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2 cups loosely packed washed and dried fresh basil leaves
2 ounces Cabot Sharp Cheddar, grated (about 1/2 cup)
1/4 cup chopped walnuts
1 tablespoon fresh lemon juice
1 large clove garlic, crushed and peeled
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
6 tablespoons extra virgin olive oil
1. Combine basil, cheese, walnuts, lemon juice, garlic, salt and pepper in food processor; process until pureed, scraping down sides of bowl.
2. While machine is running, gradually add oil. Cover and refrigerate until needed.
10 easy ways to use Cheddar-Walnut Pesto:
as an appetizer spread for slices of toasted baguette
as a topping for grilled fish, shrimp or steak
to toss with fresh pasta
as a pizza topping
as a garnish for soup
to mix in with scrambled eggs
to brush over hot corn
to add to chicken salad
as a topping for baked potatoes
to spread on thick slices of vine-ripened tomatoes