Ingredients
2 cups basil leaves, densely packed
3 cloves garlic, sliced
3 T walnuts
1/4 cup olive oil
Juice of 1 lemon
Salt, freshly ground black pepper
T=Tablespoon
Separate the leaves from the stems. Rinse in a sink of cold water and then spin to remove most of the water.
Prepare the garlic by removing the skins, and slicing in half lengthwise. Carefully pull out the center core and then slice the garlic clove. Squeeze 1 lemon and remove seeds. Keep pulp if you like.
Add all ingredients to a blender or food processor. Blend to puree, about 30-60 seconds. Taste for seasoning and adjust.
Immediately pour the pesto into a jar and cover with a lid, to preserve the vibrant flavors. The pesto will stay fresh in the refrigerator for 3 days, and will stay fresh in the freezer up to 1 year.
We recommend letting go of the pasta with the cow! Try breaking from the traditional pasta combination and trying one or more of the suggestions below:
Enjoy the bounty of the Summer harvest!
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