Fresh pesto is quick and easy to make, plus very versatile–I use it as a week-day (i-don’t-really-feel-like-cooking-but-i-should) pasta sauce, in a left-over šnicla sandwich, and in salads. Here’s another 25 ways to use it up too, via the Guardian.
- 4 cups of fresh basil leaves (100 g)
- 3 big cloves of garlic
- 20 g of crushed walnuts
- 1/3 cup of olive oil
- 1/3 cup of walnut oil
- 3 tablespoons good parmesan cheese
- salt to taste
Add all of the ingredients together into a food processor and pulse until well combined. Taste, add more salt (if necessary) and/or oil (if too thick).
Keep in a sealed jar for up to a week.
Note: Pesto freezes well in ice cube trays and will last a few months in the freezer.