Farmers markets by nature are fairly communal. We come together for the purpose of creating a vibrant place to share what’s been grown or made, and to unite in a community based environment. For those of us whose market happens to be virtual and begin with “www” it’s really not much different. We band together to support and grow each other’s businesses and strengthen our global community by offering great products, ideas, people and recipes to enhance your life. In our endless search for Farmers Market Finds we often look at blog posts for added inspiration. When I came across Glorianna of Tiny Kitchen and her recent post about a trip to a farmers market in New York that included a mouthwatering recipe, I knew I had another “find” to share. Tiny Kitchen is filled with beautifully photographed recipes and an assortment of creative inspiration. And in the spirit of the market Glorianna has graciously allowed us to share her post for Almond Parmesan Pesto. Be sure to follow her blog and keep up with all of her cooking inspiration!
Farmers Markets in New York City are entirely full of charm, of story, culture, accents, smells, freshest ingredients, homemade this, homegrown that. I watched a film recently in which the chef decided/created/imagined his dishes while at the market. Collecting and gathering ingredient combinations he wouldn’t have invented otherwise. A plethora of options, colors, smells, and flavors.
Locally, on Saturdays we have a farmers market on the corner edge of our neighborhood park. Whilst taking a stroll through, scanning the crowds, booths, produce, and flowers… I had not planned on buying anything, since we were on our way to Manhattan. But as I walked past the basil, I could. not. resist. The fragrance exceptional, even nostalgic. Spicy, smooth, sharp.
With Scott, our brother-in-law, visiting us in Brooklyn, it was a combined effort to take these pretty greens home and put them to use. You see, Scott happens to be exceptional at food prep – specifically chopping, and the proper use of knives in the kitchen.
Let me tell you, it is an extremely useful skill to have! I just learned 3 very basic (and fun!) chopping techniques from him. Rock-chop, tap-chop, and cross-chop. We had so much fun making basil together!
fresh parmesan cheese
*no measurements for this one, guys – chop and add until you’re satisfied! if you’re ingredients are fresh, you can’t screw this one up.
I used “cross-chop” for the entire recipe. (Scott, *my hand model* showed me this youtube to learn the chop techniques)
Start with plucking a big handful of basil leaves. Cross-chop it up. The longer you go, the finer it’ll get.
Drizzle in some olive oil.
Grab a handful of fresh parmesan and slivered almonds – cross chop like it’s your job.
I wish it WAS my job!
Mix it up and toss with pasta, or spread it on a sandwich. Can’t go wrong – I even just dipped crackers in this stuff. Tasted amazing.
A very special thanks to Scott, the knife expert, knowledge enthusiast, avid reader, frisbee-ist (that a word?), genius airplane pilot, who is well seasoned in physics and american history, and ALWAYS learning something new on purpose. You inspire me!
from my Tiny Kitchen,