Courtesy Beth and Kelly Bradford, Old House Farm, Scotts Valley
This is our most beloved pesto recipe. For a delicious and different twist on traditional pesto, we often combine lime basil or Spicy Globe (fino verde) basil with sweet and large-leaved Genovese. Delicious!
3 plump garlic cloves
1/2 teaspoon salt
3 tablespoons pine nuts, toasted
4 cups basil leaves, stems removed, leaves washed and dried
1 cup Pecorino Romano, freshly grated
2 tablespoons soft butter
1/2 cup extra virgin olive oil, add bit more if too dry
Process the garlic, salt and pine nuts in food processor until chopped. Next, add the basil and olive oil and blend until smooth. When smooth, add the cheese and blend. Then add about 2 tablespoons softened or melted butter and process just to combine.
Pesto keeps very well in the freezer in small quantities. Whether you store in the refrigerator or freeze it, seal with a thin layer of olive oil on top and cover well to keep it from turning dark.
About the author
At Edible Monterey Bay, our mission is to celebrate the local food culture of Santa Cruz, San Benito and Monterey Counties, season by season. We believe in sustainability, and we believe everyone has a right to healthful, clean and affordable food. We think knowing where our food comes from is powerful, and we hope our magazine, website and newsletters inspire readers to get to know and support our local growers, fishers, chefs, vintners and food artisans.
