Basil Pesto
Basil is one of my favorite summer smells. In addition to adding it to just about everything I eat in the summer, I love making pesto. Basil Pesto is a classic summer staple and one that freezes really well. Basil plants are prolific producers, so I like to make large batches to freeze and use later. Whenever I have enough basil on hand, I’ll double the quantities below. Basil Pesto is traditionally made with pine nuts, but I’ve always used walnuts. Pine nuts are a little too pricey for me and I love the flavor of walnuts. Whether you use pine nuts or walnuts, the important thing is that they’re toasted dark.
Basil Pesto
Yield: 1 cup
1 clove garlic
1 cup basil, packed
½ cup pecorino romano cheese, grated
½ cup walnuts, toasted
2 Tb lemon juice
1 ½ tsp salt
½ cup olive oil
Pulse the garlic in the food processor until only small pieces remain. Scrape down the sides of the bowl. Pulse together all of the ingredients, except for the oil, in the food processor bowl until well combined and no large pieces remain. With the machine running, slowly add the oil to the mixture. Taste, and make any adjustments to the salt and lemon juice. If not using within a week, freeze for use later.