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Pesto PerfectionWhoever created Pesto should be soundly kissed and given the highest accolades.  We took a Purple Chinese Basil from our local Farmers’ Market and blended it with local, pesticide-free Walnuts, fresh-pressed Olive Oil, Local Parmesan cheese, fresh Garlic, Sea salt and fresh-ground Black pepper. We then rolled it through the middle of our bread into a perfect swirl, and topped off the loaf with a light drizzle of Olive Oil.  Hide this one, because everyone in the house will eat it before you get home…  We suggest you pair this with your favorite wine (red or white) and with perhaps a Garlic cream sauce over your favorite pasta.

Nutrition

All Bread Fair breads have no eggs, no preservatives, and are made with bleach-free flours. We try to maintain our goal of crafting organic bread as much as possible. We use only sweet cream, unsalted butter, and sea salt. Our sugar and sodium amounts are minimal. (2 cups of sugar to 12 loaves and ½ cup salt to 12 loaves.)

Storage

Since no preservatives are used, Jennifer recommends freezing her breads if they’re not eaten within two days.

To freeze:

1. pre-slice each loaf as it’s better to take out slices as needed, instead of thawing a loaf and refreezing it later
2. each loaf weighs 1.5-2 pounds and fits nicely into a Ziploc bag
3. good frozen up to three months

Ingredients

Filtered warm Water, Red Star (Dry-Active) Yeast, C&H Sugar, Sea Salt, Unsalted Sweet Cream Butter, Lacey Milling Company’s Bleach-free freshly milled flour. Made with my own Pesto which is- Fresh F.M. Basil, Walnuts, Fresh Pressed Olive Oil, Parmesan Cheese, Sea Salt, cracked Black Pepper, and Fresh Garlic.