Basil & Walnut Pesto
There’s nothing like making your own pesto in the summer! I love creating a quick, freezer-friendly batch of this vibrant Basil & Walnut Pesto using the freshest summer basil.
Ingredients
Directions
- 1
Toast the walnuts in a hot oven or skillet until golden brown and fragrant, about 5 minutes. Set aside to cool.
- 2
Blanche the basil in boiling water for 10 seconds, then quickly transfer to an ice bath to keep it bright green. Squeeze out as much water as possible, roughly chop, and set aside.
- 3
In a blender or food processor, combine garlic, walnuts, and lemon zest until a coarse paste forms.
- 4
Add the basil, salt, and a bit of olive oil. Blend on low or pulse while slowly adding more olive oil. Scrape down the sides as needed, blending for about 1-2 minutes.
- 5
Store with a layer of olive oil on top to keep it fresh.
Notes
How I Love to Use It: Tossed with pasta, Mixed into aioli for sandwiches, Folded into a can of white beans with a splash of sherry vinegar, Drizzled over fresh burrata and tomato slices
