Pesto for all the Basil

Hi,

You have all been most patient with me as I have not been writing at all this summer. R and I have been consumed with outside painting and repair. But, I did try this new pesto recipe adapted from family circle and I think it's delicious. Previous attempts at pesto have resulted in stuff that R thought tasted "weedy." This pesto he likes!

1 cup walnuts (Last night, I measured an overflowing cup and the previous time I also used almonds, because I didn't have enough walnuts)

Toast the walnuts in a small frying pan over medium heat until fragrant. Cool.

4 peeled garlic cloves
grated zest from one lemon (zest lemon first, then squeeze)
Juice from one lemon
2 cups fresh basil leaves, rinsed (I used most of the stem too, if it wasn't too tough)
1 cup grated Parmesean
1 tsp salt
1/2 teaspoon black pepper

Pulse the above ingredients including the nuts in a food processor until well blended.

1/3 cup extra virgin olive oil

With the food processor running slowly pour the olive oil in a stream until the pesto is smooth. With this much olive oil the pesto will be paste like, which I prefer. If you prefer a more liquidy pesto add more olive oil. The pesto was excellent on the side of a green salad or grilled meat or with just about anything (maybe not ice cream, but who knows?)

I hope you'll enjoy the pesto as much as we did. And of course if you eat pasta, you can toss the pesto with some hot pasta. K did it and she said it was delicious.

Hope you're summer has been good. I can't believe it's almost September.

Hugs,
Mameekosan