homemade pesto

I’ve attempted to make pesto in the past and it’s never turned out right. This recipe given to me by my friend Vanessa switches out the pine nuts for walnuts. Walnuts in my opinion are the way to go, much cheaper and a easily available.

You’ll Need:
2½ cups fresh basil, stemmed
10-11 large garlic cloves
¼ cup (4 oz) walnuts (can be toasted) ***
Olive oil

Place basil, garlic and walnuts in food processor and pulse 3-4 times to chop. Add olive oil and process.

Cover airtight by pressing saran wrap on top. Best if used within one week.

***Pine nuts are the traditional nut but general consensus thinks walnuts taste better. You can use pretty much any type of nut.