See Sarah Gilbert’s blogpost “Giving up Rachael Ray” for more about the origin of this recipe.
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.
| 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 |
This content is from the Sarah Gilbert collection.
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FeaturesFabulous favasA green herald of summer | Dinner Guest BlogWabi-sabi cookeryCooking is a constant history lesson |
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