Presto Pesto

Cleaning out/rummaging through my baking cabinet I ran across a bag of walnuts.  At first I didn’t remember buying them and almost threw them out, but then my long term memory kicked in.  I had bought them recently for cookie I never baked.  I figured I had two choices…toss them in the freezer and again forget about them and waste about $10 or use them.  I figured using them was the best option.  But what was I going to make where walnuts were needed?  Brownies? Cookies? Muffins?  All the above?  Yes!  I have made all the above with walnuts and while I enjoy all of them I wanted to try something new.  What else uses walnuts???? parmasean

I pondered this question while I was making a pasta dinner and it hit me as I was chopping some basil….PESTO!  (I love how random things just pop in my head long after I first contemplated them)  But I have never made pesto, only enjoyed it.  No time better than the present right?

Pesto is normally made with pine nuts (my knowledge gleamed from watching too much food network), but walnuts are a nice variation.  With the aid of my food processor (blender works too), a quality control spoon, and the basic pesto ingredients I whipped up some pesto that made me going back for more.

Ingredients

• 3 Cups basil
• 3 cloves of garlic, peeled
• 3/4 Cup Parmesan cheese
• 1/4 Cup walnuts
• 1/2 Cup extra virgin olive oil
• salt and pepper to taste

Directions 

Place all the above ingredients in a food processor or blender and mix until a paste forms.  If it is too dry, add more olive oil drop by drop until desired consistency is created. 

* It can be frozen, just put a layer of oil on the pesto before tossing in the freezer

* It is great on pasta, scrambled eggs, and as a sandwich spread.  Yum!