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Strawberry-Basil Pesto (Pesto Fraise Basilic)

This sounds like a strange combination but you must try it!
Yields approximately ½ cup

1/3 cup freshly grated Natural Pastures Parmadammer cheese or Parmesan cheese
1/3 cup toasted pine nuts
A small handful (about 1/3 cup) fresh basil leaves
½ cup fresh strawberries
2 teaspoons extra-virgin olive oil
Salt, freshly ground pepper

Method:

Combine the pine nuts and basil in a mixer or blender, and process in short pulses until the mixture forms a paste. Add the strawberries and olive oil, season with salt and pepper, and mix until smooth.  Fold the grated cheese into the mixture. Taste and adjust the seasoning. Transfer into a jar, close tightly, refrigerate, and use within a few days.

Serving options:

This pesto is amazing served with warm goat cheese on a bed of greens.

For added texture, cut the goat cheese into round disks.  Dredge the goat cheese in flour and then into an egg mixture; roll in some toasted pine nuts.  Refrigerate for 1 hour.
Place the goat cheese disk in a non-stick or cast iron pan over medium heat, and lightly brown on each side.   Serve on top of a bed of arugula with the strawberry-basil pesto and a drizzle of high quality balsamic vinegar.

This is also delicious with grilled prawns!

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