Friday, September 20, 2013

Pesto Di What???

Our basil is doing quite well this year.
The aroma fills the kitchen and tempts my tummy for pesto.
Here's a twist on the traditional Italian staple.

(Walnut pesto)

1 1/2 C basil
1/2 C olive oil
1/3 C toasted walnuts
1/2 C parmesan
2 cloves garlic
salt/pepper to taste

Toast walnuts in a shallow pan for 4-5 minutes over medium heat.
Place all dry ingredients into food processor.
With blade running, drizzle olive oil into processor bowl.
Will keep in fridge for up to a week,
or freeze in ice cube trays.

This delectable concoction can be added to 
pasta, French bread, fish, chicken, soups or as a sandwich spread.

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