Shoots Pesto

If you think you don't like the shoots, make them into pesto! If you love the shoots, make them into pesto!
This is such an easy and versatile preparation, and can be done with or without a food processor. The food processor gives a finer texture.


1 bag shoots
1 clove garlic
1/2 cup toasted pecans
1/2 cup grated Marcoot Tomme
~1/4 cup olive oil

sea salt and pepper to taste

If using a food processor, you can add it all at once, drizzling in the oil to the desired consistency. Without a food processor, use kitchen shears to finely chop the shoots, use a garlic press on the garlic, finely chop the pecans and mix altogether with olive oil and sea salt. This method makes a chunkier pesto that you can continue chopping with the kitchen shears to make it finer, if desired. You can also add a squeeze of lemon to brighten the flavors and a dollop of plain yogurt to improve the texture.

Tip: How to de-cob your corn

All you need is a deep bowl or pot and a sharp knife to make cutting your corn off the cob a breeze. Of course, a shallow bowl or plate is an option if you like cleaning up bits of corn kernal and a spray of corn juice (really, corn juice?). First husk the corn and brush off all the silks. cornsilks.jpg Hold the...Read more


As both a vendor and a member, I've found Fair Shares to be a wonderful organization to be a part of. It has opened my eyes to a whole range of farmers/producers in the region that I may never have had the opportunity to come in contact with if it weren't for my involvement with Fair Shares. And you folks all rock!

Josh Allen, Companion Bread, St. Louis MO
Companion Bakery