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 Sat, July 16, 2011
1st Annual Pesto Party!
Bring your best, most creative pesto to win prizes! Summer is the time for Basil and basil means PESTO! Join us for our 2nd annual Pesto Contest! Kay will present a FREE program on pesto & basil, shop specials on 'Sweet Basil' and enter the contest to win great prizes! Recipes will be judged on flavor, consistency and, in some cases, creativity! Entry form here. You can also get one in store.
Special Guest Judge: Chad Houser of Parigi Restaurant
1st Prize: $100 NHG Gift Card + Parigi Restaurant Gift Card
2nd Prize: $75 NHG Gift Card
3rd Prize: $50 NHG Gift Card
1pm "Growing Basil & Making Pesto!" Kay Nelson NHG Garden Coach, TCNP. We'll announce the winners at the start of the program.
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1st Place: Margarita Pesto
by Gloria Gilpin
won: $100 NHG Gift Card
¼ c. Pignolas
2 c. fresh basil leaves, packed
¼ tsp Kosher Salt
1 Tblsp Tequila
1 Tblsp Triple Sec
½ tsp lime zest
1 tsp fresh lime juice
1/8 tsp white pepper
½ tsp sugar
¾ c. extra virgin olive oil
3 oz parmagiano Reggiano
In a food processor, blend pignolas; add basil, lime zest,
lime juice, salt, pepper, tequila and triple sec. Process 15 seconds. While
processor is running, drizzle 1-cup olive oil through the top. Stop and check
consistency. Add more oil, if desired. Add cheese and process until desired
consistency (I go for about 30 seconds). To store, cover with a thin coat of
olive oil. Cover with plastic wrap so that wrap touches top of pesto.
2nd Place: Variegated Basil, ‘Texas Tarragon’
& Malabar Spinach Pesto
by Becky Montgomery
won: $75 NHG Gift Card
¼ c. pine nuts
1 c. Basil ‘Pesto Perpetuo’ leaves
¼ c. ‘Texas Tarragon’ (Mexican mint marigold) leaves
¼ c. Malabar spinach leaves
¼ c. Basil ‘Genovese’
Handful Italian Flat Leaf Parsley
1 lemon, zested & squeezed
2 cloves garlic
½ c. grated Grana Padano Parmesan
coarsely ground Mediterranean sea salt
coarsely ground Indian Malabar peppercorns
1/3 c. extra virgin olive oil
Toast pine nuts in a small pan until golden and then cool.
Place nuts, both basils, Mexican mint marigold, parsley, lemon zest, squeeze of
lemon juice, garlic, cheese and a little of th esalt and perpper in a food
processor. Turn on the processor and stream in the olive oil until a thick
sauce forms.
Note: Becky grew the basils, Mexican mint marigold, Malabar
spinach (from seed), parsley (from seed), Basil ‘Genovese Italian’ (from seed)
and the garlic.
3rd Place: Cilantro Pesto
by Martha Bradshaw
won: $50 NHG Gift Certificate
1 ½ c. cilantro leaves, firmly packed
½ c. parsley leaves
½ c. grated Parmesan
¼ c. pine nuts
2 cloves garlic
¼ tsp salt
¼ c. olive oil
Place cilantro and parsley in food processor. Add salt,
Parmesan, pine nuts, oil. Blend until smooth, stopping once or twice to scrape
bowl so contents mix well. Makes about 1 cup. Refrigerate or divide contents
and freeze.
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