Recipe courtesy of our friends at Enlightened Crops
Housed in a shipping container right here on the West Side, Enlightened Crops is an ecofriendly + hydroponic farm, growing in 340 square feet what a traditional farm can do in an acre and a half. Enlightened Crops is an excellent neighbor and produce vendor, bringing us everything from fresh basil and arugula to romaine and pea shoots. Since they’re hyperlocal, these vertical crops are harvested and brought to us the very same day! Check out how awesome their setup is!
And when it’s daytime for the plants - they turn on the LED lights for optimal growth.
With spring around the corner, we know you’re thinking about your favorite spring and summertime fresh-focused foods. Our friends at Enlightened Crops shared one of their favorite ways to use their fresh basil: Pesto! Check out their go-to recipe, and give their hyperlocal (Seward Avenue!) vertical garden basil a try. (We recommend it too!)
Bridge Street Pesto
courtesy of our friends at Enlightened Crops
Ingredients:
2 cups of packed basil leaves
5 cloves of garlic
1/4 cup pine nuts
1/2 cup olive oil, divided
kosher salt
ground pepper
grated Parmesan cheese (optional)
1. Combine basil, garlic and pine nuts in food processor until coarsely chopped
2. Add oil and process until totally mixed and smooth
3. Season with salt and pepper as desired
4. Top with freshly grated Parmesan cheese