Most of the recipes created for this blog are often nontraditional ideas. However, there are times when a classic, traditional dish and recipe are in order. The inspiration for this recipe came from the fact that the garden season is nearly over, and that I had a plant full of basil asking to be used.
Pesto is often misconstrued as being only a basil based sauce. In reality, pesto is more of method of preparing sauce than it is the actual sauce. The five main ingredients needed to create a pesto are a herb, olive oil, nuts, garlic, and cheese. Some nontraditional pestos include cilantro & poblano pepper, parsley and walnut, etc. Walnuts are used in this recipe instead of pine nuts simply because I prefer walnuts, and I also rarely use pine nuts for anything besides pesto. This recipe is simple, straight forward, and takes merely minutes to create.
Ingredients: Yield: 1.5 Cups
3 oz - Fresh basil
1 oz - Pecorino Romano, finely grated
2 oz - walnuts
5 oz - olive oil
1 oz - Pastamore Kettle Roasted Garlic Oil
To taste - salt
To taste - black pepper
1. In a dry pan (no oil) place the walnuts and cook over medium-high heat. Toast the walnuts in the pan, but be careful not to burn them.
2. In a food processor (or a good blender) combine the basil, cheese, toasted walnuts, and 4 oz of the olive oil. Blend until fully mixed.
3. Add the remaining olive oil and the Pastamore Kettle Roasted Garlic Oil. Blend until mixed. Adjust seasoning with salt and pepper.
This recipe only takes a few minutes and is very flavorful. Try this out with penne or some gnocchi!