Weekly Basket #2

June 28, 2018

Clockwise from the top left corner: Mint, scallions, dill, kale, spicy salad mix with edible flowers, fresh baked bread from Glasgow Glenn Farm.

For the pesto:

4 cups of kale with stems removed

1 cup toasted walnuts

½ cup fresh dill

1/2 cup of parmesan

½ cup olive oil

¼ cup lemon juice

4 cloves garlic

1.5 tsp of salt


Recipe Idea


Kale and Dill Pesto Grilled Cheese

For the sandwich:


Old cheddar cheese slices

Fresh bread slices

Combine all ingredients for the pesto in a food processor and blend until smooth. Butter one side of bread slices. Spread a generous amount of pesto on bread and top with cheese and another slice of bread. Grill over medium high heat until golden brown on each side. Makes about 1.5 cups of pesto. Leftovers are great with pasta or as a dip!

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