Recipe (makes 1.5 pints, takes about 30 min)
- 1.5 cups Toasted Walnuts
- 6 cups Loosely Packed Basil Leaves
- 3 oz Parmesan Cheese, grated
- .75 oz Romano Cheese, grated
- 3 Garlic Cloves, pressed through garlic press (or minced)
- 3/4 cup Extra Virgin Olive Oil
- 1 tsp. Kosher Salt
- Toast walnuts in either a toaster oven (at 350 degrees) or in a skillet for about 5 minutes, tossing occasionally. Transfer to the food processor (or blender) and let cool
- Add cheeses and garlic to walnuts in food processor and pulse until coarsely ground
- Add basil and olive oil to food processor and pulse until the texture looks right (I like it fairly thick with small pieces of walnuts, but if you like it smoother – just keep pulsing)
- Season with salt
Review: One of my favorite things about summer (besides tomatoes) is pesto. Making it while the basil is fresh and abundant and then freezing it for colder days is one of the best things you can possibly do for yourself. It hits all the right notes – salty, umami, with a big herby flavor and goes great just on a spoon. Oh yeah, you can also use it for pasta, grilled salmon, mix it into mayo, spread it on sandwiches. Enjoy it, however you use it.
