Basil & Walnut Pesto

August 17, 2017

I've grown more basil this summer than I know what to do with! This pesto recipe is easy and makes dinner a snap! Store in the fridge for up to 2 weeks.

Basil & Walnut Pesto 

• 2 cups packed basil leaves
• 1/3 Cup good quality olive oil
• 1/2 cup chopped, toasted walnuts
• 2 cloves garlic, crushed
• 1/2 cup grated Parmesan cheese
• 1/2 tsp kosher salt

Instructions:

Place all ingredients in a food processor, and pulse until well combined. Keep any leftovers in a mason jar in the fridge for up to 2 weeks.

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