Allison Day
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Basil Pesto

Basil Pesto

Every once in a while, I make a recipe that calls for basil. So of course, I go to the store and buy one of those big bunches of it. Problem is, I’m not a huge fan of basil… so after I’ve used the few leaves I needed for whatever recipe, the rest of the basil just sits and goes bad.

Obviously, I can’t let that happen, so I had to find a way to use up the basil. What better way than pesto? It’s super easy to make, and with Son around… it’s gone in a day. Thank goodness, because now that I’m actually growing basil… I’ll need a way to use it all up.

Dip…

I found this recipe on the food blog, Equal Opportunity Kitchen.

Ingredients

  • 2 c fresh basil leaves, packed
  • 1/2 c freshly grated Parmesan cheese
  • 1/2 c extra virgin olive oil
  • 1/3 c walnuts
  • 3 medium sized garlic cloves, minced
  • Salt and freshly ground black pepper, to taste

Cooking Directions

  1. Blend all the ingredients together in a blender or food processor.
  2. Enjoy!
… and eat!

Comments

5 Responses

  1. [...] 1 batch basil pesto [...]

  2. I like how you left the texture on the course side instead of pureeing it, makes it more of a dip than a sauce.

    Marc @ NoRecipes´s last blog post… Mizuna Sunchoke Salad with Shiitake Salmon

  3. I like the use of walnuts instead of the traditional pine nuts.

    Have you tried freezing it?

    Nate´s last blog post… Sensational Sushi at Sakae Sushi (Burlingame), Part 2

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  5. [...] 1 batch basil pesto [...]

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