Basil Pesto Using Local PNW Ingredients

Basil Pesto Using Local PNW Ingredients

  • posted on: August 11, 2021
  • posted by: Kari Fetrow
Share with friends Share
  • FacebookTwitter

Basil Pesto Using Local PNW Ingredients. Look at that color! A basil pesto made with 100% local ingredients. Hey there home cooks! Kari here, the Deli Lead here at 21 Acres. I have recently been making a ultra local version of a Basil Pesto for the 21 Acres Farm Market. I’ve gotten so many requests for this recipe, so I thought I’d drop it here for you to use up all that basil thriving in your gardens!

In my pesto recipe we use some ingredients that may seem blasphemous. Hold your “How could you put that in there?!” and just trust me on this one. For example, we are not going to use olive oil. I know what you’re thinking, but just trust in the process (which is easier said than done!).  However, I truly think sunflower oil tastes great as a locally available substitute that won’t break the bank. 

Go forth, my little pesto mavens, and let me know if you like it or even if you hate it at: I cannot wait to hear from you! Happy cooking and creating.

Basil Pesto
makes about 1 cup

2 cups fresh basil
1/2 cup Parmesan (We like Golden Glen Creamery’s Judy’s Parm)
1/2 cup + 2 tsp sunflower oil
2 tbsp pumpkin seeds (We like the Awakened Pumpkin seeds in the 21 Acres Farm Market)
2 tbsp hazelnuts
2 cloves garlic
1/4 tsp apple cider vinegar
1/4 tsp salt
1/4 tsp pepper

To prepare, start by toasting the nuts and seeds over medium heat in a skillet on the stove. Add the 2 tsp oil and toast until a dark brown color has developed on the pumpkin seeds. (I like them very dark, as it adds a whole depth of flavor to the pesto.)

Once the nuts and seeds are toasted and cooled, grab a food processor or blender and add all ingredients, except for the sunflower oil. Start blending and drizzle the oil in. Blend for about 30-40 seconds until you reach your desired consistency.

Taste test and adjust seasoning as needed. Enjoy!


About Kari Fetrow

Kari Fetrow creates delicious deli items for our Farm Market. Kari is a graduate from the University of Washington with degrees in both Inorganic Chemistry and Biochemistry. This is where she found her love for sustainability and organic farming. Kari has a restaurant and catering background, so you will usually find her in the kitchen preparing food or in the Market putting together beautiful sample platters or cooking up something yummy for customers to snack on. Moreover, Kari is mother to three beautiful children, whom often can be found running amok in the market on Saturdays or out on the farm feeding our resident goats.