A few things happened this weekend that prompted me to whip up a batch of walnut pesto. First, the basil I started from seed this spring is finally ready to be picked. Then, we had some major excitement in the garden yesterday. I headed out to water the chickens and noticed something red on one of the tomato plants. Sure enough, one of the tomatoes was ripe. When I went to get a better look, I realized there were two red tomatoes! Then, I checked the other plants and came out with five red tomatoes. Many thanks to my husband for keeping on top of the watering.
Finally, our friends gave us some Alaskan salmon that we’re going to make on the grill tonight with some fresh veggies. I think the pesto should be a great addition to the grilled salmon. I’m excited to try it. I wish my mother in law was in town to enjoy it with us-she loves her salmon.
Oh, and I almost forgot…I want to make a pizza this week with cauliflower crust and recently found a recipe for shrimp pizza. I’m going to try it with our basil pesto. Cauliflower, pesto, shrimp? Be sure to follow our Facebook page to see how it turns out!
Ok, now on to the pesto! I am not a fan of pine nuts. I find them to have an odd taste. So, I make my pesto with walnuts. Trust me on this one.
- 1/4 cup extra virgin olive oil
- 1/4 cup grated parmesan cheese
- 2 cloves of garlic
- 1 cup of fresh basil leaves
- 2 Tablespoons walnuts
- 1/4 teaspoon kosher salt
- Pour olive oil into the food processor
- Add in the parmesan cheese
- Layer the garlic cloves and basil next
- Top with the walnuts and salt.
- Process until smooth
This stuff is great on pasta, chicken, fish and more. We’ve even had it on grilled cheese with some of our garden fresh tomatoes.
If you make this recipe, I’d love to see it on Instagram! Just use the hashtag #FRONTPORCHBLISS and I’ll be sure to find it.