|
|
|
MailTribune.com
  • Seasonal Pesto

    • email print
  • »  RELATED CONTENT
  • 1 cup fresh, toasted walnuts (see note)
    1 cup grated Romano cheese or dry goat cheese
    5 to 7 cloves fresh garlic
    4 cups fresh basil, rinsed and dried
    1 tablespoon lemon juice
    1 to 11/2 cups California olive oil
    1/2 teaspoon sea salt
    1/4 teaspoon black pepper
    In a food processor, finely chop the walnuts. Transfer to a bowl and combine chopped walnuts and the cheese.
    Mince the garlic in food processor, add the remaining ingredients to food processor's bowl and process into a uniform paste.
    Transfer pesto to bowl with walnuts and cheese. Stir thoroughly to combine.
    Makes about 4 cups pesto.
    NOTE: Toast walnuts by placing them on a baking sheet in a 350-degree oven for 5 minutes.
    VARIATION: Substitute 1 cup parsley and 3 cups seasonal greens, such as arugula, dandelion or kale, for the basil.
    — Recipe courtesy of Maria Katsantones, community outreach assistant for Ashland Food Co-op.
Reader Reaction

      calendar