Mama loves some PESTO and I love making it and lots of it!! I have several basil plants just so I can make Pesto all summer long to stock pile it for the winter! I have had a few friends say that sometimes they think that Pesto can be a little strong so I add fresh spinach to my recipe in order to mellow the flavor a bit. Don’t worry it doesn’t change the flavor! I also use walnuts in lew of pine nuts as Hubs gets massive headaches from pine nuts and the walnuts don’t seem to bother him as much.
2 cups basil leaves
1 cup fresh baby spinach
3 cloves garlic
1/3 cup walnuts
1/2 cup olive oil
1/2 cup parmesan cheese*
In food processor add basil, spinach and garlic, pulse until combined; add walnuts and parm while pulsing slowly add olive oil through the tube. It’s that easy!!
* NOW if you are making a ton and want to FREEZE it DO NOT add PARMESAN. Place in freezer safe dish and lightly top with a layer of olive oil and it will freeze beautifully. Take out of freezer and add shredded parm to Pesto and ENJOY Pesto all year long!!