It is FINALLY warm up in here! If you're hangin' out in Boston with me, you know this winter has been brutal. So now that I can enjoy a tangy and bright basil-y pesto with the warm sun entering my house, I have a reason to live again.
What I love about pesto is that there are so many ways to add your own variation. Even though the traditional way calls for pine nuts, parmesan, basil, garlic, and olive oil, I like to break the pesto rules by ditching the parm (GASP) and replacing those oh-so-expensive pine nuts with omega-rich walnuts. Also, I tend to ride on the creaminess of the walnuts, and cut way back on the olive oil.
I brighten it up with a squeeze of fresh lemon and a sprinkling of lemon zest. The result? A heavenly thank-god-its-summer flavor.
- 2 cups packed fresh basil
- 1 cup walnuts
- 3 cloves garlic
- 1 lemon, zested & juiced
- 3 tbsp cold pressed olive oil
- 1 tsp salt
Place all ingredients in food processor and pulse until smooth, but slightly chunky!
You can throw this on veggies, pasta, or do what I did, and make a fancy but fast open-faced breakfast sandwich. For this I took a slice of Ezekial Sprouted Grain bread and toasted it with some mozzarella. I topped it with a generous smear of pesto and a scrambled egg for the perfect combination of light and hearty.
What's your favorite way to make pesto? Let me know in the comments below!