What's Cookin'

Today Melissa, Sarah and I spent the afternoon making Lemon Basil Walnut Pesto with some fresh picked lemon basil from the garden.

Lemon Basil Walnut Pesto

This is not an exact recipe, use as much or as little basil as you have and however much olive oil to get your desired pesto consistency. If you don't have walnuts, use a different nut, it's all delicious. If using a blender I recommend chopping the garlic cloves before blending. 

2 cups of basil

1/2 cup extra virgin olive oil

1/2 cup chopped walnuts

1/2 cup grated Parmesan cheese

3 garlic cloves

salt and pepper to taste

 

1. Place the garlic, basil and walnuts in a food processor or blender and blend for 10-15 seconds.

2. Pour in olive oil slowly as you continue to mix the garlic, basil and walnuts.

 3. Add the Parmesan cheese and mix until the pesto has a pasty texture.  

This will taste awesome on pasta, with chicken, thinned out with some more olive oil to dress a salad, as a smear for sandwiches, with eggs... you can basically perk up any dish with pesto. It also freezes nicely, put it in ice cube trays and pop out the little cubes for a single portion or to add flavor to soups, or place in an air tight container for use later in the year.