I used to hate pesto. I’m not really sure why…I think maybe it was the cheese? Anyways, I’ve been craving it lately, especially since everything is so fresh and I don’t really feel like eating anything too heavy because it’s SO HOT OUT.
Fresh basil is a must-have for this recipe. So is something equally as delicious to spread it on. I went to a local bakery and picked up a fresh baguette for the occasion.
While I was searching pesto recipes for inspiration I found this one: “How To: Make Pesto” from Gimme Some Oven. I didn’t quite have as much basil as that one asked for, and I knew I wanted to use walnuts instead of pine nuts, but that’s the recipe that I learned from to create my own!
Why walnuts instead of pine nuts? For me it’s mostly about flavor, but nutritionally there’s a difference too. Walnuts have more fiber, calcium, and protein than pine nuts. The difference isn’t huge, but it’s there!
I made an insanely delicious dinner to go with this recipe…so make sure to read all the way through so I can tell you about it!
Here’s the recipe:
- 2 cups fresh basil, packed down
- 1/2 cup shelled, halved walnuts
- 3 cloves fresh garlic
- 1/2 cup freshly grated Parmesan
- 1/2 cup olive oil
- 1/2 teaspoon salt
- 2 teaspoons of fresh lemon juice
- Put all ingredients into a food processor and pulse until combined + smooth.
Pro-Tip: Store your pesto in a glass jar with a layer of olive oil covering the top (in the refrigerator). This will “seal” it and prevent it from going brown so quickly.
The other items I made for this dinner were rosemary twice-baked sweet potatoes from the Thrive Market e-cookbook and sautéed green beans with olive oil and salt. It was a perfect summer meal.
Looking for a different type of sauce or rub to entertain with this summer? Check out what Undiscovered Kitchen has to offer!