The best way I know to use up a huge batch of basil is to make a huge batch of pesto! I really like the flavor of walnut pesto versus the traditional pesto with pine nuts, but you can substitute them in this recipe, if you’d like. This pesto has a nice flavor–you won’t even miss the parmesan that’s included in traditional pestos. This recipe is easy to scale if you just want to make a small batch. I ended up freezing my extras in a silicone ice cube tray and then storing the frozen cubes in a resealable plastic bag for future use.
- fresh basil leaves - 8 cups packed, rinsed and dried
- walnuts - 2 cups, toasted
- garlic cloves - 6, peeled
- sea salt - 1/2 tsp
- freshly ground black pepper - to taste
- extra virgin olive oil - 1 1/2 cups
- freshly squeezed lemon juice - 2 Tbsp
- Place basil, walnuts, and garlic in the bowl of a food processor and pulse until chopped and well combined. Add lemon juice and pulse once.
- With the processor running, add oil in a very slow stream.
- Season with salt and pepper, to taste.