Walnut & Basil Pesto


walnut-pestoOne of the most beautiful places in which I’ve ever set foot was a walnut farm. The majestically gorgeous trees do not only provide shade and beauty, but some of the tastiest nuts on earth.  And while most of us find walnuts in sweet and decadent desserts, they also make wonderful savory dishes. In fact, they are a fantastic substitution for the pricier pine-nuts in basil pesto. Enjoy this delicious and easy recipe, as demonstrated on Hungry in San Francisco – Walnuts.

Walnut & Basil Pesto

  • 1/2 C Walnuts, shelled and toasted
  • 2 Cloves Garlic, chopped
  • 2 C Fresh Basil Leaves
  • 1/2 C Freshly Grated Parmesan Cheese
  • 1/4 tsp Crushed Red Pepper Flakes
  • 1/2 tsp Lemon Zest
  • Juice of 1 Lemon
  • 1/3 C Extra Virgin Olive Oil
  • Salt and Pepper to taste

Pulse all the ingredients in the food processor until pesto consistency. Do not over mix – the pesto should be rustic! It’s very versatile, and is delicious as a dip, a sandwich spread, or in pasta. In fact, this is the perfect amount of pesto for a half pound of pasta – a fast and delicious dinner for two! Double the recipe for the full pound of pasta!