I love pesto. There is something about the tangy garlic mixed with fresh basil and olive oil that is irresistible. My mom has been making this pesto for as long as I can remember. She found the recipe in one of Pamela Sheldon John’s cookbooks. This pesto is super simple to make and can be used for pasta, pizzas and more.
As summer approaches, you’ll be able to find some fragrant bunches of basil at the farmer’s market. If you’re like myself and buy too much basil at a time, make some extra pesto and freeze it for a rainy day.
For this recipe you’ll need 4 cloves of garlic, 1 bunch of fresh basil (take the leaves off of the stem), 1/4 c of walnuts (original recipe calls for pine nuts but those are really $$$), 1/2 cup of extra virgin olive oil, 1/2 c shredded parmesan.
In a food processor chop the garlic. Then add the basil and walnut and process until you achieve a grainy texture. With the machine running, gradually add the olive oil until the pesto is smooth. Using a spatula, fold in the cheese into the pesto and voila, you have some freakin’ good pasta sauce.
- 3 cloves garlic
- 1 bunch basil
- 1/4 c walnuts
- 1/2 c extra virgin olive oil
- 1/2 c shredded parmesan
- In a food processor chop the garlic.
- Add the basil and walnut and process until you achieve a grainy texture.
- With the machine running, gradually add the olive oil until the pesto is smooth
- Using a spatula, fold in the cheese into the pesto.
- Serve over pasta or anything else you feel needs some pesto!