About Local Food

Qualla Berry Farm is part of a loose community of growers and marketers throughout western NC who are seeking to provide locally grown food to people who live and visit  the mountains. We are helping to develop ways to keep our rural land in agricultural production. We are listed in the Local Food Guide produced by the Appalachian Sustainable Agriculture Project. For more about U-Pick farms, tailgate markets, and community supported agriculture growers, see their website: www.buyappalachian.org

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Pesto is a wonderful way to use and to store the fresh flavor of herbs. It freezes beautifully, in ice cube trays or dollops on a cookie sheet for single serving use. Use pesto on pasta, potatoes, chicken or fish, in soup, in salad dressing, in bruschetta, on grilled cheese, etc. The possibilities are endless.


To make pesto, whirl all of the ingredients, except the oil, in a food processor or blender until everything is well chopped. Then add the oil in a thin stream to form a smooth paste. (If you are using a blender, it may be necessary to pre-chop the herbs and nuts by hand.) Yields 2 cups.



Pesto Genovese

3 c. loosely packed fresh basil leaves

1/3 c. pine nuts, walnuts, or almonds

½ c. grated Parmesan cheese

3 garlic cloves, coarsely chopped

½ c. olive oil

salt and ground black pepper to taste