Making pesto is ridiculous easy. And ridiculously delicious (say that five times fast) You don’t even have to mince the garlic. Now that is my kind of recipe! If you have a food processor (and I hope you do) go to the store right now and buy some fresh basil. The one in the 4 ounce plastic container. You probably already have the other ingredients.
There is nothing particularly novel about this pesto recipe. They are all pretty much the same. Except I did use walnuts instead of pine nuts, here’s why 1) I’m really obsessed with walnuts and usually have them in my house 2) walnuts are the highest in heart-healthy omega-3’s of all the nuts 3) Pine nuts really freak me out and remind me of those beige colored worm-bugs you sometimes find crawling in old food. You know the ones I’m talking about…ok, no more bug talk, I promise 🙂
Homemade pesto can pretty much transform any meal from plain Jayne to gourmet Gloria in less than 5 minutes. Now that’s amazing. This pesto adds a wonderful burst of freshness and zing to any meal. It’s great to have with pasta (obvi), as a sandwich spread, on top of fish or chicken, and it can even double as pizza sauce! In fact, it’s perfect on pesto avocado pizza which will be on the blog tomorrow!
Have you ever made pesto before? Walnuts or pine nuts??
- ½ cup walnuts
- 6 cloves garlic
- 4-5 cups fresh basil leaves (4 ounces)
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- ¾ cup olive oil
- ½ cup freshly grated Parmesan
- Place the walnuts and garlic in the bowl of a food processor fitted with a steel blade. Process for 15 seconds.
- Add the basil leaves, salt, and pepper.
- With the processor running, slowly pour the olive oil into the bowl through the feed tube and process until the pesto is thoroughly pureed.
- Add the Parmesan and puree for a minute.
- Use right away or store the pesto in the refrigerator or freezer with a thin film of olive oil on top.