Walnut basil pesto
- 3 to 4 ounces fresh basil (about 2 cups)
- 1⁄4 cup chopped walnuts
- 2 garlic cloves
- 1 teaspoon salt
- 2⁄3 cup extra virgin olive oil
- 1⁄2 cup grated parmesan cheese
- black pepper to taste
Add basil, walnuts, garlic cloves and salt to a food processor or blender. Pulse to combine.
When things are chopped well, start slowly adding your olive oil while the processor/blender is running on low. This starts to form an emulsion and gives you the consistency you would want.
When the pesto is smooth and has a thickened consistency, remove from processor/blender to a bowl and taste.
Add any additional salt and pepper that you think it might need. Store in the fridge for a few days.