Turkish Style Pesto

Of course this recipe for pesto is really no different from other pestos, but I decided to call it "Turkish style" because I use a Turkish cheese instead of parmesan, and it turns out equally (I'd even venture to say MORE) delicious!

Pesto Parts:

• 2 bunches of fresh basil, washed and stems removed
• 1/4 c pine nuts
• 3-4 cloves garlic
• 1/4-1/3 c grated aged (eski) kasar cheese (if you can't find it, you can substitute parmesan here)
• 1 1/2 c olive oil
• Salt

Pesto Preparation:

• Place the basil, garlic and pine nuts in the food processor and pulse until smooth
• Pulse in the cheese
• While blending, add in the olive oil until smooth
• Add salt to taste 

I luuuhuuhhuuve pesto, and this was a treat to make. My favorite preparation of it is to stir into cooked pasta with chopped grape tomatoes and roasted pine nuts. Deeelish. 

Afiyet olsun!