Walnut pesto (adapted from The Silver Spoon, serves 4 - 6)
25 leaves of fresh basil (or a few large handfuls)
1/3 cup walnuts
1 cup Parmesan cheese
1/3 cup Romano cheese (D actually used a Parmesan romano blend)
3 cloves fresh garlic
Scant 1/2 cup olive oil
Sea salt, to taste
1. Toss everything except the olive oil and the salt in the food processor and blend until a paste forms.
2. Add olive oil in a slow stream. Taste before adding salt.
D sprinkled some chevre on top. Because everything is better with a bit of goat cheese.
*Basil really likes to be hacked down regularly. Don't be nervous - trim it all the way down to the last couple of leaves on the stalk. It will pop right back up.
Looks delish!
ReplyDeleteeasy, fast and fresh. this is definitely my type of meal!
ReplyDeleteyum...this looks incredible. now i just need some overgrown basil!
ReplyDeletePesto is my fave. I never get tired of it. Spinach and arugula also make great pestos.
ReplyDeleteoh WOW - that sounds delicious!
ReplyDeleteI've never tried it with walnuts before, but sounds like an awesome dinner!
ReplyDeleteWhat a brilliant idea! I've never made homemade pesto because I can't bring myself to buy those uber-expensive pine nuts. This sounds like a great version for a cheap-o like me!
ReplyDeleteFabulous! Would it be terrible of me to ask you to post a photo of this post-hack job on the basil plant? Hee, thanks :)
ReplyDeleteYay!! I discovered your blog today, and I fall in love with it!! You are so creative!! I’ll be subscribing to your feed and I hope you write again soon!
ReplyDeleteNext thing I have to do is... ruffly headband :P Thx for the idea :)
http://szynal.com/
Where do you cut the basil? Do you cut the older leaves or do you cut off the new growth? I'm going to try it. : )
ReplyDeleteI was just thinking I'd like to make pesto today...
i've also used almonds in pesto and that works just fine too. cheaper than pine nuts... i admit i am scared to cut back my basil. i guess i should though!
ReplyDeleteI love to make pesto and freeze it in ice-cube trays when the basil bush gets to be too unruly. Mmmmmmm.
ReplyDeleteooooh, yum! That would make a wonderful dinner this week! ;)
ReplyDeletePerfect timing! We got a bunch of basil in our farm box this week and i've been planning pesto--i'm going to use this recipe for sure!
ReplyDeletehave also made pesto with hazelnuts, with good results!
mmmmmm
ReplyDeleteNo, really - you can hack it all the way down, so that there are just nubbins of stem and a couple of leaves. I'll try to get a picture to show you. I swear, it pops right back up so you end up getting more basil in the end.
ReplyDeleteHomemade pesto is sooo fabulous. That's why I named my dog pesto. Plus, he's walnut-colored, which is why I assumed your post was a tribute to him! haha
ReplyDeleteYour pesto looks good! I was surprised to learn that basil plants like to be trimmed so much, this is definitely good to know since I haven't been using my plant very much in fear that it would not grow back.
ReplyDeleteI needed this! I'm making a goat cheese spread this weekend and it calls for pesto.
ReplyDeleteyum. love the pic, too! ;)
ReplyDeletei'm such a NON-gardener, i've been stressing about what to do with my sad basil. thanks!
xox
Hi! After reading about the wonders of basil-trimming, I found this online about how to prune basil and thought you might enjoy it.
ReplyDeletehttp://www.sunset.com/garden/flowers-plants/nine-indispensable-herbs-00400000011943/
this sounds + looks sooo yummy. i've filed it away to try very soon! thanks :]
ReplyDeleteTotally agree about the goat cheese. Looks gorgeous, as always.
ReplyDeleteWe have basil coming out our ears right now and I've frozen some but think I'll be craving something pesto-y this weekend. Thanks for the inspiration!
ReplyDeleteThis looks yummy. We are making this tomorrow for dinner. I have an indoor basil plant that is going crazy and I have walnuts so this is perfect. I love the addition of the goat cheese
ReplyDeleteMade this tonight - SOOOOOO good. I was out of pine nuts, and this saved the day!
ReplyDelete