Well, I just about love anything in which I can toss in handfuls of fresh herbs. So pesto is mighty awesome in my book. Traditional pesto has pine nuts, basil, garlic, parmesan cheese and olive oil…..for me traditional can be somewhat overrated. Therefore, I like to mix it up a bit – to use ingredients I love, or any excess I need to use before things go bad. For this recipe, I omitted pine nuts altogether, and used walnuts in it’s place. I also used a combination of basil, oregano & parsley (they all were growing out of control in the garden, and needed to get used asap). Go traditional or mix it up, just have fun with it. Toss it in with your favorite pasta or on top of a delicious grilled pizza. Enjoy!
1 cup basil
1/2 cup oregano
1/4 cup parsley
1/4 cup walnuts
1 large garlic clove
2/3 cups extra virgin olive oil
1/2 cup grated parmesan or pecorino cheese
salt and pepper to taste
Combine herbs, walnuts & garlic in a food processor. Pulse until coarsely chopped. Drizzle in the oil and process until smooth and combined. Season with salt and pepper to taste, stir in cheese.
* If you do not plan on using the pesto right away, only add in 1/2 cup of oil. Pour into an airtight container, drizzle the remaining oil on top & freeze up to 3 months. Thaw and then add the cheese.
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