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Summertime Pesto

August 1, 2014

I love a good pesto, from the first to the last of the season, picking fragrant basil straight from the garden right here at The Arbor Bed & Breakfast. There are so many different ways to make a delicious version of this classic Italian dish. I generally use walnuts instead of pine nuts, and tend to go with straight parmesan, skipping pecorino altogether. I sometimes  add fresh parsley to the mix, to off set the pungent raw garlic. Roasting the garlic first makes for an especially mellow flavor, taming the bulb and rendering it ever so slightly sweet. Here's my recipe for pesto. Enjoy!


(Makes 1 cup)


3 cups fresh basil leaves

1 cup fresh parsley leaves

1 cup grated parmesan (replace 1/2 with pecorino, if desired)

1/3 cup minced walnuts (or pine nuts)

1 large raw garlic clove (or 6 roasted cloves)

1/3 cup extra virgin olive oil

Freshly ground black pepper to taste


In a food processor, add the ingredients and process to desired consistency, either smooth or slightly grainy for added texture.

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