My husband calls this the Elvis Pesto - as in, the King of Pestos... Even though there isn't a banana, a slice of bacon or a drop of peanut butter anywhere near it. But, I have to say, it's the best pesto I've ever made, and that's saying something. The secret? The aged gouda - I kid you not, it's the best stuff ever.
yields about 1 c pesto
5 cloves garlic
1/2 c toasted pine nuts
1/4 c 3-yr-old aged gouda (you can get it at Costco)
3 fronds basil, all leaves
1 stick rosemary (about 4" long), stripped of leaves
1 c thawed spinach leaves, wrung in a cloth to dry out excess water
3 Tbsp parmesan cheese
2 tsp kosher salt
Olive Oil as needed
Blend together in a food processor until completely chopped.
Remove feeder from top of processor and, with processor running, drizzle olive oil into mix until just wet. Do not add too much!
Add to pastas, chicken, pork, or use as a spread on sandwiches or breads.
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