I can’t think of anything more summery, fragrant and delicious than walnut pesto. We got a load of fresh basil at our farmers market and I was in heaven as it permeated the car and then our whole kitchen. With fresh pesto in the house it goes on roasted vegetables, fish, eggs, steak, on the charcuterie board, and on avocado toast. While in season, enjoy basil as much as possible!
Walnut Pesto
Makes about 1.25 cups
1 large clove garlic, peeled
1 cup raw walnuts (organic preferred)
2 cups fresh basil leaves, washed, dried and stems discarded (save for stock!)
1/4 cup freshly grated parmesan
3/4 cup high-quality olive oil
1/4 tsp. sea salt
1/4 tsp. freshly ground black pepper
Place all ingredients into a small food processor. Blend until the mixture is well combined but do not blend into a puree. You want to still see bits of basil and garlic. If you can stop eating it, use now or refrigerate for later use. Is a delicious garnish for my roasted zucchini recipe.
Variations:
Original pesto uses pine nuts, so feel free to substitute those or your favorite nut. I simply like walnuts to boost the nutrients in the sauce. You can also skip the cheese and it’ll still be good. Want to get really crazy? Sub arugula for the basil, or add half of each! Experiment and find what you love.
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