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Smoked Pesto

Adds a distinctive smoky note which does not overpower. A great year-round pesto, and handy in cooler months when basil is not as plentiful.

2.2.15_smoked_pesto_shrimp_and_grits-3_1

Ingredients

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

Instructions

1

In a food processor add: basil leaves, parsley leaves, garlic, pine nuts and sea salt. Measure the olive oil.

2

Turn the motor on and slowly pour the oil through the feed tube. Process for about a minute, until creamy.

3

Add the smoked paprika and the grated cheese. Pulse until well combined. Add more oil if needed.

4

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

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