Claire shared her pesto recipe with me way back. I changed it a bit because I didn't have the pine nuts on hand. The verdict? Walnuts taste good in pesto too!
Walnut Pesto
2 cups fresh basil leaves, packed lightly
2 cloves garlic
1/3 cup chopped walnuts
1/4 cup Parmesan cheese
1/2 tsp sea salt
1/2 cup extra virgin olive oil
pinch of pepper
Place in a blender and blend until smooth. Serve on toast or warm fresh bread, with pastas or spaghetti squash. Yummmmm....
DH doubled the recipe to make a pint of pesto. Something new for us, its a little bit different & may take some getting used to, but the general consensus is that we can try that again.
Apparently it can also be frozen and used as needed.
Update to July 2013:
We now make & use about 20 recipes of this in a year. It is a great condiment on sandwiches, on toast with tomatoes is absolutely yummy ... or a traditional use on pasta.
It is so-o-o healthy!
Yes, indeed it can be frozen. We freeze it in small glass jars (just be sure to leave a little extra room at the top for expansion). The small baby food jars are an ideal size. Alternately, freeze the pesto in ice cube trays, pop them out and store in the freezer in ziplocs or large jars. That way you can just thaw & use a little at a time.
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