Basil Walnut Pesto

I have been making this wonderful variation of pesto since a girlfriend's mother-in-law gave it to me around 15 years ago. It's heavier on the walnuts than most pesto recipes and I love it that way!

This is a very versatile and forgiving recipe. You can leave out the basil altogether and just make a walnut pesto, or you can add more basil leaves and make a more traditional pesto. It's great either way, and nothing could be easier to make. Try it served over pasta, spread on crostini or layer with cream cheese as an appetizer, or add some pesto to your traditional grilled cheese sandwich.

And, if you have lots of basil to use, make up your pesto and freeze in cubes. Store in zip-lock style freezer bags. Pesto will keep well for at least 6 months in the freezer, so you can enjoy homemade pesto throughout most of the winter.

Basil Walnut Pesto

2 packed C fresh basil leaves
1 C walnuts
4 good-sized cloves garlic, minced
1 C grated Parmesan cheese
1/2 C good quality olive oil (more or less to taste)
Salt and pepper, to taste

Place basil leaves, walnuts, garlic and Parmesan in the food processor and process until well combined. Gradually add olive oil until it's the consistency you desire. Taste for seasonings.