The first time I tasted pesto my eyes opened wide and only one thought went through my mind, “must have more pesto.” It’s a perfect paste that goes on pretty much every summer dish; eggs and toast, pasta, potatoes, caprese salad, burgers, chicken sandwiches, anything.
In my quest to have “more pesto” I found basil to be quite expensive, so being the makers Lori and I are we began to grow the herb. This is the time of the year when basil bolts, this herb likes it hot, so we really get stocked up on pesto. Here is our family recipe I hope you enjoy it as much as us, and don’t forget to include the kiddos; this recipe is super easy!
(This is what basil looks like when it bolts. Don't let it do this, if you do it will stop producing foliage.)
- 1 cup packed fresh basil
- 1/4 cup whole walnuts
- 1 garlic clove
- 1/2 tsp salt
- 1/3 cup extra virgin olive oil
- 1/2 cups fresh grated percino romano
In a food processor combine the basil, walnuts, and salt; pulse until finely chopped. Add romano and pulse until well blended.With motor running slowly add extra virgin olive oil. If you don't have a food processor just chop by hand and mix thoroughly in a large mixing bowl.