Pesto is one of my ultimate favorites. You can put pesto on just about anything to add some delicious flavor. It can be a great appetizer before a dinner party, you can serve the pesto to dip crackers or veggies into. Or, pour over pasta for a garlicky yummy pesto pasta.
This delicious recipe comes from my mother’s great cookbook collection. She has had this recipe book for almost 30 years and it is full of mouth watering goodies! Looking through her collection really makes me want to continue growing my own cookbook collection. I love how you can write in cookbooks and get messy fingers on them and it stills lasts for many many years. You can’t do that with your iPad. What are some of your favorite cookbooks?
Interesting walnut fact, if you start noticing sores developing in your mouth after eating many walnuts, don’t fret! The omega 3 in this nut can create sores from all the oil that will naturally go away after a couple days.
Lady Guinnevere was sure to check that the pesto was being properly stirred. She is always ready to lick up anything that falls on the floor, she’s a good housekeeper like that.
Hand stir in the parmesan. Choose a delicious high quality parmesan. Once you add in the parmesan, the pesto becomes more dry and less oily.
1 C fresh basil leaves
1/2 Tsp salt
1/4 Tsp ground black pepper
4 Cloves garlic
2 Tbsp fresh parsley
2 Tbsp chopped walnuts
1/4 C olive oil
1/2 C parmesan
Puree the basil, salt, pepper, garlic, parsley, and walnuts together in a food processor or blender. Scrape down the sides as you go. In a slow stream, drizzle in the olive oil. Consistency should be smooth and oily. Then, stir in the parmesan. Enjoy!