Autumn is here! Fall crops are starting to roll in, but many of us are fortunate enough to have a few remaining summer crops in our gardens. Market Board member Rose Geiger put together this recipe to straddle the seasons.
Combine seeds, Parmesan and garlic in food processor. Pulse for around 40 seconds or so. Add herbs, juice, and oil and pulse until mixture forms a coarse paste (not finely ground). Add salt and pepper to taste. Serve immediately or refrigerate for up to 2 days.
Try this pesto over any pasta or to spruce up summer squash spaghetti!