At Eastgate Shopping Centre’s rooftop Aquaponics Farm District, select organic produce can be shopped with ease. This month, we’re helping you take your culinary skills to the next level with a green twist and a simple recipe for basil pesto.
2 cups packed fresh basil leaves
2 cloves garlic
1/4 cup pine nuts
2/3 cup extra-virgin olive oil, divided
Kosher salt and freshly ground black pepper, to taste
1/2 cup freshly grated Pecorino cheese
-Combine the basil, garlic, and pine nuts in a food processor and pulse until coarsely chopped. Add 1/2 cup of the oil and process until fully incorporated and smooth. Season with salt and pepper.
-If using immediately, add all the remaining oil and pulse until smooth. Transfer the pesto to a large serving bowl and mix in the cheese.
-If freezing, transfer to an air-tight container and drizzle remaining oil over the top. Freeze for up to 3 months. Thaw and stir in cheese.
If your palette is leaning towards a different consistency, remember this green essential can be an inviting extra in your crispy salad, a pizza topping or a tomato soup pop of green.
Recipe courtesy of Food Network Kitchen, foodnetwork.com.
Be sure to visit our Aquaponics Farm District on Saturdays to purchase organic basil to whip up this must-have pesto sauce or eat it fresh and other select produce.
For more information on our #BeTheChange Movement, click here.