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
- 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!)