I posted a pesto recipe eight years ago, and since then I’ve found it too rich, too fatty for my taste. This summer I came across a recipe that used less oil, and tried it. It is great! I’ve made it several times already, using the basil that often comes in the CSA flowers and the basil from my garden.
Speaking of the garden, I have a post coming up about the new one - that I mentioned back in March. It has been a grand success and we couldn’t be happier.
1/2 cup chopped walnuts
2 cups packed fresh basil
1/3 cup olive oil
garlic put through the press
scant teaspoon salt
1/2 cup cheese
Put walnuts in the food processor
and grind very fine.
and salt, and blend well. I blend a bit after each addition, and then some more when everything is in.
At this point, I take out my 1 tablespoon (because you probably know by now that I don't like cheese). You might think that a tablespoon isn't very much, but it is so rich, so full of flavor that it is plenty.
Then add the cheese and process until well mixed.
This was last night's supper, mixed with
A perfect meal. Absolutely delicious!
You may visit Weekend Cooking for more food related postings.