Day #5 #unprocessed ~ It’s getting easier!

Condiment deprived or just plain hate mayonnaise or mustard.  Maybe it’s just too boring for your backyard BBQ burger.  Give this one a try!

Roasted Walnut Pesto

Ingredients ~

  • 2 cups fresh Basil Leaves
  • 1/2 cup grated Parmesan or low moisture mozzarella cheese
  • 1/2 cup extra virgin olive oil
  • 1/2 cup oven roasted walnuts (roasting them releases their oils)
  • 3 medium garlic cloves, peeled
  • sea salt/cracked pepper, to taste

In a food processor (or blender if you must) combine all ingredients and blend until basil and cheese are completely combined.  Remove and serve on your favorite dish to add a fantastic basil flavor.

Great for mixing with pasta instead of cheese for a nice Mac & Pesto alternative.  Add to your favorite Breakfast Strata or Quiché.  Not a dairy fan or trying to follow the #unprocessed October Challenge?  Leave out the cheese and just enjoy the concentrated basil, walnut and garlic flavors.  Yields 1 cup of Roasted Walnut Pesto.

You can freeze this recipe in separate serving portions for up to one year.  I generally make most of my walnut pesto for the winter at the beginning of fall to make sure that I make it through until my new plants produce in the spring.

Coming next week ~ Homemade Basil Infused Olive Oil (It’s so easy!)

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