Woodstock Farmers’ Market Fresh Pesto

(makes about 3 pints of pesto)

• 4 cups of fresh basil leaves
• 12-16 fresh garlic cloves, peeled
• 3 Tablespoons of lemon juice
• 3 cups of walnuts
• 2 cups of grated parmesan (can be the less expensive pre shredded kind but consider real Parmesan Reggiano for incredible flavor!)
• 1 teaspoon fresh ground black pepper or to taste
• Salt to taste
• 2 to 2 ½ cups of olive oil or blended olive oil and canola oil (can be 50/50, which is what we use)

Place half the ingredients, except for the oil, in a food processor with a steel blade. Pulse a few times to chunk up the contents, then leave processor on as you add half the oil. Continue to puree until smooth. Taste and adjust seasonings. If it is too garlicky, salty or peppery, you can add less of these seasonings in the second batch; if too timid, add more. Empty contents of processor into a large bowl, and process the rest of the ingredients, then add to the first batch and stir to combine.

Use within a few days or freeze in smaller multiple containers.

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