As summer is coming to an end, and the weather is getting colder, Basil is starting to die! Save your basil, and make some pesto! I made a double batch of pesto so I could freeze a lot to use in the future. Pesto doesn't always have to be made from pine nuts. Although pine nuts make pesto nice and smooth, these little guys can be pretty pricy to make large batches of pesto. Walnuts make a great substitute and create a lovely flavor. Grab basil from your garden, or from the store while its still in season and make some Pesto!
Ingredients:
Walnut Basil Pesto
1/3 cup of walnuts
1 cup of packed basil
2 Large garlic cloves
Salt to taste
1/4-1/3 cup Extra Virgin Olive Oil
1/2 cup grated Parmigiano-Reggiano
1/4 of lemon fresh squeezed
Instructions:
Toast the walnuts in a pan on the stove about 5 minutes (plus or minus) until fragrant. Allow them to cool a couple of minutes. Then, add all the ingredients to a food processor. Salt and pepper to taste, and add more olive oil if needed. Store in a sealed container in the fridge or pop in it the freezer for later use!