Cookbook Sample Recipe

The recipe below illustrates how to write your recipe submission for the Stearns Farm cookbook. (You can make this recipe if you like; however, it has not been tested and quantities provided are estimates)

Farm Greens and Herbs Sunflower Pesto

Almost any combination of greens can be used to make a delicious pesto. My favorite combination is spinach, arugula, mint, parsley and basil. Of the 10 cups of greens used, I use about 8 cups of spinach and arugula, and about 2 cups of herbs.  

I use pesto on sandwiches, to grill chicken or tofu, as a dip for bread, mixed with roasted potatoes or a grain, mixed into polenta or on pasta!

Number of servings: 8

Total time: 15 minutes or less

Ingredients

5 cloves garlic, peeled

10 cups greens, washed, chopped if necessary

1 cup extra virgin olive oil

2 tablespoons lemon juice, freshly squeezed

1 cup sunflower seeds, toasted

Sea salt, to taste

Freshly ground white or black pepper, to taste

Preparation

Place all ingredients in a food processor and blend until it is creamy with no chunks from the garlic or seeds.

Variations

Nut Pesto Any nut can substitute for the sunflower seeds. Pistachios, walnuts and almonds are particularly delicious.

Pesto with Cheese A good quality parmesan cheese can be added to the pesto. The cheese will affect the saltiness so just be sure to add less sea salt for balance.

Special notes

This pesto freezes well and can stay in the refrigerator for up to 10 days.

—Daphne Blacker

 

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