7 Pounds of Herbs into 1 Pound of Heavenly Pesto! - Dairy and Nut Free Option too!

OK. 
Not really, but 3 bowl fulls of parsley- curly and flat leaf - and basil left over from our Monday Night Farmers Market, you can easily say its been a productive year for both Pete's Community Farm and Core/El Centro Rooftop Garden!
What's a great use for all these lovely herbs? Pesto!

Here is how to make it:

Classic Pesto:

•       1 cup of walnuts

•       2 cups chopped parsley and basil

•       ½ cup of Parmesan cheese

•       3 garlic cloves

•       ½ tsp of salt

•       ½ cup of oil 

Add all ingredients into a food processor and blend until pasty.

    Allergic to nuts and dairy? Here is the option for you!     

     Nut & Dairy Free Pesto:

         1 cup of walnuts

                                                                                                                2 cups chopped parsley and basil

•                                                                                                               ½ cup of miso

•       3 garlic cloves

•       ½ tsp of salt

•       ½ cup of oil 

S Same as Regular Pesto

ENJOY!