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Less fat and oil but without sacrificing the bright and fresh flavor of basil!
Mix together the oil and stock in a cup, set aside.
Toast the walnuts in a dry skillet (no oil) over medium heat, stirring until just fragrant, about 4 minutes. Be sure to not burn the walnuts or they will be very bitter. Remove pan from heat.
Into the bowl of a food processor, place the basil, garlic, cheese, black pepper and walnuts. Put the lid on and process continuously until a smooth paste forms. With the processor running, drizzle in the oil and stock mixture continuing to process until evenly combined.
Taste, and add salt to taste. You might not need to add any, or maybe just a pinch, due to the saltiness of the cheese and stock.
It might look a little thin at first, but as everything settles, it will thicken slightly.
Toss a few tablespoons with cooked and drained pasta and serve with extra Parmesan cheese.
Store the extra sauce in an airtight container in the refrigerator for up to 2 weeks. As the sauce becomes more exposed to air, it will oxidize just a little bit.
**If you are harvesting a large batch of home grown basil, or just got a bunch on sale and want to freeze it, just make the pesto without the cheese and pour into ice cube trays. Once it’s frozen, pop them out of the trays and store in Ziplock bags, adding the cheese once it’s thawed and ready to serve.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!