Basil Walnut Pesto

Ingredients:

• 4 cups packed basil leaves

• 4 garlic cloves

• 1/2 cup walnut

• 2/3 cup olive oil

• salt and pepper to taste

1. Place basil leaves in a food processor and pulse until coarsely chopped, 1 minute.

2. Add garlic and walnut, process on high for 1 minute.

3. Slowly drizzle oil as you process until fully incorporated and smooth.

4. Season with salt and pepper

5. If using immediately, transfer to a bowl add some grated Parmigiano Reggiano cheese.

6. To store for later use, fill an ice cube tray with pesto and freeze.

7. Once frozen, remove from tray and place in a freezer storage bag. Store in the freezer to use throughout the winter months.

8. To use frozen pesto, take amount needed and place in the refrigerator until thawed. Toss with some grated Parmigiano Reggiano and use as desired.

Notes&Tips:

• I enjoy making Basil Pesto with fresh basil from our garden during the summer and freezing it so that I can have it in the winter months. It tastes just as fresh as if it had just been made!

• I would toss the pesto with pasta, use as a topping for grilled or broiled meats and fish or spread on baguette with some grated or shredded cheese as a snack. I also would add to soups.

• Making Basil Pesto from scratch is easy and much better tasting than the pesto you can procure in the store.

• Pine nuts is a popular nut that is also used to make Basil Pesto but I prefer walnuts for my pesto.