Walnut Pesto

I really love a good pesto. I could eat it by the spoonful. I wish I were kidding, but really, nothing beats a good pesto.

On Thanksgiving, my aunt brought me a gift.



A bagful of basil from her garden! She knows the way to my heart.

I set out to make some real pesto. None of the student's budget spinach pesto. This is the good stuff.



I looked at a few different recipes and in the end decided to keep it simple. This was fresh, organic basil from my aunt's garden. Why ruin that?

Now, you might think that pesto needs a good handful of parmesan but here's the deal, it doesn't. Grinding the warm walnuts creates a walnut butter of sorts so you get a similar creaminess. And, if you add a pinch more salt, you'll get the salty bite parmesan normally lends a pesto. Trust me, you won't miss the parmesan.



Walnut Pesto
Makes 1 cup

1/2 cup raw walnuts
2 cups packed basil leaves
1/2 cup olive oil
2 cloves garlic
salt
pepper

Heat a pan over low heat and toast walnuts for a few minutes. Use your nose to figure out when they are done. Wash and dry your basil leaves and place in a food processor with oil and garlic. Once the walnuts are toasty and warm, add them into the food processor as well. Grind until smooth. Add salt and pepper to taste and mix to combine.



Go ahead, grab a spoon. I won't judge.