Basil! It’s Pesto Time:)

Time is running out fast. Let’s not forget about what’s left in the vegetable garden before the first serious frost. Kale can stay until covered with snow, but the remaining delicate herbs should be taken care of. Do you still have basil growing around? Or maybe you saw a big, handsome bunch of basil at a store or farmers market. Making pesto and freezing it for later could be the answer. It’s an easy and delicious solution, anyway:).

This pesto recipe I’m sharing is with walnuts instead of pine nuts. The combination is still tasty and satisfying, plus walnuts help our brains stay sharp, so I’m in:).

Ingredients:

2 cups tightly packed basil leaves
⅓ cup walnuts
2 large garlic cloves, chopped
½ tsp salt
¼ tsp black pepper
⅔ cup extra virgin oil olive
½ cup grated cheese Parmigiano-Reggiano

You’ll also need a food processor and rubber spatula for scraping.

Preparation:

• Wash the basil in cold water. Then dry the leaves. A salad spinner works great for the job, but using a paper or regular kitchen towel is a good way to dry out the leaves, too.

• Add the walnuts and garlic to the food processor. Pulse a few times. Scrape the mix down and pulse again.

• Add the basil leaves, salt and pepper. Process until it’s a thick paste.

• Start gradually adding the olive oil. Keep using the rubber spatula. It helps to have control over the green mess:).

• After oil, it’s time for the last and very important ingredient, Parmigiano-Reggiano. I used just Parmesan. Next time I’ll make the effort and will find a chunk of ‘King of Cheeses’. 

• Add cheese to the pesto, process until mixed thoroughly and ‘voilà!’ Or I should rather say ‘ecco!’ in Italian.

“Pesto is a sauce originating in Genoa in northern Italy around the 16th century. It traditionally consists of crushed garlic, basil and pine nuts blended with Parmesan cheese and olive oil.”
I’ll find the most authentic Italian recipe and share it next time.

Use your pesto immediately or freeze it in an ice making tray. It worked well for me. You’ll have about 10-12 cubes of yummy pesto sauce.