Here's an easy peasy pesto recipe.
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.
Ingredients
1 bunch basil
1/4 cup toasted walnuts
2 cloves of garlic
1/2 tbsp lemon juice
1/4 cup shredded parmesan cheese
1/2 tsp sea salt (add more if needed)
1/4 tsp black pepper (optional)
3/4 cup extra virgin olive oil (add more if needed)
Steps
- 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.
Total time 10-15 minutes | Makes about 1 cup
Serve with bite size toasts or a baguette.
Pasta is always the answer! Add a splash of heavy cream or Alfredo sauce to make your own gourmet creamy pesto sauce.
DIY label
I used generic white labels and wrote the ingredients with a thin black sharpie.
