Basil Walnut Pesto
Summer means basil and what better way to use it then in pesto. Walnuts are a less expensive alternative to pine nuts and add a crunchy and distinctive flavor, while grapeseed oil not only has countless health benefits, but really helps makes the flavor of the walnuts and basil come through. Pesto is one of my favorite additions to sandwiches, pasta, or as a marinade for meat.
Makes ½ cup pesto/serves 6
Ingredients
2 cups packed basil leaves (around 2 ounces)
1/3 cup grapeseed oil
½ cup finely chopped walnuts
2 cloves garlic, minced or chopped
½ cup grated parmesan cheese
Juice of half a lemon
Salt and pepper to taste
Directions
In a food processor, pulse together basil and walnuts. Pulsing as you go, add garlic, grapeseed oil, cheese, lemon juice, and salt and pepper. Pulse until blended together.
Pesto should be stored in an air tight container in the fridge or freezer. When serving, you may need to add a bit of oil for the desired consistency.