Basic Pesto Recipe
Recipe adapted from Love and Lemon
Prep Time: 5 minutes
Cook Time: 5 minutes
Yields: 1 cup
Ingredients
*ingredients available at the market (when in season)
1/2 cup toasted pine nuts
2 tablespoons fresh lemon juice
1 small garlic clove*
1/4 teaspoon sea salt
Freshly ground black pepper
2 cups basil leaves*
1/4 cup extra-virgin olive oil, plus more for a smoother pesto
1/4 cup freshly grated parmesan cheese, optional
Directions
In a food processor, combine the pine nuts, lemon juice, garlic, salt and pepper until its well chopped.
Add the basil and pulse until all of the ingredients are will combined.
With the food processor running, drizzle in the olive oil and pulse until combined. Add the Parmesan cheese, if using, and pulse to briefly combine it. For a smoother pesto, add more olive oil.
Summer Pesto Salad
Recipe adapted Edwina Clark
Prep Time: 10 minutes
Cook Time: 15 minutes
Yields: 4 servings
Ingredients
*ingredients available at the market (when in season)
3 cups dry whole grain farfalle (or your favorite)
1 1/2 cups cherry tomatoes*
1/2 cup fresh mozzarella*
1teaspoon balsamic vinegar
1 cup fresh sweet corn* (1-2 ears)
6 tablespoons pesto
Directions
Cook the pasta in salted water according to the instructions on the packet. Drain and rinse the pasta in cold water. Allow to cool.
Cut the mozzarella into small cubes and halve the cherry tomatoes. Add both to a medium bowl along with the balsamic vinegar. Gently toss to coat and set aside.
Cut the corn off the cob and add to a medium-large mixing bowl along with the cooled pasta.
Add the tomatoes, mozzarella and pesto to the mixing bowl. Toss until well combined.
Refrigerate until serving and serve cold.
This week’s article: Clean Living: A Mindful Approach to Health and Wellness
Market News:
- Free Kids Club every Wednesday at High Rock Park with different themes, stay tuned at the website and in the market’s social media (Facebook & instagram)
- Save the Date for the ‘La Petite Flower Fest’ – Coming Saturday, August 23rd
- Support the market and sponsor a lantern for the Festival of Lanterns at the market coming in September. Your donation supports the market which is a 501(c)3 organization. The funds support the free events the market provides along with helping to cover rising administrative costs.
The Saratoga Farmers’ Market is open:
Mondays | 2 p.m. – 5 p.m.
Shenendehowa Methodist, Route 146 Clifton Park
Wednesdays | 3 p.m. – 6 p.m.
Saturdays | 9 a.m. – 1 p.m.
High Rock Park, Downtown Saratoga Springs
Find us online at saratogafarmersmarket.org and follow us on Facebook and Instagram @SaratogaFarmersMarket. And, don’t forget to join the market’s FREE weekly newsletter.
