Author Notes: I never realized how easy it is to make pesto at home. I made this for a work potluck and served it with French baguette. Pesto is typically made with pine nuts but I didn’t have any on hand so I resorted to walnuts. I toasted the walnuts on medium-low heat in a small skillet, let them cool before using them for the pesto. This fresh pesto will be good for 3-5 days in the refrigerator. —themessimake.com
Makes: 1 cup
Ingredients
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1
bunch basil
-
1/4
cup toasted walnuts
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2
garlic cloves
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1/2
tablespoon lemon juice
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1/4
cup shredded parmesan cheese
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1/2
teaspoon sea salt (add more if needed)
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1/4
teaspoon black pepper (optional)
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3/4
cup extra virgin olive oil (add more if needed)
Directions
- Place all ingredients (EXCEPT the extra virgin olive oil) in a food processor.
- Slowly drizzle the EVOO through the feed tube while the food processor is on.
- Continue running the food processor until a desired consistency is reached. I like the pesto to be a bit gritty rather than smooth, I like the texture that the tiny pieces of walnuts create. So I watch the pesto closely so it doesn’t get smooth and pasty.
/52ff254b-1303-4d25-907f-04bf26d2e40c--20130730-212700.jpg "Basil-Walnut Pesto 2")
