walnut pesto.

27 September 2011

There is purple basil everywhere in Tbilisi's produce stands right now. And, walnuts are used in many local dishes. Here's my favorite use for both right now.

Walnut Pesto
3 large bunches of purple basil (use another variety if you can't find purple easily)
1/2 cup of shelled walnuts
2 cloves of garlic
olive oil
salt and pepper

Using a food processor and working in batches, puree the basil, walnuts and garlic. Slowly add olive oil and process to create a thin consistency. Add salt and pepper to taste.

Toss with cooked pasta noodles, use as a salad dressing, spread on toasted bread, toss with sauteed vegetables... enjoy.

To save for later use, spoon into ice cube trays and freeze. Remove from the trays and place into an airtight container in the freezer. When ready to use, remove a few cubes and defrost.


Penny said...

I have so much basil left and I've been wanting to use it up before it wilts. Thank you for the tip on freezing! I'll be making big batches of this over the weekend.

Dani said...

YUM-O! Can't wait to have this on pasta!

Anonymous said...

That sounds great!

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