Walnut Pesto

Tbqh, it has been difficult to figure out anything to write about pesto. I love it, but like what is there to say? If you’re looking for this recipe it’s likely you know what you’re in for. If not, how did you get here? What in your google search went awry? Please comment and let me know.

Anyway, pesto doesn’t take a lot of work. When I started making it I would just throw everything in a food processor, quickly spritz it up, throw it into whatever I was making (most likely chicken pesto panini’s or a pesto grain salad…rarely pasta which is not always my fave carb, we can get into that later) and bada-bing-bada-boom I was a well fed basil boy.

If you would also like to be a well fed basil boy, you have a few options with this recipe. Pesto can be made in a food processor or a mortar or pestle, you can switch up the type of nuts you’re using, throw in some kale, add more garlic, really, whatever you’re feeling, you can probably throw into pesto.

So, them’s the words I got, try it out and let me know what you think!

Ingredients
2 cups basil leaves, removed from stems
1-2 cloves garlic
1/2 cup walnuts
1/2 cup fresh shredded parmesan or pecorino
1/2 cup olive oil
Juice from 1/2 a lemon
1/4 tsp red pepper flake, or more to taste
1/2 tsp salt, more to taste
1/8-1/4 tsp pepper

Directions
Combine all ingredients in the bowl of a food processor, pulse until desired consistency has been reached. It should be combined, but not completely smooth. Adjust salt and pepper to taste.

If using a mortar and pestle, add all ingredients except the basil, once the nuts and garlic have been ground down about halfway, add the basil and continue to work the mixture until the basil is mostly broken down.

Enjoy! 🙂