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67 Merchants Row
Rutland, VT, 05701
United States

(802) 417-1528

Rutland Area Farm and Food Link (RAFFL) promotes local food knowledge, production and market opportunities for farmers and community members throughout our region.

RAFFL Updates

News, cooking tips, recipes, and more from the Rutland Area Farm and Food Link.

Pesto for your Pizza


Though marinara is fabulous on pizza, it's not the only way to go.  Try a pesto base, and you won't be disappointed.  Not familiar with pesto?  Pesto is to basil what chocolate is to cacao--a perfect combination to enhance a dynamic ingredient.  Though it may be a little late in the season to whip up a huge batch for your freezer, you can likely still find some good looking basil in smaller quantities at our local farmers' market. Classic Pesto

This recipe makes a small batch perfect for a pizza.  Feel free to double, quadruple, etc. for larger batches for your freezer.


  • 2 cups basil leavesPesto on pizza dough
  • 1/4 cup olive oil
  • 1/4 cup pine nuts (can be substituted with walnuts, though pine nuts are preferred)
  • 2 garlic cloves
  • 1/4 cup Parmesan cheese, freshly grated
  • kosher salt, to taste


Combine first 4 ingredients in blender. Blend until paste forms, stopping often to push down basil. Add both cheeses and salt; blend until smooth. Transfer to small bowl. (Can be made 1 day ahead. Top with 1/2 inch olive oil and chill.)

Three Basil Pesto

This recipe makes a batch large enough for a couple of pizzas and some leftovers.


  • 2 garlic cloves
  • 1/3 cup pine nuts (1/4 pound)
  • 1/2 cups grated Parmigiano-Reggiano
  • 1/2 cups grated Pecorino Romano
  • 1 cup packed Italian basil leaves
  • 1/2 cup packed bush basil leaves
  • 1/2 cup loosely packed fresh lemon basil leaves
  • 3/4 cups packed flat-leaf parsley leaves
  • 2 tablespoons olive oil


Pulse garlic in a food processor until finely chopped, then add nuts, cheeses, a large handful of herbs, and 1 teaspoon pepper and process until chopped. Add remaining herbs one handful at a time, pulsing after each addition, until finely chopped. With motor running, add oil and blend until incorporated.