The basil and parsley in my garden could win a contest hands down. They are flourishing. I needed to find a way to use more of this yummy goodness, so I went in search of pesto recipes. I combined ideas from here & there and came up with a pretty yummy pesto.
- 1 1/2 cups fresh basil leaves, packed
- 1/2 cup fresh parsley leaves removed from the stem
- 1/2 cup freshly grated Parmesan or Romano cheese
- 1/2 cup extra virgin olive oil
- 1/3 cup walnuts finely chopped
- 3 medium sized garlic cloves, minced
- salt and freshly ground black pepper to taste
1 Place walnuts in the food processor and pulse a few times. Toss in the basil and combine by pulsing again. Add the garlic and pulse a few times more.
2 Slowly add the olive oil into the food processor and pulse. Scrape down the sides of the food processor with a rubber spatula. Add the grated cheese and pulse again until blended.
3 Add salt and pepper to taste.
4 Serve with pasta, on pizza or spread over baguette slices. Personally, I am a dipper. If that's the case for you, consider drizzling in a free form design on a plate and serve with cubes of baguette... the perfect dipping size.
Makes a bit more than 1 cup.
- To lighten up this recipe, use 1/2 cup of chicken broth and 1 tablespoon of olive oil in place of the olive oil called for in the recipe. Still very yummy!
- Consider lightly toasting the walnuts before adding to the food processor. Simply place chopped walnuts in a nonstick skillet sprayed with cooking spray. Allow the pan to heat and gently stir the nuts for about 2-3 minutes. Remove from heat and allow to cool. Add to recipe as stated.