This takes no time – well almost no time! 15 min. tops and you have the most delicious, mouthwatering pesto
– all natural and full of flavor!
I know you can buy pesto in the shops AND they cost next to nothing. But have you ever bothered reading what’s actually in them?? If I do get my pesto storebought, I’m always sure to buy it organic! They may label additives, but not pesticides!
Why we choose organic?
Standards for organic foods vary all over the world, but in general organic farming involves practices that strive to cycle resources, promote ecological balance, and conserve biodiversity. Organizations that regulate organic products restrict the use of pesticides and fertilizers. In general, organic foods are also not processed using irradiation, industrial solvents or synthetic food additives.
We buy primarily organic foods as our budget allows, simply because I want our nourishment to come from food that is as natural as can be! And I am sure Mother Nature thanks me and anyone else who buys organic goods too. My little girl is too young to decide for herself, so I try and make the best decisions for her.
Presto – back to the pesto
Alright enough lecturing on organic foods and back on track to this delicious and deceptively easy recipe. Considering how rich and luxurious it tastes, it is amazingly easy. Get ready to wow your family and guests.
This is a great recipe to pull out of your hat for when company is over and if you want to impress them even more – make it in front of them! (I dare you!) 😉
It’s easy peasy and finished in 15 min. at the most!
Basil & Walnut Pesto
Delicious Basil & Walnut Pesto in just 15 minutes with just 4 simple ingredients. Great for pasta, sandwich spreads, and soups! Also freezer-friendly.
- 6 cloves garlic, unpeeled
- ½ c. walnuts
- (4 c. packed fresh basil leaves)
- 2 c. packed fresh parsley
- 1/2 c. Parmesan cheese
- 1 c. olive oil
- Salt and freshly ground pepper
- Step 1 Toast the garlic in it’s skin, in a small skillet on medium heat – unpeeled, approx. 5 min., until you see brown spots starting to show. Let cool before you peel.
- Step 2 Add walnuts to the heated skillet, still medium heat. Toast for approx. 5-10 min., until you smell the nutty fragrance.
- Step 3 Combine peeled garlic, toasted walnuts, basil, (parsley), parmesan cheese & olive oil in a blender or food processor
- Step 4 blend until smooth!
- Step 5 Season with salt & pepper.
I always take the time to toast both the garlic and the walnuts, because I feel it adds a little extra to the taste – but if you’re pressed for time, you can skip it. (You’ll miss the nutty fragrance tho!) I LOVE walnuts, and although authentic Genovese pesto is made with pine nuts, I simply prefer it with walnuts (and so does our food budget!) (affiliate link!)
Choosing a high-quality olive oil is really paramount here and in any pesto or oil based sauce. It adds a great texture and nutty flavor. I prefer this one. (affiliate link!) This is not where you want to choose a cheap variety!
Little kitchen tip!
Basil can sometimes become a bit dark when you blend it, so to turn up the green color and flavor, I add a bit of parsley to the mix!
You can use pesto in a million different ways – but some of my favorites are in salads, dips, for soups and sandwich spreads!
What are some of your favorite ways to use pesto? And do you have a favorite recipe you would like to share – add it in the comments below!
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