This recipe is from Pat Schertz of Rosie Belle Farm. “it’s a CSA favorite and appears on virtually every shareholder’s shopping list when it is available, and with fresh basil popping in the garden, it can always be available! It is very easy to make…just toss all of the ingredients into a blender and mkae adjustments to suit your palate once the pesto is blended. THis is not a traditional “loose” pesto; rather, it is very thick and can be used more as a spread or a dip. We pair it with ciabatta bread and farm cheese for a quick summer lunch! Note that this recipe is a guideline rathert han a concrete dictate.” —Pat Schertz (aka Mrs Farmer of Rosie Belle Farm).
1. Put the first four ingredients into the bowl of a food processor; pulse until pureed. Let sit for 5-10 minutes to temper the garlic.
2. Add the cheese and the oil and process. Pulse a bit. Your goal is to integrate all the ingredients while retaining some texture.
3. If it is too dry, add a bit more oil. Add the nuts and pulse several times until the pistachios are chopped but not pulverized.
4. You want to experience texture and crunch. Take a tatse and adjust seasonings to taste.
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