Pesto
Over the past two years I have both made and tried several different pesto recipes. However, being a college student on a budget, I could only make pesto when I had enough money to buy the outrageously expensive pine nuts (ohh how I dreaded buying the pignolis!!). But as my mom always says, “budgeting inspires creativity,” and sure enough I found a substitute for pine nuts….WALNUTS!! Same great taste, quarter of the price! This recipe, which is my own, uses equal parts of pine nuts and walnuts, giving the dish a greater depth of flavor and making it more affordable. I use this sauce on everything…pasta, grilled chicken, roasted veggies, sandwiches, and even as a salad dressing (equal parts pesto and balsamic vinegar). If you’re using it over pasta, add more olive oil (between a cup and a quarter to a cup and a half) so that the sauce is thinner, and when using it as a spread on sandwiches only add about a cup of oil so it is thicker. Buen Provecho!
Ingredients
¼ cup walnuts
¼ cup pine nuts
3 tablespoons minced garlic
4 cups packed basil leaves
1 teaspoon kosher salt
1 teaspoon cracked black pepper
1 cup freshly grated Parmesan cheese
1 cup good extra virgin olive oil
*Possibly 1 ½ if you like your pesto thinner
Directions
Place the walnuts, pine nuts, and garlic in the bowl of a food processor fitted with steel blade. Process for about 30 seconds and then ass the basil leaves, salt, and pepper. While the food processor is running, slowly pour the amount of desired olive oil through the feed tube into the bowl and process until the pesto is pureed. Then add the Parmesan and pulse for one minute. Serve or store in fridge!
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