This is my favorite pesto. I don’t love pine nuts, so I use creamy walnuts and I omit the Parmesan cheese. We make this pretty often at my house. My kids love whole wheat rotini with tons of “green sauce”. I like to use it as a spread for a veggie sandwich or as a salad dressing. (see previous post). Store it in the fridge with an air tight seal.
Walnut Pesto:
- 2/3 cup raw walnut halves (2 oz)
- 1 clove garlic
- ½ tsp salt
- ¼ tsp pepper
- 3 cups fresh basil leaves
- scant ½ cup extra virgin olive oil, or as desired
Put the walnuts, garlic, salt and pepper in the food processor and pulse until coarsely ground. Add the basil and pulse a couple of times. With the food processor on, drizzle in the olive oil until your desired consistency is reached. I like it a bit thicker when I use it on sandwiches and a bit thinner over pasta.
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