Annual Pesto Festo: the Besto! Sweetwater does it again.
What began 33 years ago as 15 to 20 friends gathering to celebrate the end of basil season at the Sweetwater Organic Farm has turned into an annual sold-out event. One hundred fifty lucky people attended the annual Pesto Festo at the farm Saturday night, and it was the besto! Money made from the 2023 family-friendly party replete with three bands, pizza from a custom brick wood-fired oven, and several other pesto dishes goes to benefit the organic farm.
The main gathering area at Sweetwater Organic Farm is shaded by trees and a perfect place for the sold-out Pest Festo at Sweetwater Farms
Expertly crafted pesto pizza was prepared on-site and baked in the farms custom made wood-fired pizza oven
A Pesto Pizza bakes in the Sweetwater Organic Farm wood fired oven
Freshly baked pesto pizza is sliced right out of the oven and served to hungry guests
Under the shade of the sprawling oak trees, the evening begins with fresh pesto pizza from the custom-made wood-fired oven. There’s a warm breezy sunset to strike the mood, multi-instrumentalist Noan Partly is playing some favorite jazz standards, and the smell of that pizza takes over my senses. There are two types of Kombucha on tap, wine from the Keel + Curley vineyards to quench springtime thirst, and farm friends laughing with one another. Tables are set with bright flowery tablecloths and color-coordinated plates and vases filled with fresh basil accent the scene. Then dinner arrives.
A plate of Bruschetta, with chopped basil, tomatoes, and garlic, on a golden brown crostini
A large bowl of mixed leafy greens, cucumbers, and sliced carrots, tossed in a light vinaigrette dressing
The farm fresh mixed green salad is proof the food doesn't have to be fancy to be delicious
An amuse-bouche of tomato-basil bruschetta is first. It is a simple brown-crusted crostini topped with EVVO-tossed tomatoes and of course, fresh chopped basil. It is a delightful combination of crunch and flavor and whets our appetite for what’s to come. Next, a legit farm-fresh salad of mixed leafy greens, cucumbers, and sliced carrots, tossed in a light vinaigrette dressing. It is snappy and satisfying, simple yet refined.
Fresh al dente pesto pasta served al fresco makes this annual festival worth a return visit every year
Some diners preferred Zoodles (zucchini noodles) to the more traditional pasta
The pièce de résistance of the meal is the pesto penne pasta, sprinkled with fresh Pecorino Romano cheese was a crowning finish to the basil season
The pièce de résistance is the al dente pesto penne pasta sprinkled with fresh Pecorino Romano cheese. It brought the entire evening full circle. That pasta swirled with that garlic-infused beautiful green pesto and topped with the salty, creamy cheese pecorino was delectable. For vegan diners, zoodles (zucchini noodles) with a heaping helping of pesto were also offered. It’s hard to beat al fresco dining on a farm. It is a crowning finish to the basil season and makes this annual festival worth a return visit every year.
Fresh farm-made cookies of several varieties made for a fancy finish to a tasty meal
Barney Leta and the Urban Gypsies entertaining at the Sweetwater Organic Farm Pest Festo 2023
Barney Leta and the Urban Gypsies lead the crowd in a square dance hootenanny.
The former Pizza Gregario oven sits under cover waiting for its reawakening next farm season
The night wrapped up with farm-baked cookies for dessert and a crazy-fun hootenanny square dance to the tunes of Barney Leta and the Urban Gypsies. Dosey doe, and away we go.
Do yourself a favor. Sign up for the farm’s newsletter so that you don’t miss this and other fresh-food events. BTW- Gregory Seymour, chef at the now-closed Pizza Gregario (best Neapolitan pizza ever), donated his huge brick wood-fired oven to the Sweetwater farm when he closed. Rumor has it he will be baking pizza on location starting next farm season, October through May. You don’t want to miss it. I will be the first in line!
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