Herbs and Swiss cheese, absolutely a tomatoes BFF, but how about with walnuts and a splash of savory and sweet vinegar, well now that’s a match made in heaven. If you are a tomato lover, then this pairing is for you!

Enjoy this mixture with freshly sliced tomatoes, maybe a big juicy slicer say 1/2”+ thick or then again maybe saladettes or cherry tomatoes sliced exceptionally thin all laying on top of angel hair pasta. And for a quick weeknight side dish, stir some into a rice pilaf (well that is heavenly too!).

If you are not a gardener and would like to secure fresh herbs, the herb kit to prepare the below recipe is available from my Farm store.

Lemon Basil and Swiss Pesto RECIPE:

• Garlic – if spring garlic then use 2 small, if garlic scapes then use 2 and if cured garlic use 2 cloves as a starting base, you can always add more depending on your palate (extra in included in the kit)

• Basil, Lemon - 1 cup of leaves and tender stems, roughly chopped (contents of the kit)

• Basil, Genoveses - 1 cup of leaves and tender stems, roughly chopped (contents of the kit)

• Nuts – ½ cup of walnuts or sunflower seeds if you prefer nut free

• Cheese – 1 ounce of freshly grated swiss (actually the wide setting on a microplaner is preferred to give you melt in your mouth shavings)

• Seasoned Rice Vinegar – 2 teaspoons (if substituting white wine vinegar then add a pinch of sugar)

• Olive Oil – ½ cup (extra virgin if preferred)

• Fine sea salt, pepper – small pinch each

Add roughly chopped garlic and walnuts to your food processor and pulse until minced. Add basil and pulse until mixture is minced. Place contents into a bowl. Add remaining ingredients and stir gently to combine. Taste and add more garlic and/or salt/pepper to taste. Remember, this is a guideline type recipe that encourages you to rely on your taste buds for decision making. Keep refrigerated and serve within four days for freshest flavor.