One of my favorite things about summer cooking is stepping out my back door to pick fresh herbs and vegetables from my garden.
- 1/2 cup walnuts
- 2 cups gently packed fresh basil leaves (or parsley)
- 1-2 large garlic cloves, roughly chopped
- pinch of sea salt (optional)
- 1/2 cup or more extra virgin olive oil
- Preheat oven to 375°F. Lay walnuts on a baking sheet. Roast walnuts until they start to brown and smell toasted, 5 to 10 minutes.
- Place the walnuts and garlic in the bowl of a food processor fitted with a steel blade. Process until coarsely chopped. Add the basil leaves, salt, and pepper and process again, about 1 minute. With the processor running, slowly pour in enough olive oil through the feed tube and process until the pesto is thoroughly blended and creamy.
- Serve over your favorite pasta, spiralized vegetables or as a sandwich spread.
- Can be refrigerated up to a week or scoop into ice cube trays and freeze.
- Makes approx. 1 cup