City Palate YYC Growers

THE ENTERTAINING ISSUE - November December Issue 2018

Basil, Almond & Grizzly Gouda Pesto
Basil, Almond & Grizzly Gouda Pesto.html

July/Aug 2014

from Julie Van Rosendaal

Out at the cabin with an enormous bag of basil and no parmesan, I made a batch of pesto using a chunk of extra-aged gouda from Sylvan Star instead. It was fabulous.

4 c. (packed) fresh basil leaves

3 c. grated Grizzly gouda

1/2-1 c. sliced almonds, toasted

2 garlic cloves, peeled

good-quality extra-virgin olive oil

Combine the basil, gouda, almonds and garlic cloves in the bowl of a blender or food processor and pulse until well blended, adding olive oil to help it along until it has the consistency you like. Store in a jar in the fridge or freeze. Makes about 2 cups.

Sauces, Dressings & Condiments