Edible Shasta Butte

  • HOME
    • LOCAL EATS IN NORTHERN CALIFORNIA’S CENTRAL VALLEY

    • LOCAL LIBATIONS INCLUDING BEER, WINE, MILK & COFFEE

    • FOOD FOR THOUGHT

    • GARDENING. EVENTS. TRAVEL. SHOPPING. MEET YOUR MAKERS.

    • FIND STORIES ABOUT LOCAL FOOD, FARMS, CHEFS, ARTISANS AND MORE IN OUR PAST ISSUE ARCHIVE.

    • FRESH, LOCAL, SEASONAL RECIPES AND KITCHEN INSPIRATION.

    • SUBSCRIBE TO THE MAGAZINE AND NEVER MISS AN ISSUE.

    • WHO WE ARE – HOW TO ADVERTISE – CONTACT US

  • SPONSORED
  • Instagram
  • Facebook
  • twitter
  • HOME
    • LOCAL EATS IN NORTHERN CALIFORNIA’S CENTRAL VALLEY

    • LOCAL LIBATIONS INCLUDING BEER, WINE, MILK & COFFEE

    • FOOD FOR THOUGHT

    • GARDENING. EVENTS. TRAVEL. SHOPPING. MEET YOUR MAKERS.

    • FIND STORIES ABOUT LOCAL FOOD, FARMS, CHEFS, ARTISANS AND MORE IN OUR PAST ISSUE ARCHIVE.

    • FRESH, LOCAL, SEASONAL RECIPES AND KITCHEN INSPIRATION.

    • SUBSCRIBE TO THE MAGAZINE AND NEVER MISS AN ISSUE.

    • WHO WE ARE – HOW TO ADVERTISE – CONTACT US

  • SPONSORED
  • Instagram
  • Facebook
  • twitter

Bianchi Orchards Chandler Walnut Pesto

3 cloves fresh garlic

2 big handsful fresh basil leaves

1 cup Bianchi Orchards Chandler walnuts

1 cup freshly grated Parmesan cheese

1 cup Pacific Sun Tehama Blend Olive Oil

Salt and pepper to taste

Directions:

 

Place garlic, basil, walnuts, and cheese in
food processor and pulse until ingredients are
evenly mixed. Slowly mix in the oil and season
to taste. Serve over bread, pasta, chicken, or fish.
If storing, put into a jar and top with a thin layer
of olive oil. Store in the refrigerator. (Pestos can
also be frozen in ice cube trays, then popped out
and placed in plastic bags for longer term freezer
storage. Use one or more as needed.)

Back to recipes