Pesto is the perfect recipe for summer, especially with fresh basil from your garden. Light and easy it dresses up a picnic, charcuterie board, sandwiches, pizza, and of course your favorite pasta.
I’d never made it at home because I’m not the biggest fan of pine nuts. As a foreign exchange student in Siberia pine nuts were the perfect street snack until I’d had my fill, forever.
Recently, a dear friend inspired me with her homegrown basil and sent me home with a jar of walnuts. Our first jar was magic!
- 2 cups fresh basil leaves (no stems)
- 2 tablespoons walnuts
- 4 large cloves of garlic
- 1/2 cup extra virgin olive oil
- 1/4 cup grated parmesan cheese
- Coarse salt to taste.
- Combine basil leaves, walnuts, and garlic in a food processor and run until very finely chopped.
- Slowly add oil into the machine and add until the mixture is smooth.
- Add the cheese and process briefly, just long enough to combine.
- Add salt to remove any bitterness, add more olive oil if you prefer a smoother consistency.
- Store in refrigerator or freezer.
From my kitchen to yours, with love,