Pesto is already a household favorite, but don’t run to the store searching for pine nuts and parmesan cheese next time you find yourself with way too much basil. Instead, use the nuts and cheese that you have on hand! For this recipe we used one of our favorite combos, walnuts, cashews, and feta cheese. However, don’t be afraid to get creative! Almonds and goat cheese is also a fun combination.
This sauce makes the perfect addition to a pasta or chicken dish, or you can mix it with extra olive oil and use it as a flavor packed salad dressing. Try this twist on a classic below, and let us know what you think next time you shop at the Farm Store!
- BSF Basil (about 70g)
- Walnuts and/or Cashews (about 40g)
- Lake Meadow Naturals Marinated Feta (about 40g)
- BSF Meyer Lemon Olive Oil (or Traditional EVOO, about 4 tablespoons)
- Juice of one fresh lemon
- Salt (about 2 generous finger pinches)
This one is easy! Place all of the ingredients in a blender or food processor and blend until you reach your desired consistency. Make sure to start with a small amount of salt, tasting and adding as you go. Add more olive oil to make a thinner sauce that goes a long way, or start with only 2 tablespoons to make more of a chunky spread that can be used as a dip. Enjoy!