Basil pesto is such a wonderful combo of everything that’s delicious in the world. Cheese, nuts, oil, and fresh basil pretty much are the definition of a flavorful explosion. I actually haven’t checked the dictionary, but I know it has to be there. Making pesto has somewhat become an end of summer tradition at my house. The perfect solution to all that extra basil that has become a blooming ticking time-bomb in the garden. Not to mention, it’s like the easiest to make and stores for extra long periods of time in both jars in the fridge or ice cube trays in the freezer. So, whip up this simple recipe and enjoy for many meals to come! ……P.S. Cooking with basil is the perfect excuse to eat carbs. Believe me…
RECIPE:
2 cups fresh basil leaves
3 cloves garlic
1/2 cup olive oil
1/2 cup parmesan cheese
1/3 cup chopped walnuts
1 tablespoon lemon juice
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Coarse salt & ground pepper
Red pepper flakes (optional)
METHOD:
1. Combine fresh basil with walnuts, parmesan cheese, and garlic cloves in a food processor. Sprinkle with salt, pepper, and red pepper flakes. Place the lid on the processor and pules several times until combined. Remove lid and scrape sides of the processor with a rubber spatula. Return the lid to the processor.
2. While the food processor is running add olive oil and lemon juice slowly. Once again, scrape the sides and pulse one last time. Remove from processor and store in a jar or freeze. Use on pasta, bruschetta, chicken, or vegetables.
