Basil Walnut Pesto























Basil Walnut Pesto

I’m pine nut phobic. It’s true. I had pine mouth once. You can read my post about it here. I hated suffering through pine mouth. Hated is an understatement. I loathed pine mouth. It’s apparently a reasonably common reaction to pine nuts grown in Russia, China and other non-Mediterranean climes. These non-Mediterranean pine nuts are what one finds in such places as Costco and Trader Joe’s (my two favorite places to grocery shop). Anyway – I hate Pine Mouth enough that I now studiously avoid eating pine nuts. Pesto with pine nuts was one of our family’s go-to foods, but NOT ANYMORE. This pesto recipe which relies on walnuts, rather than pine nuts, makes both the large and small Sterns very happy. We don’t suffer a moment’s loss over the non-pinenutedness. You won’t either. In fact I bet you can’t taste the difference.

Basil Walnut Pesto (makes 2 cups)
  • 1 large shallot, peeled and coarsely chopped
  • ½ cup chopped walnuts
  • ½ cup grated Parmesan cheese
  • 8 ounces fresh basil leaves
  • 2 tablespoons freshly squeezed lemon juice
  • 1-2 teaspoons salt
  • ½ cup olive oil
Pull the stems off of the basil leaves. I find that the easiest way to prep them is to rinse them under running water and then place all of the leaves in a lettuce spinner and spin them dry.

Place the chopped shallot, walnuts, cheese, basil leaves, salt and lemon juice in the bowl of a food processor. Process on pulse until it forms a paste. While the processor is running add the olive oil through the tube.

Freshly made pesto will keep in your fridge for a number of days as long as it is tightly sealed.

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Basil Walnut Pesto was first posted on October 4, 2013 at 5:00 am.

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