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Pesto Recipe

For those of you who missed the announcement, we’re working on an awesome new project: Taino Farm and eXtreme Hotel’s Organic Cookbook! Our goal is to create a resource that we can share with our eXtreme Hotel and Taino Farm’s community, as well as the rest of the world! We hope it will help motivate and guide us in our quest to make healthy, amazing food from sustainable resources.

We chose recipes with three things in mind:

1. Are the ingredients grown locally and sustainably? Read about the importance of growing and buying local and organic food in my previous article.

2. Is it affordable and easy to make?

3. Are the ingredients nutritious and delicious?

I’ll be posting the recipes individually on the Taino Farm blog and the whole thing will be available at the end. Look out for a “GL” throughout the recipes to signify which ingredients are grown locally!

Fresh Pesto Recipe

Pesto ingredients ready!

Pesto ingredients ready!

This recipe goes hand in hand with one of previous recipes, Baked Eggplant. It can also be used as a spread on toast or a pasta sauce!

Basil is in abundant supply at Extreme Hotel, and no better way to use it up than delicious, fresh pesto. We also used beach almonds rather than imported walnuts.

Pesto Recipe Ingredients:

2 large handfuls fresh basil leaves, about 2 cups packed GL

4 cloves garlic GL

¾ cup olive oil

Splash of water

½ cup almonds (can substitute for cashews or other nuts) GL

½ finely grated cheese (Parmesan or Asiago are best)

Generous amount of salt and pepper


A bowl full of delicious and nutritious pesto.

A bowl full of delicious and nutritious pesto.

1.)  Wash the freshly picked basil leaves and pull off the stem. (we made ours with organic basil grown in our Soilless Aquaponic gardens)!

2.)  Put all ingredients in the blender or magic bullet and blend.

3.)  Adjust garlic, salt & pepper according to taste,

4.) Enjoy and share our homemade Pesto Recipe!

Thanks to Kelsey Rush for the original recipes! Post and photos by Lynsey Wyatt.