Pesto



This easy pesto can be made with pretty much any nut. Pine nuts are nice, but very expensive. I make this with walnuts or pepitas most often. It's great as a dip, on a sandwich, spooned into a soup or drizzled over cut tomatoes. I also like it on roasted vegetables and of course, the obvious - pasta!
Ingredients: 

3 cloves garlic
1/2 cup walnuts (or any nut)
4 c (4 oz) basil leaves
1/2 c olive oil
1 tsp salt

Blend everything in a blender or food processor, scraping down sides occasionally. Add more oil if you’d like a thinner consistency. Store in fridge or on counter covered with a thin layer of oil. Also freezes well in ice cube trays.

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