• 2 cups of fresh basil leaves, packed
  • ½ cup parmesan cheese
  • ½ extra virgin olive oil
  • 1/3 cup pine nuts
  • 3 cloves of garlic
  • ¼ teaspoon salt
  • 1/8 teaspoon pepper



Lightly toast pine nuts in a skillet on the stovetop.  Allow to cool.

Once cooled add pine nuts, cheese and garlic in the food processor and pulse until finely ground.

Add basil and process until it is finely chopped.  Use a spatula to scrape down the processor bowl to ensure all the basil is incorporated.

With the processor running, SLOWLY add the olive oil in a steady stream until the pesto is smooth.  Season with salt and pepper.

Pico de Gallo


  • 6 roma tomatoes, diced
  • ½ red onion, minced
  • 3 tbls chopped cilantro
  • ½ jalapeno pepper, seeded and minced
  • ½ lime, juiced
  • 1 clove garlic, minced
  • 1 Pinch ground cumin
  • Salt and pepper to taste


Stir all ingredients together in a bowl.  Refrigerate at least 3 hours before serving.

Salsa Verde


  • 1 ¼ lb. tomatillos or green tomatoes
  • 1 white onion
  • 4 serrano chiles
  • 4 cloves garlic
  • 12 sprigs cilantro
  • 2 tbsp. cooking oil
  • 1 ½ tsp. salt + to taste



Remove the papery husks from the tomatillos and rinse to remove the sticky residue.

Quarter the onion.

Add all the ingredients except the cilantro and salt to a large pot and just cover with water.

Bring the water and ingredients to a boil and then simmer for 10 minutes.

Blend the cooked ingredients and the cilantro with the cooking water until smooth. (About 30 seconds)

Heat 2 tablespoons of cooking oil in the pot.

Pour the blended salsa back into the pot with the hot cooking oil.

Reduce the heat and simmer for 20 minutes.  Add the salt and adjust if necessary.

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