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Good morning friends! I have been busy this week and one of the things I have been doing is making things in the kitchen with the fresh herbs and vegetables from our community yoga garden.
Pesto is one of the easiest and tastiest things you can make this summer; you can even make it if you don’t have a garden, simply buy basil from the grocery store for $3.99 and voila fresh sauce for vegetables, pasta and pizza.
Garden Fresh Basil Walnut Pesto
6 cloves of peeled garlic
1/2 cup of toasted walnuts
4 cups of packed fresh washed, dried, basil leaves
2 cups of packed fresh, washed, dried parsley leaves
1/2 cup of parmesan cheese
1 tsp. lemon juice
1 cup olive oil
In a small skillet over medium heat, heat the garlic in the SKINS about 5 minutes, make sure to shake the pan often. You will see brown spots appear on the skins. Remove from heat and let cool a bit then remove the skins.
In the same skillet toast the nuts until fragrant, about 5 minutes. Make sure to shake the pan and to watch the nuts so that they do not burn.
To make the pesto, place the garlic, walnuts, lemon juice, cheese, basil, parsley and the 3/4 cup of the oil into the food processor or blender, blend until smooth, add the last 1/4 cup oil thru the chute at the end.
Taste the pesto and with salt and pepper.
Serve over pasta, grilled vegetables, on bread, sandwiches and more.
If you are storing this pesto to use at a later date pour oil over the top of the pesto after you place into a jar otherwise the pesto will turn brown. You can also freeze pesto for use later.
Do you have a favorite pesto recipe? If so please share! Have a great day!