Cheddar-Walnut Pesto

By Susan52

Ingredients

• 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

Preparation

Step 1

Combine basil, cheese, walnuts, lemon juice, garlic, salt and pepper in food processor; process until pureed, scraping down sides of bowl.

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