Our chef at The Loft Restaurant is happy to share this delicious twist on traditional pesto to take advantage of Spring flavors and our artisan Sheet’s Creek Cheddar. Pairs beautifully with pasta, fish, chicken, or good bread!
1 c. mint
1 c. parsley
1/2 c. tarragon
1/4 c. ramp leaves (or green onions)
1 tbsp lemon zest
1/2 c. roasted pecans, chopped
1 c. sunflower oil
1 tsp salt
1/4 c. Sheet’s Creek cheddar, grated
1 large ice cube
1. Combine herbs, lemon zest, and ice in food processor or blender. Blend, periodically scraping the bowl.
2. Slowly add sunflower oil.
3. Blend well (about 5 minutes) and add salt at the end.
4. In a separate bowl, fold in pecans and cheese to herb mixture. Enjoy!
Lauren Bobbitt2018-03-07T09:40:49-05:00April 19th, 2017|Comments Off on Recipe: Mint-Cheddar-Pecan Pesto