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.

Gluten Free Fridays Sharing glutenfree recipes for all

Simple Saturdays Blog Hop


  1. Your basil looks awfully pretty. I'm thinking I could try your recipe with pecans, since they are so abundant here.

    1. I'm sure pecans would work, as well as almonds or macadamia nuts.

  2. Interesting! I've never heard of this type of pesto before. Looks yummy!

  3. Oh that is great. I have not used walnuts before but I have them and I have basil--lots to still use up. I freeze a bunch in ice cube trays for the winter. It is so nice to have that fresh basil taste when it is too cold outside for my plants. Thanks for the twist!

  4. Yummmm...... I love pesto! Reminds me that I need to make some before my basil goes to seed. :)


Thanks for taking the time to leave your thoughts!