Smoked Pesto

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