This is a simple recipe, but rich and versatile. You can use it as a spread or a sauce, a dip or to toss into hot pasta. It’s become a summer classic, but this one, by chef Luis Morales, is made with walnuts instead of pine nuts. You can substitute pine nuts for walnuts in this recipe if you want the more traditional pesto.
Humble House Foods Pesto
8 ounces fresh basil leaves
1 pound Parmesan cheese, shaved or grated
8 ounces walnuts
2 ounces fresh, peeled garlic
2 1/2 cups extra virgin olive oil
2 teaspoons kosher salt or sea salt
Combine all ingredients in a food processor and blend until desired consistency is achieved. Use immediately or freeze for later. It will last about six months in the freezer, too.
Makes about a quart of pesto.
From Luis Morales at Humble House Foods