We have entirely too much basil!
If you are local and you want some, just let me know and I will gladly pass it along!
Last year, I made lots and lots of Walnut Pesto. In fact, I still have one jar in the freezer!
It was really good, but I decided to give it a different twist this year.
Or maybe I should say less of a twist, since I really went back to basics. Pine Nuts.
DAIRY FREE PINE NUT PESTO
4 cups fresh basil leaves
1 cup pine nuts
6-8 garlic cloves
1 tsp salts
A few twists of pepper
1/4 cup EVOO
Add everything except EVOO to food processor, pulse a few times to start breaking it all up.
Slowly drizzle in EVOO until pesto is the right texture.
Shane was REALLY excited about this new jar of Pesto.
We both agreed that it was sweeter and smoother than the Walnut version.
As you can see above, I emptied my pine nut jar, but I defintelty plan to make a few more batches!
ALSO!! When I went to look for the Walnut Pesto recipe, I realized that it had not been added to my recipe page.
I am in the process of going back through old posts and making sure everything is there.
In case you did not even know I had a recipe page, look for the fork and spoon button at the top of the blog!