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.)

Ingredients:

• 2 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.