Walnut and Basil Pesto
We usually make our pesto with pine nuts and plenty of fresh basil from our herb garden, but this time we tried walnuts. There’s a slight difference in taste and a bigger difference in price!
Ingredients
2 cups fresh basil leaves, packed
1/2 cup freshly grated Parmesan-Reggiano or Romano cheese
1 cup extra virgin olive oil
1/4 cup pine nuts or walnuts
3 medium sized garlic cloves, minced
Salt and freshly ground black pepper to taste
1. Coarsely chop the basil.
2. Combine the basil and nuts, and pulse a few times in a blender or food processor. Add the garlic, and pulse a few times more.
3. Pour in the olive oil in a steady stream while running the processor. With a spatula, scrape down the sides of the food processor.
4. Add the grated cheese and pulse again until blended. Add a pinch of salt and freshly ground black pepper to taste.
Makes 1 1/2 cups - or about 6 servings.
Serve over pasta, or potatoes, or toasted baguette slices.
