Basil walnut pesto with garden fresh herbs.
Garden Fresh Basil Walnut Pesto
Pesto is one of the easiest and tastiest condiments that you can make this summer, especially if you planted basil in your home garden or container garden. You can even make it if you don't have a garden, simply buy basil from the grocery store for $3.99 or a big batch at Costco, add nuts, cheese and olive oil and and voila fresh sauce for vegetables, pasta and pizza.
You can skip the cheese and make a vegan recipe or you can change the nuts to suit your taste. Traditional pesto uses pine nuts but I prefer walnuts, they are less expensive and easier to find.
This pesto can be made ahead and kept in the refrigerator for at least a week, as long as you make sure to keep the top covered in oil. Another option is to freeze the pesto in ice cube trays or tupperware to have all winter long.
I made a few batches of the pesto to give for gifts this Christmas in a basket with dried pasta, a bottle of wine and some crusty bread.
I have lots of tasty recipes on my blog come over and check them out at https://pineconesandacorn.blogspot.com/2019/10/roasted-acorns-squash-salad-with.html
- 2 Cups
- Prep time: 15 Minutes|Cook time: 5 Minutes|Total time: 20 Minutes
- If you want to make this vegan, omit the cheese.
- Pesto is best fresh, but it will store in the refrigerator for a week and the freezer for a month. Make sure to top off the container with some olive oil, it will help keep its green color.
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