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
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.)
Edible Shasta-Butte is the guide to local food, dining, and gardening in Northern California’s central valley from Butte County north to the Oregon border.