Basil Walnut Pesto
Pesto is hands down the biggest bang for your effort buck. It can be a sandwich condiment, pizza topper, a sauce for pasta, take egg dishes to next level yumminess, amp up roasted veggies, melted over roast chicken, a fabulous addition to seafood and be a secret ingredient in soups, stews, hamburgers, meatloaf. Seriously...there is so much more!
The best part...make lots and then in a silicon ice cube tray....freeze some for summer flavor all winter long.
Here is my pesto. I use whatever nuts I have on hand (walnuts, pecans, almonds, pine nuts). And, if you have time toast the nuts for added depth of flavor). Also, add olive oil to your desired consistency.
- 3 cloves garlic peeled
- 1/2 cup walnuts, toasted
- 4 cups basil leaves
- 1/2 cup parmesan-reggiano, grated
- zest and juice of 1/2 lemon
- 1/4 t red pepper flakes
- 1/2 t freshly cracked black pepper
- 1 t kosher salt
- 1/2 cup extra virgin olive oil, more as needed
In a food processor, add garlic and nuts. Pulse to finely chop. Add all the ingredient except olive oil. Pulse to combine well. With motor running, slowly drizzle in olive oil until a paste is formed.