Boistfort Valley Farm
Community Supported Recipe Box



  • 1 cup packed basil leaves, rinsed and patted dry
  • 4 cloves garlic
  • 1/2 cup walnuts or pine nuts
  • 1/2 cup olive oil
  • 2 Tbsp lemon juice
  • 1 cup grated parmesan
  • Salt to taste (optional)


dish: main
season: summer

Pureé garlic cloves in a blender or food processor. Continue blending, adding basil and nuts until they are well ground. Slowly add the olive oil, lemon juice, and parmesan cheese. Add salt if desired.

From The Streamliner Diner Cookbook, 1990