This post originally appeared as a guest post on Domestic Superhero but I love it so much that I wanted to share it with you too. This basil walnut pesto recipe is one of my absolute favorite things to make because is so easy but so versatile.
Towards the end of summer/beginning of fall, I start to have small bit of panic about what to do with all the basil from my basil plant before it stops producing for the winter. It is a pretty small plant but produces A LOT of basil.
So, each fall, I like to make a few batches of pesto to store for the winter so we can skip buying the store bought stuff. I love pesto because you can use it on so many things beyond the standard pasta. One of my favorites is pesto meatball subs. YUMMY.
What You’ll Need:
3 packed cups of basil leaves
1/2 cup of walnut pieces
2 garlic cloves
3 cups packed basil leaves
1 tsp lemon juice
1/3 cup olive oil
1/2 cup grated parmesan cheese
Let’s Make It:
1) In a skillet, toast the walnuts and unpeeled garlic cloves for a few minutes until fragrant. Peel the garlic.
2) In food processor, pulse the walnuts and garlic until finely chopped. Add the basil leaves and lemon juice and turn on the processor. With the process running, pour in the olive oil and run for about 30 seconds to a minute until it is well mixed/combined. Scrape down the sides of the bowl and pulse a few more times to ensure everything is chopped and combined.
3) Pour into bowl and stir in grated parmesan cheese.
Once your pesto is made, you can use it immediately, store it in the fridge for 3-5 days or freeze it. I typically reserve some for a dish I am going to make that week and then spoon the rest into ice cube trays and freeze. Once they are frozen, I pop out the cubes and store in a plastic freezer bag. Each cube equals about 1 Tbsp of pesto.
What do you eat pesto on? Do you like to make anything like pesto ahead of time and store for the winter so you will have it available?
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