• Home
  • What’s Ripe
    • Back
    • Today’s U-pick
    • What’s in Season
    • Farm Map U-pick
  • Our Seasons
  • What We Grow
    • Back
    • Our Berries
    • Berry Ripening Guide
    • Our Orchard
    • Apple Varieties Flyer
  • Special Events
    • Back
    • Private Events
    • Summer Field Trips
    • Photo Session Reservations
    • Calendar of Events
  • Place Your Order
    • Back
    • Fresh Berries & Produce (Local Pick-up)
    • Shop Online
  • Recipes
  • My Cart 0
  • Home
  • What’s Ripe
    • Today’s U-pick
    • What’s in Season
    • Farm Map U-pick
  • Our Seasons
  • What We Grow
    • Our Berries
    • Berry Ripening Guide
    • Our Orchard
    • Apple Varieties Flyer
  • Special Events
    • Private Events
    • Summer Field Trips
    • Photo Session Reservations
    • Calendar of Events
  • Place Your Order
    • Fresh Berries & Produce (Local Pick-up)
    • Shop Online
  • Recipes
0
was successfully added to your cart.

Cart

It can't be played in your browser. Download

Smith Berry Barn

Search Results for:

Search Results: “”

Fresh Basil Pesto

September 16, 2017
joelle

Fresh Basil Pesto
Print Recipe
Basil is sometimes difficult to grow in the Pacific Northwest, however we usually get a nice harvest in mid-late September and make large batches of this pesto to freeze for winter. See our notes below if you plan to freeze your pesto.
Servings Prep Time
1 cup 30 minutes
Servings Prep Time
1 cup 30 minutes
Fresh Basil Pesto
Print Recipe
Basil is sometimes difficult to grow in the Pacific Northwest, however we usually get a nice harvest in mid-late September and make large batches of this pesto to freeze for winter. See our notes below if you plan to freeze your pesto.
Servings Prep Time
1 cup 30 minutes
Servings Prep Time
1 cup 30 minutes
Ingredients
  • 4 cups (packed) fresh basil leaves (rinsed and patted dry)
  • 2-3 cloves garlic
  • 2 Tbsp pine nuts
  • 1/2 cup Parmesan cheese (freshly grated)
  • 1/4 tsp salt
  • 1/2 cup olive oil
Servings: cup
Instructions
  1. Remove fresh basil leaves from main stems, rinse and pat dry.
  2. Place basil leaves in bowl of food processor, along with garlic cloves and pine nuts.
  3. Pulse all ingredients in food processor until finely chopped.
  4. Add Parmesan and salt and pulse again to lightly incorporate.
  5. Add olive oil to food processor and pulse until pesto is at the desired consistency.
Recipe Notes

A note about freezing: ??We often freeze our pesto for use during the winter months in everything from pasta sauce, pizza topping and hearty soups. ??Simply omit the Parmesan and proceed with the basic recipe, pour the pesto into flexible muffin tins or ice cube trays and pop into freezer bags once they are frozen. ??The frozen cubes of pesto can be defrosted or put right into hot sauces and allowed to defrost while cooking. ??We tend to omit the pine nuts, as well, to keep our pesto very basic and add the Parmesan and nuts only if desired once defrosted.

Contact Us

Smith Berry Barn
24500 SW Scholls Ferry Road
Hillsboro, OR 97123
503-628-2172


Current Hours:
Tuesday – Sunday  | 10am – 5pm
Closed Mondays
U-pick Entry Closes at 4pm


Pet Policy:
Our farm is a pet-free farm (service animals allowed) Click here for more info.

Be in the Know

Sign up to receive seasonal updates via your inbox!

Farm Info

  • About Our Farm
  • Our Location
  • Our Farming Practices
  • Farm Etiquette
  • Calendar of Events
  • Seasonal Hours
  • Our Favorite Links
?? Copyright 2016. All Rights Reserved, The Berry Barn LLC