By: Merritt Allen

Do you have a favorite sauce? I definitely do and mine is called basil pesto! I love eating basil pesto with basically all of my favorite meals. Eggs, steak, pasta, rice, toast, and salad just to name a few. Its such a versatile sauce that can take any boring dinner to the next level. This basil pesto is one of those really easy recipes that you will find yourself making over and over again. It even freezes just fine, so you can make a big batch and always have it on hand. This pesto uses toasted walnuts as the main nut flavor. I love the nuttiness of toasted walnuts without the price tag that pine nuts can carry.

My little trick is to buy a small amount of pine nuts and top dishes with small amount so that it lends a little accent flavor. Basil is such a delicious and strong flavor that you will find you will not notice this uses a non traditional nut base. I do not remember when I first tried pesto, but I do remember the first time I made it at home. I was amazed at how easy it was that I could do it even on a weeknight to help brighten up my week. I hope you enjoy having this recipe up your sleeve as much as I do.

Notes and Tips for Creamy Basil Pesto Sauce:

• Basil can be hard to find. I usually find it in the produce section near the salad. If you have a local H-Mart I always find large amounts of basil for a good price there. H-Mart actually has a ton of fresh herbs, if you have a store near you I recommend checking it out!

• If you have leftover basil, try making basil lemon rice that, as it happens, goes great with this basil pesto sauce.

• Toasting your walnuts is important to getting the right flavor for this recipe. Spread your walnuts out on a cookie sheet and toast at 325 F for 15-20 or until the nuts are fragrant and sizzling. Let them cool slightly before blitzing.

• I use raw garlic for this recipe, because I love the spiciness that it brings. The garlic sharpness will also decrease when paired with hot food, so do not worry if you taste your pesto and it has a strong garlic bite. If 4 garlic cloves seems like a lot, start with two and do a taste test when your pesto is all blended. Feel free to toss in another clove or two and blend in at the end.

• I use a blender for this recipe. I like how it gives a smooth sauce at the end. A food processor could work if that is all you have, but you may find it gives a chunkier pesto.

• Use a fresh lemon for this if you can get it! The zest gives an extra brightness that elevates your sauce to a new level.

• This pesto sauce can store in the fridge for a week or so. Browning on top is normal since basil does not keep that long. If you find you may not use all your pesto sauce quickly, I recommend freezing some of it to keep it fresh.

• When adding your olive oil, start with 1/2 cup and blend with the ground nuts. Slowly add in the rest as needed to achieve desired texture. I usually wind up using 1 full cup of oil because I like my pesto to be nice and spreadable.

• I do not always wait for my walnuts to cool after roasting. My blender is heat-safe, but if yours is not, allow an extra 15 minutes of cooling time after roasting.

Ingredients For Homemade Basil Pesto

 Details and Directions:

1. Pre-heat the oven to 325 F

2. Spread the walnuts out on a cookie. Bake until golden and fragrant, about 15 minutes.

3. While the nuts are roasting, peel the garlic cloves, wash the basil, and zest your lemon.

4. To a blender, add the roasted nuts and blitz until finely ground.

5. Add in 1/2 cup olive oil to start and blend. Continue to add oil until the mixture is smooth, about 1 cup oil in total.

6. Add in the garlic cloves.

7. Add in the basil leaves and blend.

8. Add in salt, zest and lemon juice.

9. Finally, add in the cheese and blend until your pesto sauce is smooth and creamy.

10. Mix in a little black pepper, and adjust the salt to taste.

11. Enjoy!