Seasonal Pesto

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.


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