30 September 2016

It's Officially Pesto Season

Presently in Montpelier Orchard, we have a glut of parsley, rosemary, basil, and other aromatic herbs.....and the weather is getting colder.

This is a basic pesto sauce recipe, made with basil, olive oil, pine nuts, and Parmesan cheese. The recipe adds parsley, another garden herb that needs to be used up before the first frost, alongside the traditional basil. You can add a little extra Parmesan to the mixture if you like."


  • 3 cups packed fresh basil leaves
  • 6 cloves garlic
  • 3/4 cup grated Parmesan cheese
  • 1/2 cup olive oil
  • 1/4 cup pine nuts
  • 1/2 cup chopped fresh parsley (optional)


Combine basil, garlic, Parmesan cheese, olive oil, and nuts in your a food processor or blender. Blend to a smooth paste. Add parsley if desired. I like to pulse as I edit amounts of  olive oil.

Once you reach the desired consistency,  give it a taste then bottle it up!