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.)
- 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.