Since we moved last year, one of our favorite parts of suburban living has been the garden. There’s something incredibly satisfying about stepping out the door and picking fresh vegetables and herbs to cook with right away. Our basil has been downright prolific. We had so much of it that even after giving some to neighbors that I had trouble using it all. For this recipe, the basil and garlic were from our garden.
This pesto recipe is simple to make and really versatile. You can put it on pasta, sandwiches, or my personal favorite: pizza. Some recipes call for pine nuts, but this version uses walnuts. Both are good.
To make the pesto, you’ll need:
2 cups basil, lightly packed
2 cloves of garlic
½ cup grated Parmesan Reggiano
1/3 cup walnuts
½ tsp salt
½ cup olive oil
You’ll also need a food processor. I use the Magimix 3200XL and love it. Save 20% now through 9/18/17 with code “FALL”. (This is not in any way promoted, I just love a good deal.)
Start by grating the cheese. You can use a grater, a microplane, or the food processor with the grating attachment. Set aside.
Add the garlic (peeled), walnuts and basil to the food processor and pulse for a few seconds.
Add the grated Parmesan Reggiano, salt, and olive oil and pulse again until smooth.
That’s it. You’re done! You can use the pesto right away, store it in a jar in the fridge for a few days, or freeze individual servings in ice cube trays.