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The challenge of providing this level of care is that our hospital beds are often full. ERs in all of our hospitals are packed. And our clinical teams are exhausted. Early in the pandemic, our community stepped up in amazing ways to help us. We ask that you again join us in fighting this pandemic together.

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  • Please get your COVID vaccines and booster shots. They are proven safe and effective in reducing COVID illness, keeping people out of the hospital, and preventing death.
  • If your situation is not an emergency, please use other care options, including:
  • If this is a medical emergency, call 9-1-1, or visit the ER.

Together, we can do this. Thank you for your support.

Ken Holmen, MD
President and CEO

Basil Pesto

Published in Recipes, Other Author: CentraCare

Recipes adapted from


  • 2 cups fresh basil leaves, packed
  • ½ cup olive oil
  • ¼ cups grated parmesan cheese
  • 3 tablespoons pine nuts
  • 3 garlic cloves, finely minced


Place basil leaves in small batches in food processor and whip until well chopped (about ¾ cup at a time). Add about 1/3 of the nuts and garlic, blend again. Add about 1/3 of the parmesan cheese; blend while slowly adding about 1/3 of the olive oil, stopping to scrape down the sides of container. Process basil pesto until it forms a thick smooth paste. Repeat until all ingredients are used, mix all batches together well. Serve over pasta. Basil pesto keeps in refrigerator one week, or freeze for a few months.

Serving size: 1/2 tablespoon

Makes 20 servings

Nutritional Information Per Serving
  • Calories: 64
  • Fat: 67 g.
  • Cholesterol: 1 mg.
  • Sodium: 23.5 mg
  • Carbs: 0.5 g.
  • Fiber: 0.2 g.