BOB & LENORE's COOKBOOK
© 2011 EVOO CANNON BEACH COOKING SCHOOL PANTRY SAUCES, STOCKS, SOUPS, GRAVIES, CONDIMENTS, SALAD DRESSINGBASIL WALNUT PESTO
Pesto means “paste” and refers to almost anything you can mash up together with strong aromatic flavors. Our starting point is blending by hand the first 4 ingredients. We add parsley for the flavor, color and it helps the basil go farther, thus less expensive. We finish typically with a rich oily nut, and some Parmesan reggiano cheese and a few red pepper flakes if our meal calls for it.
Ingredients:
1 bunch basil, stems removed
1/2 bunch Italian parsley leaves
1/2 - 1 cup EVOO
1 clove garlic, paste
dash red pepper flakes
1/4-1/2 cup nuts (pine nuts, walnuts, cashews, peanuts, etc) Your choice!
Method:
Place basil and parsley in food processor and add oil, garlic and pepper and pulse to combine - final consistency is relative to application; season with sea salt and coriander. Add and blend chopped walnuts to pesto.
TO RECIPESprintable page