Photo of a fork lifting a bite of Foggy Mountain Pasta with pesto sauce

Make Your Own Pesto

There's nothing like homemade food for creating satisfying flavor and good vibes all around. Put your farm market trips to good use by picking up some fresh, locally grown basil. Not feeling chef-like? Pesto is a great place to start flexing your cooking muscles -- it's easy and so tasty. 

This recipe uses our freshly made Mafalde-shaped pasta. You can only buy this pasta at local Farmer's markets! Of course, you can always use our dried pasta instead. We suggest our Grano di Inverno Girelle.


3 cups Basil, fresh slightly packed leaves

2 tsp Garlic

1/4 cup Pine nuts, sesame or sunflower seeds

1/3 cup Parmesan cheese, grated

2 tsp Lemon juice

1/2 cup Olive oil


Place the basil through lemon juice in a food processor. Add half the oil to start, slowly drizzling the remainder as the basil chops.

The key to great pesto is a bit of texture, so leave the basil slightly chunky. Over-processed basil can also create a bitter taste, so stop and check the flavor a few times by dipping a piece of celery or other vegetable in the mix.

Add more oil and salt as necessary to create the taste and texture that you prefer.

Store in an airtight container. Use within 5 days.

Toss pesto with prepared Foggy Mountain pasta.

Credit: Amanda's garden gets credit for the fresh basil and garlic used in this yummy recipe. Thank you Amanda!