Let me begin this post by saying that I haven't been getting a lot of sleep. As a consequence, I have days where I am absolutely goofy from the lack of it. This afternoon while I was making this pesto, I started thinking about Jerry Seinfeld (Please don't ask me why pesto made me think of him, I have no explanation for that.), specifically about the episode on the generic holiday called "Festivus" ("for the rest of us").
Because this pesto is made with toasted walnuts (as I am not a particular fan of pine nuts in pesto and surely am not alone), I thought that this should be referred to as "Pesto for the Resto." (Lack of sleep. I warned you.) I don't think anything beats toasted walnuts in pesto, despite pine nuts being traditional. They have such an earthy, woodsy, warm taste that so beautifully enhances the fresh basil. Try it and you will surely agree.
Pesto for the Resto
¼ cup garlic cloves
1/3 cup walnuts, toasted
1/4 cup grated Parmesan cheese
4 ounces fresh basil leaves
½ cup olive oil
¼ - ½ teaspoon kosher salt
¼ - ½ teaspoon freshly ground black pepper
1-1/2 teaspoons freshly squeezed lemon juice
Place garlic and walnuts into the work bowl of a food processor and process until blended. Add cheese and basil and process until combined. With machine running, slowly drizzle in olive oil. Lastly, add salt, pepper, and lemon juice, and pulse to combine. Keeps in the fridge for two days, freezes for 2-3 months.
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