INGREDIENTS:
4 cups packed fresh basil leaves
4 cloves fresh peeled garlic
1/2 cup Manzanita Manor Organic raw walnuts, lightly toasted
1/2 cup Parmigiano-Reggiano, grated or shredded
Zest of one lemon
1/4 teaspoon red pepper flakes
1/2 cup Belle Farms Lemon Olive Oil, more as needed
1/2 teaspoon fresh cracked black pepper
1/2 teaspoon Kosher salt
METHOD:
In the bowl of a food processor or Vitamix blender, add basil, garlic, walnuts, Parmesan, lemon zest, and red pepper flakes.
Pulse several times to break up ingredients; slowly add a steady stream of the oil, pulsing until oil is blended with the other ingredients, into a loose paste.
If the pesto is too thick, add additional oil one tablespoon at a time until you reach your desired consistency. Season with salt and pepper to taste.
Store pesto in a mason jar with lid in the refrigerator for up to 5 days – be sure to top the pesto with a thin layer of olive oil to prevent oxidation.
SOURCE: Chef Jody Lombardo, Bay Living Culinary, demonstrated at the Farm to Table Cooking Demonstration, Aptos Farmers Market
