Because of its big basil flavor I think of pesto as a quintessentially summer flavor, though I will admit I do use it year round on everything from meats and breads, to fresh tomatoes. This recipe is simple, easy, and extra cheesey. Anything you choose to top with it will only benefit from it’s big flavor!
Yields aprox. one cup
- 1 cup loosely packed fresh basil leaves
- 1/2 cup walnuts
- 1/2 garlic clove
- 1/4 tsp sea or kosher salt
- 1/2 cup fresh grated parmesan
- 1/3 cup extra virgin olive oil + addional as needed
Preheat oven to 350*. Arrange walnuts on a baking sheet in an even layer. Place the baking sheet in the oven allowing the walnuts to toast (5-10 minutes). Watch closesy to ensure the walnuts do not brown. You are looking for a deep brown color.
Add all ingredients to a food processor or blender. Pulse until smooth.
Additional olive oil or a splash of water can be added to thin out the pesto more if needed. This recipe yields a fairly thick pesto.