• Katherine Arthurs

My Favorite Basil Walnut Pesto

I can envision my garden full of fresh basil. I planned to plant 10 plants but I doubled it. ha! Bring it on!

Pesto is hands down my FAVORITE condiment. Wait, is it a condiment.

It's so dang fresh, full of flavor - like garlic (give me more) and adds SO much to every thing.

I add it to my eggs, pizza, soups, pasta + even toast with butter. It's that good to use on everything.

I love using walnuts - pine nuts are fabulous too, but hard on the budget. Plus, walnuts as more depth of flavor in my opinion.

And I don't add cheese to my recipe. I make it dairy free on purpose. It freezes better without cheese, you won't miss it + you can always add freshly grated cheese to the top of whatever you are using it with. I honestly, don't miss it and don't think you will either. Add a little bit more salt + it tastes the same.

Make a lot of this. Freeze in glass jars. It will last at least 6 months frozen. AND, you thaw it and add it to everything to brighten it up all year round.

My Favorite Basil Walnut Pesto

4 cups fresh basil leaves, packed

1 cup extra virgin olive oil (high quality)

1 cup walnuts

3-5 garlic cloves, peeled

1 teaspoon salt, more to taste

1/2 teaspoon freshly ground black pepper, more to taste

Using a food processor, add all the ingredients into the bowl. Process on pulse until everything is combine + chopped up finely. I usually pulse 5-10 times, then scrap down the bowl with a flat rubber spatula.

Pulse until everything is combine + to the desired consistency that you like. Some like it a bit more creamy + finely chopped while others like it more coarse.

If you think it's too thick - add more oil.

Store in glass containers. Can we frozen for 6 months.