Poppin’ Garlic and Walnut Pesto
Simple ingredients; strong flavors; this is pesto. This is an amazing no cook sauce making it quite simple. Coming from Northern Italy this is a great summer flavor. I recommend using a mortar and pestle to make pesto. You can use a food processor to make your pesto but it loses flavor and texture. By using a mortar and pestle you really infuse flavors and give and incredible texture and color to the sauce.
This sauce traditionally uses pine nuts; I have chosen to use walnuts, which are a bit more mild flavored, as well as more cost effective. You can also use almonds if looking for a sweeter taste. The reason we tend to toss in the parsley is because it helps keep a vibrant green color in the sauce since chopped basil has a tendency to turn brown once chopped.
As a big garlic and cheese lover this pesto presents a strong garlic and Parmigiano-Reggiano flavor. If you have leftovers you can put them into an ice cube tray and freeze single portions for later.
- 3 cloves garlic
- 1 cup basil leaves (about 1 ounce)
- ¼ cup olive oil (Less for Paste)
- ½ cup Parmigiano-Reggiano
- 2 tablespoons walnuts (chopped)
- 1 tablespoon parsley (fresh or dry)
- ¼ teaspoon Morton Nature’s Season
- ¼ teaspoon salt
- ¼ teaspoon pepper
- Try spreading on a roll or loaf for an amazing sandwich spread.
- Toss with a bed of pasta.
- Top a piece if chicken or pork with some pesto and a piece of cheese for an entrée.
- Use in place of sauce on a pizza or flatbread