Basil Pesto

We went to the Cache Valley Gardner's Market last Saturday and there were samples of a basil pesto. I am growing a basil plant this year and have a ton of it and have been wondering what to make. This was so yummy, I had to make some.

Here's the recipe

Basil Pesto

Yield: About 3/4 cup

3 cups fresh basil leaves, loosely packed

1/3 cup walnuts (can use pine nuts or almonds)

1/3 cup olive oil

1/3 cup Parmesan cheese

3-4 cloves fresh garlic, minced

1/2 teaspoon salt

Place all ingredients in a food processor or blender; pulse until uniform in consistency, but with some texture remaining.

Use on Past, pizza as a spread, as a filling in breads, etc. Pesto can be kept in the refrigerator for a few days or frozen for longer storage. Note: Pesto will brown in the refrigerator. To minimize browning place a piece of plastic wrap on the top of the pesto and store in an air tight container.