iEat Green - An Interview with Kate Galassi, Co-Founder of Quinciple - 09/11/14

I will be interviewing Kate Galassi, one of the Co-Founders of Quinciple, an on-line farmers market service, bringing boxes of fresh produce to New Yorker’s doors. Kate spent three years foraging for New York City restaurants, and built wonderful relationships with the local farmers growing the food she now delivers. Please join me on Thursday, to learn more about Quinciple, and the work Kate is doing in the city for the local food movement.

Pesto

 

 

4 cups Basil leaves

8 cloves garlic

½ - ¾ cups toasted pine nuts

1 cup grated Parmesan and Romano cheese (either one or combination)

1 cup Olive Oil

½ teaspoon salt

¼ t. pepper

 

 

In food processor, pulse the basil until finely chopped. Add garlic

 

cloves, salt, pepper and pine nuts. Pulse some more, occasionally

 

scraping down sides to incorporate all of the mixture. When fully

 

pureed, add the parmesan cheese and pulse some more. Finally,

 

while the food processor is on, add the olive oil and blend.