Everyone loves a classic Pesto, but swapping pine nuts for walnuts adds a depth that we love. We usually have walnuts in the freezer for snacking, so it makes this an easy peasy recipe for when you have an abundance of basil. Toss it with green beans, pasta or use it as a topping for chicken or fish.
Yields 1 cup of Pesto
Adapted from www.culinaryhill.com
Ingredients
- 2 cups fresh basil leaves, packed
- 1 cup fresh parsley, packed
- 1/4 cup of chopped walnuts (about 1 ounce)
- 3 cloves of garlic, or 3
- 1/2 cup extra virgin olive oil
- Salt and freshly ground black pepper
Method
- Toast the walnuts in a dry pan until browned and fragrant for more depth of flavor.
- Add all ingredients to a food processor. Pulse until smooth and well combined.
- Taste and adjust salt and pepper, if needed.