Adds a distinctive smokey note which does not overpower. A great year-round pesto, and handy in cooler months when basil is not as plentiful.
- 2 cups fresh basil leaves, packed, cleaned and dried (about 2 ounces)
- 2 cups fresh flat leaf parsley leaves, packed, cleaned and dried
- 5 medium cloves fresh smoked garlic*, peeled
- 3 tablespoons pine nuts
- ½ teaspoon sea salt
- ¾ cup extra virgin olive oil, more to taste
- ¾ cup maple smoked cheddar**, shredded (about 2 ounces)
- ⅛ teaspoon smoked paprika
In a food processor add: basil leaves, parsley leaves, garlic, pine nuts and sea salt. Measure the olive oil.
Turn the motor on and slowly pour the oil through the feed tube. Process for about a minute, until creamy.
Add the smoked paprika and the grated cheese. Pulse until well combined. Add more oil if needed.
Store in a clean glass container in the refrigerator with a thin film of olive oil on the top.
* smoked garlic is available at better gourmet grocery shops; I found mine at Whole Foods, imported from France.
** maple smoked cheddar cheese is found at better cheesemonger shops, I found this one at Whole Foods, produced by Grafton Village in Vermont.
This recipe may not be reproduced without the consent of it’s author, Karen Sheer
Servings: 1 1/2 cups