Summer in The South equals fresh fruits and vegetables… and herbs…
As many of you know, my gardening is all in 18-gallon buckets and my deck is dedicated to herbs which flourish here. My basil is especially “delivering” this year. In searching for pesto recipes I landed on Ina Garten’s and added a Georgia Grown angle with a Dutch Twist. X-tra Aged Rembrandt is one of my favorites cheeses and the last cheese I wrote about. As much as I love Parmigiano Reggiano, I decided to substitute Rembrandt when I made pesto today.
Here’s what I did:
Ingredients:
1/2 Cup Georgia Pecans – Chopped fine
2 Cloves from a Georgia Grown Elephant Garlic Bulb – Diced
5 Cups Fresh-From My Garden Basil – Packed Tight
1/2 Teaspoon each Salt and Pepper
1 and 1/2 Cups High Quality Extra Virgin Olive Oil
7 ounces X-tra Aged Rembrandt – Grated
Preparation:
In a food processor, process pecans and garlic until mixed well.
Add basil leaves and puree. This may take several minutes to get the proper consistency
.
Add salt and pepper while pureeing.
Slowly add EVOO and continue pureeing until proper consistency.
Add Rembrandt and puree for additional 1-2 minutes until well blended.
It can be used immediately, stored in refrigerator or frozen.
I served it on pasta with grilled chicken.
Please visit the Georgia Grown website to learn about food producers here in Georgia.
In addition to being a member of the Internationale Guilde des Fromagers (Jura and Garde) and an American Cheese Society Certified Cheese Professional, I am a Certified ServSafe Food Production Manager with certifications that also include ServSafe Certified Instructor and Proctor. I am available for cheese events, cheese program development, cheese training, food safety training and 3rd party food safety auditing. See my About Me and Resume pages for more details or call me at 360 921 9908 to discuss availability.
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Cheese events at Sweet Combs of Honey will begin again in the next several weeks. Enjoy your summer vacation!!
I sample specialty artisan cheeses most Saturdays at Sweet Combs of Honey: Check out my “Grab n Go” page at Facebook for more information.
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