One of our delicious meals in Traverse City was at the Apache Trout Grill. They make a flavorful pesto which they finish at the table, using oils from Fustini (the oil and vinegar store I discussed in my blog). It's served with a basket of fresh bread and rolls and you have to stop yourself from over-indulging in this deliciousness so as not to spoil your dinner!
Anyway, here's the recipe for the pesto:
1 cup Trimmed Basil
2-1/4 Cloves of Garlic
1/4 cup Pine Nuts
1/4 cup Parmesan
1/4 cup Fustini's Garlic Olive Oil (although I'm going to use the Tuscan Herb oil I brought home!)
6 Kalamata Olives
Grind in food processor and enjoy!
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