We bought some basil from the farmers market, but only had immediate use for a few leaves.
But, having a gang of different food allergies, I had no desire to try pine nuts for the first time.
Enter pine nut free pesto. Lol
I wondered if walnuts would work as a pine nut substitute. I know I’m not allergic to walnuts, so in it went.
Here’s the recipe:
Walnut Pesto Sauce
2 cups of packed fresh basil leaves
1/3 cup toasted, chopped walnuts (just heat the walnuts up in a non-stick skillet, moving the pan around and around to toss, until the nuts look a little oily/shiny and you begin to smell a nutty aroma)
1 – 2 garlic cloves (depending on how garlicky you like it)
1/2 teaspoon salt
1/4 teaspoon freshly cracked black pepper
2/3 cup extra virgin olive oil (I highly recommend Colavita brand)
2 – 3 tablespoons fresh squeezed lemon juice
1/2 cup freshly grated Parmigiano Reggiano cheese
Blend cooled walnuts and garlic in a food processor until a thick paste forms.
Add basil, salt and pepper, and blend again.
Add oil and lemon juice, and blend again.
Then, add the cheese and blend again.
For dinner, cook some pasta, drain and immediately add this stuff by the spoonful to your taste. Easy!
You can add asparagus, or spinach, or broccoli…you can also add sautéed or baked chicken.
The walnuts add a mild, nutty dimension to the sauce.
I hope you like it!