Method
Pesto is forgiving – if you don’t have enough basil, just reduce the quantities. If you like it mild, reduce the garlic. If you like it spicy, use hot pepper instead of pepper!
- 1
Combine the basil with the nuts, pulse a few times in a food processor. Add the garlic, pulse a few times more.
- 2
Slowly add the olive oil in a constant stream while the food processor is on. Stop to scrape down the sides of the food processor with a rubber spatula. Add the grated cheese and pulse again until blended. Add a pinch of salt and freshly ground black pepper to taste. Add the lemon juice to taste. If the pesto is too thick, you can add water!
- 3
Serve with pasta, or over baked potatoes, or spread over toasted baguette slices.
From the farm's kitchen
View the original recipe