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.
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.