Fresh Spinach Pesto

SO easy and a different way to enjoy the spinach. We substituted Marcoot Cave-aged Tomme for the parmesan, but you could use scamorza or any aged grating cheese. It was delicious with fresh pasta.

Preparation

http://southernfood.about.com/od/spinach/r/bl30710o.htm

4 cups washed, torn spinach leaves, stems removed, well packed, 16 to 24 ounces
3 medium garlic cloves, halved
3 tablespoons pine nuts
1/2 teaspoon dried leaf basil, crumbled
1/4 cup extra virgin olive oil
1/3 cup grated fresh Parmesan cheese
1/8 teaspoon kosher salt, or to taste
1 pound spaghetti or other pasta

Place garlic in food processor and process for a few seconds.
Add all remaining ingredients except cheese and salt and process until smooth.
Add the cheese and kosher salt and process until the pesto mixture is smooth.

Toss with pasta or spread over bread or meat.

Tip: Sunchoke 101

These roots of a sunflower variety, also known as Jeruselem Artichoke, look a lot like ginger root. There are different schools of thought on the origin of the name Jeruselem artichoke, which is not from Jeruselem. I believe the one that says someone misunderstood the Italian word "girasole" which means sunflower...Read more

Testimonials

We are very happy to have our products included in shares through Fair Shares.  The folks at Fair Shares have set-up a great distribution schedule that works with smaller scale local farmers taking into account weekly and seasonal limitations in harvesting. The staff at Fair Shares are easy to work with, being both friendly and professional.  They have been very straightforward about their needs and those that the share members represent. We look forward to growing with Fair Shares!

Bobbi Sandwisch, Live Springs Farm, Carrollton, IL 100% Grassfed Beef, Pasture-Raised Pork, Chicken, and Eggs