Pestos are sexy. Just look at the vibrant colors. They have become a staple sauce in my kitchen because of their versatility and beauty. Pesto may be made ahead of time and kept in the freezer for an instant sauce. They are typically made of basil, pine nuts, parmesan cheese, olive oil and salt. I’m switching it up a bit by using walnuts and Gruyère cheese. The options for pesto use are endless. Use pesto as a dipping sauce, toss with freshly cooked pasta or spread on your favorite bread.
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heaping 1/2 cup walnuts
3/4 cup basil leaves, packed
1/2 cup extra virgin olive oil
1/3 cup Gruyère cheese, packed & grated on a micro-plane
2 cloves garlic
Juice from 1/2 lemon
1/2 teaspoon salt
1/4 teaspoon black pepper
Place walnuts and basil in food processor. Pulse until they appear as a mealy texture. Add in cheese, garlic, lemon juice, salt, pepper and pulse again to incorporate ingredients. Stream in olive oil until pesto is a smooth texture.
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