Pesto is an essential in our kitchen, and a staple at the Ballerina Farm Store in Midway. It's delicious on everything, but a sandwich made with fresh sourdough bread, mozzarella from the Ballerina Farm dairy cows, juicy, in-season tomatoes, and a big dollop of pesto is perfection. Sear the sandwiches in a hot skillet with butter until the cheese is melted, and enjoy! You can make a big batch of pesto and save it in the fridge for a week or two.
Yields: 2 cups | Prep Time: 10 minutes | Total Time: 10 minutes
INGREDIENTS
- ¼ cup sharp white cheddar cheese, grated (about 1 ounce)
- Juice from ½ of lemon
- 3 cloves garlic
- 2 cups fresh basil leaves, no stems
- ½ cup extra-virgin olive oil
- ¼ cup pine nuts
- ¼ teaspoon Fine French Salt
- Ballerina Farm Salt & Spice Seasoning, to taste
DIRECTIONS
- Grate the cheese, juice the lemon, and peel the garlic cloves.
- Put all the ingredients in a blender or food processor, then blend until smooth.
- Add more olive oil if necessary to achieve your desired consistency.
