Summer Walnut Pesto

Every summer, at the very least, I grow basil.  There is just nothing like homemade pesto.  I harvest it a few times during the season and each time make a big batch of pesto.  I then freeze it in ice cube trays for quick and easy use in recipes all year long.  This pesto recipe uses walnuts which are an excellent source of essential omega-3 fatty acids.  If you don’t have basil growing in your garden, it’s easy to find large bunches of it at the store or your local farmer’s market this time of year.


pesto2 oz. (about 4 cups) basil leaves

1 garlic clove
1/2 cup lightly toasted walnuts
1/3 – 1/2 cup extra-virgin olive oil
1 teaspoon salt
1/4 cup Parmaggiano Reggiano cheese (optional)
Blend the garlic clove, walnuts and salt in a food processor. Add the basil and 1/4 cup of the olive oil and continue to blend.  Blend in the cheese.  Continue to add olive oil to desired consistency.

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