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Author Notes: 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. —themessimake.com
Makes 1 cup
- 1 bunch basil
- 1/4 cup toasted walnuts
- 2 garlic cloves
- 1/2 tablespoon lemon juice
- 1/4 cup shredded parmesan cheese
- 1/2 teaspoon sea salt (add more if needed)
- 1/4 teaspoon black pepper (optional)
- 3/4 cup extra virgin olive oil (add more if needed)
- 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.
- This recipe was entered in the contest for Your Best Recipe with Green Stuff
- This recipe was entered in the contest for Your Best Recipe with Walnuts