Now everyone has a pesto recipe, and I’m not reinventing the wheel here, but a lot of my recipes require pesto, so I have to add it here. Pesto is a really easy thing to make, and honestly never bought one already made, but to me the most difficult part is drying the basil. Pesto will not be ok if the basil you use is wet, and it takes an awful lot of time, even after using a salad spinner, to completely dry.
Feel free to freestyle this recipe
This is what I do all the time. I mix and match and modify that I almost never have the same thing twice. You can use any nuts or pine nuts, I’m just a little bit weary about the latter because they all come from China and not sure they are ok. But I love to make pesto with walnuts and I have a separate recipe with pistachio (which I will post soon). Re-garlic – traditional pesto has garlic snap sometimes I like that, but I don’t always add it.
Basil Pesto with Walnuts
- 2 cups of dry basil leaves
- 1/4 cup walnuts
- 1/4 cup grated Parmigiano Reggiano
- 1/4 cup extra virgin olive oil
- 1 tsp lemon juice
- 1 garlic clove (optional)
- salt and pepper to taste
Mix the basil, nuts and garlic, if you are using, in a food processor with an S blade, until minced.
Add the Parmigiano, the olive oil and lemon juice and pulse few times until all mixed.
Add salt and pepper to taste.
For storing use an air tight glass jar and add more olive oil on top.
I'm not sure how to count servings for this one, but I can make two big pizzas with this quantity.