Lighter Basil Pesto

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.