/3 cup
Green garlic, trimmed into 2 inch pieces= 25 ea.

Combine all ingredients into a blend. Blend. If the pieces stop mixing in the blender, turn it off. Stir around with a spoon to loosen up the chunks. Blend until fully smooth.

What is good with green garlic pesto, you may ask? I personally like it on toasted bread....but be prepared to have super garlic breath if eating straight like that. It is also excellent as a spread on a grilled cheese sandwich, mixed in pasta, pasta bake, or added into a dressing.

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