Hi Everyone! Happy Summer! What better way to kick off the season then making a batch of pesto! I purposely planted a lot of basil this year so I could keep my boys stocked with pesto until next summer. They both use it in their cooking quite often. We like it here too…I use it on sandwiches, in tomato sauce, in dressings, on pasta..it is really so fresh and tasty. The recipe below can be adapted to suit your own taste. If you like a heavier garlic taste, by all means add more garlic. If you want only basil or only pine nuts, go for it. Let me know how you like it!
***NOTE: TO TOAST THE FIRST THREE ITEMS, JUST TOSS IN A DRY SKILLET UNTIL THEY ARE A NICE GOLDEN COLOR AND AROMATIC***
1/4 cup walnuts, toasted lightly
1/4 cup pine nuts, toasted lightly
8 cloves of garlic, roasted in skins
1 c. fresh parsley
4 c. fresh basil
1/2 tsp kosher salt
1 tsp pepper
juice of 1 large lime
<3/4 cu. extra virgin olive oil (I used Meyer lemon olive oil)
2 Tbs. butter, room temp
1 c. grated parmesan cheese
Process the walnuts, pine nuts and peeled garlic for 15 seconds in a food processor (or blender) Add the parsley, basil, salt, pepper and the juice of one lime. Process until chopped thoroughly. Keep the processor running and add the olive oil and the butter. Process until smooth. Now add the parmesan.
Put in jars and cover top with olive oil. If freezing, top with a small piece of plastic wrap before adding lid.
I made 5 small containers. You can also freeze in ice-cube trays.
What did I love about this recipe? I loved how I could use all the basil in my garden. It was super easy to make and we all loved the taste.
What didn’t I love about this recipe? Nothing really…