The Season of Pesto!  Go wild and use whatever herb or herbs available, or in this photo, one of our treasured  customers shared her garden radish top pesto, using DeCarlo Classico extra virgin olive oil.  The result – creamy and delicious!  She served it as a dip for her home grown radishes and also tossed it with pasta.  Do you have a favorite pesto recipe?

In a food processor, combine what ever herbs or vegetable tops( radish, carrot) you would like and pulse until coarse.  Add in parmigiano or pecorino cheese to your desired taste. Add cashew, pine nuts or walnuts or why not a combo?   Pulse again and with processor running, add your good evoo 1/4-1/2cup.  Season with Salt and Pepper.  Serve with crudites, on pasta, chicken or fish!My new

Another favorite pesto is made with Arugula and  preserved lemons that give just the right amount of zip!

In  a food processor combine:  2 cups packed arugula, 2 1/2 tbsp Majoub preserved lemons,1/4 cup sliced almonds, 1/4 cup parmigiano-reggiano grated, 1/4tsp seasalt.  Process and  slowly add 1/2 cup Castillo de Canena Family reserve Arbequina estate bottled extra virgin olive oil until smooth.