I have been making this recipe for years. It's a staple in my kitchen.
The hardest part is finding inexpensive, fresh basil leaves. Thankfully our local farmers market sells big clumps (Poor description I know!) for $1 so I nearly always snatch one up. Have you heard of Thai basil? The stems have a purple tinge. Beautiful! And the leaves taste just like regular basil.
I'll include the full recipe at the bottom. But here's a pictorial preview.
Peel garlic cloves and chop.
Peel garlic cloves and chop.
Saute garlic in olive oil. Toss in chopped basil leaves.
Stir in chopped walnuts. Top with freshly grated parmesan!
Aly's Basil Pesto
Fresh basil leaves
Cloves of garlic
Olive oil
Walnuts (Pine nuts should work too)
Parmesan Cheese (grated fresh is best!)
*The ingredients work well together so just play with the quantities.
Clean and chop basil leaves. Set aside.
Peel and mince garlic. Set aside.
Chop walnuts and set aside.
Heat olive oil in small saucepan over medium-low heat.
Toss in garlic and stir.
When the garlic becomes fragrant but not yet golden,
add basil leaves.
Let simmer for one minute as the chopped leaves wilt.
Throw in walnuts. Let heat through.
Turn off heat and freshly grate parmesan on top.
Enjoy on pasta, rice, tost,