Fresh Basil Pesto with Sartori Aged Asiago and Georgia Pecans – Marcella The Cheesemonger International Guilde des Fromagers
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Fresh Basil Pesto with Sartori Aged Asiago and Georgia Pecans

If you plant it, it will grow and grow and give and give… and that’s exactly what the deck herb garden of The lady is doing. Her basil is especially generous this year.

She decided to make pesto today with her basil bounty… here’s what she did…

Ingredients: (All amounts are approximate, to taste)

2 cups fresh basil leaves; packed tight

1 cup shredded Sartori Aged Asiago (at room temperature)

1/2 cup Georgia Pecans

1/2 Cup EVOO

Pinch of Salt

Preparations:

Pick the basil, remove the stems, wash the leaves and pat dry to remove all water. The Lady let her leaves sit while she took a nap, ensuring they would be dry when she got up.

Put the basil, Asiago and pecans in a food processor and process until the consistency of pesto.

Slowly drizzle in the EVOO until blended. Use a spatula to scrape down the sides to get all the paste incorporated.

Sprinkle in a pinch of salt and pulse once more.

Serve on hot pasta of choice and perhaps some strips of grilled chicken…

 

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