Walnut Basil Pesto

Lucky me! This afternoon I fly home to Iowa. Don’t get me wrong. It has been a great week in Memphis. A week full of learning and reflection and lots of good eating…but I am ready to be home. Please keep an eye on the blog over the next week. I will be sharing some of those wonderful food experiences with you!

But today, as I finish out this visit to our Medtronic Spine and Biologics Headquarters, I want to share with you a little something that I whipped up last weekend…something I then used to create a small appetizer for Jeremy & Sara on Monday and will again use this evening to prepare a tasty dinner for my girlfriends. Last Saturday, as I worked in the yard, I acknowledged the fact that my basil was overgrown and NEEDED to be harvested. With a solid 5-6 cups of packed basil leaves to utilize, I whipped up a hefty batch of pesto. Pesto is so fresh and versatile and delicious…I figured, why not!?

If you have a basil plant that is growing leaps and bounds, consider this easy and delicious pesto recipe. This version is a little “nuttier” than some others but the control is all yours. Alter this recipe to suit your tastes…you won’t be disappointed!

WALNUT BASIL PESTO

Makes 6 cups

6 cups fresh basil leaves, packed
1/2 cup walnuts
1/4 – 1/2 cup pine nuts
5 cloves garlic, chopped
1 1/2 cups good olive oil
1 cup Parmesan, freshly grated
1/2 cup Romano, freshly grated
Salt and Pepper to taste

In a food processor, process nuts and garlic.

After 30-60 seconds, add the basil, salt, and pepper. Gradually pour the olive oil into the processor while the machine is running.

Process ingredients until the pesto is thoroughly pureed. (Keep in mind, the more basil you add, the greener the pesto will be. The more nuts you add, the more brown the pesto will appear.) Add the cheeses and puree for another couple of minutes.