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Recipe: Pesto

Here at Pendle Hill, we grow basil in our organic kitchen garden. When you see a cart full of picked basil plants, you can be sure of delicious Pendle Hill pesto. (Recommended by Head Cook Amy Kurtz.)


  • basil2 ½ cups firmly packed fresh basil leaves
  • 3 cloves garlic
  • ½ cup walnuts or sunflower seeds
  • ½ cup parmesan cheese
  • ½ cup olive oil
  • Salt and pepper to taste

Process the first 4 ingredients in a food processor or blender until a paste is formed. Slowly add olive oil to desired consistency. Season to taste.

Great on pasta or in mashed potatoes.