:: Walnut Pesto ::
Do you find when it comes to dinnertime that you often have a hard time figuring out what to make? This Walnut Pesto can create several easy weeknight meals. I love a rich basil pesto as much as the next girl, but what makes this pesto a little different is the use of walnuts. Yes, walnuts! They create as much flavor as pine nuts and are half the price. These rich and buttery nuts make this pesto a bit more diverse in both flavor and texture. What is wonderful about these special nuts, is the fact that they are native to California, and we love that! The local nut mixed with local ingredients from my garden box, made two easy weeknight meals for my family.
This pesto is a cinch to make and a joy to eat. I recommend using this sauce as a base for pizza, using our dough recipe that can be found {here}, or simply mixing it with plain pasta noodles. This walnut pesto can be doubled and placed in your freezer for later use. A perfect reason to make up a batch!
- 1/2 cup extra virgin olive oil
- 1/2 cup grated parmesan cheese
- 3 cloves of garlic
- 2 cups of fresh basil leaves
- 1/4 cup walnuts
- 1 teaspoon red chile pepper flakes
- 1/2 teaspoon kosher salt
- In the base of your blender or food processor pour in the olive oil.
- Add in the parmesan cheese.
- Layer the garlic cloves and basil next.
- Top with the walnuts, red chile pepper, and salt.
- Turn on the machine and blend until completely smooth.
- Pesto is a diverse sauce. It can be used as a pasta sauce, pizza sauce, and/or a dipping sauce for bread. Yum!
