a call for pesto-making volunteers? Well, we're sending big, basil-scented thank-yous to Jenn, Allie, Donna, Katherine and Justin today. This past Tuesday, these nimble-fingered volunteers helped sort 16 pounds of basil, and then worked together to make and freeze several batches of pesto.
But first, we held an informal tasting to decide whether almonds or walnuts yielded a better flavor. The results? Tossed with sliced cherry tomatoes and sprinkled with salt, consensus was that the batch made with almonds let the flavors of basil and Pecorino Romano shine through...but the real powerhouse was our locally-grown garlic. It's a force to be reckoned with!
Thanks again to the terrific volunteers -- if you're interested in volunteering at the warehouse or at the farm, email emily (at) localfoodhub.org.
image credit: futurowoman/Creative Commons