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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