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Here are just a few of our favorite recipes (from various sources).  Feel free to e-mail us your favorites!


2 loosely packed cups of fresh Utsalady Farm basil leaves

1 clove garlic crushed

1/2 cup extra-virgin olive oil

1/2 cup freshly grated Parmesan cheese

2 tablespoons pine nuts (toasted)

Salt to taste


Lightly toast the pine nuts in a dry skillet until lightly browned.  Combine all ingredients in a food processor or blender.  Process, scraping down the sides occasionally.  Add additional oil if you prefer a thinner consistency.  Place in container and top with a thin layer of olive oil.  Can be stored in container with tight fitting lid in the refrigerator for up to two weeks or freeze for a few months.  Better to add the Parmesan just before using if you plan to freeze.


* This pesto sauce can be used in many different ways:

  • Spread on chicken or salmon after it is cooked

  • Toss with steamed carrots

  • Spread on sliced bread

  • Mix with white wine vinegar and olive oil for a new salad dressing

  • Add to your favorite spaghetti sauce

  • Make your own "green pizza" with pesto sauce instead of red sauce

  • Toss with your favorite pasta

  • Mix in with Risotto rice (after rice has already cooked)

  • Mix with Mayonnaise for a new sandwich spread

  • Thin with oil and drizzle on fresh tomatoes and mozzarella



1 baguette (about 8 oz.)

5 tablespoons extra-virgin olive oil

2 pounds ripe tomatoes chopped

11/2 tablespoons lemon juice

1 1/2 teaspoons Dijon mustard

1/4 cup chopped pitted calamata olives

3 tablespoons chopped fresh Utsalady Farm basil leaves

2 cloves garlic, peeled and minced

salt and pepper to taste

6 ounces goat cheese


Slice baguette on a slight diagonal about 1/3 inch thick.  Place slices on two baking sheets and brush tops lightly with 2 tablespoons olive oil.  Bake in 425 oven until lightly browned, 5 to 8 minutes.  Rinse, stem and core tomatoes.  Remove and discard seeds and chop tomatoes. (Store in colander to drain if not serving immediately.)  In a bowl mix 3 tablespoons olive oil, the lemon juice, and mustard.  Stir in tomatoes, olives, basil and garlic.  Add salt and pepper to taste.  Spread cheese over one side of each slice of toast.  Mound tomato mixture equally on top.  Serve immediately.



1 pound brie-cut off the rind and tear into pieces

1 cup Utsalady Farm basil leaves cut into strips

3 garlic cloves peeled and minced

1 cup + 1 tablespoon extra virgin olive oil

2 1/2 teaspoons salt

1/2 teaspoon fresh pepper

4 ripe large tomatoes cut into 1/2" cubes

1 1/2 pounds bowtie pasta


Combine first six ingredients two hours before serving and let sit at room temperature.  Boil the pasta and drain.  Mix tomatoes, brie mixture and pasta together while the pasta is still warm.  Serve immediately.  Pasta is also good served at room temperature.



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Copyright 2004 Utsalady Farm
Last modified: 11/01/04