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Garlic Lover’s Creme Pesto

From the Sarah Gilbert collection

See Sarah Gilbert’s blogpost “Giving up Rachael Ray” for more about the origin of this recipe.

Introduction

Diana Shaw’s recipe, from her book Sweet Basil, Garlic, Tomatoes, and Chives, has greater quantities of Parmesan, crème fraîche, and basil. I like my pestos very garlicky; double the other ingredients or reduce the garlic if you like it a little less in-your-face. If you have neither mortar and pestle nor Cuisinart, you can finely chop the garlic and basil together until almost paste-like, and then mix in the cheese and crème fraîche.

Ingredients

	1 to 2	large cloves fresh garlic, peeled and trimmed
	1	handful (several sprigs) fresh basil, chopped
	¼	cup Hannah Bridge Heritage, or other hard salty cheese such as Parmesan, grated
	¼	cup crème fraîche
	¼	tsp. sea salt

Steps

In bowl of mortar and pestle or Cuisinart, mash garlic with salt. Add basil, creme fraiche, and grated cheese.Mash until creamy; taste and adjust quantities as desired; lick pestle.
Keep in airtight container in refrigerator until ready to use.

This content is from the Sarah Gilbert collection.

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I recommend this recipe

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