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.