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Recipe: Leiper Valley Pesto

LVpestoThis delicious and unique pesto features on a farm-to-table menu created for a special Pendle Hill dinner in July. Its beautifully fresh taste adds something special to cold pasta or potatoes on these soupy summer days.

  • 4 cups rough chopped herbs: basil, parsley, cilantro, etc.
  • 4 tbsp chopped roasted garlic
  • 1/2 cup toasted seeds and nuts: sunflower, pumpkin, walnuts, etc.
  • 2 tbsp lemon juice
  • olive oil, starting with 1/2 cup – more to desired consistency
  • salt, to taste (try 1-2 tsp)

Puree in blender oil, garlic, nuts, lemon juice, salt, and finally the chopped herbs. Adjust oil and salt as needed.