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.
Basil Pesto
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.
Add basil,
oil,
garlic,
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!
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I've tried and tried to like pesto, but it is just not for me.
ReplyDeleteI wonder what part of it you don't like. Sometimes pine nuts are used instead of walnuts. Or dried basil instead of fresh. Or the amounts of garlic can vary tremendously.
DeleteYour basil is beautiful! You note that a little goes a long way but it appears that you made quite a lot. My experience is that it also doesn't keep well. Do you have a way to save it or just a big family?
ReplyDeletebest... mae at maefood.blogspot.com
I just use it that first night, but there is enough for Tom, and our daughter who lives down the road to get a couple meals out of it. They use more than my tablespoon. ;<) I don't know how long it lasts. I've never kept it longer than overnight.
DeleteSounds like a great pesto recipe, Nan, and I love pesto, especially this healthier version. I'll definitely be trying it.
ReplyDeleteI'm so pleased you want to try it. I think you'll be happy with it.
DeleteI sure enjoy my food processor, it makes prep easy for so many things. Looks like a good meal you had. Homemade pesto is the best, the store version ( I admit to buying it when we were camping) can't compare.
ReplyDeleteMine is just a little one but it works just fine for the two things I use it for - pesto and hummus. It's a Cuisinart mini prep plus.
DeleteI love pesto. Yours looks great! I have just been adding our basil to salads and such, but will definitely make pesto a time or two before the summer is over.
ReplyDeleteBasil is so wonderful! I love having it right outside the door.
DeleteI like pesto, make my own leaving out the nuts entirely. I freeze it in an ice cube tray, pop them out, bag them and then have a nice little frozen amount to add to spaghetti sauce, soups, whatever in the winter.
ReplyDeleteBy cheese, I'm assuming you mean parmesan?
Mary
After being frozen, is it just good in cooked items? Would it still work on top of cooked pasta? In the winter I just used dry basil. It was actually cheddar.
DeleteYum yum yum! I've never made pesto with walnuts but that certainly seems more appealing that the so expensive pine nuts. By the way--I found the bread you featured the other week and I've been enjoying it! So glad you mentioned it. :)
ReplyDeleteI think I've made it with pine nuts only once, and didn't really like the taste as well. The walnuts are just great. I am so very pleased you found and like the bread. Wonderful.
DeleteOh thanks for this! Basil is just about the only part of my garden that's actually done anything this year (I plant it around my tomatoes) so I have tons of it. This looks really good and I like the use of walnuts instead of pine nuts. I'm not a pine nuts fan.
ReplyDeleteHave you had a difficult summer, in terms of the weather?
DeleteYummmmm! I love basil, and I love pesto - therefore, a basil pesto is right up my alley.
ReplyDeleteMy Mum makes pesto, too. She and my Dad go and collect wild garlic in spring, and then she blends it with either pine nuts or hazel nuts (hazel from the allotment) or walnuts (from an orchard near the allotment), pecorino cheese, oil and garlic. Depending on the cheese, it is important to remember not to over-salt the mix.
I eat it not only with pasta, but I LOVE pesto thinly spread on a slice of cheese on top of a slice of buttered bread - near heaven for me :-)
She is so creative, and I love the idea of using wild garlic.
DeleteI am like Diane, I have never been a pesto admirer. I might try your recipe tho. I have basil that needs to be used.
ReplyDeleteHave you ever made it yourself? My sense is that store pesto, as with store hummus, is not nearly the same food as homemade. If you think of it, let me know if you make this and what you thought.
DeleteI adore pesto. I agree with you, though, that a little goes a long way. I use pine nuts but walnuts are more affordable.
ReplyDeleteAnd really very delicious, I think. I don't care for pine nuts as much.
Deletenot much growing in the heat
ReplyDeletebut have lots of Basil
and will try your recipe
like the idea of cheesd
Hope you like it!
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