Combine the basil, garlic and walnuts n a food processor container. process until chopped. Add the olive oil in a fine steady stream, processing constantly. Add the cheese, salt and pepper. Process briefly until combined. Scrape into a bowl and store, covered, in the fridge until ready to use. For a bold, jewel-toned pesto, add 1/2 c Italian parsley leaves to the fresh basil leaves.
VARIATION- Arugula Pesto, substitute arugula leaves for the basil leaves for a vivid peppery taste.
Either pesto is fabulous brushed on grilled shrimp or scallops hot off the grill.
For out-of-this-world grilled chicken sandwiches, spread pesto on French bread and top with slices of grilled chicken and provolone cheese. Serve the sandwiches at room temperature or warmed in the oven.
Originally Submitted
10/21/2012
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