Pesto Chango!

Basil and parsley, both of which will make it into this first batch of pesto.

This happens every year, I plant five or six basil plants and come June, I've barely used any of it as it begins to bolt. The best way to harvest basil is to whack it off just above the bottom few leaves making a clean go of it. But what to do with all that basil, which might last in the fridge no more than a couple of weeks? You don't really have a choice but to make a big ol' batch of pesto.

Pretty much all the ingredients except salt and pepper. Getting down to the last of my yummy garlic. I'll have to hit the farmers market for a couple of months until the new crop is ready to harvest.

The cheese in pesto is optional (keeps it vegan for those so inclined) and I always put it in when I cook with the pesto as the pesto stays fresh longer without the cheese, whether freezing it or merely storing it in the fridge.

This first pesto I'm making uses walnuts. I find the flavor is deeper if they're toasted for a few minutes before using.

This is a triple batch of sauce and it barely fits in the food processor. Take your time and pulse it.

All that for three small jars of this mighty sauce (a scant 24 ounces/3 cups/1 ½ pints/710ml) all told. I cover the top with olive oil to keep it from turning brown. Then it's into the freezer for a few months. It's just the thing mid-winter.

I actually made two triple batches of pesto. The second made from unsalted raw pistachios from Trader Joes instead of the walnuts. No toasting necessary. Also, six cups of basil and no parsley. Otherwise, samo-samo.

Basil-Parsley Walnut Pesto

This Basil Walnut Pesto recipe comes together in 15 minutes with just  6 ingredients. (Not really. Took me an hour.)

Servings: 16 (totally made up number)

Calories: 191 kcal

Ingredients

6 cloves garlic

1 cup walnuts 

4 cup packed fresh basil leaves

2 cup packed fresh parsley leaves

1 ⅓ cup olive oil

2 teaspoons salt 

1 teaspoon  freshly ground pepper

4 oz.  (1 ⅓ cup) Parmigiano-Reggiano  grated

Instructions

To toast the walnuts:

In a  skillet on medium heat, and add walnuts. Toast until fragrant, 5 to 10 minutes, shaking frequently to prevent scorching. Remove from heat.

To make the pesto:

1. Drop garlic cloves into running food processor. 
2. Add nuts and grind to a coarse-meal consistency. 
3. Add the basil and parsley, salt and pepper.   Chop until completely integrated with the nuts and garlic.
4. Add olive oil in a stream with blender running.
5. If adding cheese, do so now or wait until actually using the pesto.

Serve as a topping on pasta (3/4 c. pesto per pound of pasta), as a spread on sandwiches or bruschetta, or as a garnish to soups.