Fresh basil walnut pesto
Fresh pesto is one of my favorite ingredients to use - it’s delicious and versatile in so many dishes. Ideally I am able to make a batch of pesto every 2 weeks, which means I need to grow a lot of basil. With 10 plants in the garden now reaching full maturity and summer in full swing, pesto is flowing like the salmon of Capistrano (Dumb & Dumber anyone?). And thanks to my sweet neighbor for letting me grab some lemons from her abundant tree, I have everything I need to bring you my go-to recipe on this sunny Sunday afternoon.
With just a few ingredients and a food processor, you too can make fresh pesto even without growing bushels of basil in your backyard. I personally prefer to make it with walnuts and pecorino Romano cheese rather than pine nuts and parmisiano-reggiano, it just provides a creamier, more punchy flavor and is also less expensive. But you can easily switch it out for either in this recipe, so do as you please. If you like a little spice, try adding a jalapeno or habanero pepper to heat things up.
Quick Garden Tip: Did you know that the more you trim basil the more it grows? By pinching the top growth between two side leaves, it forces those side leaves to grow larger and stronger. So be sure to pinch from the top (especially pinching away any flowers that emerge), rather than taking from the bottom and watch your basil stem become a basil bush!
Ingredients
2 Cups Fresh Basil, packed
1/2 Cup Walnuts (or pine nuts if you’re feeling fancy)
1/2 Cup Pecorino Romano Cheese (or parmesan for a traditional flavor)
5 Cloves of Garlic
1/2 Cup Olive Oil, more or less depending on consistency preference
1/2 Lemon Zest
1/2 Lemon Juice
1/2 Teaspoon Salt
Fresh Cracked Pepper, to taste (roughly 1/4 teaspoon)
1 Jalapeno or 1/2 Habanero, optional if you’re feeling spicy
Step 1: Put the basil and nuts in the food processor and pulse until thinly chopped, but chunky.
*Be sure to remove any flowers or stems from the basil and just use the leaves.
Step 2: Add the cheese and garlic. If you’re adding peppers, this would also be the time (start with less, you can always add more towards the end if you need more spice). Pulse until blended and chunky.
Step 3: With your food processor set to ON, slowly pour in the olive oil. While 1/2 cup is my general recommendation, so much depends on your preference. I like a more traditional Italian pesto, which is on the chunkier side, but if you prefer it creamier, just add more.
You should be able to hear when you have just enough olive oil because the food processor will suddenly go from loud chopping to swirling smooth liquid. From there, you can simply add more to preference.
*I suggest using good quality olive oil. With only a few ingredients, each one is important to the final product!
Step 4: Add the salt, pepper, lemon and lemon zest to the food processor. Start with less and pulse until combined. Taste and add more of each until you reach the perfect balance. This is also the time to add more hot peppers until you achieve the right amount of spice (we like heat so 1-2 habaneros gets dropped in - seeds and all!).
Step 5: Place your fresh walnut pesto in a jar and keep in the fridge for up to 1 week. Slather it over everything and enjoy!
a few suggestions for adding fresh pesto to flavor up some old classics:
Roasted Carrots: toss roasted carrots in a few scoops of pesto just before plating - it makes for a perfect summer side dish!
Avocado Toast: spread a layer of pesto on your toast before smashing the avo on top and sprinkle with some Everything But Bagel Seasoning.
Creamy Pesto Chicken: In a small sauce pan, heat 2 tablespoons of heavy cream on low and add 2 tablespoons of fresh pesto until combined and creamy. Pour over cooked chicken breast and serve.
Summer Salad - liven up your greens by tossing them in pesto instead of dressing. It helps to add some extra olive oil to your pesto to thin it out prior to tossing.
