- 2cups fresh basil
- 3tablespoons walnuts
- 2 garlic cloves
- 1/4cup extra-virgin olive oil
- 1/4cup grated parmesan cheese
- 1/2teaspoon sea salt
- 1/4teaspoon ground black pepper
You may be used to a more oily pesto and if that is your preference than add more oil into the food processor at that stage of the recipe until desired constituency is achieved.
Leave out the parmesan cheese for a vegan version. Most likely you'll want to add in olive oil.
Try adding pesto into tomato-based sauce, stirred into soups, slathered on toasted bruschetta, tossed with hot spaghetti noodles, as a pizza topping, added to your scrambled eggs. The uses are only limited to your imagination!