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.

Pesto Di Noce

(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.

Enjoy!