We have an abundance of basil right now. (Have I mentioned how much I like summer in Western Mass?) I tripled this recipe, so I anticipate I’ll soon be sharing recipes on here that make use of this delicious pesto.
- 2 cups basil leaves, packed
- 1/4 cup walnuts (or pine nuts)
- 1/2 cup extra virgin olive oil
- 1/2 cup grated parmesan
In a food processor, mix together the basil, walnuts, olive oil, and parmesan until everything is well combined.
Eat right away, store in the refrigerator, or freeze it!