Pesto is one of the easiest ways to perk up pastas and pizzas, make roasted meats and vegetables more exciting and to add a major pop of flavor to egg dishes, like frittatas and omelets. The classic version features fresh basil, pine nuts and Parmesan cheese, but basil isn’t the only game in town! If you’re all out of this fragrant herb, or it isn’t in season, don’t let that stop you from making pesto!
Thanks to our friends at PA Veggies, an awesome statewide resource that offers information, tips and recipes to consumers, always with an eye on the local bounty. Whether you’re just beginning to explore how to incorporate more Pennsylvania produce into your diet, or you’re a bonafide veggie-lover looking for new inspiration, check out what PA Veggies offers! It’s also got plenty of annually updated marketing tools and resources for Pennsylvania farmers, too.
Check out this helpful video and see three clever pestos you can easily make at home (pro tip: they all freeze quite well!) with veggie scraps that you might otherwise throw away or toss in the compost. This is a great way to prevent unnecessary food waste and to introduce exciting flavors to your weeknight meals.
To learn how to make delicious, nutritious pesto, head here:
Here are a few expert tips from PA Veggies, which apply to all the pesto recipes:
- Be sure to thoroughly wash all greens before making the pesto. Place kale stems, beet greens or carrot tops in a salad spinner and fill with cold water. Agitate the greens in the water to swish off any remaining dirt or sand. Drain the greens and pour out the water. Rinse the greens with fresh water and then spin in the salad spinner to remove as much water as possible.
- When making pesto, use the best quality olive oil that you can. The flavor of the oil is very apparent in the finished product, and a high-quality oil will help the other ingredients shine.
- Store pesto in a tightly sealed jar or container in the refrigerator. Pour a tiny ladle of olive oil over the top (or press down a piece of plastic wrap to cover the pesto) to maintain the vibrant color of the sauce.
- Photo and video: Dish Works for PA Veggies